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Low Carb Broccoli Cheddar Chicken Bake - Comfort Food Made Simple

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • Broccoli: 4 cups broccoli florets (fresh or frozen, thawed)
  • Cheese: 2 cups shredded sharp cheddar cheese, divided
  • Cream cheese: 4 ounces, softened
  • Heavy cream: 1/2 cup (or unsweetened almond milk for lighter sauce)
  • Mayonnaise: 2 tablespoons (adds silkiness and tang)
  • Butter or olive oil: 1 tablespoon
  • Garlic: 2–3 cloves, minced (or 1 teaspoon garlic powder)
  • Onion powder: 1 teaspoon
  • Smoked paprika: 1/2 teaspoon (optional, for depth)
  • Ground mustard: 1/2 teaspoon (optional, boosts cheddar flavor)
  • Salt and pepper: To taste
  • Crushed red pepper: Pinch (optional)
  • Parsley or chives: For garnish (optional)
  • Pork rinds or almond flour: 1/4 cup for a crunchy topping (optional)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish with butter or olive oil.
  2. Prep the broccoli: If using fresh, cut into small florets. Steam or microwave for 2–3 minutes until crisp-tender. If using frozen, thaw and pat dry. Dry broccoli = less watery bake.
  3. Season the chicken: Cut into bite-size pieces or keep breasts whole if you prefer slices later. Season generously with salt, pepper, onion powder, and smoked paprika.
  4. Make the sauce: In a bowl, whisk softened cream cheese, heavy cream, mayonnaise, garlic, ground mustard, and a pinch of salt and pepper. Stir in 1.5 cups shredded cheddar until combined. The sauce will be thick—this is good.
  5. Assemble: Add chicken and broccoli to the baking dish. Pour the sauce over and toss to coat evenly. Smooth the top with a spatula.
  6. Top it: Sprinkle the remaining 1/2 cup cheddar over the surface. For crunch, mix crushed pork rinds or almond flour with a teaspoon of melted butter and scatter on top.
  7. Bake: Place on the middle rack for 25–30 minutes if using bite-size chicken, or 30–35 minutes for whole breasts, until the chicken reaches 165°F (74°C) and the sauce bubbles.
  8. Brown the top: If you want extra color, broil for 1–2 minutes. Watch closely.
  9. Rest and serve: Let it rest 5–10 minutes to thicken. Garnish with chopped parsley or chives. Serve as is or with a crisp side salad.