Go Back

Keto Chicken Broccoli Casserole

Course: Main Course
Author: Tina Cusker


  • 2 tbls caramelized garlic olive oil
  • 1 tsp Alpine seasoning salt
  • 1/2 tsp pepper
  • 3 minced garlic cloves
  • 1 lb chicken breasts or thighs
  • 2 tsp butter
  • 1 lg bunch of broccoli, cut into florets
  • 1/2 c chicken broth
  • 1/2 c heavy whipping cream
  • 1/2 c dairy free mozarella cheese
  • 1/4 c shredded parmesan cheese
  • 1/2 tsp Alpine seasoning salt


  • Preheat oven to 350°.
  • Heat oil and garlic over medium heat in a cast iron skillet. Season chicken with salt and pepper, add to skillet.
  • Brown chicken until golden brown on each side, about 5 minutes each.
  • Remove chicken from skillet and add to a prepared 11x7 baking dish.
  • In a separate skillet, melt 2 T. butter and saute broccoli florets until slightly tender. Add to baking dish with chicken.
  • Meanwhile, in the hot chicken skillet, add 1/2 c. chicken broth to the pan to deglaze. Bring to a boil for 2-3 minutes.
  • Add 1/2 c. heavy whipping cream and return to a boil. Let reduce slightly.
  • Pour the sauce over the chicken and broccoli.
  • Sprinkle cheeses on top and add the final 1/2 tsp of alpine seasoning.
  • Bake at 350° for 30-40 minutes, depending on the thickness of your chicken. It's always a good idea to use a meat thermometer to check doneness before serving chicken.