I whipped up a delightful Carb Friendly Casserole using tender chicken breasts, broccoli florets, and a luscious blend of heavy cream and cheeses. Infused with garlic, onion, thyme, and paprika, this dish offers an intriguing mix of textures and flavors that reframe an ordinary family dinner into a memorable, satisfying meal.

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I recently whipped up this Easy Low Carb Chicken Casserole and it quickly became one of my favorites. I always wanted a dish that was both rich in flavor and suited for low carb diets.

I started off with 2 lbs of boneless, skinless chicken breasts cut into chunks, sautéed in 2 tbsp of olive oil with a small diced onion and 3 cloves of minced garlic until they start to soften. Then, I tossed in 2 cups of broccoli florets which bring a nice crunch to the dish.

The magic really happens when I mix in a cup of heavy cream, cubed 8 oz cream cheese, 1 cup of shredded cheddar cheese and 1/2 cup grated Parmesan cheese. I seasoned it with 1 tsp dried thyme, 1/2 tsp paprika, salt and pepper.

Sometimes a splash of chicken broth is added for extra creaminess. This dish is perfect for a healthy family dinner or impressing your friends with one dish keto meals that are downright delicious.

Why I Like this Recipe

I really love this recipe because it makes me feel like I’m having a warm, comforting meal at home. I like how the creamy sauce, which mixes heavy cream and all those cheeses, covers every bit of the chicken and broccoli so perfectly. It saves me time too since its pretty simple to prep and cook, even on a busy day. I also enjoy that its a low carb dish that still manages to be really filling and satisfying. Lastly, the mix of flavors from the garlic, thyme and paprika just makes every bite taste amazing and reminds me of those home-cooked dinners from my childhood.

Ingredients

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Chicken: Lean protein that fuels muscles and keeps you full.
Broccoli: Packed with fiber, vitamins, and crunch for extra nutrition.
Olive Oil: Adds healthy fats and helps brown the chicken well.
Heavy Cream: Rich ingredient that gives the casserole a smooth taste.
Cream Cheese: Lends a tangy, creamy texture to every bite.
Cheddar: Provides a melty flavor and extra protein boost.
Parmesan: Sprinkles a sharp kick and enhances the overall flavor.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts, cut into chunks

2 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

2 cups broccoli florets

1 cup heavy cream

8 oz cream cheese, cubed

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 tsp dried thyme

1/2 tsp paprika

Salt and pepper to taste

1/2 cup chicken broth (optional for extra creaminess)

How to Make this

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1. Preheat the oven to 375°F and lightly grease a baking dish.

2. In a large skillet, heat 2 tbsp olive oil over medium heat and add the diced onion and minced garlic. Cook until the onion gets soft, about 3 to 4 minutes.

3. Add the 2 lbs of chicken breast chunks to the skillet and season with salt, pepper, dried thyme and 1/2 tsp paprika; cook until the chicken is browned on all sides.

4. Toss in the 2 cups of broccoli florets and stir everything together for a couple of minutes.

5. In a separate bowl, mix the 1 cup heavy cream, 8 oz cubed cream cheese, 1 cup shredded cheddar cheese, and 1/2 cup grated Parmesan cheese. If you want extra creaminess, add the 1/2 cup chicken broth too and stir until the cream cheese starts to melt.

6. Pour the cream mixture into the skillet with the chicken and veggies, stirring everything well so that the sauce covers all the ingredients.

7. Transfer the entire mixture from the skillet into the prepared baking dish.

8. Spread the mixture out evenly in the dish and cover with foil.

9. Bake in the preheated oven for about 20 to 25 minutes, or until the chicken is fully cooked and the sauce is bubbly.

10. Remove from the oven, let it sit for a few minutes to cool a bit, then serve hot and enjoy your cozy meal!

Equipment Needed

1. Oven – You’ll need this to preheat to 375°F and bake the dish.
2. Baking dish – Use this for transferring the skillet mixture and baking; you’ll also need foil to cover it.
3. Large skillet – This is where you cook the onions, garlic, chicken and veggies.
4. Mixing bowl – For whisking together the heavy cream, cream cheese, cheddar and Parmesan cheeses (plus broth if using).
5. Knife and cutting board – To dice the onion, mince the garlic and chop the chicken and broccoli.
6. Measuring cups and spoons – To measure out the herbs, spices, cream, cheeses and broth accurately.
7. Spatula or wooden spoon – For stirring the ingredients in the skillet and ensuring an even sauce.

FAQ

Can I use chicken thighs instead of breasts?

Yeah, you can use thighs if you like. They might need a bit longer cook time so check that they reach 165°F inside.

What if I don't have chicken broth?

No biggie. The broth is optional and just helps add extra creaminess. You can simply skip it if you're out.

Can I prep the casserole ahead of time?

Sure can. You can put everything together a day early in the fridge. Just let it come to room temp before baking so it cooks evenly.

How do I know when the chicken's done?

The best thing is to check with a meat thermometer. The chicken should hit 165°F, and it should be tender and no longer pink.

Can I replace heavy cream or cream cheese with something lighter?

You might try half heavy cream with half milk, but it might not be as creamy. Sometimes, the full-fat version really does make it extra yummy.

Easy Low Carb Chicken Casserole Recipe Substitutions and Variations

Instead of olive oil, you might try using avocado oil or even coconut oil if you’re looking for a slightly different flavor.
If you dont have heavy cream, try substituting with half and half or even coconut cream for a dairy-free tweak.
You can swap cream cheese with ricotta cheese for a lighter twist; it wont be exactly the same but still tasty.
If cheddar isn’t available, Monterey Jack or even mozzarella can be used to keep that cheesy goodness in the dish.

Pro Tips

1) Make sure you cut your chicken into evenly sized pieces so that they all cook at the same time, this helps prevent some chunks from drying out while others are still undercooked.

2) Try letting the cream cheese sit out for about 15 minutes before you start cooking. It melts way easier that way and mixes better with the heavy cream and other cheeses.

3) When cooking the onions and garlic, give them a little extra time to really soften and get a bit golden. This adds a really nice flavor to your sauce.

4) If you like your dish extra creamy, you might want to use the chicken broth as suggested. But be careful not to add too much or it might end up too watery.