Description
Indulge in a low-carb delight with this Keto Chicken Alfredo with Broccoli Bake. A creamy, cheesy alfredo sauce coats tender chicken and broccoli for a satisfying and flavorful meal.
Ingredients
Units
Scale
For the Chicken:
- 3 tbsp butter, divided
- 2.5 lbs boneless skinless chicken breast, sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp chicken broth
For the Alfredo Sauce:
- 12 oz steam bag of frozen broccoli
- 3 garlic cloves, minced
- 1 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 tsp Italian seasoning
- 2/3 cup parmesan cheese, grated
- 1/4 cup pepper jack cheese, grated
- 3/4 cup mozzarella cheese, grated
- 1/4 tsp basil
Instructions
- Melt butter: Melt 1 tbsp butter in a 10.25 oven-safe skillet. Season chicken with salt & pepper and sear in the skillet. Simmer until cooked through.
- Deglaze the pan: Pour chicken broth into the skillet to deglaze.
- Prepare the broccoli: Steam the broccoli in the microwave or on the stove.
- Make the sauce: Saute garlic in butter, then add cream cheese, heavy whipping cream, and Italian seasoning. Simmer until thickened.
- Add cheeses: Stir in parmesan and pepper jack until melted and smooth.
- Combine ingredients: Add chicken and broccoli to the alfredo sauce and mix well.
- Finish in the oven: Top with mozzarella and basil, then broil until cheese is bubbly.
Notes
- This dish can be served with a side salad or low-carb pasta alternatives.
- Adjust the seasoning to your preference by adding more or less Italian seasoning.
- Make sure to watch the skillet under the broiler to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 830mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 190mg
