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Keto Chicken Broccoli Alfredo Bake, this really simple weeknight low carb, keto dinner recipe is perfect for those looking for a healthy balance between creamy alfredo sauce and loads of veggies with some protein! It’s the ultimate comfort dish with broccoli, chicken and a homemade alfredo sauce, without all the carbs!
If you love this keto recipe, check out a few of my other favour low carb recipes; Stuffed Poblano Peppers (Keto Recipe), Easy Keto Tuscan Soup (Zuppa Toscano) and my Pan Seared Steak with Chunky Tomato Avocado Salsa!
What is Keto / Ketogenic Diet?
The Ketogenic Diet is a high-fat, low-carbohydrate diet, it’s where the body produces ketones in the liver to be used as energy. It’s most certainly not new and dates back to the 1920’s. When you consume carbs, your body produces glucose. Glucose is the easiest molecule for your body to convert and use an energy, and as such it will be chosen first, everytime over any other energy source. As such, fats are not needed as an energy source, and therefore stored. When you drastically reduce your carb intake, and replace it with fats you put your body into a metabolic state of ketosis where fats become your body’s primary energy source not glucose.
What is Ketosis?
Ketosis is a metabolic state where your body begins to use or burn fat as its main source of energy and is characterized by elevated levels of ketone bodies in the blood or urine. Ketones also supply energy for the brain and are produced in the liver.
The key to the ketogenic diet is to understand the importance and different types of fats i.e. saturated, unsaturated and trans fats and how to use these fats to your advantage. Generally, when on the ketogenic diet the breakdown percentages of macronutrients are 60 to 75 percent fat, 15 to 30 percent protein, and 5 to 10 percent carbohydrates or your total daily calories.
How to Make Keto Chicken Broccoli Alfredo Bake
The steps are so easy! First, you start by preparing your chicken and broccoli. Cook your chicken, then steam your broccoli and set them aside. Next, make your alfredo sauce, when done add the cooked chicken and broccoli to the skillet, top with more cheese and place in the oven under the broiler until cheese melted and golden. Serve and enjoy!
Grab the Grocery List (Screenshot The Recipe Ingredients Below)!
- Boneless Skinless Chicken Thighs
- Garlic Powder
- Onion Powder
- Dried Parsley Flakes
- Paprika
- Fresh Cracked Black Pepper & Salt
- Butter
- Garlic
- Philadelphia Original Cream Cheese
- Heavy Cream
- Chicken Broth
- Parmesan Cheese
- Italian Seasoning
- Cayenne Pepper, optional
- Broccoli
Other Keto/ Low-Carb Recipes to Try
Stuffed Poblano Peppers (Keto Recipe) & W30 Mexican Cauli-Rice Burrito Bowl
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Keto Chicken Broccoli Alfredo Bake
Ingredients
Chicken Thighs
- 7 Chicken Thighs, boneless, skinless, cut into bite-sized pieces
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Black Pepper
- 1/4 tsp Salt, more or less to taste
Alfredo Sauce
- 3 tbsp Butter
- 4 cloves Garlic, minced
- 1/2 cup Philadelphia Original Cream Cheese, or half a block, cut into small cubes
- 1 cup Heavy Cream
- 1/2 cup Chicken Broth
- 1/2 cup Parmesan Cheese
- 1 tsp Italian Seasoning
- 1/4 tsp Cayenne Pepper, optional
- 1/4 tsp Black Pepper
- 2 Heads Broccoli
Instructions
- Season chicken with garlic powder, onion powder, dried parsley flakes, paprika, black pepper and salt. Then heat a large skillet over medium-high heat, add olive oil and pan fry chicken until cooked through and no longer pink. Remove and set aside.
- Cut the crowns away from the large stems of the broccoli. Break up the crown into bite-sized florets and rinse thoroughly. In a large pot of boiling water, steam broccoli until vibrant green, and fork-tender, remove, rinse with cold water and set aside.
- Using the same large skillet, deglaze the pan by pouring 2 tbsp chicken broth into the hot skillet then scraping the browned bits off the bottom with a wooden spoon (keep the brown bits in the pan). Melt butter, and saute garlic until fragrant. Then add the cream cheese, heavy cream, and chicken broth. Reduce heat to medium-low and whisk constantly until all ingredients are thoroughly combined.
- Whisk in the parmesan cheese, italian seasoning, cayenne pepper (optional), and black pepper. Allow sauce to simmer gently until incorporated and smooth, around 2 minutes – keep whisking gently.
- Add the broccoli and chicken to the alfredo sauce, and stir until thoroughly combined. Top with parmesan cheese, and place in oven under the broiler for 3-4 minutes or until cheese golden and melted.
Notes
Nutrition
So delicious. Easily understood directions. Always forget pictures because as soon as it is on the table everyone digs in and eats it!
For someone who loves Panera Bread Broccoli and Chedder soup this is a great copycat recipe! It is about as close as you can get and is very easy to make. My husband even likes it. It is not exactly keto (it doesn’t claim to be) (hence the 4 instead of 5 stars) but alterations for my meal should help. I try to make the recipe as shown first to see what it tastes like then alter to fit my keto lifestyle. I may try coconut flour instead of AP but just less of it or a mixture of almond and coconut flour next time. I would suggest you try this recipe. You will not be disappointed.
Thanks so much for the great feedback – so very happy you enjoyed!! Thank you again!! 🙂
I don’t see any flour in this recipe.
Hi Coral! You’re right, there isn’t any flour listed in the recipe as this is a keto-friendly recipe. However if you need to thicken the sauce or adjust the consistency, you could use a keto-friendly thickener or a small amount of grated Parmesan cheese.
Great keto dish with tons of flavor. I added spaghetti squash as a base in a casserole dish and crushed pork rinds on top.
That’s AMAZING!! So great to hear you made this recipe your own and enjoyed! Thanks for sharing!!