BEST Creamy Chicken Broccoli Bake – Keto Low Carb Casserole | Easy Chicken Dinner Recipe

Описание: Make this creamy chicken broccoli bake with juicy skin-on chicken thighs, crispy bacon, and cheesy cauliflower rice for the ultimate low carb comfort food casserole. This easy keto chicken broccoli casserole is perfect for meal prep, a quick weeknight dinner, or a cozy family meal. Loaded with creamy cheese sauce, tender broccoli, and a crunchy low carb topping, it’s a simple one pan chicken dinner you’ll want on repeat. Great for gluten free, keto diet, and anyone who loves a rich, satisfying chicken casserole recipe.

✅ If you love easy keto desserts, keto dinners, keto meal prep, or simple casserole recipes, don’t forget to LIKE 👍, SUBSCRIBE 🔔, and SHARE this recipe! (   / @ketoketoyum2526  )

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Serves 4
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 60 minutes

Ingredients
For the filling:
1.5 lbs bone-in, skin-on chicken thighs (yields ~1 lb meat)
2 cups fresh broccoli florets (or frozen, thawed)
1/2 large onion (or 1 small), thinly sliced
4 oz bacon (about 4-5 strips), chopped and cooked crispy
1/2 cup chicken broth (plus extra splash if sauce is too thick)
1/2 cup heavy cream
4 oz cream cheese, softened
1 cup shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan
2 cloves garlic, minced
1/2 tsp dried thyme
Salt and black pepper to taste (go light on salt due to skin)
2 tbsp olive oil or butter (divided)

For the cauliflower rice base:
1/2 large head cauliflower, riced (about 2 cups)
For the crunchy topping:
1/2 cup sliced almonds
1/4 cup crushed pork rinds (or panko)
2 tbsp melted butter
1/4 tsp smoked paprika

Instructions: -
Prep the base: Rice 1/2 head cauliflower by pulsing florets in a food processor until rice-sized. Sauté in 1/2 tbsp oil with 1/2 minced garlic clove and a pinch of salt for 4-5 minutes until tender-crisp. Spread evenly in a greased 8x8-inch (or 2-quart) baking dish.

Sear chicken thighs: Pat thighs dry. Season lightly with salt, pepper, and 1/4 tsp thyme. Heat 1 tbsp oil or butter in a large skillet over medium-high heat. Sear skin-side down for 6-8 minutes until golden and fat renders. Flip and cook 3-4 more minutes until internal temperature reaches 165°F (74°C). Rest 5 minutes, then remove skin and bones if desired. Chop or shred the meat into bite-sized pieces. Drain excess fat from skillet, reserving 1 tsp for onions if desired.

Caramelize onions: In the same skillet over medium heat, use residual fat or add 1/2 tbsp oil or butter. Add sliced onions and cook 8-10 minutes, stirring occasionally, until golden brown. Set aside.

Cook bacon (if not pre-cooked): In the same skillet, cook chopped bacon until crispy (about 5 minutes). Remove and set aside with onions, leaving a bit of fat in the pan.

Make creamy sauce: Reduce heat to low. Melt cream cheese in the skillet. Whisk in chicken broth, heavy cream, remaining 1.5 minced garlic cloves, remaining 1/4 tsp thyme, 3/4 cup cheddar, and Parmesan. Stir until smooth (about 4 minutes). Fold in chopped chicken, broccoli florets, crispy bacon, and caramelized onions. Taste and season lightly—add a splash of broth if too thick.

Assemble: Pour the chicken-broccoli mixture evenly over the cauliflower rice base in the baking dish. Sprinkle remaining 1/4 cup cheddar on top.

Prepare topping: In a small bowl, mix sliced almonds, crushed pork rinds, 2 tbsp melted butter, and smoked paprika until combined. Sprinkle evenly over the cheddar layer.

Bake: Preheat oven to 375°F (190°C). Bake uncovered for 25-35 minutes until bubbly, golden, and internal temperature reaches 165°F. For extra crisp topping, broil for 1-2 minutes at the end. Let rest 5-10 minutes before serving. Stores 3-4 days refrigerated.


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👇 Tell me in the comments:

🥦 Share your favorite type of low carb casseroles!
🍗 Chicken thighs or breasts for keto bakes?
🧀 What is the best cheese for creamy keto sauces?