KETO Broccoli & Chicken Bake

KETO Broccoli & Chicken Bake is the perfect back on KETO recipe.  It comes together super quick and is SO, SO GOOOOD!

Broccoli … Please!

I never thought I would say this but broccoli is definately one of my MOST favorite veggies.  Yes, this is coming from the gal who did not eat any veggies growing up other than the occasional green bean.  

Over the past several years I have been adding veggies into my world and broccoli has quickly become a MUST HAVE in my fridge all the time.

If broccoli is a no go in your house you could use cauliflower, asparagus or another of your favorite veggies.

Let’s Talk Chicken & Broccoli

For this recipe I used boneless, skinless chicken breasts.  Honestly I used them before that is what I had on hand.  You could use thighs if you wanted, that would be delicious.  I would recommend to use boneless thighs just to make it easier on yourself to cut them up.

You could also use a rotisserie chicken, just skip the cooking of the chicken part of the recipe.  Still make sure and cook the onions until soft and then add them to the cream cheese layer of the casserole.  Really, any chicken you have on hand will work, just adjust cooking time as needed.

Now to make it super decadent…

So to be super honest my favorite part of this dish is the cream cheese layer.  It is loaded with TONS of flavor.  I mean when you combine cream cheese, ranch dressing, garlic and cheese it is going to be AMAZING!  As the casserole bakes the cream cheese begins to melt down with the chicken and broccoli making for a perfect combo.


Don’t forget the bacon & cheese…

To make the cream cheese layer even better you top it off with bacon and cheese… yes more bacon and more cheese.  It really cannot get much better.

The bacon and cheese really is the finishing touch to the already delicious casserole.

Make this NOW!

6 servings

KETO Broccoli & Chicken Bake

A quick and chicken dish that is not only KETO friendly with only 7 net carbs but also loaded with tons of flavor!

10 minPrep Time

45 minCook Time

1 hrTotal Time

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2 tablespoons olive oil (divided)
3 cup broccoli florets
1 tablespoons all purpose seasoning (make sure there is no added sugar)
2 pounds boneless, skinless chicken breast, cut into bite size pieces
1/2 small onion, chopped
1-2 teaspoons salt
1 teaspoon pepper
1/2 pound cooked bacon, crumbled (about 6 slices)
8 ounces cream cheese, room temperature
1/2 cup ranch dressing
2 garlic cloves, minced
1 1/2 cup monterey jack cheese, shredded (or cheese of your choice)
1 teaspoon all purpose seasoning


Preheat oven to 375
Spray a 9x12 baking dish with nonstick spray
Spread broccoli into baking dish
Drizzle 1 tablespoon of olive oil & all purpose seasoning over broccoli, tossing to combine
Roast for 12-15 minutes, or until edges just begin to char
In a large skillet heat remaining 1 tablespoon olive oil over medium heat
Add in chicken and onion and season with salt & pepper
Cook until chicken is no longer pink, about 8-10 minutes
Remove broccoli from oven and sprinkle 3/4 of bacon over broccoli
Top with cooked chicken
In a medium bowl combine cream cheese, ranch, minced garlic and 1 cup of cheese
Spread over chicken
Top with remaining bacon and cheese and the remaining all purpose seasoning
Cover with foil and bake for 20-25 minutes
Remove foil and bake for an additional 5-7 minutes, or until cheese starts to brown
Remove and let sit for 10 minutes before serving


Each serving has 7 net carbs as calculated by the Carb Manager App



3293 cal


300 g


45 g


115 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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