Low Carb Cheesy Broccoli Chicken – Simple, Comforting, and Satisfying

This is weeknight comfort food with smart, low-carb swaps that actually taste amazing. Tender chicken, crisp-tender broccoli, and a creamy, cheesy sauce come together in one skillet with minimal fuss. It’s cozy and satisfying without feeling heavy or fussy.

If you’re watching carbs or just want a crowd-pleasing dinner that’s quick to make, this checks every box. Make it once, and it’ll land in your regular rotation.

Low Carb Cheesy Broccoli Chicken - Simple, Comforting, and Satisfying

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5–2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• Broccoli: 4 cups small florets (fresh or frozen)
• Cheese: 1.5 cups shredded cheddar (medium or sharp), plus 1/4 cup grated Parmesan
• Cream: 3/4 cup heavy cream (or half-and-half for lighter)
• Broth: 1/2 cup low-sodium chicken broth
• Garlic: 3 cloves, minced
• Onion: 1/2 small onion, finely chopped (optional but great for flavor)
• Butter or Olive Oil: 2 tablespoons
• Seasonings: 1/2 teaspoon paprika, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon crushed red pepper (optional)
• Salt and Pepper: To taste
• Thickener (optional): 1/2 teaspoon xanthan gum or 1 teaspoon arrowroot mixed with a splash of water
• Fresh Lemon: 1/2 lemon for a squeeze at the end (optional but brightens the dish)

Instructions

 

• Prep the broccoli: If using fresh broccoli, cut into small, even florets. For frozen, no need to thaw—just break up any large pieces.
• Season the chicken: Pat the chicken dry. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and Italian seasoning.
• Sear the chicken: Heat a large skillet over medium-high. Add butter or oil. Cook the chicken in a single layer until browned and mostly cooked through, about 5–7 minutes, stirring once or twice. Transfer to a plate.
• Sauté aromatics: In the same skillet, reduce heat to medium. Add a drizzle more oil if needed. Cook onion for 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
• Steam the broccoli: Pour in the chicken broth and bring to a simmer. Add broccoli, cover, and steam 3–4 minutes until crisp-tender. Don’t overcook—broccoli should stay bright green.
• Make it creamy: Stir in the heavy cream. If you want a thicker sauce, sprinkle in xanthan gum lightly while whisking, or stir in the arrowroot slurry. Simmer 1–2 minutes until it starts to thicken.
• Add the cheese: Lower the heat. Stir in cheddar and Parmesan a handful at a time until melted and smooth. Taste and adjust salt and pepper.
• Bring it together: Return the chicken and any juices to the skillet. Toss to coat and simmer 1–2 minutes to finish cooking the chicken and meld flavors. Add a squeeze of lemon if you like and a pinch of crushed red pepper for gentle heat.
• Serve: Top with extra cheese or chopped parsley if you’re feeling fancy. Serve as is or alongside cauliflower rice or a simple side salad.

What Makes This Special

This recipe hits that sweet spot between “healthy” and “comfort food.” You get rich flavor from melted cheese and a silky sauce, but without the pasta or rice. It’s friendly for low-carb, keto, and gluten-free eaters, and it’s easy to customize with different cheeses or seasonings.

Best of all, it’s a one-pan meal that’s ready fast, so cleanup is a breeze.

What You’ll Need

• Chicken: 1.5–2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• Broccoli: 4 cups small florets (fresh or frozen)
• Cheese: 1.5 cups shredded cheddar (medium or sharp), plus 1/4 cup grated Parmesan
• Cream: 3/4 cup heavy cream (or half-and-half for lighter)
• Broth: 1/2 cup low-sodium chicken broth
• Garlic: 3 cloves, minced
• Onion: 1/2 small onion, finely chopped (optional but great for flavor)
• Butter or Olive Oil: 2 tablespoons
• Seasonings: 1/2 teaspoon paprika, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon crushed red pepper (optional)
• Salt and Pepper: To taste
• Thickener (optional): 1/2 teaspoon xanthan gum or 1 teaspoon arrowroot mixed with a splash of water
• Fresh Lemon: 1/2 lemon for a squeeze at the end (optional but brightens the dish)

How to Make It

1. Prep the broccoli: If using fresh broccoli, cut into small, even florets. For frozen, no need to thaw—just break up any large pieces.
2. Season the chicken: Pat the chicken dry. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and Italian seasoning.
3. Sear the chicken: Heat a large skillet over medium-high.

   Add butter or oil. Cook the chicken in a single layer until browned and mostly cooked through, about 5–7 minutes, stirring once or twice. Transfer to a plate.

4. Sauté aromatics: In the same skillet, reduce heat to medium.

   Add a drizzle more oil if needed. Cook onion for 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.

5. Steam the broccoli: Pour in the chicken broth and bring to a simmer.

   Add broccoli, cover, and steam 3–4 minutes until crisp-tender. Don’t overcook—broccoli should stay bright green.

6. Make it creamy: Stir in the heavy cream. If you want a thicker sauce, sprinkle in xanthan gum lightly while whisking, or stir in the arrowroot slurry.

   Simmer 1–2 minutes until it starts to thicken.

7. Add the cheese: Lower the heat. Stir in cheddar and Parmesan a handful at a time until melted and smooth. Taste and adjust salt and pepper.
8. Bring it together: Return the chicken and any juices to the skillet.

   Toss to coat and simmer 1–2 minutes to finish cooking the chicken and meld flavors. Add a squeeze of lemon if you like and a pinch of crushed red pepper for gentle heat.

9. Serve: Top with extra cheese or chopped parsley if you’re feeling fancy. Serve as is or alongside cauliflower rice or a simple side salad.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days.

The sauce will thicken as it chills, but it loosens up when reheated. For best results, reheat gently on the stove over low heat with a splash of broth or cream, stirring occasionally. The microwave works too—use short bursts and stir between rounds to avoid overcooking the chicken.

Benefits of This Recipe

• Low in carbs, big on flavor: You get creamy comfort without bread, pasta, or heavy starches.
• Protein-packed: Chicken keeps you full and satisfied.
• Veggie-forward: Broccoli adds fiber, vitamins C and K, and color.
• Flexible: Works with fresh or frozen broccoli and different cheeses.
• One-pan cleanup: Minimal dishes and quick weeknight execution.

Common Mistakes to Avoid

• Overcooking the chicken: Sear until just cooked through.

  It will finish gently in the sauce.

• Boiling the cheese sauce: High heat can make cheese grainy. Keep the heat low when melting.
• Soggy broccoli: Steam just until crisp-tender. Overcooked broccoli dulls both color and flavor.
• Skipping seasoning: Salt in layers—on the chicken, then taste the sauce.

  Cheese is salty, but you still need balance.

• Adding thickener too fast: Whisk xanthan lightly and gradually; a little goes a long way.

Recipe Variations

• Bacon twist: Cook 3–4 slices of chopped bacon first, remove, and use the drippings to sear the chicken. Sprinkle bacon on top before serving.
• Spinach upgrade: Stir in two cups of fresh spinach with the cheese to add color and nutrients.
• Buffalo-style: Add 2–3 tablespoons hot sauce to the cream before the cheese. Use a blend of cheddar and Monterey Jack.
• Mushroom and garlic: Sauté 8 ounces sliced mushrooms with the onion for extra umami.
• Herby and bright: Swap Italian seasoning for fresh thyme and parsley, and finish with extra lemon zest.
• Swap the protein: Use turkey breast, rotisserie chicken (fold in at the end), or shrimp (cook quickly and remove before making the sauce).
• Dairy-light: Use half-and-half and reduce cheese slightly.

  The sauce will be thinner but still tasty.

Is This Keto-Friendly?

Yes. It’s naturally low in carbs and high in fat and protein. Use heavy cream, full-fat cheese, and skip arrowroot to keep carbs even lower.

Can I Use Frozen Broccoli?

Absolutely.

Add it straight from the freezer. You may need an extra minute or two of steaming to reach crisp-tender.

What Cheese Works Best?

Sharp cheddar gives you great flavor. A mix of cheddar and mozzarella melts smoothly.

Parmesan adds depth. Avoid pre-shredded if possible; freshly grated melts better.

How Do I Prevent a Grainy Sauce?

Keep the heat low when adding cheese, and add it gradually. Don’t boil the sauce.

If using xanthan gum, use a very light sprinkle and whisk well.

Can I Make This Ahead?

You can prep components: season and sear the chicken, steam the broccoli, and store separately. Make the sauce fresh for best texture, then combine and warm through when ready.

What Can I Serve With It?

Cauliflower rice, zucchini noodles, roasted asparagus, or a crisp green salad all pair nicely without adding many carbs.

Final Thoughts

Low Carb Cheesy Broccoli Chicken is the kind of dish that makes eating well feel easy. It’s quick to cook, flexible to tweak, and comforting enough for even picky eaters.

Keep the steps simple, season as you go, and don’t overthink it. With a handful of everyday ingredients and one skillet, you’ll have a creamy, satisfying dinner on the table in no time.