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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.