This delicious broccoli and cheddar chicken bake is a filling meal that is low carb, gluten free, keto, and family friendly!

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I recently made my SUPER easy low carb cheese sauce recipe as I wanted to update the photos.

When the sauce was made, I wanted to use it in a recipe and make it family-friendly. In my experience, most children prefer meals if they can see what ingredients have been used. With this dish, it's quite obvious: chicken, broccoli, cheese sauce, and a crunchy topping. I think the combination works really well - so if you cook it for your kids, let me know what they say!

How to Make a Keto Broccoli Cheddar Chicken Bake

Make the cheese sauce in advance. It can be made up to 5 days ahead of time if stored in the fridge. You will just need to bring it to room temperature before using.

Dice some chicken breasts and place them in a large bowl, together with some small broccoli florets. Note: The stalks of the broccoli in the finished dish have a little "bite" to them; if you prefer softer broccoli then you might like to part-cook them before assembling this dish.

Spoon the cheese sauce into the bowl and add some unsweetened almond milk. Stir well to combine then season with paprika, salt, and pepper.

Mix well then spoon into a baking dish. Make the topping by combining pork panko (or pork rind crumbs) and shredded sharp cheddar.

Sprinkle the topping over the chicken mixture, then cover and bake in a preheated oven for 30 minutes. Uncover and continue cooking until the internal temperature of the chicken pieces is at least 165F - about 15 minutes.

Use a slotted spoon to serve the cheddar chicken bake onto serving plates. You might like to add a crisp green salad to go with it.

I served this to my neighbor and she said it was like a dish at Cracker Barrel - I can't say that I've tried it but I have it on good authority that it is similar!

📖 Recipe

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