Chicken and broccoli casserole keto in creamy basil sauce is such a flavorful and simple dish that is made with a handful of ingredients in just one hour from start to finish.
Another family favorite, this cheesy oven baked chicken and broccoli in creamy basil sauce (without rice) is loaded with fresh flavors. Made with chicken legs (drumsticks and things), broccoli, cream cheese, heavy cream, milk, fresh basil and fresh mozzarella cheese with less than 20 minutes meal prep.
The chicken is only seasoned with salt and pepper, then it’s browned in the pan. Arranged on an uncooked broccoli bed and topped with fresh mozzarella cheese. Then baked in a homemade creamy basil sauce in just 30 minutes.
Serve this Mozzarella chicken broccoli bake in creamy basil sauce as a low carb lunch/ dinner or pair it with bread, rice, pasta, potatoes or even with pap for a more hearty meal.
What you’ll need to make chicken and broccoli casserole no rice
- 3 chicken legs (800 g/ 1 ¾ lbs)
- 500 g (1.1 lbs) broccoli
- 3 spring onions
- 3 garlic cloves
- 175 g (6.2 oz) cream cheese
- 100 ml (1/3 cup + 1 tablespoon/ 3.4 fl oz) heavy cream
- 100 ml (1/3 cup + 1 tablespoon/ 3.4 fl oz) milk
- 2 handful fresh basil
- 250 g (½ lbs) fresh mozzarella cheese, drained
- 1 tsp cornstarch (cornflour) to thicken the sauce
- 2 tablespoons oil
- salt, pepper and a pinch of nutmeg to taste
How to make chicken broccoli casserole keto
Wash broccoli under running water. Separate the head from the stem. Cut the head (florets) into small pieces.
Peel off the woody outer layer from the stem and cut it into small slices.
Arrange the broccoli in a greased casserole dish and set aside.
Peel and mince garlic and cut mozzarella cheese into thin slices. Rinse spring onions and pat dry with paper towels.
Cut off stems and top of the onions and cut into small rings. Hand- tear fresh basil leaves.
Add 1 teaspoon cornstarch (corn flour) to the cup/ jar with milk and combine well. Next preheat the oven to 250 ° C (482 °F), with both top and bottom heat.
Pat dry chicken quarters with paper towels and separate them into thighs and drumsticks. Rub the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat oil in a pan over medium heat and brown the meat on both sides. Transfer the meat to a casserole dish, with the skin side facing up.
Make the sauce in the same pan that you’ve used to brown the chicken without washing it. Simply add spring onions and garlic and cook for about 3 minutes.
Stir in milk, heavy cream and cream cheese.
Add hand- torn fresh basil leaves to the sauce. Season with salt, pepper and a pinch of nutmeg.
Transfer the sauce to the casserole dish with broccoli and chicken, without pouring the sauce on top of the chicken (just spoon the sauce between the meat). Scatter mozzarella cheese slices over the top.
Bake for about 30 minutes or until the cheese is nicely golden brown.
Switch off the oven and let the casserole dish be inside for 10 minutes, without opening the oven door. Enjoy!
More chicken recipes….
- Chicken Tomato Mozzarella Casserole
- Stuffed chicken wrapped in bacon with creamy sauce
- Baked chicken thighs and drumsticks
- Chicken in tomato sauce
- Gluten free chicken stew
Chicken And Broccoli Casserole Keto
Equipment
- Casserole dish (23 x 35 cm (9 x 1 3 inch))
- Large pan/ pot
- Cutting board
- Knife
- paper towels
Ingredients
- 3 (800 g/ 1 ¾ lbs) chicken legs
- 500 g (1.1 lbs) broccoli
- 3 springs onions
- 3 garlic cloves
- 175 g (6.2 oz) cream cheese
- 100 ml(1/3 cup + 1 tablespoon/ 3.4 fl oz) heavy cream
- 100 ml (1/3 cup + 1 tablespoon/ 3.4 fl oz) milk
- 2 2 handful fresh basil
- 250 g (½ lbs) fresh Mozzarella cheese drained
- 1 teaspoon cornstarch (cornflour) to thicken the sauce
- 2 tablespoons oil
- salt, pepper and a pinch of nutmeg to taste
Instructions
- Wash broccoli under running water. Separate the head from the stem. Cut the head (florets) into small pieces. Peel off the woody outer layer from the stem and cut it into small slices. Arrange the broccoli in a greased casserole dish and set aside.
- Peel and mince garlic and cut mozzarella cheese into thin slices. Rinse spring onions and pat dry with paper towels. Cut off stems and top of the onions and cut into small rings. Hand- tear fresh basil leaves. Add 1 teaspoon cornstarch (cornflour) to the cup/ jar with milk and combine well. Next preheat the oven to 250 ° C (482 °F), with both top and bottom heat.
- Pat dry chicken quarters with paper towels and separate them into thighs and drumsticks. Rub the chicken with 1 teaspoon salt and ½ teaspoon black pepper. Heat oil in a pan over medium heat and brown the meat on both sides. Transfer the meat to a casserole dish, with the skin side facing up.
- Make the sauce in the same pan that you've used to brown the chicken without washing it. Simply add spring onions and garlic and cook for about 3 minutes. Stir in milk, heavy cream and cream cheese. Add hand- torn fresh basil leaves to the sauce. Season with salt, pepper and a pinch of nutmeg. Transfer the sauce to the casserole dish with broccoli and chicken, without pouring the sauce on top of the meat (just spoon the sauce between the meat). Scatter mozzarella cheese slices over the top and bake for about 30 minutes or until the cheese is nicely golden brown. Switch off the oven and let the casserole dish be inside for 10 minutes, without opening the oven door. Enjoy!
Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.