Keto Garlic Chicken Broccoli with Melted Cheese
One-skillet keto chicken and broccoli coated in a creamy garlic cheese sauce. Chicken pieces and fresh broccoli florets cook together with minced garlic, cream cheese, and mozzarella until the sauce reduces to a thick, clingy coating. Ready in under 30 minutes with minimal cleanup.
Ingredients
- 2 lbs chicken breasts, cut into small pieces or chunkschicken thighs1:1darker-meat-richerFull guide →
- 1 cup mozzarella cheesecheddar cheese1:1Full guide →
- 1 cup broccoli floretscauliflower florets1:1vegetable-swap
- 4 tbsp minced garlic
- 4 oz cream cheeseheavy cream2 tbspdairy-differentFull guide →
- pink Himalayan saltkosher salt1:1mineral-neutral
- fresh ground black pepper
- olive oil
Instructions
- 1
Cut chicken into small pieces or chunks
- 2
Coat skillet bottom with olive oil and heat over medium
- 3
Add chicken to skillet and season liberally with salt and pepper
- 4
When chicken begins to whiten on the outside, add broccoli and garlic
- 5
Once broccoli begins to soften, add cream cheese and mozzarella
- 6
Cook until most water has evaporated and sauce thickens and coats chicken and broccoli
- 7
Remove from heat and serve
Tips
Cut chicken into uniform pieces for even cooking
Watch for the reduction phase carefully to avoid overly thick or thin sauce
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of water or cream to restore sauce consistency.
Prepare chicken and broccoli up to 8 hours prior. Combine all cheeses in one bowl. Cook full recipe just before serving for best texture.
Serve immediately while sauce is thick and hot. Pairs with cauliflower rice, zucchini noodles, or leafy greens for keto meals.
Common Mistakes
Overcook broccoli before adding cheese to avoid mushy texture in final dish
Use medium heat to prevent burning cream cheese at pan bottom
Cook until sauce reduces adequately to avoid watery final result