Ingredients
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 head broccoli, cut into small florets
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
4 oz full-fat cream cheese, softened
1/2 cup freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Pinch nutmeg (optional)
1.5 cups shredded mozzarella cheese
2 tbsp fresh parsley, chopped
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook for 5-7 minutes until golden and cooked through. Season with salt and pepper. Remove chicken and set aside.
3. Add broccoli florets to the same skillet. Sauté for 3-5 minutes until crisp-tender. Remove and set aside with chicken.
4. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
5. Pour in heavy cream and chicken broth. Bring to a gentle simmer. Add softened cream cheese and whisk until smooth. Stir in Parmesan, salt, pepper, and nutmeg (if using). Whisk until slightly thickened.
6. Return chicken and broccoli to the skillet. Stir to coat evenly with sauce.
7. Pour mixture into prepared baking dish. Spread evenly. Sprinkle mozzarella cheese on top.
8. Bake for 20-25 minutes until bubbly and golden. Optionally, broil for 1-2 minutes for extra browning. Let rest a few minutes, then garnish with parsley.
Notes
For best results, use freshly grated Parmesan and full-fat cream cheese. Avoid overcooking chicken initially as it will continue to bake in the oven. Broccoli should be crisp-tender before baking. Leftovers keep in the fridge for 3-4 days. Reheat with a splash of cream or broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Ketogenic, Gluten-Free
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 520
- Sugar: 4g
- Sodium: 740mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 175mg