30+ Flavorful Keto Chicken Broccoli Recipes to Satisfy Your Cravings

If you’re following a keto diet, you already know the importance of high-protein, low-carb meals that help you stay on track while satisfying your taste buds.

And when it comes to keto-friendly recipes, chicken and broccoli are a winning combination—packed with protein, healthy fats, and fiber, making them the perfect foundation for delicious, low-carb meals.

Whether you’re craving a comforting casserole, a savory stir-fry, or even a satisfying soup, chicken and broccoli can be transformed into countless keto dishes that are both nutritious and filling.

In this blog post, we’ve compiled 30+ keto chicken and broccoli recipes that you can enjoy for lunch, dinner, or even meal prep.

From cheesy bakes to light wraps, these recipes will make your keto journey not only easier but also incredibly flavorful.

Say goodbye to boring meals and hello to satisfying, creative dishes that will keep you feeling full without the carbs!

30+ Flavorful Keto Chicken Broccoli Recipes to Satisfy Your Cravings

As you can see, there are endless ways to enjoy keto chicken and broccoli while sticking to your low-carb lifestyle.

These 30+ recipes provide you with a variety of options, from comforting casseroles to light salads, all with minimal carbs and maximum flavor.

Whether you’re new to the keto diet or a seasoned pro, these dishes are sure to become staples in your weekly meal rotation.

The best part? These recipes are not only easy to make but also customizable, allowing you to experiment with different seasonings, sauces, and even toppings to keep your meals exciting.

So next time you’re in need of a quick, healthy, and keto-friendly meal, reach for chicken and broccoli—you’ll never run out of delicious ideas to keep things fresh and enjoyable!

Keto Chicken and Broccoli Casserole

This creamy, cheesy casserole combines tender chicken and broccoli for a satisfying keto-friendly meal.

The blend of cheddar cheese, heavy cream, and seasoning creates a rich, flavorful dish that’s both comforting and low-carb.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 cups broccoli florets (steamed)
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• ¼ cup cream cheese, softened
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt, pepper, garlic powder, and onion powder, and cook until golden brown and cooked through (about 7-8 minutes).
3. While the chicken is cooking, steam the broccoli florets until tender, about 4-5 minutes.
4. In a bowl, combine the cooked chicken, steamed broccoli, heavy cream, cream cheese, and shredded cheddar. Stir until everything is well coated.
5. Transfer the mixture to a greased 9×9-inch baking dish and bake for 20-25 minutes, or until bubbly and golden on top.
6. Let the casserole cool for a few minutes before serving.

This casserole is an excellent choice for a quick and satisfying keto dinner. It’s not only easy to prepare but also packed with protein and healthy fats.

The creamy texture from the cream cheese and heavy cream makes it a comforting dish that fits perfectly into your keto lifestyle.

Keto Chicken and Broccoli Stir-Fry

This quick and delicious stir-fry is a low-carb favorite.

The combination of chicken and broccoli is tossed in a savory garlic butter sauce, creating a flavorful, satisfying meal that’s perfect for busy weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 3 cups broccoli florets
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• Salt and pepper, to taste
• 1 tsp sesame seeds (optional)
• Instructions:

1. In a large skillet or wok, melt the butter over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-7 minutes.
2. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sesame oil and garlic. Cook for 30 seconds, then add the broccoli florets and sauté for about 5-6 minutes, or until tender-crisp.
4. Add the grated ginger and soy sauce to the skillet, stirring to combine. Return the chicken to the skillet and toss everything together until well mixed.
5. Cook for an additional 2 minutes to let the flavors meld. Sprinkle with sesame seeds, if desired, and serve immediately.

This stir-fry is perfect for a quick dinner that doesn’t compromise on flavor.

The garlic butter sauce infuses the chicken and broccoli with a delicious richness, while the sesame oil and soy sauce provide that classic stir-fry taste. It’s an easy way to incorporate a healthy, keto-friendly meal into your weekly routine.

Keto Chicken and Broccoli Alfredo

A low-carb take on the classic Alfredo pasta dish, this keto-friendly version uses chicken and broccoli as the base, with a rich and creamy Alfredo sauce.

It’s a perfect dish to satisfy your craving for comfort food while staying on track with your keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 3 cups broccoli florets (steamed)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• ½ tsp Italian seasoning
• Fresh parsley for garnish (optional)
• Instructions:

1. In a skillet, melt butter over medium heat and sauté the garlic until fragrant, about 1 minute.
2. Add the chicken strips to the skillet and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 7-8 minutes.
3. While the chicken is cooking, steam the broccoli florets until tender, about 4-5 minutes.
4. Remove the chicken from the skillet and set aside. In the same skillet, add heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 4-5 minutes.
5. Return the chicken and steamed broccoli to the skillet and toss to coat in the creamy sauce. Cook for an additional 2 minutes to heat everything through.
6. Garnish with fresh parsley and serve immediately.

This Alfredo dish is rich, creamy, and indulgent, making it a fantastic keto-friendly option for a satisfying dinner.

The combination of chicken and broccoli provides a good balance of protein and fiber, while the creamy Alfredo sauce offers the perfect amount of decadence without the carbs. Enjoy it as a comforting meal any day of the week.

Keto Chicken and Broccoli Soup

This keto chicken and broccoli soup is the ultimate comfort food, packed with tender chicken, broccoli, and a creamy broth.

It’s a warm, satisfying meal that’s perfect for a cold day or when you’re craving a comforting bowl of soup that won’t derail your keto goals.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 3 cups broccoli florets (steamed)
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup shredded cheddar cheese (optional)
• Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
2. Add the cubed chicken to the pot, seasoning with salt, pepper, thyme, and rosemary. Cook until the chicken is browned on all sides, about 6-7 minutes.
3. Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce heat and simmer for 10 minutes, allowing the flavors to meld.
4. Add the steamed broccoli to the pot and stir. Let the soup simmer for another 5 minutes, until the broccoli is heated through.
5. Stir in the heavy cream and adjust seasoning if needed. For extra richness, add shredded cheddar cheese and stir until melted.
6. Serve hot, garnished with extra cheese or herbs if desired.

This soup is perfect for a cozy meal that’s low in carbs but high in flavor.

The combination of creamy broth and hearty chicken makes it filling, while the broccoli provides a nutritious touch. It’s an easy way to enjoy a satisfying soup that fits within your keto lifestyle.

Keto Chicken and Broccoli Frittata

This keto chicken and broccoli frittata is a great meal for breakfast, lunch, or dinner.

Packed with protein and healthy fats, it’s an easy, one-pan dish that’s perfect for meal prepping or making ahead of time. The eggs provide a rich, creamy texture, while the broccoli adds a boost of fiber.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 3 cups broccoli florets (steamed)
• 8 large eggs
• ½ cup shredded mozzarella cheese
• ¼ cup heavy cream
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.
2. Add the diced chicken to the skillet, season with salt, pepper, garlic powder, and onion powder, and cook until browned and cooked through, about 7-8 minutes.
3. Add the steamed broccoli to the skillet and mix with the chicken, ensuring everything is well combined.
4. In a separate bowl, whisk together the eggs, heavy cream, and shredded mozzarella. Pour the egg mixture over the chicken and broccoli in the skillet.
5. Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set.
6. Slice the frittata into wedges and serve warm.

This frittata is an excellent option for a low-carb, high-protein meal that’s easy to make and perfect for meal prepping.

The eggs give it a rich and satisfying texture, while the chicken and broccoli make it both filling and nutritious. It’s versatile enough to be enjoyed any time of day, whether for breakfast or dinner.

Keto Chicken and Broccoli Bake with Parmesan Crust

A deliciously crispy Parmesan crust adds a unique twist to this keto-friendly chicken and broccoli bake.

The tender chicken and broccoli are combined with a rich, creamy sauce, then topped with a golden, crunchy Parmesan crust. This dish is sure to satisfy your cravings for something indulgent while staying within your keto guidelines.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 3 cups broccoli florets (steamed)
• 1 cup heavy cream
• ½ cup cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 tbsp garlic powder
• 1 tsp onion powder
• 2 tbsp butter
• Salt and pepper, to taste
• ½ cup shredded mozzarella cheese (optional)
• Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Add the cubed chicken, season with salt, pepper, garlic powder, and onion powder, and cook until browned and cooked through, about 7-8 minutes.
2. While the chicken is cooking, steam the broccoli until tender, about 4-5 minutes.
3. In a large bowl, mix the heavy cream, cream cheese, and half of the grated Parmesan cheese to create a creamy sauce. Add the cooked chicken and steamed broccoli to the sauce and stir until well combined.
4. Transfer the mixture to a greased baking dish. Top with the remaining Parmesan cheese and shredded mozzarella, if using.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
6. Let the bake cool for a few minutes before serving.

This dish is a delightful combination of creamy, cheesy, and crunchy textures that will make you forget you’re on a keto diet.

The Parmesan crust adds a flavorful crispiness to the top, while the creamy sauce brings everything together beautifully. It’s a great dish for a family meal or when you’re craving something comforting without the carbs.

Keto Chicken Broccoli Salad

This keto chicken broccoli salad is a refreshing and hearty meal, perfect for a light lunch or dinner.

The combination of tender chicken, crisp broccoli, and a creamy dressing makes it an ideal choice for anyone on a low-carb diet. Plus, it’s packed with healthy fats and protein, keeping you full and satisfied.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and shredded
• 3 cups broccoli florets (steamed or raw)
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup shredded cheddar cheese (optional)
• ¼ cup bacon bits (optional)
• 1 tbsp fresh parsley, chopped (optional)
• Instructions:

1. Grill the chicken breasts until fully cooked, then shred them using a fork.
2. In a large bowl, combine the shredded chicken and broccoli florets.
3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the chicken and broccoli, mixing well to coat everything evenly.
5. For extra flavor, sprinkle with shredded cheddar cheese, bacon bits, and fresh parsley.
6. Chill the salad in the refrigerator for 30 minutes before serving.

This chicken and broccoli salad is not only a quick and easy meal but also packed with flavors and textures that make it incredibly satisfying.

The creamy dressing adds richness, while the grilled chicken and broccoli bring a delicious crunch and nutrition. It’s a fantastic option for meal prep or a refreshing keto lunch that keeps you energized.

Keto Chicken and Broccoli Poppers

These keto chicken and broccoli poppers are a fun and tasty appetizer or snack, perfect for parties or a quick bite.

The combination of chicken, broccoli, and cheese, all baked into bite-sized poppers, makes them both flavorful and filling. They’re low in carbs and high in protein, making them an ideal keto-friendly snack.

Ingredients:

• 2 boneless, skinless chicken breasts, finely chopped or ground
• 2 cups broccoli florets (steamed and chopped)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil for greasing the baking sheet
• Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet with olive oil.
2. In a large bowl, mix the ground chicken, steamed broccoli, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper until everything is well combined.
3. Form the mixture into small, bite-sized balls or patties and place them on the greased baking sheet.
4. Bake for 15-20 minutes, or until the poppers are golden brown and fully cooked.
5. Let the poppers cool slightly before serving.

These keto chicken and broccoli poppers are a fun way to enjoy a low-carb meal or snack.

They’re easy to make, packed with protein, and the crispy exterior combined with the cheesy interior makes them a hit with both kids and adults alike. They’re perfect for meal prepping or serving as a keto-friendly appetizer at your next gathering.

Keto Chicken and Broccoli Alfredo Zoodles

A perfect substitute for traditional pasta, these keto chicken and broccoli Alfredo zoodles bring the flavors of a classic Alfredo dish without the carbs.

Using zucchini noodles (zoodles) makes this a low-carb, nutritious alternative, while the creamy Alfredo sauce, chicken, and broccoli provide all the flavor you crave.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 3 cups broccoli florets (steamed)
• 4 medium zucchini, spiralized into noodles (zoodles)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp olive oil
• Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden brown and cooked through, about 6-7 minutes.
2. While the chicken is cooking, steam the broccoli florets until tender, about 4-5 minutes.
3. In a separate skillet, melt butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Add the heavy cream to the skillet with the garlic, stirring to combine. Bring to a simmer and cook for 2-3 minutes until the sauce thickens.
5. Stir in the grated Parmesan cheese and cook for another 1-2 minutes until smooth. Season with salt and pepper.
6. Add the zoodles to the Alfredo sauce, stirring to coat them in the creamy sauce. Cook for 2-3 minutes until the zoodles are tender.
7. Toss the cooked chicken and steamed broccoli into the skillet, mixing everything together until well combined.
8. Serve immediately, garnished with additional Parmesan if desired.

This dish is a fantastic low-carb version of Alfredo pasta, with the zoodles providing the perfect texture to soak up the creamy sauce.

The combination of chicken and broccoli adds protein and fiber, making it both satisfying and nutritious. It’s a great way to enjoy a keto-friendly, comforting meal without the carbs from traditional pasta.

Keto Chicken and Broccoli Skillet

This keto chicken and broccoli skillet is a one-pan wonder that’s quick, easy, and packed with flavor.

With tender chicken, crisp-tender broccoli, and a creamy garlic sauce, it’s a satisfying meal that can be on the table in just 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 3 cups broccoli florets (steamed)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
• Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken strips and season with salt, pepper, and Italian seasoning. Cook until browned and fully cooked, about 6-7 minutes.
2. Remove the chicken from the skillet and set it aside. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
3. Add the heavy cream to the skillet, stirring to combine. Bring the cream to a simmer and cook for 3-4 minutes until the sauce thickens.
4. Stir in the grated Parmesan cheese and continue to cook for an additional 2-3 minutes until smooth and creamy.
5. Add the steamed broccoli and chicken back into the skillet, mixing everything together. Let it heat through for about 2-3 minutes.
6. Garnish with fresh parsley before serving.

This keto chicken and broccoli skillet is a great choice for anyone looking for a quick, easy, and flavorful meal.

The creamy garlic sauce makes the dish comforting and indulgent, while the chicken and broccoli provide the protein and fiber needed to keep you satisfied. It’s the perfect go-to meal for busy evenings when you need something delicious without a lot of prep work.

Keto Chicken and Broccoli Stuffed Peppers

These keto chicken and broccoli stuffed peppers are a creative and healthy twist on a classic stuffed pepper.

With tender chicken, broccoli, and a flavorful cheese sauce, they make for a delicious low-carb dinner that’s easy to prepare and packed with nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed and chopped)
• 4 bell peppers, tops cut off and seeds removed
• 1 cup shredded mozzarella cheese
• ½ cup cream cheese, softened
• 1 cup heavy cream
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oilInstructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds.
2. In a skillet, heat olive oil over medium heat. Add the shredded chicken and steamed broccoli, seasoning with salt, pepper, garlic powder, and onion powder. Cook for 5-6 minutes until everything is well mixed and heated through.
3. In a separate bowl, combine the cream cheese, heavy cream, and half of the shredded mozzarella. Stir until smooth.
4. Add the cream cheese mixture to the chicken and broccoli, stirring to coat everything evenly. Taste and adjust seasoning if needed.
5. Stuff each bell pepper with the chicken and broccoli mixture, then place the stuffed peppers in a baking dish.
6. Top each stuffed pepper with the remaining shredded mozzarella cheese.
7. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

These stuffed peppers are a flavorful and filling meal that’s perfect for a keto diet. The combination of chicken, broccoli, and creamy cheese sauce inside the tender bell peppers makes for a satisfying and low-carb dinner.

They’re a great option for meal prep or a family dinner and are sure to please even those who aren’t following a keto lifestyle.

Keto Chicken and Broccoli Meatballs

These keto chicken and broccoli meatballs are a fun and nutritious meal option, perfect for dinner or as a tasty snack.

The meatballs are made with ground chicken, steamed broccoli, and Parmesan cheese, then baked until golden brown and delicious.

Ingredients:

• 1 lb ground chicken
• 2 cups broccoli florets (steamed and finely chopped)
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil (for greasing the baking sheet)
• Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet with olive oil.
2. In a large bowl, combine the ground chicken, finely chopped steamed broccoli, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well incorporated.
3. Form the mixture into small meatballs, about 1 to 1 ½ inches in diameter, and place them on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the meatballs are cooked through and golden brown.
5. Serve immediately, optionally with a keto-friendly dipping sauce or extra Parmesan.

These keto chicken and broccoli meatballs are a versatile dish that can be served as a main course, appetizer, or snack.

The broccoli adds fiber and nutrition, while the chicken and cheese provide protein and healthy fats. Whether you enjoy them with a dipping sauce or as a stand-alone meal, these meatballs are sure to become a new favorite.

Keto Chicken and Broccoli Pizza Casserole

This keto chicken and broccoli pizza casserole is a cheesy, low-carb take on a classic pizza.

Instead of a traditional crust, it uses chicken and broccoli as the base, topped with mozzarella, pepperoni, and a flavorful pizza sauce. It’s a great way to indulge in pizza without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed and chopped)
• 1 cup pizza sauce (sugar-free)
• 1 ½ cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni (optional)
• ½ tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil
• Instructions:

1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add the shredded chicken and steamed broccoli, season with garlic powder, Italian seasoning, salt, and pepper, and stir to combine.
2. Spread a thin layer of pizza sauce on the bottom of a greased 9×9-inch baking dish.
3. Layer the chicken and broccoli mixture over the sauce. Pour the remaining pizza sauce on top and sprinkle with mozzarella cheese.
4. Top with sliced pepperoni (if using) and bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Let the casserole cool for a few minutes before serving.

This casserole is an excellent keto-friendly alternative to pizza, offering all the flavors you love but with a fraction of the carbs.

The chicken and broccoli base provides a healthy foundation, while the cheese and pepperoni create a satisfying, savory dish. Perfect for a family dinner or a meal prep option, this pizza casserole is sure to please everyone.

Keto Chicken and Broccoli Bake with Garlic Butter

This simple yet delicious keto chicken and broccoli bake combines tender chicken with crisp broccoli, all baked in a rich garlic butter sauce.

It’s a quick and easy meal that’s bursting with flavor, making it perfect for busy weeknights or special occasions.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 3 cups broccoli florets (steamed)
• ¼ cup butter, melted
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp paprika (optional)
• Fresh parsley, chopped (optional)
• Instructions:

1. Preheat the oven to 375°F (190°C). In a small bowl, combine melted butter, minced garlic, salt, pepper, and paprika (if using).
2. Place the sliced chicken and steamed broccoli in a greased 9×9-inch baking dish. Pour the garlic butter mixture over the chicken and broccoli, tossing everything together to ensure it’s evenly coated.
3. Sprinkle grated Parmesan cheese over the top.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is golden brown and bubbly.
5. Garnish with fresh parsley and serve immediately.

This keto chicken and broccoli bake is the epitome of simple, flavorful cooking.

The garlic butter sauce infuses the chicken and broccoli with a rich, savory flavor, while the Parmesan cheese creates a crispy, golden topping. It’s a great meal that’s easy to prepare and packed with nutrients, making it a perfect addition to your keto meal rotation.

Keto Chicken and Broccoli Egg Muffins

These keto chicken and broccoli egg muffins are the ultimate grab-and-go breakfast or snack.

They’re packed with protein and healthy fats from eggs, chicken, and cheese, while the broccoli adds a nutritious boost. These muffins are great for meal prepping and can be enjoyed throughout the week.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed and chopped)
• 8 large eggs
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Olive oil for greasing the muffin tin
• Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or non-stick spray.
2. In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
3. Add the shredded chicken, chopped broccoli, and shredded cheddar cheese to the egg mixture, stirring to combine.
4. Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
5. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
6. Allow the muffins to cool for a few minutes before removing them from the tin.

These keto chicken and broccoli egg muffins are a fantastic option for busy mornings or a healthy snack.

They’re portable, easy to make in advance, and packed with protein and fiber to keep you full and energized. The combination of chicken, broccoli, and cheese makes for a flavorful, satisfying bite every time.

Keto Chicken and Broccoli Stir-Fry

This keto chicken and broccoli stir-fry is a flavorful and quick meal, perfect for busy weeknights.

The combination of tender chicken, crisp-tender broccoli, and a savory stir-fry sauce makes it a go-to dish for anyone following a low-carb lifestyle. It’s simple to make and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 3 cups broccoli florets (steamed or stir-fried)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp chili flakes (optional)
• Salt and pepper, to taste
• Sesame seeds for garnish (optional)
• Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt, pepper, garlic powder, and ginger powder. Cook until the chicken is browned and cooked through, about 6-7 minutes.
2. Add the broccoli to the skillet and stir to combine with the chicken.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and chili flakes (if using).
4. Pour the sauce over the chicken and broccoli, stirring to coat everything evenly. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Serve the stir-fry immediately, garnished with sesame seeds if desired.

This stir-fry is quick, easy, and full of vibrant flavors.

The sesame oil and soy sauce create a rich, savory base, while the ginger and garlic add extra depth. The broccoli provides a satisfying crunch, making this a perfectly balanced keto meal.

Keto Chicken and Broccoli Lasagna

This keto chicken and broccoli lasagna is a creative twist on a classic dish, perfect for those avoiding carbs.

Instead of pasta, it uses layers of chicken and broccoli, all smothered in a rich, cheesy Alfredo sauce. It’s a comforting, hearty meal that’s both satisfying and low in carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed and chopped)
• 2 cups heavy cream
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese (optional for topping)
• Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the heavy cream and cream cheese to the skillet, stirring until smooth and combined. Bring the sauce to a simmer and cook for 3-4 minutes.
3. Stir in the shredded mozzarella cheese, grated Parmesan, and Italian seasoning. Continue to cook until the cheese melts and the sauce thickens, about 2-3 minutes.
4. In a greased 9×9-inch baking dish, layer half of the shredded chicken and steamed broccoli. Pour half of the creamy sauce over the top.
5. Repeat the layers with the remaining chicken, broccoli, and sauce. Top with shredded cheddar cheese (optional).
6. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
7. Let the lasagna cool for a few minutes before slicing and serving.

This keto chicken and broccoli lasagna is a comforting, cheesy delight that’s perfect for anyone missing traditional lasagna.

The rich, creamy sauce and melty cheese make every bite indulgent, while the chicken and broccoli provide protein and fiber. It’s a delicious and filling meal that fits seamlessly into a keto diet.

Keto Chicken and Broccoli Wraps

These keto chicken and broccoli wraps are a fantastic low-carb alternative to traditional wraps, using large lettuce leaves as the “wrap” instead of tortillas.

They’re loaded with tender chicken, crisp broccoli, and a creamy sauce, making them a quick and healthy meal or snack.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed and chopped)
• 8 large lettuce leaves (such as romaine or iceberg)
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil (for cooking the chicken)
• Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook until fully cooked, about 7-8 minutes per side. Shred the chicken once it’s cooked through.
2. In a bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper to create the creamy sauce.
3. Add the shredded chicken and chopped broccoli to the bowl with the sauce and stir to combine.
4. Lay the lettuce leaves flat and scoop the chicken and broccoli mixture onto each leaf. Roll up the lettuce leaves tightly to form wraps.
5. Serve immediately, or wrap them up for a healthy meal on the go.

These keto chicken and broccoli wraps are incredibly versatile and easy to make.

They’re perfect for a quick lunch or a light dinner, and the combination of chicken, broccoli, and creamy sauce makes them filling without being heavy. Plus, using lettuce instead of a tortilla keeps them low in carbs and fresh.

Keto Chicken and Broccoli Frittata

This keto chicken and broccoli frittata is a delicious, low-carb dish that’s perfect for breakfast, brunch, or even dinner.

With eggs, chicken, and broccoli, all baked together with cheese, it’s a simple yet flavorful meal that’s packed with protein and healthy fats.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed and chopped)
• 8 large eggs
• ½ cup shredded cheddar cheese
• ¼ cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for greasing the pan)
• Instructions:

1. Preheat the oven to 350°F (175°C). Grease a cast-iron skillet or oven-safe pan with olive oil.
2. In a bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
3. Add the shredded chicken and chopped broccoli to the bowl, then mix in the shredded cheddar cheese.
4. Pour the egg mixture into the prepared skillet and spread evenly.
5. Bake for 20-25 minutes, or until the eggs are set and the top is golden brown.
6. Let the frittata cool slightly before slicing and serving.

This keto chicken and broccoli frittata is a great option for meal prepping, as it stores well in the refrigerator and can be enjoyed throughout the week.

It’s easy to make, full of flavor, and provides a hearty, satisfying meal with plenty of protein and veggies. Plus, it’s versatile, so you can add any other keto-friendly ingredients you like, such as spinach, mushrooms, or bell peppers.

Keto Chicken and Broccoli Soup

This creamy keto chicken and broccoli soup is a comforting, warming meal, perfect for chilly days.

The rich, creamy broth is loaded with tender chicken and broccoli, making it a nourishing dish that’s both low in carbs and high in flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed)
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 cup heavy cream
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tsp thyme
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (optional)
• Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the chicken broth, shredded chicken, and steamed broccoli to the pot. Bring to a simmer and cook for 10 minutes.
3. Stir in the heavy cream and thyme, and season with salt and pepper to taste. Continue to simmer for an additional 5-7 minutes, allowing the soup to thicken slightly.
4. If desired, stir in the shredded cheddar cheese until melted and smooth.
5. Serve hot, garnished with extra cheese or fresh herbs if preferred.

This keto chicken and broccoli soup is a comforting and satisfying meal that’s perfect for a chilly day.

The creamy base and tender chicken and broccoli make it hearty enough to fill you up, while still being low in carbs. It’s perfect for meal prepping or freezing, and you can always add extra veggies or spices to suit your taste.

Keto Chicken and Broccoli Casserole with Creamy Pesto Sauce

This keto chicken and broccoli casserole combines tender chicken, steamed broccoli, and a rich, creamy pesto sauce that’s full of flavor.

It’s a delicious and easy-to-make dish that can be prepped ahead of time and baked when you’re ready to enjoy it.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed)
• 1 cup pesto sauce (store-bought or homemade, sugar-free)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp olive oil (for greasing the baking dish)
• Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. In a large bowl, combine the shredded chicken and steamed broccoli.
3. In a separate bowl, mix together the pesto sauce and heavy cream until smooth.
4. Pour the creamy pesto sauce over the chicken and broccoli mixture, stirring to coat everything evenly.
5. Transfer the mixture to the prepared baking dish and top with shredded mozzarella and grated Parmesan.
6. Bake for 20-25 minutes, or until the cheese is melted and golden brown.
7. Let the casserole cool slightly before serving.

This keto chicken and broccoli casserole is a rich, cheesy dish with a burst of fresh flavor from the pesto sauce.

It’s easy to make and can be prepared ahead of time, making it perfect for busy weeknights or meal prepping. The combination of chicken, broccoli, and creamy sauce creates a satisfying, flavorful meal that’s sure to please everyone on a keto diet.

Keto Chicken and Broccoli Alfredo Bake

This keto chicken and broccoli Alfredo bake is a creamy, cheesy dish that’s perfect for a comforting dinner.

With tender chicken, crisp-tender broccoli, and a rich Alfredo sauce, it’s a satisfying, low-carb meal that’s sure to please.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups broccoli florets (steamed)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)
• Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and garlic powder, and cook for 2-3 minutes until the sauce thickens.
4. Add the shredded chicken and steamed broccoli to the skillet, stirring to coat everything with the creamy sauce. Season with salt and pepper to taste.
5. Transfer the chicken and broccoli mixture into the prepared baking dish and top with shredded mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is golden and bubbly.
7. Garnish with fresh parsley, if desired, before serving.

This keto chicken and broccoli Alfredo bake is a great meal for anyone craving comfort food while staying low-carb.

The creamy Alfredo sauce pairs perfectly with the chicken and broccoli, while the melted cheese adds a savory, indulgent touch. It’s simple to make and a great option for both family dinners and meal prepping.

Keto Chicken and Broccoli Parmesan

This keto chicken and broccoli Parmesan is a low-carb twist on the classic chicken Parmesan.

Instead of breadcrumbs, it uses a cheesy, crispy coating for the chicken, while the broccoli adds a nutritious boost. Topped with marinara sauce and melted mozzarella, it’s a delicious and satisfying dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 cups broccoli florets (steamed)
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup almond flour (for coating)
• 1 large egg
• 1 cup marinara sauce (sugar-free)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a shallow bowl, whisk the egg. In another shallow bowl, combine the almond flour, grated Parmesan cheese, salt, and pepper.
3. Dip each chicken breast into the egg, then coat it with the almond flour mixture.
4. Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 3-4 minutes on each side, until golden brown.
5. Place the cooked chicken breasts in the prepared baking dish. Top each with steamed broccoli, a generous spoonful of marinara sauce, and shredded mozzarella cheese.
6. Bake for 15-20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
7. Serve hot and enjoy!

This keto chicken and broccoli Parmesan is a fantastic low-carb alternative to traditional chicken Parmesan.

The crispy, cheesy chicken pairs perfectly with the broccoli and marinara sauce, creating a dish that’s both indulgent and healthy. It’s perfect for those following a keto diet but still craving Italian comfort food.

Keto Chicken and Broccoli Meatball Soup

This keto chicken and broccoli meatball soup is a hearty, low-carb meal that’s full of flavor.

The homemade chicken meatballs are tender and juicy, while the broccoli adds crunch and nutrition. Paired with a savory broth, this soup is perfect for chilly nights.

Ingredients:

• 2 boneless, skinless chicken breasts, ground
• 3 cups broccoli florets (steamed and chopped)
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (optional)
• Instructions:

1. In a bowl, combine the ground chicken, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. In a large pot, heat olive oil over medium heat. Add the meatballs to the pot, cooking until they are browned on all sides (about 5 minutes).
4. Once the meatballs are browned, add the chicken broth and bring it to a simmer. Let the soup cook for 15 minutes to allow the flavors to meld.
5. Stir in the chopped steamed broccoli and continue to simmer for an additional 5-7 minutes until the broccoli is tender.
6. Serve the soup hot, garnished with fresh parsley if desired.

This keto chicken and broccoli meatball soup is a comforting, filling dish that’s perfect for low-carb eaters.

The homemade meatballs add protein and flavor, while the broccoli gives the soup a satisfying texture. The broth is rich and savory, making it a great meal for a cozy night in.