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KETO CHICKEN ALFREDO WITH BROCCOLI BAKE

Craving Alfredo? This Creamy Keto Chicken Alfredo with Broccoli Bake is the perfect low-carb comfort food! Easy to make and packed with flavor, this dish comes together in under 30 minutes with minimal effort. It’s so rich and satisfying, you won’t even miss the traditional pasta!

INGREDIENTS

  • 3 tbsp butter, divided
  • 2.5 lbs boneless, skinless chicken breast, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chicken broth
  • 12 oz frozen broccoli, steamed
  • 3 garlic cloves, minced
  • 1 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 tsp Italian seasoning
  • 2/3 cup grated parmesan cheese
  • 1/4 cup grated pepper jack cheese
  • 3/4 cup grated mozzarella cheese
  • 1/4 tsp dried basil

INSTRUCTIONS

  • Sear the Chicken: Heat 1 tbsp butter in an oven-safe skillet (such as cast iron) over medium heat. Season the sliced chicken with salt and pepper, then sear on both sides. Cover and cook on low heat until fully cooked through. Remove from the skillet and set aside.
  • Deglaze the Pan: Pour 2 tbsp chicken broth into the skillet and scrape up the browned bits with a wooden spoon. Leave them in for added flavor.
  • Steam the Broccoli: Microwave the frozen broccoli according to package instructions or steam it on the stovetop. Drain and set aside.
  • Make the Alfredo Sauce: Add the remaining 2 tbsp butter and minced garlic to the skillet. Sauté for about 2 minutes until fragrant. Stir in the softened cream cheese, heavy whipping cream, and Italian seasoning. Continuously whisk over medium heat until well combined.
  • Thicken the Sauce: Reduce heat to medium-low and let the sauce simmer until it thickens, whisking frequently to prevent sticking. Once thickened, stir in the parmesan and pepper jack cheese until smooth and fully melted.
  • Assemble the Bake: Add the cooked chicken and steamed broccoli to the sauce, stirring to coat evenly. Sprinkle mozzarella cheese over the top and finish with a dash of dried basil.
  • Broil to Perfection: Place the skillet on the top rack of the oven under the broiler for 1-2 minutes, or until the mozzarella is bubbly and slightly golden.
  • Serve & Enjoy! Remove from the oven and let sit for a couple of minutes before serving.

This rich and creamy low-carb dish is packed with flavor and makes the perfect keto-friendly comfort food!

THE BEST GREEK CHICKEN MEATBALLS

These Greek chicken meatballs are juicy, packed with fresh herbs, and studded with creamy feta. Cook them on the stovetop or bake them in the oven for a simple and delicious weeknight meal.

INGREDIENTS

Meatballs:

  • 1 pound ground chicken
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup milk
  • ½ cup crumbled feta cheese
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil, for frying

INSTRUCTIONS

Step 1: Prep Ingredients

  • Finely chop the dill and parsley.
  • Mince the garlic.
  • Crumble the feta if it’s not already crumbled.

Step 2: Mix the Meatball Mixture

  • In a large bowl, combine the ground chicken, breadcrumbs, egg, and milk.
  • Gently mix, then add feta, dill, parsley, oregano, garlic, salt, and pepper.
  • Stir until just combined—avoid overmixing to keep the meatballs tender.

Step 3: Shape the Meatballs

  • Lightly wet your hands to prevent sticking.
  • Roll the mixture into meatballs, about 1 to 1.5 inches in size.
  • Arrange them on a plate or tray (yields about 15-20 meatballs).

COOKING METHODS

Skillet Method:

  • Heat a large skillet over medium heat and add a thin layer of olive oil.
  • Cook the meatballs in batches, turning occasionally, until golden brown on all sides and cooked through (about 4-5 minutes per side).
  • Ensure an internal temperature of 165°F (74°C) before serving.

Oven-Baked Method:

  • Preheat the oven to 400°F (200°C).
  • Line a baking sheet with parchment paper or lightly grease it with olive oil.
  • Arrange the meatballs on the sheet, ensuring they’re not touching.
  • Bake for 20-25 minutes, until golden brown and fully cooked (internal temp: 165°F/74°C).

SERVING SUGGESTIONS

  • Enjoy with tzatziki sauce for dipping.
  • Serve alongside a Greek salad for a fresh contrast.
  • Stuff into a pita wrap with lettuce, tomatoes, and a drizzle of sauce.

NOTES & VARIATIONS

Herb Alternatives: Try adding fresh mint for a unique Greek-inspired twist.
Gluten-Free Option: Use gluten-free breadcrumbs or pulsed rolled oats.
Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet until warmed through.