Creamy Low Carb Chicken Casserole That's Rich Enough for Company — in One Skillet
This low carb chicken casserole is creamy, golden, and ready in one skillet. No watery sauce, no extra dishes — just rich cheddar, tender thighs, and broccoli that stays firm. Perfect for a weeknight dinner that feels like a Sunday meal.
Equipment
- 12-inch Oven-Safe Skillet (cast iron)
- Large Mixing Bowl
- Paper towels
- Spatula or Wooden Spoon
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 cups broccoli florets (about 2 heads)
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar, divided
- 1/2 cup chicken bone broth
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1 tsp onion powder
- fresh chives for garnish
Instructions
- Preheat oven to 375°F. Toss broccoli florets with 1/2 teaspoon salt in a large bowl. Let sit for 10 minutes, then pat dry with paper towels.
- Season chicken thighs with remaining salt and pepper. Sear in a hot, dry skillet over medium-high heat for 4-5 minutes per side until deeply golden. Remove to a plate.
- Reduce heat to medium. Add softened cream cheese and chicken broth to the skillet. Stir continuously until cream cheese melts into a smooth sauce. Add minced garlic and onion powder. Stir in 1/2 cup shredded cheddar until melted and incorporated.
- Shred or chop seared chicken into bite-sized pieces. Tuck broccoli florets into the cream sauce. Nestle chicken on top and press down gently so broccoli is partially submerged. Top with remaining 1/2 cup cheddar.
- Transfer skillet to oven. Bake for 20-25 minutes, until sauce is bubbling and cheese is golden. For a deeper bronze crust, switch to broil for the final 2-3 minutes, watching closely.
- Let casserole rest for 5 minutes before serving. This allows the sauce to set. Garnish with fresh chives cut on a bias and serve directly from the skillet.
Notes
Don't skip salting the broccoli — it's the key to a non-watery sauce. Let the cream cheese soften to room temperature for smooth melting. The 5-minute rest after baking is essential for the sauce to set. Store leftovers in the fridge for up to 4 days. Reheat in a 325°F oven for 15 minutes to restore the golden top. Freezes well without the top cheese layer.