Keto Broccoli Cheddar Chicken

Keto · 4 servings · US measures · 15 min publisher preparation per four-serving batch

Total time: Not provided

Keto Broccoli Cheddar Chicken. Original recipe adapted with source quantities and workflow.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Ingredients

• 1 tbsp butter
• 1 lb chicken breastcut into cubes
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp pepper
• 5 cup broccoli florets
• 1 tbsp butter
• 1 tsp garlic
• 1 cup unsweetened almond milk
• ¼ cup heavy cream
• 3 oz cream cheese
• 1 cup shredded cheddar cheese
• ½ cup shredded cheddar cheese

Before you start

• Oven-safe skillet
• Mixing bowl
• Instant-read thermometer

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

1. Chicken

   Warm the skillet over medium. Cook cubed chicken in the first butter portion with the dry spices for 5–6 minutes, browning all faces. Set chicken aside.

2. Cheese sauce

   In the same pan, heat the second butter portion, garlic, almond milk, heavy cream, cream cheese and sauce cheddar. Whisk as the cream cheese melts.

3. Bake

   Fold chicken and broccoli into the sauce. Add topping cheddar and bake 20–25 minutes. Wait 10 minutes before serving so the sauce can thicken.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: 311 kcal; protein: 30.7 g; total carbs: 9.6 g; fiber: 3.0 g; net carbs: 6.6 g

Publisher estimate per original portion; proportional ingredient scaling preserves that portion.

Listed allergens: milk, tree nuts. Check purchased labels and cross-contact.

First-cook checks

• The publisher lists heavy cream without placing it; this adaptation adds it to the cheese sauce.
• The publisher lists 20 minutes of cooking, but the method requires 5–6 minutes of searing, 20–25 minutes of baking and 10 minutes of cooling.
• Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
• Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
• The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported.
• Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

• Annie Holmes: Keto Broccoli Cheddar Chicken
  https://www.maebells.com/keto-broccoli-cheddar-chicken-one-pan-recipe/
• FoodSafety.gov: safe minimum internal temperatures
  https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.