Delicious Keto Creamy Chicken and Vegetable Bake – A Perfect Low-Carb Comfort Dish

Indulge in this Keto Creamy Chicken and Vegetable Bake, a comforting low-carb dish that’s loaded with tender chicken, fresh vegetables, and a luscious creamy sauce. This easy-to-make recipe is perfect for anyone following a keto diet, or simply looking for a deliciously healthy meal packed with flavor and nutrients.

Key Information

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Number of Servings: 6
• Serving Size: About 1 cup

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 25g
• Carbohydrates: 6g
• Fat: 23g

Ingredients List

• 600g (1.3 lbs) chicken breast, cut into bite-sized pieces
• 1 medium zucchini, diced (about 200g/7 oz)
• 1 bell pepper, diced (150g/5.3 oz)
• 1 cup (100g) broccoli florets
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 120g (4 oz) cream cheese, softened
• 1 cup (120g) shredded cheddar cheese, divided
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (30ml) olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Optional: fresh parsley for garnish

Detailed Method of Preparation

1. Preheat the oven: Set it to 200°C (400°F).
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the remaining olive oil. Add the onion, garlic, bell pepper, zucchini, and broccoli. Sauté for about 5 minutes until the vegetables start to soften.
4. Prepare the creamy sauce: Lower the heat, then stir in the heavy cream and cream cheese. Stir continuously until the cream cheese is fully melted and the sauce is smooth. Add thyme, paprika, and half of the shredded cheddar cheese. Mix until the cheese melts into the sauce.
5. Combine chicken and sauce: Return the cooked chicken to the skillet and stir well to coat with the creamy sauce.
6. Transfer to a baking dish: Pour the mixture into a 9×13-inch (23×33 cm) baking dish.
7. Add the final touches: Top with the remaining cheddar cheese and the grated Parmesan cheese.
8. Bake: Place the dish in the oven and bake for 20 minutes, or until the top is golden and bubbly.
9. Serve: Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Tips for Culinary Success

• Use a meat thermometer: For perfect chicken, cook it to an internal temperature of 75°C (165°F).
• Make it spicier: Add a pinch of chili flakes or cayenne pepper for extra heat.
• Vegetable variations: Substitute or add other keto-friendly vegetables like spinach, cauliflower, or mushrooms.
• Use leftover chicken: This recipe is a great way to use leftover roasted chicken; just reduce the cooking time for the chicken.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well in this dish and add extra juiciness. Simply cut them into bite-sized pieces and follow the recipe as directed.

2. How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

3. Is this recipe gluten-free?
Yes, this Keto Creamy Chicken and Vegetable Bake is naturally gluten-free.

4. Can I freeze this dish?
While it can be frozen, the texture of the cream sauce may change slightly upon thawing. To freeze, allow the dish to cool completely, then store in a freezer-safe container for up to 2 months. Reheat in the oven until heated through.

This Keto Creamy Chicken and Vegetable Bake offers all the warmth and satisfaction of a classic comfort dish, with a healthy, low-carb twist. Perfect for family dinners or meal prepping, it’s sure to become a go-to favorite in your kitchen. Give it a try and enjoy the deliciousness of keto living!