Start by using a large ovenproof skillet to make this recipe seamless. Since the dish transitions from stovetop to oven, you won’t need to transfer the mixture to a separate baking dish. A cast-iron skillet works wonderfully, but any oven-safe skillet will do.

Chop fresh broccoli florets into bite-sized pieces for even cooking. You’ll need about 12 ounces (roughly 3 cups) to pack the casserole with veggies. Sauté the broccoli in the skillet until it turns bright green and is just tender—it will finish cooking in the oven. Avoid using frozen broccoli, as it can become too soft and lose its texture.

In the same skillet, melt butter and add minced garlic for a flavorful base. Pour in heavy whipping cream and let it simmer gently. Stir in grated Parmesan cheese until the sauce thickens slightly. Keep an eye on it to prevent over-thickening—this rich, keto-friendly sauce doesn’t need flour or cream cheese to achieve the perfect consistency.

Add your pre-cooked chicken to the skillet. Rotisserie chicken is a great time-saver, or you can quickly cook chicken thighs by simmering them in broth for about 15 minutes. Toss the chicken and broccoli in the creamy sauce until everything is well-coated.

Sprinkle a generous layer of shredded mozzarella (or cheddar, if preferred) over the mixture. For an extra flavor boost, you can also add a sprinkle of Parmesan or experiment with cheeses like Gruyere.

Transfer the skillet to the oven and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on it to prevent burning.

Let the casserole cool slightly before serving. This hearty, cheesy dish is a complete keto meal on its own, perfect for a quick dinner or a satisfying keto lunch.