Keto Ready Creamy Garlic and Parmesan Chicken Casserole

Keto Ready Creamy Garlic and Parmesan Chicken Casserole

A delicious mix of chicken, garlic, mustard and parmesan all simmering away in the oven


  • Drizzle olive oil
  • 4 boneless chicken thighs, skinned and roughly chopped
  • 4 cloves garlic, finely sliced
  • Stalk of fresh rosemary, finely chopped
  • 2 tsp Dijon mustard
  • 500ml hot chicken stock
  • 6 tbsp Double cream
  • Pinch of sea salt and freshly ground black pepper
  • 1 head of broccoli, broken into florets (500g)
  • 200g Parmesan, finely grated
  • Fresh chopped parsley for garnish

Preparation time:

Cooking time:

Skill level:





  1. Preheat oven to 200C/gas 6 (180C fan oven)  Heat the oil in a large lidded casserole dish, add the chicken pieces and cook for 10-15 minutes until golden, stir in the garlic and rosemary and cook for a minute more then stir through the mustard.

  2. Pour in the stock and double cream and stir and season well, let it bubble for a minute then put the lid on and put in the oven to cook for 1 hour. Add the broccoli for the last 20 minutes of cooking, If it is drying out at all, top up with a little hot water. Sprinkle over the parmesan for the last couple of minutes of cooking. Remove from oven, garnish with parsley and serve.

Nutritional information per serving:









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