Keto Creamy Chicken and Vegetable Bake

Keto Creamy Chicken and Vegetable Bake

Full of keto-friendly ingredients, this easy creamy chicken and vegetable bake recipe makes a delicious dinner that won't ruin your diet.

Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
364 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.
Step 3
Melt 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken; cover pot. Cook until chicken is no longer pink in centers, stirring occasionally, about 10 minutes.
Step 4
Stir in broccoli, cauliflower, mushrooms, leek, chicken stock, and garlic and herb seasoning. Cover pot; cook until vegetables are soft, about 10 minutes.
Step 5
Meanwhile, heat a saucepan over medium heat. Add heavy cream and remaining 2 tablespoons butter; cook until heated through, 2 to 3 minutes. Add cream cheese; cook until melted, stirring often, 3 to 4 minutes. Off heat, stir in Parmesan cheese.
Step 6
Drain and discard excess liquid from chicken mixture, if necessary. Transfer chicken mixture to a large baking dish. Pour sauce on top; sprinkle with Cheddar cheese.

Ingredients

  • 1 clove garlic, minced
  • 1 yellow onion, chopped
  • 1 head cauliflower, chopped
  • 1 leek, chopped
  • 2 cups sliced fresh mushrooms
  • 3 tablespoons butter, divided
  • 1 head broccoli, chopped
  • 4 skinless, boneless chicken breasts, cubed
  • 8 ounces shortcut bacon, chopped
  • 1 tablespoon garlic and herb seasoning
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup cream cheese
  • 0.25 cup chicken stock
  • 0.5 cup grated Cheddar cheese

Categories

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