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

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

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.