Keto Chicken and Broccoli Alfredo Skillet

Ingredients

• 0.5 tablespoon Unsalted Butter (cut into small pieces)
• 1 clove Garlic (minced)
• 3 ounces Broccoli Florets (blanched and chilled; fresh or frozen)
• 3 ounces Chicken Breast or Thigh (boneless, skinless, cut into bite‑size pieces; white or dark meat)
• 1 cup Heavy Cream (zero‑carb, full‑fat)
• 1 ounce Parmesan Cheese (freshly grated from a wedge)
• to taste Black Pepper (freshly ground)
• 2 cups Mozzarella Cheese (shredded, full‑fat)

Instructions

1. Melt Butter

   Place the skillet over medium heat and melt the butter, swirling the pan to coat the surface evenly.

   Time: PT1M

2. Sauté Garlic

   Add the minced garlic to the melted butter and sauté for 1‑2 minutes until fragrant, stirring constantly.

   Time: PT2M

3. Add Broccoli and Chicken

   Add the blanched broccoli florets and chicken pieces to the skillet, stirring to coat with butter and garlic. Cook 3‑4 minutes until the chicken starts to turn golden on the edges.

   Time: PT4M

4. Add Heavy Cream

   Pour the heavy cream over the mixture, stir, and bring to a gentle boil. Reduce heat slightly and let it simmer for a minute to coat the ingredients.

   Time: PT3M

5. Incorporate Parmesan and Season

   Stir in the grated Parmesan cheese and season with black pepper. Continue stirring until the cheese melts and the sauce thickens.

   Time: PT2M

6. Add Mozzarella

   Evenly sprinkle the shredded mozzarella over the top of the skillet mixture.

   Time: PT1M

7. Broil to Golden Finish

   Place the skillet under the broiler for 1‑2 minutes, watching closely, until the mozzarella turns golden‑brown and bubbly.

   Time: PT2M

   Temperature: Broiler

8. Rest and Serve

   Remove the skillet from the broiler, let it rest for 2 minutes, then serve directly from the pan.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

6g

Fat

38g

Fiber

2g