Low Carb Broccoli Cheddar Hasselback Chicken

Your favorite soup just got turned into a delicious chicken dish dripping with liquid gold. A plethora of green broccoli makes this recipe a little more healthy and keeps it keto! Don’t deny yourself the right to indulge in a hot, cheesy, meaty meal.

Jessica L.

Net Carbs

7.6 g
Fiber

2.4 g
Total Carbs

10.1 g
Protein

87.2 g
Fats

50.9 g

855 cals

Quantity

Serving Size

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Boneless Skinless Chicken Breast

1 pound
Broccoli, Raw

6 ounce
Cheddar Cheese

½ cup, shredded
Salt

0.5 teaspoon
Black Pepper

0.5 teaspoon
Onion Powder

0.5 teaspoon
Heavy Cream

½ cup
Cheddar Cheese

½ cup, shredded

Step 1

Preheat an oven to 375 degrees. Prepare 2 chicken breasts by slicing 5-7 cuts across each piece. Lay the chicken down in a glass baking dish that has been sprayed.
Step 2

Finely chop the broccoli into small bits. In a bowl, combine HALF the chopped broccoli with the first amount of shredded cheddar.
Step 3

Sprinkle the salt, pepper, and onion powder over the chicken breasts. Then, stuff the broccoli/cheddar mixture into the cut slices. Fill the chicken as much as you can without breaking the slices.
Step 4

Bake the chicken for 45 minutes or until the cheese is golden brown and a meat thermometer reads at least 170 degrees.
Step 5

While the chicken is baking, make the broccoli cheddar sauce. In a pan, combine the cream with the second half of chopped broccoli. Heat on low heat until a low simmer starts.
Step 6

Add the final amount of cheddar cheese into the sauce in ¼-cup additions, whisking the cheese until it melts. When the sauce is complete, set it aside to cool and thicken slightly.
Step 7

Pour the sauce over the completed broccoli cheddar hasselback chicken or set it on the side as a dipping sauce. Enjoy!

Low Carb Broccoli Cheddar Hasselback Chicken

Ingredients

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