Low-Carb Chicken Divan Bake: Creamy Comfort, Zero Regret

Skip the takeout trap. This Low-Carb Chicken Divan Bake hits like comfort food should—creamy, cheesy, and ridiculously satisfying—minus the carb crash.

It’s a weeknight powerhouse you can prep fast, scale easily, and reheat like a champ. The flavors are classic, the texture is luxe, and you’ll look like a meal prep genius without breaking a sweat.

Want a dinner that feeds the family and your goals? This is it.

Why You’ll Love This Recipe

• All the creamy vibes, none of the guilt: A velvety, cheesy sauce without flour or breadcrumbs.
• Fast and flexible: Use rotisserie chicken or leftovers to cut prep time.
• Meal prep gold: Reheats beautifully and freezes well.
• Family-friendly: Rich, savory, and broccoli-forward without tasting “healthy.”
• Macros that work: High protein, moderate fat, very low carbs—no blood sugar rollercoaster.

Low-Carb Chicken Divan Bake: Creamy Comfort, Zero Regret

Recipe by Wendy CarterCourse: Dinner, Low-Carb

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

410

kcal

Ingredients

• 4 cups cooked chicken, shredded or chopped (rotisserie works great)

• 5 cups broccoli florets (fresh or frozen, thawed and patted dry)

• 1 cup full-fat Greek yogurt or sour cream

• 1/2 cup mayonnaise (avocado oil mayo if you prefer)

• 1/2 cup heavy cream (or unsweetened almond milk for lighter)

• 1 tablespoon Dijon mustard

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1/4 teaspoon smoked paprika (optional but clutch)

• 1 tablespoon lemon juice

• 1/2 cup grated Parmesan cheese

• 1 1/2 cups shredded sharp cheddar (or Gruyère for fancy mode)

• 2 tablespoons butter (for greasing and flavor)

• Optional topping: 1/4 cup crushed pork rinds or almond flour for crunch

• Fresh parsley for garnish (optional, but looks pro)

Step-by-Step Instructions

• Preheat and prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
• Blanch the broccoli: Steam or microwave broccoli until crisp-tender (about 3–4 minutes). Drain very well—excess water kills the sauce vibe.
• Make the sauce: In a bowl, whisk Greek yogurt, mayo, heavy cream, Dijon, garlic powder, onion powder, salt, pepper, smoked paprika, lemon juice, and Parmesan until smooth.
• Layer the base: Spread broccoli evenly in the dish. Scatter the chicken on top.
• Pour and toss: Spoon the sauce over the chicken and broccoli. Gently toss to coat everything evenly, then smooth the top.
• Cheese it up: Sprinkle shredded cheddar (or Gruyère) evenly. If using, add a light layer of crushed pork rinds or almond flour for crunch.
• Bake: Cook for 20–25 minutes until bubbly and golden around the edges. If you want deeper browning, broil 1–2 minutes at the end. Watch closely—no one likes scorched cheese.
• Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle chopped parsley. Serve hot.

Preservation Guide

• Fridge: Store in an airtight container for up to 4 days. Reheat at 325°F covered for 12–15 minutes or microwave in 60–90 second bursts.
• Freezer: Cool completely, wrap tightly, and freeze for up to 2 months.
  

  Thaw overnight in the fridge, then reheat covered at 350°F for 25–30 minutes.

• Meal prep tip: Portion into single-serve containers for quick lunches. FYI, it’s just as good on day three.

Why This is Good for You

• High protein: Chicken delivers lean protein to support muscle, recovery, and satiety.
• Low carb: Replaces flour-thickened sauces with Greek yogurt, cream, and cheese.
• Broccoli power: Fiber, vitamin C, vitamin K, and sulforaphane—aka your antioxidant wingman.
• Blood sugar friendly: Balanced fat and protein reduce post-meal spikes, IMO a win for energy and focus.

Nutrition Stats

Per serving (approximate): 410 calories; 32g protein; 8–10g net carbs; 26g fat; 3–4g fiber; 720mg sodium.

Numbers vary with cheese type and exact brands. Want it leaner?

Swap sour cream for Greek yogurt and use part-skim cheese.

Little Mistakes, Big Impact

• Waterlogged broccoli: If you don’t drain it well, the sauce thins out and pools. Pat it dry or let it steam off.
• Overcooking: Bubbling is good; boiling lava is bad.
  

  Overbaking dries the chicken and splits the sauce.

• Under-seasoning: Cheese is salty, but the base needs its own seasoning. Taste the sauce before baking.
• Too much mayo: It’s rich, but more isn’t better.
  

  It can make the bake greasy. Balance with yogurt.

• Skipping the acid: Lemon juice seems small, but it brightens the entire dish.
  

  Don’t omit.

Mix It Up

• Protein swap: Turkey, leftover roasted pork, or rotisserie chicken all work.
• Cheese remix: Gruyère + Parmesan for upscale, pepper jack for a kick, or mozzarella for extra melt.
• Add-ins: Sautéed mushrooms, roasted cauliflower, or spinach (squeeze dry) keep it low-carb and hearty.
• Heat level: Add red pepper flakes or a teaspoon of hot sauce to the sauce.
• Crunch topper: Pork rinds for zero-carb crisp, or almond flour toasted in butter. Your call.
• Lighter version: Use half-and-half instead of heavy cream and 2/3 the cheese.
  

  Still delicious.

FAQ

Can I make this dairy-free?

Yes, with caveats. Use a thick, unsweetened coconut yogurt, almond milk instead of cream, and a good dairy-free cheese that melts.

The flavor shifts slightly, but the texture stays creamy.

Do I have to pre-cook the broccoli?

Pre-cooking to crisp-tender is best. Raw broccoli releases water as it bakes, watering down the sauce and staying too crunchy.

A quick steam or microwave solves this.

What if I only have raw chicken?

Cube it small and sauté in a skillet with salt and pepper until just cooked through, then proceed. Or roast at 425°F for 12–15 minutes.

Don’t add raw chicken directly to the bake.

How can I make it spicier?

Add 1–2 teaspoons of hot sauce, a diced jalapeño, or sub in pepper jack cheese. A pinch of cayenne in the sauce works fast and hits hard.

Is this keto-friendly?

Yes.

With about 8–10g net carbs per serving, it fits most keto macros, especially if you choose higher-fat options like full-fat yogurt, mayo, and heavy cream.

Can I assemble it ahead of time?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate.

Add 5–8 minutes to the bake time if going straight from the fridge.

What’s the best pan size?

A 9×13-inch dish gives a good sauce-to-topping ratio and even cooking. Smaller, deeper pans may need extra time and can trap moisture.

Bringing It All Together

Low-Carb Chicken Divan Bake is the dinner you keep on repeat: craveable, macro-friendly, and weeknight-fast.

It’s creamy without being heavy, classic without being dated, and flexible enough to match whatever’s in your fridge. Make it once, and you’ll memorize it; make it twice, and people will ask for the “secret recipe.” Spoiler: it’s simple, smart choices and a lot of cheese.

Enjoy the comfort—no carb coma required.