American · Dinner
Chicken Divan (Keto)
Poached chicken breast and blanched broccoli baked under a sauce of cream, mascarpone, sharp cheddar, and Dijon mustard. Finished with a Parmesan and almond flour crumb topping. Served hot from the dish as a low-carb take on the classic American casserole.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
716Calories
63.4gProtein
47.3gFat
14.2gCarbs
4.4gSugar
5.6gFiber
1367mgSodium
247mgChol
25.4gSat Fat
725mgPotassium
520mgCalcium
1.8mgIron
0.4mcgVitamin B12
68mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Heat oven to 375F (190C). Cut chicken breast into bite-sized pieces. Grate cheddar and Parmesan separately.
2
Poach
Simmer chicken pieces in salted water over medium heat for 8 minutes until opaque throughout. Drain and set aside.
3
Blanch
Blanch broccoli florets in the same pan for 3 minutes, then drain well.
4
Sauce
Warm butter, heavy cream, and mascarpone over low heat for 2 minutes, stirring in cheddar and Dijon mustard until combined.
5
Build
Layer broccoli and chicken in a small baking dish, pour cheese sauce over, season with salt and pepper, scatter Parmesan mixed with almond flour on top.
6
Bake
Bake at 375F (190C) for 18 minutes until golden and bubbling at the edges.
7
Rest
Rest 5 minutes so the sauce sets before serving.
8
Plate
Serve hot directly from the baking dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 11 oz311g broccoli florets
- 6 tbsp90ml heavy cream
- 2 oz56g mascarpone
- 2.8 oz80g sharp cheddar cheese
- 2 tsp2 tsp Dijon mustard
- 1 oz28g Parmesan
- 4 tbsp28g almond flour
- 2 tbsp28g butter
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
