This creamy broccoli chicken casserole with mozzarella is a comforting, low-carb, rice-free dinner made with tender chicken breast, bright broccoli, garlic, cream, cream cheese, Parmesan, and melty mozzarella. It comes together in about 45–50 minutes, serves 4 to 6 people, and bakes at 400°F (200°C) until bubbling and golden.
Every bite combines juicy seasoned chicken and just-tender broccoli with a rich, savory cheese sauce. Garlic, Italian seasoning, paprika, and Parmesan give the casserole plenty of flavor, while the mozzarella forms a beautifully browned topping that makes this an easy family dinner or cozy weekend meal.
Jump to RecipeWhy You’ll Love This Recipe
This casserole brings the best parts of a creamy skillet dinner and a bubbling baked casserole together in one dish. The chicken is browned first for a savory crust, while the broccoli is quickly blanched so it keeps its fresh color and pleasant bite instead of becoming soft and dull.
The sauce is made without condensed soup. Heavy cream provides richness, chicken broth adds savory depth, cream cheese gives the mixture body, and Parmesan contributes a salty, nutty finish. A blanket of mozzarella melts over everything and creates the golden top that makes this dish especially inviting when it reaches the table.
It is also a practical dinner for busy evenings because the ingredients are familiar and the preparation is straightforward. Serve it as written for a low-carb, rice-free meal, or consider one of the filling suggestions below when you want a heartier plate.
For another cozy chicken casserole with a different flavor profile, you can also try our jalapeño popper chicken casserole.
Ingredients You’ll Need
The recipe starts with 1 1/2 pounds of boneless, skinless chicken breasts cut into one-inch pieces. Uniform pieces cook at a similar rate, making it easier to brown the chicken without leaving some pieces raw while others become dry.
Use 5 cups of broccoli florets, which is approximately one large head or 1 1/4 pounds. Choose compact, fresh florets and trim them into manageable bite-size pieces so that every serving gets a good balance of chicken and vegetables.
The creamy sauce uses 1 cup heavy cream, 1/2 cup chicken broth, 4 ounces softened cream cheese, and 1/2 cup finely grated Parmesan. Softening the cream cheese before cooking helps it melt into the warm liquid quickly and reduces the chance of small lumps.
You will also need 1 cup of shredded low-moisture mozzarella, divided between the sauce and topping. Italian seasoning, paprika, kosher salt, black pepper, garlic, olive oil, and butter complete the dish, while 1/4 teaspoon red-pepper flakes is optional for gentle heat.
- Freshly shred the mozzarella and Parmesan when possible for a smoother melt.
- Have the cream cheese softened and cubed before you begin cooking.
- Prepare a greased 9-by-13-inch baking dish if your skillet is not ovenproof.
How to Make It Step-by-Step
Step 1: Heat the oven to 400°F (200°C) and lightly grease a 9-by-13-inch baking dish. If you are using a large ovenproof skillet, you may assemble and bake the casserole in that same pan, which saves a little cleanup.
Step 2: Blanch the broccoli in boiling salted water for 2–3 minutes, just until it turns bright green and is barely tender. Drain it very well, then spread it briefly on a clean towel or pat it dry with paper towels; excess water is the most common reason a creamy casserole becomes thin.
Step 3: Place the one-inch chicken pieces in a bowl and season them with the paprika, Italian seasoning, half of the kosher salt, and the black pepper. Toss until the seasoning lightly coats every piece, giving the chicken a flavorful crust as it cooks.
Step 4: Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned and nearly cooked through; if the skillet is not ovenproof, transfer the chicken to the prepared baking dish.
Step 5: Reduce the heat to medium and add the butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, taking care not to let it brown and turn bitter.
Step 6: Pour in the heavy cream and chicken broth, then add the softened cream cheese cubes. Stir continuously for 2–3 minutes, scraping up any flavorful browned bits from the skillet, until the cream cheese has melted and the sauce looks smooth.
Step 7: Add the Parmesan and half of the shredded mozzarella to the warm sauce. Stir until the cheese is incorporated, then season with the remaining salt and the red-pepper flakes if you want a mild spicy note.
Step 8: Return the chicken to the skillet, or add it to the baking dish along with the well-drained broccoli. Mix gently so the sauce coats the ingredients without breaking the broccoli into small pieces.
Step 9: Spread the mixture evenly, then scatter the remaining mozzarella over the surface. Bake for 15–20 minutes, until the casserole is bubbling around the edges and the cheese has melted into a lightly browned crust.
Step 10: For a deeper golden top, broil the casserole for 1–2 minutes while watching it closely. Remove it from the oven and let it rest for 5 minutes, then confirm that the thickest chicken pieces have reached 165°F (74°C) before serving.
Pro Tips for a Thick, Creamy Casserole
Dry broccoli is the most important detail. Even broccoli that looks drained can hold water inside its florets, so give it a thorough pat-down before it joins the sauce. If you prefer the microwave method, cover the broccoli with one tablespoon of water and microwave it for about 3 minutes, then drain and dry it just as carefully.
Freshly shredded cheese is worth using when available. Pre-shredded mozzarella often contains anti-caking starches, which can interfere with a smooth melt, while freshly grated Parmesan blends more readily into the cream sauce.
If your sauce seems thinner than you prefer, simmer the heavy cream, broth, and cream cheese for an additional 2–3 minutes before adding the Parmesan and mozzarella. Keep the heat moderate and stir often so the dairy mixture stays smooth.
Do not overcook the chicken during the skillet stage. It should be lightly browned and nearly cooked through before baking, since it will continue cooking in the hot sauce and oven. Always use an instant-read thermometer and rely on the 165°F (74°C) food-safety target.
For a more substantial version, published variations often add 2 cups of cooked rice or 8 ounces of cooked pasta. If you add either option, increase the sauce by about 1/2 cup of broth or cream so the casserole does not become dry.
If you enjoy creamy, vegetable-forward bakes, our creamy spinach egg casserole is another useful recipe to keep on your dinner list.
Serving Suggestions
This casserole is satisfying on its own, especially when served in generous spoonfuls with plenty of sauce. For a fresh contrast, add a crisp green salad dressed with lemon juice and olive oil, or serve sliced tomatoes and cucumbers alongside the warm, cheesy dish.
A simple roasted vegetable can round out the meal without competing with the creamy sauce. Try asparagus, green beans, or a small portion of roasted cauliflower if you want to keep the dinner low in carbohydrates.
Let the casserole rest for 5 minutes before scooping. This short pause allows the sauce to settle around the chicken and broccoli, making each serving creamy rather than runny.
Storage and Reheating
Cool leftovers promptly and store them in a covered container in the refrigerator. Reheat individual portions gently in the microwave, or warm the casserole in an oven-safe dish until hot throughout; covering it loosely can help keep the chicken from drying out.
If you are starting with already-cooked chicken, combine it with the prepared broccoli and sauce, top with mozzarella, and bake for approximately 15 minutes, just until the casserole is hot and bubbling. The same 165°F (74°C) standard applies when reheating leftovers.
For another polished chicken dinner idea, take a look at this Napa Valley chicken recipe when you want to change up your weekly menu.
Creamy Broccoli Chicken Casserole with Mozzarella
Ingredients
Method
- Heat the oven to 400°F (200°C) and lightly grease a 9-by-13-inch baking dish.
- Blanch the broccoli in boiling salted water for 2–3 minutes, until bright green and just tender. Drain thoroughly and pat dry.
- Season the chicken pieces with the paprika, Italian seasoning, half of the kosher salt, and the black pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 5–7 minutes, stirring occasionally, until lightly browned and nearly cooked through, then transfer it to the prepared baking dish if needed.
- Reduce the skillet heat to medium and add the butter. Cook the minced garlic for about 30 seconds, just until fragrant.
- Add the heavy cream, chicken broth, and cubed cream cheese. Stir for 2–3 minutes, until the cream cheese melts and the sauce becomes smooth.
- Stir in the Parmesan and half of the shredded mozzarella. Add the remaining salt and red-pepper flakes if using, tasting carefully before adding more seasoning.
- Add the broccoli and chicken to the sauce and mix gently so the florets remain intact. Spread the mixture into the baking dish, or keep it in the ovenproof skillet.
- Top the casserole with the remaining mozzarella and bake for 15–20 minutes, until bubbling around the edges and browned on top. Broil for 1–2 minutes for a deeper golden crust, watching closely.
- Let the casserole rest for 5 minutes before serving. Check that the thickest chicken pieces have reached an internal temperature of 165°F (74°C).
Notes
Final Thoughts
Creamy broccoli chicken casserole with mozzarella is the kind of dinner that feels generous without requiring complicated preparation. The browned chicken, tender green broccoli, garlic cream sauce, Parmesan, and bubbling mozzarella all work together in a dish that is comforting, flavorful, and easy to portion for family or guests.
Keep the broccoli dry, use freshly shredded cheese when possible, and give the finished casserole its five-minute rest. Those small details help preserve the thick sauce and golden cheese topping that make every serving so delicious.
Prepare it as a low-carb, rice-free bake, or add cooked rice or pasta when you need extra volume. However you serve it, this casserole is best brought to the table while the mozzarella is still warm, glossy, and lightly browned.
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