Listen to me.
Listen to me RIGHT NOW.
Put away that other recipe you were thinking of cooking tonight. Pinterest it for some other day.
Tonight you are making this Chicken Divan.
OK, sorry for the dramatic antics, but after an entire evening in the kitchen getting this low carb Chicken Divan recipe perfect, the hubs and I just moaned and groaned over every bite of this dish. It was so addicting that the hubs also ate half the thing which was not so low carb, but he’s all, “it’s veggie carbs, it’s cool!”
Cool indeed. And a super thanks to Deb, who asked me on Facebook, to cook up a keto version of her favorite dish (you can do it too!)
In fact, if you have a cooking challenge for me, head on over there and let me know what your favorite dish is, and I’ll try to keto-ize it!
Now. Like I said. Please make this low carb Chicken Divan recipe tonight and let me know what you think. I’m sitting here typing this about ten minutes after licking my plate clean at 9:30pm because I can’t wait to share it with you!
- 2 boneless chicken breasts
- 3 tbsp ghee (or butter)
- 1 small yellow onion
- 1/2 tbsp minced garlic
- 1/2 tsp garlic salt
- 1 cup chicken stock (or broth)
- A pinch of parsley
- 10 cranks of fresh pepper
- 3 cups cauliflower (frozen is fine) or 3 cups riced cauliflower
- 1 cup heavy cream
- 1 tsp lemon juice
- 1/2 cup mayonnaise
- 3 cups steamed, chopped broccoli
- 2 cups shredded cheddar cheese
- Preheat the oven to 350 degrees.
- Fill a pot about halfway with water. Add both breasts of chicken.
- Cook on high and bring to a boil until the chicken is cooked through (180 degrees)
- Meanwhile, cook up the garlic and onions in a medium frying pan on a low heat with the ghee.
- While that's cooking, blend up your cauliflower using a food processor or a good blender like a Ninja (or better). Do it for a couple seconds just until it looks like rice.
- After about two minutes of the onions cooking, begin adding in the spices one at a time, mixing them into the onions as you go.
- When the onions are soft, add the cauliflower.
- When the cauliflower is soft, add the chicken broth. Cook, covered for about 10 minutes.
- Check on your boiling chicken. Take it out and set it aside if it's reached 180 degrees.
- Add the cream and lemon juice and let simmer uncovered on low for about 10 minutes while it reduces. Mix it a few times throughout so it doesn't burn to the bottom.
- Add mayo, mix, and turn off burner.
- Begin pulling apart your chicken with a fork.
- Add half your pulled chicken into the cauliflower cream mixture.
- Use the other half to line the bottom of an 8x8 casserole dish.
- On top of the chicken, layer in the steamed, chopped broccoli.
- Top with the cauliflower cream mixture.
- Top with cheddar cheese.
- Put in the oven for 30 minutes, covered with tinfoil.
- Remove tinfoil and cook 10 more minutes.
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)