Low Carb Jalapeño Ranch Chicken Bake
If you’re looking for a quick, delicious, and low-carb meal, this Low Carb Jalapeño Ranch Chicken Bake is a must-try! With tender shredded chicken, cheesy goodness, and a bold jalapeño ranch flavor, this dish is the perfect dump-and-bake recipe. Plus, it’s made with simple ingredients, so you can have dinner ready with minimal effort.
Whether you need a meal-prep-friendly dish or a weeknight dinner that satisfies the whole family, this casserole delivers. It’s creamy, slightly spicy, and packed with protein and veggies, making it both comforting and nutritious.
Why You’ll Love Low Carb Jalapeño Ranch Chicken Bake
- Quick & Easy – Just mix, dump, and bake!
- Low Carb & Keto-Friendly – Perfect for those watching their carb intake.
- Spicy & Flavorful – Jalapeños and ranch seasoning bring a zesty kick.
- Family-Friendly – A cheesy, comforting dish that even picky eaters will love.
- Great for Meal Prep – Make it ahead and enjoy leftovers throughout the week.
What You Need To Make Low Carb Jalapeño Ranch Chicken Bake
This recipe requires just a handful of simple ingredients that you may already have in your kitchen! You’ll need:
- Chicken – Use shredded rotisserie chicken or cooked chicken breasts.
- Broccoli – Adds texture and nutrients to the bake.
- Cheese – Shredded cheddar or Colby Jack makes this dish extra creamy.
- Jalapeño – Brings a little heat! Deseed it if you prefer a milder flavor.
- Creamy Ranch Sauce – A blend of cottage cheese, sour cream, cream cheese, and ranch seasoning creates the perfect cheesy base.
Find exact ingredient measurements in the recipe card below!
How To Make Low Carb Jalapeño Ranch Chicken Bake
1
Preheat the oven to 350°F and spray a casserole dish with cooking spray.
2
Layer the ingredients: Spread the broccoli florets at the bottom, followed by shredded chicken, and half of the shredded cheese.
3
Make the sauce: Mix together the cottage cheese, sour cream, cream cheese, ranch seasoning, and a dash of almond milk until smooth.
4
Assemble the casserole: Pour the sauce evenly over the chicken and broccoli. Sprinkle the diced jalapeños and the remaining cheese on top.
5
Bake for 25 minutes, or until the cheese is melted and bubbly.
6
Serve & Enjoy! Pair it with a side salad or enjoy it on its own for a satisfying, low-carb meal.
Commonly Asked Questions
Can I make this ahead of time?
Yes! You can assemble the casserole in advance, store it in the fridge, and bake it when ready to serve.
How spicy is this dish?
The jalapeños add a mild kick, but you can control the heat by adding more or less. For extra spice, keep some of the seeds!
Can I use frozen broccoli?
Absolutely! Just thaw and drain it before adding it to the casserole to avoid excess moisture.
What can I serve with this casserole?
This dish pairs well with a simple green salad, roasted veggies, or cauliflower rice for a fully low-carb meal.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Low Carb Jalapeño Ranch Chicken Bake
Ingredients
- 1 bag of broccoli florets tear into small pieces
- 1 rotisserie chicken chicken shredded, or 2 chicken breast, shredded
- 1 cup Shredded cheddar or Colby Jack cheese
- 1 jalapeno deseeded and diced
- Sauce:
- 1/3 cup cottage cheese
- 1/3 cup sour cream
- 1/2 cup whipped cream cheese or softened block
- 1 packet of ranch seasoning
- Dash of almond milk to make it spread
Instructions
- Pre-heat oven to 350
- Spray your casserole dish with cooking spray, layer your broccoli, chicken, and 1/2 cup of cheese
- Mix your sauce together and pour on top
- Sprinkle your jalapeños and rest of cheese and bake for 25 minutes
