Name: Tuscan Chicken Broccoli Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-Inspired
Ingredients: 2 eggs, lightly beaten; 1 heaping cup cottage cheese; 1/3 cup pesto; 2 tablespoons olive oil, divided; 4 small broccoli crowns, cut into small florets; 1½ lbs chicken breasts, cubed; Salt, to taste; 1 pint cherry tomatoes; 8 oz shredded mozzarella; 5 oz mini fresh mozzarella balls (optional); 2 tablespoons grated Parmesan cheese; Chili pepper flakes; Fresh basil

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Introduction

The Tuscan Chicken Broccoli Bake is a creamy, cheesy dish bursting with fresh flavors and hearty ingredients. Perfect for low-carb and keto diets, this baked casserole combines tender chicken, sautéed broccoli, and a rich pesto-cottage cheese sauce for a comforting meal that’s easy to prepare. Whether for family dinners or meal prep, it’s a delicious way to enjoy wholesome, satisfying food.

A white rectangular baking dish filled with a baked broccoli and cheese dish, showing two main layers: the base layer consists of bright green broccoli florets spread evenly, and the top layer consists of golden brown melted cheese blobs with crispy, browned edges, some showing a bubbly texture. The broccoli has some darker roasted spots, and the cheese appears thick and slightly gooey with a crusty top. The edges of the dish show some baked cheese spills. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs, lightly beaten
1 heaping cup cottage cheese
1/3 cup pesto
2 tablespoons olive oil, divided
4 small broccoli crowns, cut into small florets
1½ lbs chicken breasts, cubed
Salt, to taste
1 pint cherry tomatoes
8 oz shredded mozzarella
5 oz mini fresh mozzarella balls (optional)
2 tablespoons grated Parmesan cheese
Garnish: chili pepper flakes and fresh basil

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large bowl, whisk together the eggs, cottage cheese, and pesto until the mixture is smooth. Set aside.
Step 3: Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the broccoli florets and sauté for 3–4 minutes until just fork-tender. Season with salt and pepper, then remove and set aside.
Step 4: In the same skillet, heat the remaining tablespoon of olive oil. Season the cubed chicken with salt and cook for about 5 minutes until golden brown and cooked through.
Step 5: Add the cooked broccoli, chicken, cherry tomatoes, and shredded mozzarella to the bowl with the cottage cheese mixture. Stir until everything is evenly coated.
Step 6: Pour the combined mixture into a 9×13 inch baking dish and spread it evenly. If using, dot the top with mini mozzarella balls and sprinkle with grated Parmesan cheese.
Step 7: Bake in the preheated oven for 35 minutes or until the top is golden and bubbly.
Step 8: Let the dish rest for 5–10 minutes after baking. Garnish with chili pepper flakes and fresh basil before serving.

Tips & Variations

Don’t overcook the broccoli in the skillet; it should be just tender to retain a good texture after baking.
Pre-cook the chicken fully to ensure it stays moist and flavorful.
Use fresh pesto for the best flavor; homemade or refrigerated versions outperform shelf-stable jars.
Swap broccoli for cauliflower, zucchini, or spinach for a different twist.
Substitute chicken with turkey breast or Italian sausage for variety.
Try sun-dried tomato pesto or creamy Alfredo sauce instead of classic pesto.
Add crumbled goat cheese or ricotta alongside mozzarella for extra creaminess.
For a pasta-like feel without carbs, mix in cooked shirataki noodles or zucchini ribbons.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. To freeze, wrap portions tightly and keep them for up to 2 months. Reheat in the microwave for 2–3 minutes or in a 350°F (175°C) oven for about 15 minutes until warmed through. The cheese stays melty, and the flavors deepen after resting.

How to Serve

The image shows a baked dish in a white rectangular ceramic baking dish filled with a mix of bright green broccoli florets and golden brown cheese on top. The cheese is melted and bubbly, with some parts turning a darker, crispy brown, sitting evenly across the dish. The broccoli is fresh and vibrant, with some pieces slightly browned from baking. The edges of the dish have a little browned cheese that has slightly overflowed and crisped against the sides. The dish is placed on a white marbled surface with natural light coming from one side, highlighting the textures of the cheese and broccoli. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can try substituting the cottage cheese and mozzarella with dairy-free alternatives, though the texture and flavor will differ. Nutritional yeast can add a cheesy flavor, but experiment to find a balance you enjoy.

Is this dish suitable for meal prep?

Yes, this bake stores well in the fridge for several days and freezes beautifully. It makes for convenient, ready-to-eat meals with minimal effort on busy days.