Tuscan Chicken Broccoli Bake Recipe
Tuscan Chicken Broccoli Bake is a creamy, cheesy, and savory low-carb casserole combining sautéed broccoli, golden-browned chicken, pesto, cottage cheese, and mozzarella. Baked to bubbling perfection, it’s an ideal meal for those seeking high-protein, low-carb comfort food with Italian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
Scale
Egg Mixture
- 2 eggs, lightly beaten
- 1 heaping cup cottage cheese
- 1/3 cup pesto
Vegetables & Protein
- 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
Cheese
- 8 oz shredded mozzarella
- 5 oz mini fresh mozzarella balls (optional)
- 2 tablespoons grated Parmesan cheese
Garnish
- Chili pepper flakes
- Fresh basil
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare the Sauce: In a large bowl, whisk together the eggs, cottage cheese, and pesto until the mixture is smooth and well combined. Set aside.
- Cook the Broccoli: Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add broccoli florets and sauté for 3–4 minutes until just fork-tender. Season with salt and pepper. Remove broccoli from skillet and set aside.
- Cook the Chicken: In the same skillet, add the remaining tablespoon of olive oil. Season the cubed chicken breasts with salt, then cook for about 5 minutes over medium heat until the chicken is golden brown and fully cooked through.
- Combine Ingredients: Add the sautéed broccoli, cooked chicken, cherry tomatoes, and shredded mozzarella to the bowl with the egg-cottage cheese-pesto mixture. Stir until all ingredients are evenly coated.
- Assemble the Bake: Pour the combined mixture into a 9×13 inch baking dish, spreading it out evenly. If using, dot the surface with mini mozzarella balls and sprinkle grated Parmesan cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is golden brown and bubbling.
- Serve: Let the bake rest for 5–10 minutes after removing from the oven to allow it to set. Garnish with chili pepper flakes and fresh basil before serving.
Notes
- Don’t overcook the broccoli to maintain a pleasant texture after baking.
- Pre-cook the chicken thoroughly to enhance flavor and retain moisture.
- Use fresh or refrigerated pesto when possible for better taste and texture.
- Let the bake rest after cooking for cleaner servings and better flavor melding.
- Feel free to substitute vegetables like cauliflower or zucchini and proteins like turkey or Italian sausage.
- For extra richness, swap cottage cheese with mascarpone or full-fat ricotta if following keto.
- This dish stores well in the fridge for up to 4 days and freezes for up to 2 months.
- Reheat leftovers either in the microwave for 2–3 minutes or in the oven at 350°F (175°C) for about 15 minutes.
Keywords: Tuscan Chicken Bake, Low Carb Chicken Casserole, Keto Chicken Recipes, Broccoli Chicken Bake, Pesto Chicken Casserole, Gluten Free Dinner, High Protein Bake
