Tuscan Chicken Broccoli Bake (Low Carb) Recipe
Introduction
This Tuscan Chicken Broccoli Bake is a flavorful, low-carb casserole that’s perfect for a hearty dinner. With tender chicken, vibrant broccoli, and a creamy pesto-infused sauce, it’s a comforting dish that’s easy to prepare and sure to impress.
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 smooth. Set this mixture aside.
- Step 3: Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the broccoli florets, season with salt and pepper, and sauté for 3–4 minutes until just fork-tender. Remove broccoli and set aside.
- Step 4: In the same skillet, heat the remaining tablespoon of olive oil. Season the cubed chicken with salt, then 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 gently until everything is well coated.
- Step 6: Pour the combined mixture into a 9×13 inch baking dish and spread 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 bubbling.
- Step 8: Let the dish rest for 5–10 minutes after baking. Garnish with chili pepper flakes and fresh basil before serving.
Tips & Variations
- For extra flavor, add a minced garlic clove when sautéing the broccoli and chicken.
- Swap cherry tomatoes for sun-dried tomatoes for a more intense, tangy taste.
- If you prefer a creamier texture, stir in a little heavy cream to the cottage cheese mixture.
- Use a mix of mozzarella and provolone cheese for a different cheesy profile.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, about 15 minutes, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, you can substitute frozen broccoli. Thaw and drain it well before sautéing to avoid excess moisture in the bake.
Is this dish suitable for meal prep?
Absolutely. It reheats well and makes great leftovers, making it ideal for batch cooking or packed lunches.
PrintTuscan Chicken Broccoli Bake (Low Carb) Recipe
This Tuscan Chicken Broccoli Bake is a low-carb, comforting dish combining tender chicken, vibrant broccoli, cherry tomatoes, and a luscious mixture of cottage cheese, pesto, and mozzarella. Baked to golden perfection and garnished with chili flakes and fresh basil, it’s a perfect hearty yet healthy meal for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tuscan
- Diet: Low Carb
Ingredients
Scale
Egg Mixture
- 2 eggs, lightly beaten
- 1 heaping cup cottage cheese
- 1/3 cup pesto
Vegetables & Protein
- 4 small broccoli crowns, cut into small florets
- 1½ lbs chicken breasts, cubed
- 1 pint cherry tomatoes
Cheeses
- 8 oz shredded mozzarella
- 5 oz mini fresh mozzarella balls (optional)
- 2 tablespoons grated Parmesan cheese
Oils & Seasoning
- 2 tablespoons olive oil, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- Garnish: chili pepper flakes and fresh basil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole later.
- Prepare the Sauce: In a large bowl, whisk together the lightly beaten eggs, cottage cheese, and pesto until the mixture is smooth and well combined. Set this aside for later use.
- Cook the Broccoli: Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the broccoli florets and sauté for 3 to 4 minutes until they are just fork-tender. Season with salt and freshly ground black pepper to taste, then remove the broccoli and set it aside.
- Cook the Chicken: In the same skillet, add the remaining tablespoon of olive oil. Season the cubed chicken breasts with salt and cook them for about 5 minutes, stirring occasionally, until they are golden brown and fully cooked through.
- Combine Ingredients: Add the cooked broccoli, chicken, cherry tomatoes, and shredded mozzarella into the bowl with the egg, cottage cheese, and pesto mixture. Stir everything together gently until all ingredients are evenly coated with the sauce.
- Assemble the Bake: Pour this combined mixture into a 9×13 inch baking dish and spread it out evenly. If you are using the mini fresh mozzarella balls, dot them over the top of the mixture and sprinkle the grated Parmesan cheese evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is golden brown and the cheese is bubbly and melted.
- Serve: Once baked, allow the casserole to rest for 5 to 10 minutes. Garnish with chili pepper flakes and fresh basil before serving to add a touch of heat and freshness.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- For extra flavor, add a pinch of garlic powder or Italian herbs when seasoning the chicken and broccoli.
- If fresh basil is unavailable, you can use dried basil or fresh parsley as an alternative garnish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it completely keto-friendly, ensure your pesto contains no added sugars.
Keywords: Tuscan chicken bake, low carb chicken casserole, broccoli chicken bake, healthy chicken recipes, pesto chicken bake
