Tuscan Chicken Broccoli Bake (Low Carb) Recipe
This Tuscan Chicken Broccoli Bake is a flavorful low-carb casserole that combines tender chicken, fresh broccoli, and a creamy pesto-infused cheese sauce, baked to golden perfection. Ideal for a hearty family dinner or meal prep, it blends Italian-inspired flavors with wholesome ingredients for a delicious and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- 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
- Salt, to taste
- 1 pint cherry tomatoes
Cheeses & Oils
- 8 oz shredded mozzarella
- 5 oz mini fresh mozzarella balls (optional)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil, divided
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 lightly beaten eggs, cottage cheese, and pesto until you achieve a smooth and well-blended sauce. Set this mixture aside for combining later.
- 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 become just fork-tender. Season with salt and freshly ground black pepper to taste, then remove from heat and set aside.
- Cook the Chicken: Using the same skillet, heat the remaining tablespoon of olive oil. Season the cubed chicken breasts with salt, then cook for about 5 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through.
- Combine Ingredients: Add the sautéed broccoli, cooked chicken, cherry tomatoes, and shredded mozzarella cheese to the bowl with the cottage cheese mixture. Stir thoroughly until all the ingredients are evenly coated with the cheese and pesto sauce.
- Assemble the Bake: Transfer the combined mixture into a 9×13 inch baking dish, spreading it out evenly. If using, dot the top with mini mozzarella balls and sprinkle the grated Parmesan cheese evenly over the surface.
- Bake: Place the dish in the preheated oven and bake for 35 minutes, or until the cheese on top is golden, bubbling, and the casserole is heated through.
- Serve: Remove the bake from the oven and allow it to rest for 5 to 10 minutes to set. Before serving, garnish with chili pepper flakes and fresh basil leaves for added flavor and presentation.
Notes
- Broccoli can be steamed instead of sautéed if preferred for a softer texture.
- Mini mozzarella balls are optional but add a creamy, melty texture when baked on top.
- For a spicier kick, increase the amount of chili pepper flakes used as garnish.
- Use fresh pesto or store-bought pesto based on convenience and flavor preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Keywords: Tuscan chicken bake, low carb casserole, chicken broccoli bake, pesto chicken casserole, mozzarella bake, healthy chicken dinner
