Name: Tuscan Chicken Broccoli Bake (Low Carb) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Tuscan
Ingredients: 2 eggs, lightly beaten; 1 heaping cup cottage cheese; 1/3 cup pesto; 4 small broccoli crowns, cut into small florets; 1 pint cherry tomatoes; 1½ lbs chicken breasts, cubed; 8 oz shredded mozzarella; 5 oz mini fresh mozzarella balls (optional); 2 tablespoons grated Parmesan cheese; 2 tablespoons olive oil, divided; Salt, to taste; Chili pepper flakes and fresh basil for garnish

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Introduction

This Tuscan Chicken Broccoli Bake is a delicious low-carb meal that combines tender chicken, fresh broccoli, and a creamy pesto-infused cheese sauce. It’s easy to prepare and perfect for family dinners or meal prepping for the week.

A white rectangular baking dish filled with a layered casserole that has a golden, slightly browned cheese top mixed with green broccoli florets and halved bright red cherry tomatoes scattered evenly throughout; beneath the cheese, you see chunks of light brown cooked chicken and a creamy mixture binding everything together. A metal spatula rests inside the dish with some casserole missing from one corner. Next to the baking dish, a white plate holds a generous serving of the casserole on top of a smaller blue plate, showing the same layers of browned cheese, green broccoli, bright red cherry tomatoes, and chunks of chicken. A fork rests beside the plate on a white marbled surface, and a folded gray and white textured cloth is partially underneath the baking dish. 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 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 and sauté for 3–4 minutes until just fork-tender. Season with salt and pepper, then remove from heat 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 fully cooked.
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 bake rest for 5–10 minutes after removing from the oven. Garnish with chili pepper flakes and fresh basil before serving.

Tips & Variations

For extra flavor, add a teaspoon of garlic powder or Italian seasoning to the chicken before cooking.
Replace cherry tomatoes with sun-dried tomatoes for a richer taste.
If you prefer a creamier texture, mix in a few tablespoons of heavy cream or sour cream with the cheese mixture.
Use fresh mozzarella balls only if you want pockets of gooey cheese; otherwise, shredded mozzarella works well.

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) for about 15 minutes or until heated through, to maintain the bake’s texture and flavor.

How to Serve

The image shows a white rectangular casserole dish filled with a baked cheesy broccoli and chicken casserole. The dish has a golden brown melted cheese layer on top, with visible small broccoli florets, cherry tomatoes, and pieces of cooked chicken throughout. The cheese layer has a slightly bubbly and crispy texture, sprinkled lightly with red chili flakes and Parmesan cheese. A fresh green basil leaf is placed in the center as a garnish. The casserole dish sits on a white marbled surface with a metal spatula partially visible next to it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli florets. Just be sure to thaw and drain them well to avoid excess moisture, which can make the bake watery.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as it contains no wheat-based ingredients. Just be sure your pesto and any other store-bought ingredients are certified gluten-free.