Tuscan Chicken Broccoli Bake (Low Carb) Recipe
This Tuscan Chicken Broccoli Bake is a delicious low-carb casserole featuring tender chicken, sautéed broccoli, cherry tomatoes, and a creamy pesto and cottage cheese sauce, all topped with mozzarella and Parmesan cheese for a golden, bubbling finish. Perfect for a comforting and healthy meal, it combines rich flavors with wholesome ingredients in an easy-to-make baked dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Tuscan
- Diet: Low Carb
Ingredients
Scale
Sauce
- 2 eggs, lightly beaten
- 1 heaping cup cottage cheese
- 1/3 cup pesto
Vegetables
- 4 small broccoli crowns, cut into small florets
- 1 pint cherry tomatoes
Meat
- 1½ lbs chicken breasts, cubed
Cheese
- 8 oz shredded mozzarella
- 5 oz mini fresh mozzarella balls (optional)
- 2 tablespoons grated Parmesan cheese
Others
- 2 tablespoons olive oil, divided
- Salt, to taste
- Chili pepper flakes and fresh basil for garnish
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare 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 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 them for 3 to 4 minutes until they are just fork-tender. Season with salt and pepper. Remove from the skillet and set aside.
- Cook the Chicken: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Season the cubed chicken breasts with salt, then cook for about 5 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
- Combine Ingredients: Add the sautéed broccoli, cooked chicken, cherry tomatoes, and shredded mozzarella cheese into the bowl with the cottage cheese mixture. Stir gently until all ingredients are evenly coated in the sauce.
- Assemble the Bake: 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 grated Parmesan cheese over the surface.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the cheese topping is golden brown and the casserole is bubbling around the edges.
- Serve: Remove the dish from the oven and allow it to rest for 5 to 10 minutes. Garnish with chili pepper flakes and fresh basil leaves before serving to add flavor and a fresh aroma.
Notes
- You can substitute pesto with a homemade or store-bought basil pesto to control the salt level.
- To keep this recipe low-carb, avoid adding any pasta or bread crumbs.
- Mini fresh mozzarella balls are optional but add a nice texture and creaminess.
- Make sure not to overcook the broccoli during sautéing so it remains tender but not mushy.
- Resting the dish after baking helps the flavors to meld and makes serving easier.
Keywords: Tuscan Chicken Casserole, Low Carb Chicken Bake, Broccoli Chicken Bake, Pesto Chicken Bake, Healthy Chicken Dinner
