Tuscan Chicken Broccoli Bake (Low Carb) Recipe
This Tuscan Chicken Broccoli Bake is a delightful low-carb casserole packed with tender chicken, fresh broccoli, and a creamy pesto-infused cheese sauce. Topped with melty mozzarella and Parmesan cheese, it offers a comforting yet healthy meal perfect for dinner. With a rich blend of flavors and a satisfying texture, this bake is easy to prepare and bakes to golden perfection in about 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tuscan, Italian-American
- Diet: Low Carb
Ingredients
Scale
Egg Mixture
- 2 eggs, lightly beaten
- 1 heaping cup cottage cheese
- 1/3 cup pesto
Vegetables and Protein
- 4 small broccoli crowns, cut into small florets
- 1½ lbs chicken breasts, cubed
- 1 pint cherry tomatoes
- Salt, to taste
- Fresh basil (for garnish)
Cheeses
- 8 oz shredded mozzarella
- 5 oz mini fresh mozzarella balls (optional)
- 2 tablespoons grated Parmesan cheese
Oils and Seasonings
- 2 tablespoons olive oil, divided
- Chili pepper flakes (for garnish)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready 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 this aside as your creamy sauce base.
- Cook the Broccoli: Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the broccoli florets and sauté for 3–4 minutes until they become just fork-tender. Season with salt and pepper. Remove the broccoli from the skillet and set aside.
- Cook the Chicken: In the same skillet, heat the remaining tablespoon of olive oil. Season the cubed chicken breasts with salt, then cook them for about 5 minutes, turning occasionally, until they are golden brown and fully cooked through.
- Combine Ingredients: To the bowl with your egg and cheese mixture, add the sautéed broccoli, cooked chicken, cherry tomatoes, and shredded mozzarella. Gently fold everything together until all the ingredients are evenly coated with the sauce.
- Assemble the Bake: Pour the combined mixture into a 9×13 inch baking dish and spread it out evenly. If using, scatter mini mozzarella balls evenly on top and sprinkle with the grated Parmesan cheese for extra richness.
- Bake: Place the dish in the preheated oven and bake for about 35 minutes, or until the top is nicely golden brown and bubbling with cheese.
- Serve: Once baked, allow the casserole to rest for 5 to 10 minutes to set. Garnish with chili pepper flakes and fresh basil leaves before serving for a flavorful finishing touch.
Notes
- This dish is naturally low-carb and packed with protein, making it suitable for low-carb and keto-friendly diets.
- For a spicier kick, increase the amount of chili pepper flakes according to your taste.
- If mini mozzarella balls are unavailable, you can omit them without significantly affecting the taste or texture.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
Keywords: Tuscan chicken bake, low carb chicken casserole, broccoli chicken bake, keto chicken recipes, cheesy chicken broccoli bake, pesto chicken bake
