Tuscan Chicken Broccoli Bake Recipe
Introduction
This Tuscan Chicken Broccoli Bake is a comforting, flavorful dish perfect for weeknight dinners. It combines tender chicken, fresh broccoli, and creamy cheeses with a vibrant pesto sauce for a deliciously satisfying meal.
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 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 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 broccoli, cooked chicken, cherry tomatoes, and shredded mozzarella to the bowl with the cottage cheese mixture. Mix until everything is well coated.
- Step 6: Pour the 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: Allow the dish to rest for 5–10 minutes after baking. Garnish with chili pepper flakes and fresh basil before serving.
Tips & Variations
- For extra flavor, marinate the chicken cubes in a bit of pesto and garlic before cooking.
- Swap broccoli with other vegetables like spinach or zucchini if preferred.
- If you like a crispier top, broil the bake for 2–3 minutes at the end of baking.
- Use part-skim cheeses for a lighter version of this dish.
Storage
Store any leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Make sure to thaw and drain excess moisture before sautéing to avoid a watery bake.
Is this dish suitable for meal prep?
Absolutely. It reheats well and can be portioned into individual containers for easy meals throughout the week.
PrintTuscan Chicken Broccoli Bake Recipe
This Tuscan Chicken Broccoli Bake is a hearty, comforting dish that combines tender chicken, fresh broccoli, and rich cheeses in a creamy pesto-infused sauce. Baked to golden perfection, it’s a delicious one-pan meal that brings together vibrant Mediterranean flavors with an easy-to-make casserole style bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Main 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
- Freshly ground black pepper, to taste
- 1 pint cherry tomatoes
- 8 oz shredded mozzarella cheese
- 5 oz mini fresh mozzarella balls (optional)
- 2 tablespoons grated Parmesan cheese
Garnish
- Chili pepper flakes
- Fresh basil leaves
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the ingredients.
- 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 creamy sauce aside.
- 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, just until they become fork-tender. Season them with salt and freshly ground black pepper, then remove from heat and set aside.
- Cook the Chicken: Using the same skillet, heat the remaining tablespoon of olive oil over medium heat. Season the cubed chicken breasts with salt and cook for about 5 minutes, stirring occasionally until the chicken turns golden brown and is fully cooked through.
- Combine Ingredients: Add the sautéed broccoli, cooked chicken, cherry tomatoes, and shredded mozzarella cheese to the bowl containing the cottage cheese and pesto mixture. Stir gently until all 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 you are using mini fresh mozzarella balls, dot them evenly across the top. Sprinkle the grated Parmesan cheese over the surface.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is beautifully golden and bubbling with melted cheese.
- Serve: Allow the bake to rest for 5–10 minutes after removing it from the oven. Garnish with chili pepper flakes and fresh basil leaves before serving for added flavor and color.
Notes
- You can substitute chicken thighs for chicken breasts for juicier meat.
- Mini fresh mozzarella balls are optional but add a lovely texture contrast and extra creaminess.
- For a low-carb option, omit the tomatoes or substitute with another low-carb vegetable.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Add a pinch of red pepper flakes into the sauce mixture if you prefer an extra kick throughout the dish.
Keywords: Tuscan chicken casserole, broccoli bake, pesto chicken bake, Italian chicken bake, cheesy chicken broccoli casserole
