Print

Tuscan Chicken Broccoli Bake Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://nataliereeve.com/tuscan-chicken-broccoli-bake-recipe/