Name: Tuscan Chicken Broccoli Bake (Low Carb)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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; 1u00bd 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; Chili pepper flakes (for garnish); Fresh basil (for garnish)

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It’s creamy, cheesy, and loaded with tender chicken, bright broccoli, and juicy cherry tomatoes. And the best part? It’s the kind of “dump, stir, bake” comfort food that makes you look like you tried way harder than you did. (Your secret is safe with me.)

Why You’ll Love This Tuscan Chicken Broccoli Bake

Busy-weeknight friendly: The steps are simple, and the oven does most of the heavy lifting.
Picky-eater approved: Cheese + chicken + “hidden” veggies = less negotiating at the table.

Ingredients You’ll Need

Here’s what goes into this creamy, herby bake:

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 but oh-so-fun)
2 tablespoons grated Parmesan cheese
Garnish: chili pepper flakes and fresh basil

Aneta tip: Cottage cheese in a bake is like that friend who doesn’t look like much on paper… then shows up and saves the whole day. It melts into creamy goodness and adds protein without making things heavy.

How to Make Tuscan Chicken Broccoli Bake (Low Carb)

1) Preheat the Oven

Set your oven to 375°F (190°C).
Grab a 9×13 inch baking dish and set it aside. (You can lightly grease it, but with the cheese involved, it usually behaves.)

2) Make the Creamy Pesto Sauce

In a large bowl, whisk together:

2 eggs
cottage cheese
pesto

3) Sauté the Broccoli

Heat 1 tablespoon olive oil in a large deep skillet over medium heat.
Add broccoli florets and sauté 3–4 minutes, just until fork-tender.

Season with salt and pepper (or just salt if you’re keeping it simple).
Remove broccoli and set aside.

4) Cook the Chicken

In the same skillet, heat the remaining 1 tablespoon olive oil.
Season your cubed chicken with salt, then cook about 5 minutes, until golden and fully cooked.

Quick sanity check: Chicken is done when it’s no longer pink and the pieces feel firm, not squishy.

5) Combine Everything

Into the bowl with the cottage cheese mixture, add:

cooked broccoli
cooked chicken
cherry tomatoes
shredded mozzarella

This is the moment where it smells like you live next door to a fancy Italian café. (Even if your laundry pile says otherwise.)

6) Assemble the Bake

Pour the mixture into your 9×13 baking dish and spread evenly.

7) Bake

Bake for 35 minutes, until the top is golden and bubbling.

If you like a more browned top, you can broil for 1–2 minutes at the end—just don’t walk away. Broilers love drama.

8) Rest + Garnish

Let it rest 5–10 minutes before serving.

Top with:

chili pepper flakes (if you want a little kick)
fresh basil (highly recommended for that “Tuscan” vibe)

My Favorite Real-Life Moment With This Bake

Instead? The dish was scraped clean—and someone asked if we had more “that cheesy chicken thing.”

That’s when I knew it wasn’t just a recipe. It was a strategy.

Easy Tips for Best Results

Shred your own mozzarella if you can: Pre-shredded works, but fresh-shredded melts smoother.
Want it extra creamy? Whisk the cottage cheese really well (or blend it quick if you’re feeling fancy).
Heat-lovers: Add chili flakes inside the mix too, not just on top.

And if your sauce looks a little lumpy before baking? Congratulations—you’re cooking like a normal human. The oven will work its magic.

Tuscan Chicken Broccoli Bake bubbling in a casserole dish with golden-browned chicken, tender broccoli, and melty mozzarella. — Tuscan Chicken Broccoli Bake fresh from the oven—creamy, cheesy, and packed with juicy chicken and broccoli for an easy low-carb dinner.

FAQs About Tuscan Chicken Broccoli Bake

Can I make Tuscan Chicken Broccoli Bake (Low Carb) ahead of time?

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days. It reheats well in the microwave or oven.

Can I freeze it?

You can, but the texture may change a bit because of the cottage cheese and eggs. If you do freeze it, cool completely, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight before reheating.

What can I use instead of pesto?

a little Italian seasoning + garlic
or a spoon of sun-dried tomato spread
It won’t be identical, but it’ll still be cozy and delicious.

Can I swap chicken breasts for thighs?

Absolutely. Chicken thighs are juicy and very forgiving—great if you’ve ever looked away from a pan for two seconds and things got… toasty.

Let’s Make Dinner Feel Like a Win

When you make this Tuscan Chicken Broccoli Bake (Low Carb), don’t be surprised if it becomes your “back pocket” recipe—the one you pull out when life is busy and you still want dinner to feel a little magical. Happy cooking!

Keep the Tuscan Vibes Going (More Cozy Ideas!)

If you loved this Tuscan Chicken Broccoli Bake, here are a few more reader-favorite dishes that pair perfectly with the same cozy, cheesy, weeknight-easy vibe—so you can keep dinner simple (and delicious) all week:

Make Low Carb Creamy Garlic Chicken Broccoli if you’re craving another low-carb broccoli-and-chicken winner with a creamy sauce.
Switch things up with Tuscan Chicken and Spaghetti Squash for a lighter, veggie-packed twist that still feels like comfort food.

And hey—if you made this recipe, I’d love to hear how it went! Please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ below—your feedback helps other readers find their new favorite dinner too.