Description
This Tuscan Chicken Broccoli Bake combines tender chicken, fresh broccoli, and vibrant cherry tomatoes in a creamy pesto and cottage cheese sauce, topped with mozzarella and Parmesan cheeses. Baked until golden and bubbling, this hearty, flavorful dish is perfect for a comforting weeknight dinner or meal prep.
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
- 1 pint cherry tomatoes
- 8 oz shredded mozzarella
- 5 oz mini fresh mozzarella balls (optional)
- 2 tablespoons grated Parmesan cheese
Garnish
- Chili pepper flakes
- Fresh basil
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare the Sauce: In a large bowl, whisk together the lightly beaten eggs, cottage cheese, and pesto until you achieve a smooth mixture. Set this 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 for 3 to 4 minutes, or until they become just fork-tender. Season with salt and pepper to your preference, then remove from the skillet and set aside.
- Cook the Chicken: Using the same skillet, add the remaining tablespoon of olive oil. Season the cubed chicken breasts with salt, then cook them for about 5 minutes until they turn golden brown and are fully cooked through.
- Combine Ingredients: Add the cooked broccoli, chicken, cherry tomatoes, and shredded mozzarella to the bowl containing the cottage cheese mixture. Stir gently to coat everything evenly.
- Assemble the Bake: Pour the combined mixture into a 9×13 inch baking dish and spread it evenly. If using, evenly dot the top with mini mozzarella balls and sprinkle with grated Parmesan cheese.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is golden brown and bubbling.
- Serve: After baking, allow the dish to rest for 5 to 10 minutes. Garnish with chili pepper flakes and fresh basil leaves before serving to add a touch of heat and freshness.
Notes
- The mini fresh mozzarella balls are optional but add a nice creamy texture on top.
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Sautéing broccoli before baking prevents it from becoming too soft in the casserole.
- Adjust the pesto amount to your taste preference for more or less herb flavor.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
- Leftovers can be refrigerated and reheated for up to 3 days.
