This Tuscan Chicken Broccoli Bake Low Carb has become my answer to feeding my family wholesome comfort food without the heavy carbs. I’ve always believed that eating well shouldn’t mean sacrificing the cozy, satisfying meals we all crave, and this recipe proves it.
I remember when my daughter started watching her carb intake a few years back, and I was determined to create dishes that the whole family could enjoy together at Sunday dinner. After plenty of experimenting in my Midwest kitchen, this Tuscan-inspired bake emerged as a winner. The creamy cottage cheese and pesto sauce brings Italian flavor, while tender chicken, fresh broccoli, and sweet cherry tomatoes create a meal that feels indulgent but keeps you on track. The smell of melted mozzarella and herbs filling the house as this bakes reminds me that healthy eating can still bring everyone to the table with genuine excitement. Let’s get this delicious bake in the oven.
What Makes This Tuscan Chicken Broccoli Bake So Special
I’ve spent years perfecting casseroles and bakes that feed a crowd, and this Tuscan Chicken Broccoli Bake Low Carb checks every box for modern home cooking. The combination of high protein cottage cheese, fresh vegetables, and Italian flavors creates a dish that satisfies without weighing you down. What I love most is how this recipe proves you don’t need pasta or breadcrumbs to create a hearty, comforting casserole.
- Perfect for meal prep – Great for weeknight dinners or anyone looking for a high-protein, gluten-free option
- Only 5 grams of net carbs per serving – Keeps you satisfied without the carb overload
- High in protein and fat, low in carbohydrates – 36g of protein per serving supports your goals
- Gluten-free, grain-free, and free from added sugars – Works for multiple dietary needs
- Endlessly customizable and meal-prep friendly – Make it your own and enjoy all week long
Key Players in This Recipe
Cottage cheese: This is the secret base for a creamy sauce without heavy cream. In my kitchen, I prefer full-fat cottage cheese for the best texture and richness, plus it adds a substantial protein boost.
Pesto: Fresh pesto brings that classic Tuscan flavor with basil, garlic, and Parmesan. I always choose refrigerated pesto from the deli section when I’m not making my own, as it has much better flavor than shelf-stable jars.
Chicken breasts: Lean protein that keeps this dish hearty and filling. I’ve found that cubing the chicken into bite-sized pieces ensures it cooks evenly and distributes throughout the bake.
Broccoli florets: Fresh broccoli adds texture, nutrients, and that satisfying veggie component. The key is cutting them into small, fork-tender pieces that won’t overpower each bite.
Cherry tomatoes: These little bursts of sweetness balance the savory pesto and cheese beautifully. They also add gorgeous pops of color throughout the Tuscan Chicken Broccoli Bake Low Carb.
Mozzarella cheese: Both shredded mozzarella mixed throughout and mini fresh mozzarella balls on top create that irresistible melted cheese layer. The combination gives you creamy pockets and a golden, bubbly top.
Eggs: They bind everything together and help create a cohesive casserole texture that slices beautifully after resting.
How to Make Tuscan Chicken Broccoli Bake Low Carb
Step 1. I always start by preheating my oven to 375°F so it’s ready when I need it. Betty’s tip: Having your oven at the right temperature from the start ensures even cooking.
Step 2. In a large bowl, whisk together the eggs, cottage cheese, and pesto until the mixture is smooth and well combined. Set this sauce aside while you prepare the other components.
Step 3. Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the broccoli florets and saute for 3 to 4 minutes until just fork-tender. I’ve learned that slightly undercooking the broccoli at this stage prevents it from getting mushy during baking. 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, turning occasionally, until golden brown and fully cooked through.
Step 5. Add the cooked broccoli, chicken, cherry tomatoes, and shredded mozzarella to the bowl with the cottage cheese mixture. Through trial and error, I learned to mix gently but thoroughly so everything gets coated with that creamy pesto sauce.
Step 6. Pour the mixture into a 9×13 inch baking dish and spread it evenly. If you’re using mini mozzarella balls, dot them across the top and sprinkle with Parmesan cheese for extra golden goodness.
Step 7. Bake in the preheated oven for 35 minutes, or until the top is golden and bubbling. My family prefers when I let it get nice and brown on top for maximum flavor.
Step 8. The key I discovered is letting the dish rest for 5 to 10 minutes after baking. This helps everything set up so you get clean, beautiful servings rather than a soupy mess. Garnish with chili flakes and fresh basil before serving.
Keeping This Low Carb Bake Fresh
I typically divide leftovers into individual portions in airtight containers and store them in the refrigerator for up to 4 days. This makes grabbing a quick, protein-packed lunch throughout the week incredibly easy. The flavors actually deepen after a day, making leftovers something to look forward to.
Betty’s freezing method works wonderfully for this recipe. Wrap portions tightly in plastic wrap, then place in freezer-safe containers or bags for up to 2 months. I like to label each container with the date and reheating instructions.
For the best texture, I reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through. If you’re reheating a larger portion, the oven works better at 350°F for about 15 minutes until warmed through. The cottage cheese base reheats beautifully without becoming watery or grainy.
Perfect Partners for Tuscan Chicken Broccoli Bake Low Carb
- Crisp arugula salad with lemon vinaigrette – The peppery greens and bright citrus dressing cut through the richness of the cheesy bake perfectly.
- Roasted green beans or asparagus – Simple roasted vegetables add color and extra nutrition without adding carbs. Try my Lemon Garlic Butter Chicken and Green Beans for another low-carb option.
- Cauliflower mash – This low-carb alternative to mashed potatoes soaks up the creamy sauce beautifully and keeps the meal keto-friendly.
- Grilled eggplant slices – The smoky, tender eggplant complements the Italian flavors in the bake and adds another vegetable serving.
- Marinated olives for a Mediterranean touch – A small bowl of mixed olives on the side reinforces those Tuscan flavors and provides healthy fats.
- For non-low-carb eaters – Serve alongside garlic bread or pasta so everyone at the table can enjoy their preferred sides. My Perfect Parmesan Garlic Bread is always a hit.
Common Questions About Tuscan Chicken Broccoli Bake
I recommend thawing and draining frozen broccoli thoroughly first, then skip the sauteing step since frozen broccoli is already partially cooked. This prevents excess moisture in your bake.
The best approach I’ve tested for keto is using mascarpone or full-fat ricotta to increase the fat ratio. Both create a creamy texture, though the flavor will be slightly different.
To prevent this issue, make sure to drain the cottage cheese if it has excess liquid, don’t overcook the broccoli initially, and let the finished dish rest for 5 to 10 minutes before serving.
Tuscan Chicken Broccoli Bake Low Carb
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, cottage cheese, and pesto until smooth. Set aside.
- Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the broccoli florets and saute for 3 to 4 minutes, until just fork-tender. Season with salt and pepper. Remove and set aside.
- 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.
- Add the broccoli, cooked chicken, cherry tomatoes, and shredded mozzarella to the bowl with the cottage cheese mixture. Mix until everything is well coated.
- Pour the mixture into a 9×13 inch baking dish. Spread evenly. If using, dot the top with mini mozzarella balls and sprinkle with Parmesan cheese.
- Bake in the preheated oven for 35 minutes, or until the top is golden and bubbling.
- Allow the dish to rest for 5 to 10 minutes after baking. Garnish with chili flakes and fresh basil before serving.
