When the winter wind howls, you need a meal that feels like a warm hug. It is 6pm and your family is hungry for something satisfying. This Tuscan chicken broccoli bake is the perfect answer for a busy evening.
You get all the creamy, golden flavors of Italy in one simple dish. It is packed with protein to keep everyone full and happy. Best of all, it fits perfectly into your healthy lifestyle goals.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter weeknights. It combines tender chicken with fresh broccoli and a velvety garlic sauce. You do not have to worry about high carbs or heavy pasta here.
The sun-dried tomatoes add a bright pop of flavor in every bite. Your kids will love the bubbly melted mozzarella on top. It is budget-friendly because it uses simple pantry staples you likely have.
How to Make It
Making this casserole is incredibly simple and stress-free. You start by searing the chicken to lock in all those savory juices. While that browns, you quickly blanch the broccoli to keep it vibrant green.
The sauce comes together in just one small pan. Even if you are a beginner, you can master this creamy base. Everything bakes together in one dish for easy cleanup later.
Ingredients You’ll Need
These fresh ingredients bring a taste of the Mediterranean to your kitchen table.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 4 cups fresh broccoli florets
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Salt and black pepper to taste
Step-by-Step Directions
- Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper and sear until browned on all sides.
- Blanch broccoli in boiling water for 2 minutes, then shock in cold water.
- In a saucepan, whisk cream, garlic, oregano, and red pepper flakes.
- Simmer for 3-5 minutes until thickened, then stir in Parmesan cheese.
- Combine chicken, broccoli, and tomatoes in the prepared baking dish.
- Pour the cream sauce over everything and toss gently to coat.
- Top with mozzarella and bake for 15-20 minutes until bubbly and brown.
Best Ways to Enjoy It
Serve this bake warm right out of the oven for the best texture. You can pair it with a simple side salad for more crunch. It also tastes wonderful alongside a slice of crusty low-carb bread.
Set the table with a few candles for a cozy winter vibe. This dish is hearty enough to stand all on its own. Your family will definitely ask for seconds of this creamy delight.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. This makes it a fantastic option for healthy weekday lunches.
To reheat, place a portion in the oven at 350°F. Heat for about 10 minutes until the cheese is melty again. You can also use the microwave for a quick afternoon meal.
Tips for Best Results
- Do not skip blanching the broccoli to keep it perfectly tender.
- Pat the chicken dry before searing to get a golden brown crust.
- Use sun-dried tomatoes packed in oil for the most intense flavor.
- Grate your own cheese for a much smoother and creamier melt.
- Add a pinch of extra red pepper flakes for a spicy kick.
- Make the sauce ahead of time to save minutes on busy nights.
- Ensure the chicken cubes are uniform in size for even cooking.
Ways to Switch It Up
- Swap chicken for shrimp for a seafood twist on this classic.
- Use cauliflower instead of broccoli for a different veggie profile.
- Add fresh spinach at the end for an extra nutrient boost.
- Try smoked provolone instead of mozzarella for a deeper flavor.
Common Questions
Can I use frozen broccoli?
Yes, you can use frozen broccoli for this recipe. Thaw it completely and pat it dry before adding it. This prevents the sauce from becoming too watery during baking.
Is this recipe keto-friendly?
Absolutely, this is a perfect keto meal for your rotation. It is high in healthy fats and protein while being low carb. It keeps you satisfied without the sugar crash.
I hope this creamy bake brings a little warmth to your kitchen this winter. It is the simple, filling meal your family deserves after a long day. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 4 cups fresh broccoli florets
- 1/2 cup sun -dried tomatoes in oil, drained and chopped
- 3 cloves garlic , minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear until browned on all sides, approximately 5-7 minutes.
- Blanch broccoli florets in boiling water for 2 minutes, then immediately drain and shock in cold water to preserve color and texture.
- In a small saucepan, whisk together heavy cream, minced garlic, dried oregano, and red pepper flakes over medium heat. Simmer for 3-5 minutes until slightly thickened, then stir in Parmesan cheese.
- Combine the seared chicken, blanched broccoli, and sun-dried tomatoes in the prepared baking dish.
- Pour the cream sauce over the chicken and vegetables, tossing gently to coat evenly.
- Top the mixture with shredded mozzarella cheese.
- Bake for 15 to 20 minutes until the cheese is melted, bubbly, and beginning to brown.
