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A golden, bubbly Tuscan chicken broccoli bake in a white casserole dish with melted mozzarella and sun-dried tomatoes.
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Tuscan Chicken Broccoli Bake (Low Carb)

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 455kcal

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.