Go Back
A creamy chicken and broccoli casserole with sun-dried tomatoes and melted mozzarella cheese in a baking dish.

Tuscan Chicken Broccoli Bake (Low Carb)

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 4 cups fresh broccoli florets
  • 1 tablespoon olive oil
  • 3 cloves garlic , minced
  • 1/2 cup sun -dried tomatoes, chopped
  • 2 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Season chicken cubes with salt and pepper, then sear in the skillet until browned and cooked through, approximately 7 minutes.
  4. Add minced garlic and sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant.
  5. Reduce heat to medium and pour in the heavy cream, Italian seasoning, and red pepper flakes.
  6. Stir in the grated Parmesan cheese and simmer for 3 to 5 minutes until the sauce thickens.
  7. Incorporate the fresh baby spinach into the sauce and stir until wilted.
  8. Arrange the raw broccoli florets in the prepared baking dish.
  9. Pour the chicken and cream sauce mixture over the broccoli and toss gently to coat.
  10. Top the mixture evenly with shredded mozzarella cheese.
  11. Bake for 15 to 20 minutes until the broccoli is tender and the cheese is golden and bubbling.
  12. Remove from oven and allow the dish to rest for 5 minutes before serving.