Creamy Chicken Mushroom Broccoli Bake (Low Carb)
This all in one delicious dinner is ideal for meal prep and will definitely put a smile on your face. The sauce really makes al the difference and I really recommend using the Boursin cheese. It make this delicious combination of chicken, broccoli and mushrooms even better.
If you don’t have chicken thighs, you can easily swap in chicken breasts. If you don’t have Boursin cheese, you can swap in some cream cheese. Lastly, if you don’t like cottage cheese, you can sub in ricotta cheese or Greek yogurt.
If you like this low carb recipe you will love my Tuscan Chicken Broccoli Bake or my Chicken Zucchini Bake or my Mexican Chicken Vegetable Bake. All are gluten free and all are low carb dinner recipes.
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Creamy Chicken and Broccoli Bake
Ingredients
- 1½ lbs broccoli florets (4 small crowns)
- 2 tbs olive oil
- 24 oz baby bella mushrooms
- 1.75 lbs boneless skinless chicken thighs
- salt, garlic powder + onion powder to taste
Sauce:
- 1 cup cottage cheese
- 3 eggs
- 3 tbs olive oil
- 5 oz Boursin Cheese (or cream cheese)
- salt + pepper, to taste
- 1½ cups mozzarella
Instructions
- Preheat oven to 375℉. In a large pot, par boil your broccoli florets for 2 minutes, drain and set aside. In a large skillet over medium high heat, add in the oil and sauté the mushrooms for 4-5 minutes and set aside.
- Rinse and pat dry the chicken thighs and cut into bite sized pieces; season with salt, garlic powder and onion powder and mix together. Cook the chicken for 8 minutes or until golden brown on both sides.
Sauce:
- In a mini food processor pulse together cottage cheese, eggs, 3 tbs olive oil, Boursin cheese, salt and pepper and blend until smooth.
Assembly:
- In a 9×13 inch baking dish first add in the broccoli, then the mushrooms and chicken and spread out evenly. Next EVENLY pour the sauce on top of the chicken and then sprinkle the mozzarella cheese on top. Bake for 30 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in your fridge.
- If you don’t have chicken thighs, you can use chicken breasts.
Nutrition
Hungry for more?
Just made this and was very excited. The sauce seemed to separate when baking and it came out more like a broth than a cream sauce. I’m not sure why. The sauce was thick and creamy when I poured it on. Thoughts?
Hi Jessica, Oh no, I’m not sure why that happened. maybe the sauce was expired? No one else in the comments had that experience.
I’m sorry that happened!
thank you. my first recipe from your site. only had access to breasts, cottage cheese and portobello. still worked great. light. low carb.
saludos