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
Looking for more?
sooo excited for the delicious sauce! But found out after baking it’s more of an egg fritatta. Next time less eggs, 1 egg will do and I will add some half & half for a creamier casserole bake. But delicious flavors for sure!
Hello,
530 calories per serving I assume. How much is a serving?
Thank you
I’m excited to try this! Thank you for having macros on each recipe so I can input into my tracking app.
Hi Lauren, you’re going to love this one!
I made this last night and it’s so good! I love the extra protein from the cottage cheese.
HI Dawn, thanks so much for trying out the dish! I’m so glad you liked it!
Is there an alternative to the cottage cheese?
Ricotta cheese, sour cream,
I didn’t change a thing and it was delicious!!
Hi Laurie, amazing! thanks for the kind feedback!
Fab!
HI Kathy, that’s awesome!
This was a massive hit in our house! I forgot to buy mozzarella for the recipe, so I used the cheddar I had in the fridge, and it still turned out fantastic. I’ve shared this recipe with seven or eight people already, lol.
Hi Danielle, you are a rock star! Thanks for trying it out and sharing the recipe with others!
what are the cheese alternatives?
HI Pat, cheese types, you can use fontina, gruyere or gouda! or cheddar!
If you want to eliminate ALL cheeses from this recipe, then this is probably not the recipe for you. I;m sorry!
I have acid reflux so I like the cheese alternatives that you suggested. thank you.
Can I use chicken breast instead of chicken thighs?
HI Nancy, absolutely yes!
Looks amazing and can’t wait to try it!!
Hi Kieran, You are going to love this one!! Enjoy!