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Creamy cottage cheese chicken bake with golden melted cheese in a baking dish

Cottage Cheese Chicken Bake

Tender chicken and broccoli baked in a creamy blended cottage cheese Parmesan sauce with melted mozzarella. About 56 g protein per serving.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Italian
Calories: 389
Ingredients Method Notes

Ingredients
  

Chicken and Broccoli
  • 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 3 cups broccoli florets 270 g; if frozen, thawed and patted dry
Cottage Cheese Sauce
  • 1 1/2 cups cottage cheese 340 g, 2% or 4%
  • 1/4 cup grated Parmesan 25 g, finely grated
  • 2 garlic cloves
  • 1 tsp cornstarch
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes optional
Topping
  • 3/4 cup shredded part-skim mozzarella 85 g
  • fresh parsley chopped, for serving

Method
 

  1. Preheat the oven to 400°F (200°C) and grease a 9 x 13-inch baking dish.
  2. Blend the cottage cheese, Parmesan, garlic, cornstarch, Italian seasoning, onion powder, salt, pepper, and red pepper flakes for 45–60 seconds until completely smooth.
  3. Spread the chicken and broccoli in the dish, season lightly with salt, and pour the sauce over, pushing it into the gaps.
  4. Cover tightly with foil and bake 20 minutes.
  5. Uncover, top with mozzarella, and bake 8–10 minutes more until bubbly and the chicken reaches 165°F.
  6. Rest 5 minutes, sprinkle with parsley, and serve.

Notes

Dry the chicken and broccoli well to avoid a watery sauce. Avoid nonfat cottage cheese. Refrigerate leftovers up to 4 days or freeze up to 3 months. Nutrition is an estimate using 2% cottage cheese.