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Cheesy Chicken Broccoli Protein Bake - A Comforting, High-Protein Weeknight Meal

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breast, cut into bite-size pieces
  • Broccoli: 4 cups small florets (fresh or frozen, thawed and patted dry)
  • Greek yogurt: 1 cup plain, 2% or 0% (for a lighter, high-protein creaminess)
  • Cottage cheese: 1 cup, small curd (blended or whisked smooth if you prefer)
  • Shredded cheese: 1.5 cups sharp cheddar or a cheddar–mozzarella mix
  • Parmesan: 1/4 cup grated
  • Eggs: 2 large (to help set the bake and add protein)
  • Chicken broth: 1/2 cup low-sodium
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Onion powder: 1 teaspoon
  • Smoked paprika: 1 teaspoon (adds depth; regular paprika works too)
  • Dijon mustard: 1 teaspoon (boosts savory flavor)
  • Olive oil: 1 tablespoon
  • Salt and pepper: 1 teaspoon kosher salt and 1/2 teaspoon black pepper, plus more to taste
  • Optional add-ins: 1/2 cup cooked quinoa or brown rice, 1/2 cup chopped cooked bacon or turkey bacon, red pepper flakes
  • Cooking spray or extra oil for greasing the baking dish

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Pat the chicken dry and season with a pinch of salt and pepper.
  2. Sear the chicken (optional but recommended): Heat the olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 2–3 minutes per side until lightly golden but not fully cooked through. Remove from heat. This step boosts flavor and keeps the chicken juicy.
  3. Blanch or steam the broccoli: For fresh broccoli, steam or blanch for 2–3 minutes until bright green and just tender, then drain well. If using frozen, make sure it’s thawed and thoroughly patted dry. Too much moisture can water down the sauce.
  4. Make the protein sauce: In a large bowl, whisk together Greek yogurt, cottage cheese, eggs, chicken broth, minced garlic, onion powder, smoked paprika, Dijon, 1 cup of the shredded cheese, and the Parmesan. Season with the remaining salt and pepper. The mixture should be creamy and pourable.
  5. Combine in the baking dish: Add the chicken and broccoli to the prepared dish. If using optional add-ins like quinoa or bacon, fold them in now. Pour the sauce over the top and gently stir to coat everything evenly.
  6. Top with cheese: Sprinkle the remaining 1/2 cup shredded cheese over the surface. For extra color, dust with a pinch of paprika.
  7. Bake: Place on the middle rack and bake for 25–30 minutes, until the center is set and the edges are bubbling. The chicken should reach an internal temperature of 165°F (74°C).
  8. Broil for color (optional): Switch to broil for 2–3 minutes to brown the top slightly. Watch closely to avoid burning.
  9. Rest and serve: Let the bake stand for 5–10 minutes. This helps it set and makes cleaner slices. Taste and adjust seasoning, then serve warm.