Shredded rotisserie chicken, quinoa, chicken broth, coconut milk, and flavor boosters like sun-dried tomatoes and Italian seasoning combine into a savory, one-dish meal that’s perfect for meal prep.
Make, freeze, and enjoy later. Whether you’re a busy parent, navigating a hectic season like postpartum, or simply love prepping meals ahead, this Tuscan Chicken and Quinoa Bake is for you.
Nourishing, protein-rich, and full of flavor, this casserole-style dish is a dependable weeknight or freezer-friendly meal. It relies on a rotisserie chicken for easy protein and pantry-friendly ingredients like quinoa, coconut milk, and chicken broth.
Shelf-stable sun-dried tomatoes and Italian seasoning add depth, while fresh spinach and a sprinkle of basil at the end brighten the finished bake.
The recipe includes directions for eating immediately, freezing after baking, or freezing before baking. Any method yields a creamy, indulgent-yet-healthy casserole. Fair warning: you may be tempted to eat it right away — it’s that good. Enjoy!
Key Ingredients for Freezer-Friendly Chicken and Quinoa Bake
This freezer-friendly dish doesn’t require pre-cooking. It leans on pantry staples and a cooked rotisserie chicken to simplify prep. Here’s what you’ll need for this one-pan meal.
- Quinoa: A protein-packed seed with all nine essential amino acids. It also adds fiber and a pleasant texture to the bake.
- Unsweetened Almond Milk: Any dairy-free milk works; using more coconut milk will change the texture.
- Broth: Chicken bone broth is nourishing and flavorful, but regular chicken broth or stock will also work.
- Coconut Milk: Full-fat canned coconut milk creates extra creaminess, which holds up well in freezer-friendly dishes.
- Onion and Garlic: The aromatic foundation for this savory bake.
- Italian Seasoning: Gives the dish its Tuscan-inspired flavor profile.
- Whole Rotisserie Chicken: Using a store-bought rotisserie chicken saves time. If you prefer to cook your own chicken, use about three large breasts shredded or poached.
- Sun-Dried Tomatoes: Concentrated flavor — drain and chop before adding. Tomatoes packed in oil work well.
- Baby Spinach: Adds color and nutrients; frozen, thawed, and squeezed dry can be substituted.
- Fresh Basil: Optional, but a few leaves on top at serving time brighten the dish.
Step-by-Step Instructions for Tuscan Chicken Quinoa Bake
Preheat the oven to 400°F. Lightly brush or spray a 9×13-inch baking dish with oil (avocado or olive oil works well).
In a large bowl, whisk together the quinoa, almond milk, coconut milk, chicken broth, olive oil, diced onion, minced garlic, Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you like a little heat.
Fold in the shredded chicken, chopped sun-dried tomatoes, spinach, and lemon juice. Mix until everything is evenly combined.
Pour the mixture into the prepared baking dish and press it into an even layer, ensuring most of the quinoa is submerged so it cooks through evenly.
Cover tightly with foil and bake for 45 minutes. Remove the foil and bake an additional 15–20 minutes, until the quinoa is tender and the top is golden and bubbly.
Optional: For a deeper golden finish, broil on high for 2–3 minutes at the end, watching carefully to avoid burning.
Let the bake rest 5–10 minutes before serving. Garnish with fresh basil if desired.
Tips and FAQ for Chicken Quinoa Skillet
Any plant-based milk will work—almond, oat, or cashew. Keep in mind canned coconut milk is richer and yields a creamier texture.
Yes. Swiss chard, kale, broccoli, or green beans are good alternatives. Frozen spinach or broccoli can be used in a pinch.
You can, though cooking times and liquid ratios will change. This recipe was developed for quinoa.
No. Use about three large cooked chicken breasts, shredded or chopped, if you prefer to cook your own chicken.
More Freezer-Friendly Meals:
- Gluten-Free Dairy-Free Chicken Pot Pie
- Southwest Stuffed Peppers
- Skin Loving Carrot Ginger Coconut Milk Soup
- Turkey Meatballs in Creamy Mushroom Sage Gravy (Dairy-Free, Gluten-Free)
- Chuck Roast Chili
TUSCAN CHICKEN AND QUINOA BAKE (POSTPARTUM, FREEZER-FRIENDLY, GF, DF)
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 cup unsweetened almond milk (or other dairy-free milk)
- 1/2 cup chicken bone broth (or regular chicken broth or stock)
- (1) 13.5 ounce can full-fat coconut milk
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 whole rotisserie chicken, shredded (about 4 cups)
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 2 cups fresh baby spinach, roughly chopped (or use frozen, thawed, and squeezed dry)
- 1 tablespoon lemon juice
- Fresh basil, for garnish (optional)
Instructions
- Preheat the oven to 400°F. Lightly brush or spray a 9×13-inch baking dish with oil.
- In a large bowl, whisk together the quinoa, almond milk, coconut milk, broth, olive oil, onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
- Fold in the shredded chicken, chopped sun-dried tomatoes, spinach, and lemon juice. Mix until well combined.
- Pour the mixture into the baking dish and press into an even layer, ensuring most of the quinoa is submerged in liquid.
- Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking for another 15–20 minutes, or until the quinoa is tender and the top is golden and bubbling. Optional: broil 2–3 minutes for a more golden top.
- Let rest 5–10 minutes before serving. Garnish with fresh basil if desired.
Notes
To freeze unbaked: Assemble in a freezer-safe dish, cover tightly, and freeze. Thaw overnight in the refrigerator before baking as directed.
To freeze baked: Cool completely, portion if desired, and freeze in airtight containers. Reheat covered with foil at 350°F for 30–40 minutes, or until warmed through.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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