Chicken, Broccoli and Quinoa Bake Recipe

Publish date: 2024-07-06
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In this big, comforting skillet casserole, toothsome quinoa, juicy chunks of chicken and tender-crisp broccoli are married in a rosemary-infused, creamy parmesan sauce. It’s an extraordinary, nourishing meal that comes together in one pan, making it ideal weeknight fare.

Refrigerate leftovers for up to 3 days.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 6 (makes about 10 1/2 cups)

Directions

Time Icon Active: 45 mins| Total: 1 hour 30 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 400 degrees.

  • Step 2

    Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. In a large ovenproof skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering (see NOTE). Add half the chicken and cook, stirring once or twice, until the meat is browned on both sides, 3 to 4 minutes total, then transfer to a plate. Add 1 more tablespoon of the oil to the skillet and repeat with the remaining chicken.

  • Step 3

    Add 1 tablespoon of oil to the pan and reduce the heat to medium. Add the onions and celery and cook, stirring occasionally, until the onion has softened, 4 to 5 minutes. Add the garlic, rosemary and the remaining 1/4 teaspoon of salt and cook, stirring, for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for 30 seconds more.

  • Step 4

    While stirring constantly, add the broth and milk to the skillet, increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, scraping up any browned bits in the pan, until the liquid is reduced by about a third and has thickened to the texture of cream, 6 to 8 minutes. Remove the pan from the heat, and stir in the lemon zest and 1/4 cup of the parmesan cheese. Then stir in the quinoa and any accumulated juices from the plate of chicken.

  • Step 5

    In a medium bowl, toss the broccoli with the remaining 1 tablespoon of oil. Add the chicken and the broccoli to the skillet, nestling them into the quinoa mixture (not stirring them in).

  • Step 6

    Cover the pan tightly with foil and bake for 30 to 35 minutes, or until the chicken is cooked through, the quinoa is tender and most of the liquid has been absorbed. Remove the foil, sprinkle the remaining 1/4 cup of parmesan cheese on top and bake, uncovered, for another 5 minutes, or until the cheese is melted and the top has browned slightly. Let stand for 5 minutes before serving.

  • Step 7

    NOTE: If you don’t have an ovenproof skillet, use whatever skillet you’ve got up through stirring in the quinoa. Then, transfer the mixture to a shallow 3-quart (9-by-13-inch) baking dish and bake as instructed above.

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    Nutritional Facts

    Per serving (1 3/4 cups)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Olga Massov.

    Published November 16, 2022

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