TUSCAN CHICKEN AND QUINOA BAKE (POSTPARTUM, FREEZER-FRIENDLY, GF, DF)
on May 10, 2025, Updated Jun 05, 2025
This post may contain affiliate links. Please read our disclosure policy.
Shredded rotisserie chicken, quinoa, chicken broth, coconut milk, and other gems like sun-dried tomatoes and Italian seasoning are added to the mix for a flavorful, one-dish meal that’s ideal for meal prep.
Make, freeze, and enjoy later! Whether you are a busy parent, entering a hectic season such as postpartum like me, or simply enjoy meal prepping, this Tuscan Chicken and Quinoa Bake is for you!
Nourishing, packed with protein, and super flavorful, this one-dish meal is always a winner.
It leans on rotisserie chicken for an easy protein as well as pantry staples like coconut milk, quinoa, and chicken broth.
The addition of shelf-stable sun-dried tomatoes and Italian seasoning bumps up the flavor even more. Fresh spinach and a sprinkle of basil at the end brighten up this casserole-style meal.
I’ve included directions if you want to make and eat this dish immediately, or if you want to freeze it after baking it, or freeze it before baking.
Every option results in a super creamy, ultra decadent, but healthy dish. Just a warning… You may be tempted to eat this immediately! It’s that good. Enjoy!
Key Ingredients for Freezer-Friendly Chicken and Quinoa Bake
The beauty of this freezer-friendly dish is that you don’t need to pre-cook anything! This recipe leans primarily on pantry staples. Pick up a rotisserie chicken, and the work is nearly complete. Here’s what you’ll need for this one-pan dish.
- Quinoa: This little seed is packed with protein and contains all nine essential amino acids! One cup of cooked quinoa has around 8 grams of protein and 5 grams of fiber.
- Unsweetened Almond Milk: Any milk will do. You can also use more coconut milk, but it will change the consistency.
- Broth: Chicken bone broth is super nourishing, which I know will be especially important during postpartum. You can also use regular chicken broth or stock if that’s all you have on hand.
Pin this recipe for later!
Pin It- Coconut Milk: Canned coconut milk adds extra creaminess, which is great for freezer-friendly meals.
- Onion and Garlic: The base of any good meal starts with these two ingredients!
- Italian Seasoning: This gives the dish a Tuscan-inspired vibe.
- Whole Rotisserie Chicken: What’s easier than buying an already cooked chicken from the grocery store?! See FAQs below if you’d like to cook your own chicken for this dish.
- Sun-Dried Tomatoes: These are pure flavor bombs! I like to buy them in oil and drain, and chop them before adding them.
- Baby Spinach: This adds some green to the dish and extra nutrients, too. See FAQs below if you want to substitute for another green veggie.
- Fresh Basil: Totally optional, but if you happen to have some fresh basil, adding a bit on top will brighten up the entire meal.
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 avocado oil or olive 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, making sure most of the quinoa is submerged in liquid to ensure even cooking.
Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking for another 15 to 20 minutes, or until the quinoa is tender and the top is golden and bubbling.
Optional: For a more golden top, broil on high for 2 to 3 minutes at the end.
Let rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired.
Tips and FAQ for Chicken Quinoa Skillet
Any nut milk will do – almond, oat, or cashew. Just note that it won’t be as creamy as canned coconut milk.
You can use any type of green that you like! Swiss chard, kale, broccoli, or green beans would all work well here. I always have a bag of fresh spinach in the fridge, but frozen spinach or broccoli can also be used in a pinch.
I don’t see why not, but I have only tried it with quinoa.
Nope! If you want to make this with chicken breasts, I’d say you’d need about 3 large breasts for the same amount of chicken as a whole rotisserie chicken. You can poach the chicken or use my recipe for “Lazy Girl” Chicken Breasts.
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)
- ½ 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 ¼ teaspoons kosher salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 whole rotisserie chicken, shredded (about 4 cups)
- ½ 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 avocado oil or olive 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, making sure most of the quinoa is submerged in liquid to ensure even cooking.
- Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking for another 15 to 20 minutes, or until the quinoa is tender and the top is golden and bubbling. Optional: For a more golden top, broil on high for 2 to 3 minutes at the end.
- Let rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this twice now and my husband and I absolutely love it! I couldn’t stop eating it out of the pan!
Thank you so much for taking the time to leave a comment and a review, Ashley! So glad you love this one.
This recipe is SO delicious! wow! I’m making it almost weekly now. leftovers are great for workday lunches. it’s also very versatile – i was out of sundried tomatoes once and used roasted red peppers instead. Also good! i will try it with tofu when my vegetarian/vegan guests come to stay.
Sounds delicious! Thank you for taking the time to leave a comment and a review, Caro!
I’ve made this multiple times, my young child also loved it!
So happy to hear this is child-approved! Thank you, Ray!
This recipe was a hit! I used whole milk and garnished with parm cheese and basil. Super easy and love that it’s essentially one bowl! Love it!
Sounds amazing, Kristina! Thank you so much for taking the time to leave a comment and a review!
I’ve made this twice in two weeks… It does not disappoint and is so easy! Will most definitely be making this again.
Thank you so much, Anastasia! So happy you love this one.
Would it work out ok to assemble this in the morning and bake it for dinner?
Absolutely!
This was SO good!! Thank you!
Thank you so much, Monica!
Delicious and easy to make entree!
Thank you so much, Suzi!
I don’t usually leave reviews, but this one was too easy and delicious not to. Flavorful and nutrient dense. Adding to our rotation!
So happy you enjoyed this one, Mindy! Thank you!