Healthy one-pot creamy chicken bake with golden cheese and vegetables in a white casserole dish.

One-Pot Creamy Chicken Bake – High-Protein Comfort Made Healthy

par

This One-Pot Creamy Chicken Bake is the ultimate comfort food — creamy, satisfying, and full of nutrition.
Made with lean chicken breast, whole-grain pasta, and colorful vegetables, this lightened-up version of a classic bake delivers high protein, complex carbs, and balanced fats in every bite.

Perfect for cozy weeknight dinners or meal prep, it’s a family favorite that proves healthy eating can be hearty and delicious.

Healthy one-pot creamy chicken bake with golden cheese and vegetables in a white casserole dish.

Summary

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4
Healthy one-pot creamy chicken bake with golden cheese and vegetables in a white casserole dish.

🧰 Equipment

  • Large oven-safe skillet or casserole dish
  • Mixing spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients for One-Pot Creamy Chicken Bake recipe

For the Bake

  • 1 lb boneless, skinless chicken breast, cubed
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup whole-grain pasta or brown rice (uncooked)
  • 2 cups low-sodium chicken broth
  • ½ cup plain Greek yogurt or light cream cheese
  • ½ cup shredded reduced-fat mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • Salt to taste
  • Fresh parsley for garnish

Directions for One-Pot Creamy Chicken Bake recipe

  1. Preheat Oven:
     Preheat to 375 °F (190 °C).
  2. Sauté Chicken & Veggies:
     In a large oven-safe skillet, heat olive oil over medium heat. Add chicken cubes and cook 5–6 minutes until browned. Add onion, bell pepper, and garlic; sauté 3–4 minutes.
  3. Add Pasta & Broth:
     Stir in pasta, chicken broth, thyme, salt, and pepper. Bring to a simmer, then cover and cook for 10–12 minutes until pasta is tender and liquid mostly absorbed.
  4. Make It Creamy:
     Remove from heat and stir in Greek yogurt (or light cream cheese). Mix well to create a creamy consistency.
  5. Bake with Cheese:
     Sprinkle mozzarella and parmesan evenly on top. Bake uncovered for 10 minutes, or until bubbly and golden brown.
  6. Garnish & Serve:
     Let rest 5 minutes, then top with parsley and serve warm.

Tips & Variations

  • Swap pasta for brown rice or quinoa for gluten-free options.
  • Add broccoli, spinach, or peas for extra nutrients.
  • Replace Greek yogurt with silken tofu for a dairy-free version.
  • Use rotisserie chicken leftovers to save time.
  • Double the recipe — it freezes perfectly for busy nights.

Nutrition Facts (Per Serving)

NutrientAmount
Calories420 kcal
Protein39 g
Fat13 g
Carbs35 g
Fiber5 g

Nutritional Highlights

✔️ Lean protein from chicken for muscle support
✔️ Probiotic-rich Greek yogurt adds creaminess without excess fat
✔️ Complex carbs from whole-grain pasta for sustained energy
✔️ Calcium and vitamin D from light cheese

Dietitian Tips

  • Add cruciferous veggies like broccoli or kale for immune support.
  • Use low-sodium broth to reduce sodium content.
  • Pair with a green salad for a balanced, fiber-rich meal.
  • For meal prep: divide into containers and refrigerate up to 4 days.

Conclusion

This One-Pot Creamy Chicken Bake delivers comfort, convenience, and clean nutrition in every bite.
It’s rich enough to satisfy yet balanced enough to fit a healthy lifestyle — making it a must-have recipe in your weekly meal prep rotation.

Healthy comfort food has never tasted so good.

One-Pot Creamy Chicken Bake – High-Protein Comfort Made Healthy

A creamy, one-pot chicken bake made with lean protein, vegetables, and whole-grain pasta — light, flavorful, and balanced for healthy meal prep.
Imprimer la recette
Ingredients Equipment Method Notes

Ingrédients
  

  • For the Bake
  • 1 lb boneless skinless chicken breast, cubed
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 cup whole-grain pasta or brown rice uncooked
  • 2 cups low-sodium chicken broth
  • ½ cup plain Greek yogurt or light cream cheese
  • ½ cup shredded reduced-fat mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • Salt to taste
  • Fresh parsley for garnish

Equipment

  • Large oven-safe skillet or casserole dish
  • Mixing spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat Oven:
  2. Preheat to 375 °F (190 °C).
  3. Sauté Chicken & Veggies:
  4. In a large oven-safe skillet, heat olive oil over medium heat. Add chicken cubes and cook 5–6 minutes until browned. Add onion, bell pepper, and garlic; sauté 3–4 minutes.
  5. Add Pasta & Broth:
  6. Stir in pasta, chicken broth, thyme, salt, and pepper. Bring to a simmer, then cover and cook for 10–12 minutes until pasta is tender and liquid mostly absorbed.
  7. Make It Creamy:
  8. Remove from heat and stir in Greek yogurt (or light cream cheese). Mix well to create a creamy consistency.
  9. Bake with Cheese:
  10. Sprinkle mozzarella and parmesan evenly on top. Bake uncovered for 10 minutes, or until bubbly and golden brown.
  11. Garnish & Serve:
  12. Let rest 5 minutes, then top with parsley and serve warm.

Notes

Tips & Variations
Swap pasta for brown rice or quinoa for gluten-free options.
Add broccoli, spinach, or peas for extra nutrients.
Replace Greek yogurt with silken tofu for a dairy-free version.
Use rotisserie chicken leftovers to save time.
Double the recipe — it freezes perfectly for busy nights.

More recipes in nutrientsrecipes.com

Follow us : Facebook, Pinterest, Instagram.

Laisser un commentaire

Recipe Rating