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Why You'll Love This healthy onepot chicken and spinach casserole for weeknight family supper
- Easy to Make: This recipe requires minimal prep work and can be ready in under an hour.
- Healthy and Nutritious: Packed with lean protein, fresh veggies, and whole grains, this recipe is a great way to get your daily dose of nutrients.
- One-Pot Wonder: This recipe is made in just one pot, making cleanup a breeze and reducing waste.
- Customizable: Feel free to add your favorite veggies or spices to make this recipe your own.
- Kid-Friendly: My kids love helping me make this recipe, and they can't get enough of the creamy sauce and juicy chicken.
- Make-Ahead: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Affordable: This recipe uses affordable ingredients and makes a large batch, perfect for feeding a crowd.
- Delicious: The combination of flavors and textures in this recipe is absolutely delicious and will become a new family favorite.
Ingredient Breakdown
The key ingredients in this recipe are boneless, skinless chicken breasts, fresh spinach, garlic, onion, and whole wheat pasta. The chicken provides lean protein, while the spinach adds a boost of iron and antioxidants. The garlic and onion add flavor and texture, while the whole wheat pasta provides complex carbohydrates. I like to use high-quality ingredients, such as organic chicken and fresh spinach, to ensure the best flavor and nutrition. When selecting the chicken, look for breasts that are plump and have a pinkish color. For the spinach, choose fresh leaves that are free of wilt and have a vibrant green color. You can also use frozen spinach as a substitute, just be sure to thaw it first.
How to Make healthy onepot chicken and spinach casserole for weeknight family supper
Preheat your oven to 375°F (190°C). Rinse the chicken and pat it dry with paper towels. Chop the onion and garlic, and wash the spinach leaves.
Heat a large oven-safe pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil and sear the chicken breasts until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set it aside.
Reduce the heat to medium and add another tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the fresh spinach leaves to the pot and cook until wilted, about 2-3 minutes. Add the whole wheat pasta, chicken broth, and dried basil. Stir to combine and bring the mixture to a simmer.
Return the seared chicken breasts to the pot and spoon some of the sauce over the top of each breast. Cover the pot with a lid and transfer it to the preheated oven.
Bake the casserole for 25-30 minutes, or until the chicken is cooked through and the pasta is al dente. Remove the pot from the oven and let it cool for a few minutes before serving. Serve hot, garnished with fresh basil leaves and a sprinkle of parmesan cheese.
Tips for Perfect Results
Choose organic chicken and fresh spinach for the best flavor and nutrition.
Cook the pasta until it's al dente, then remove it from the heat to prevent overcooking.
Add some red pepper flakes to the sauce for an extra kick of heat.
Add some diced tomatoes, chopped bell peppers, or sliced olives to the top of the casserole for extra flavor and texture.
Prepare the casserole on the weekend and refrigerate or freeze it for up to 3 days for a quick and easy meal prep option.
Use leftover chicken and pasta to make a quick and easy chicken salad or soup.
Add some fresh herbs, such as parsley or basil, to the sauce for an extra burst of flavor.
Transfer the casserole to a 9x13 inch baking dish and top with some shredded mozzarella cheese for a creamy and bubbly casserole.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Remove the chicken from the pot as soon as it's cooked through to prevent overcooking.
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Not Enough Liquid:
Fix: Add more chicken broth or water to the pot if the sauce becomes too thick. You can also add some white wine or lemon juice for extra flavor.
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Not Enough Flavor:
Fix: Add more herbs and spices to the sauce, such as dried basil, oregano, or thyme. You can also add some grated Parmesan cheese for extra flavor.
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Not Enough Spinach:
Fix: Add more fresh spinach leaves to the pot if you prefer a stronger spinach flavor. You can also add some frozen spinach for extra nutrition.
Variations & Substitutions
Replace the chicken with some roasted vegetables, such as zucchini, bell peppers, or eggplant. Add some extra herbs and spices to the sauce for extra flavor.
Replace the whole wheat pasta with some gluten-free pasta, such as brown rice pasta or quinoa pasta. Be sure to check the ingredient label for any gluten-containing ingredients.
Replace the Parmesan cheese with some dairy-free cheese, such as soy cheese or vegan mozzarella. You can also add some nutritional yeast for extra flavor.
Add some red pepper flakes or diced jalapenos to the sauce for an extra kick of heat. You can also add some spicy sausage or pepperoni for extra flavor.
Add some Kalamata olives, artichoke hearts, and sun-dried tomatoes to the sauce for a Mediterranean twist. You can also add some feta cheese for extra flavor.
Add some curry powder, cumin, and coriander to the sauce for an Indian-inspired flavor. You can also add some naan bread or basmati rice for a side dish.
Storage & Make-Ahead
Store the casserole at room temperature for up to 2 hours. Cover the pot with plastic wrap or aluminum foil to prevent drying out.
Store the casserole in the refrigerator for up to 3 days. Cover the pot with plastic wrap or aluminum foil and refrigerate at 40°F (4°C) or below.
Store the casserole in the freezer for up to 2 months. Transfer the casserole to a freezer-safe container or bag and label with the date and contents. Thaw overnight in the refrigerator and reheat as needed.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 2 months. Transfer the casserole to a freezer-safe container or bag and label with the date and contents. Thaw overnight in the refrigerator and reheat as needed.
What type of pasta is best for this recipe?
I recommend using whole wheat pasta for this recipe, as it provides more fiber and nutrients than white pasta. However, you can also use other types of pasta, such as brown rice pasta or quinoa pasta, if you prefer.
Can I add other ingredients to this recipe?
Yes! Feel free to add your favorite ingredients to this recipe, such as diced bell peppers, sliced olives, or chopped fresh herbs. Just be sure to adjust the cooking time and seasoning accordingly.
Is this recipe gluten-free?
No, this recipe is not gluten-free, as it contains whole wheat pasta. However, you can easily make it gluten-free by substituting the pasta with a gluten-free alternative, such as brown rice pasta or quinoa pasta.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the chicken and cook the pasta, then transfer everything to the slow cooker and cook on low for 2-3 hours. Add the spinach and cream during the last 30 minutes of cooking.
How do I reheat this recipe?
You can reheat this recipe in the oven, on the stovetop, or in the microwave. Simply cover the pot with plastic wrap or aluminum foil and reheat at 350°F (180°C) for 10-15 minutes, or until the casserole is hot and bubbly.
Can I make this recipe for a crowd?
Yes! This recipe makes 6-8 servings, but you can easily double or triple the recipe to feed a larger crowd. Simply multiply the ingredients accordingly and adjust the cooking time as needed.
healthy onepot chicken and spinach casserole for weeknight family supper
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 cups fresh spinach leaves
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup whole wheat pasta
- 1/4 cup grated reduced-fat cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven. Preheat the oven to 375°F (190°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
- Sear the chicken. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Soften the onion. Reduce the heat to medium-low and add the diced onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- Add the garlic and thyme. Add the minced garlic and dried thyme to the pot and cook for 1 minute, stirring constantly.
- Add the chicken broth and pasta. Add the low-sodium chicken broth and whole wheat pasta to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the pasta is al dente, about 8-10 minutes.
- Stir in the spinach and cheese. Stir in the fresh spinach leaves and grated reduced-fat cheddar cheese until the cheese is melted and the spinach is wilted.
- Return the chicken to the pot. Add the cooked chicken back to the pot and stir to combine.
- Transfer to the oven. Transfer the pot to the preheated oven and bake, uncovered, for 10-15 minutes, or until the casserole is hot and the cheese is melted and bubbly.
Recipe Notes
- Storage tip: Let the casserole cool completely, then cover and refrigerate for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the casserole through step 6, then refrigerate or freeze until ready to bake.
- Substitution: Swap the whole wheat pasta for gluten-free pasta or zucchini noodles for a low-carb option.
- Pro tip: Use fresh spinach for the best flavor and texture. Frozen spinach can be used as a substitute, but thaw and squeeze out excess moisture before using.
