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Cheesy Gluten-Free Chicken & Spinach Bake: Easy Weeknight Comfort

Gluten-Free Chicken and Spinach Bake

Okay, let's dive into the warm, comforting world of gluten-free cooking! I'm so excited to share this recipe with you, because honestly, it's a lifesaver. I've always been a bit of a pasta fanatic, but cutting out gluten meant finding a new way to indulge in those comforting, carb-y delights. After many trials and more than a few less-than-stellar attempts, I finally landed on this gluten-free chicken and spinach bake recipe that's not only incredibly delicious but incredibly easy to whip up. Remember those nights you just want something satisfying, filling, and with minimal effort? This is that dish. It's also the kind of meal that makes even the pickiest eaters at my table go quiet, which in my book, is a resounding success. So, ditch the pre-packaged gluten-free disappointments and let's get cooking!

The Hearty & Happy Gluten-Free Chicken and Spinach Bake

This isn't your average gluten-free meal. This bake is rich, cheesy, and packed with flavor which will leave you wondering why you didn't try it sooner. It's perfect for those chilly evenings when you crave something warm and comforting, or for a quick weeknight dinner that feels a little bit special. Let's get to it!

Ingredients

  • 1 tbsp olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, roughly chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup (you can substitute with gluten-free cream of celery for a slightly lighter flavor)
  • 1/2 cup gluten-free chicken broth
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon garlic powder
  • Optional: a pinch of red pepper flakes for a little heat
  • 1/2 cup Gluten-free brown rice rotini Pasta (or your favorite gluten-free pasta shape, cooked to al dente)

Alternative Ingredients

  • Dairy-Free Option: Use plant-based butter or olive oil for sautéing, plant-based cream of mushroom soup, and your favorite dairy-free cheese alternatives.
  • Protein Swap: Chicken can be substituted with cooked shrimp or crumbled Italian sausage for a different flavor profile.

Instructions

  1. Prep the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. (Trust me, using an oven-safe skillet like a cast-iron skillet makes this whole process way smoother and it retains heat beautifully!) Season the chicken pieces with salt and pepper. Add them to the hot skillet and cook until browned on all sides but not fully cooked through, about 5-7 minutes. Don't overcrowd the pan; you might need to do this in batches, that's okay!
  2. Sauté the Veggies: Remove the chicken from the skillet and set aside. Add the chopped onion to the same skillet, and cook until softened, about 3-4 minutes. Now, toss in the minced garlic and cook for another minute until you can smell that lovely garlic aroma. The smell alone is enough to make your mouth water, isn't it?
  3. Wilt the Spinach: Add the chopped spinach to the skillet. Stir it occasionally until it wilts and reduces in volume, which should only take a minute or two. Trust me, it looks like a lot at first, but it shrinks down quickly!
  4. Bring it Together: Reduce the heat to medium-low. Pour in the condensed cream of mushroom soup and gluten-free chicken broth. Stir until well combined, creating a creamy base for our bake. Add the cooked, al dente gluten free pasta. Toss in the dried Italian herbs, garlic powder, and red pepper flakes if you're using them. Season with additional salt and pepper to taste (never shy away from seasoning!) Simmer for a few minutes, allowing the flavors to meld together beautifully.
  5. Combine the Chicken and Bake: Gently return the browned chicken to the skillet, making sure it's submerged in the creamy sauce. Evenly sprinkle the mozzarella and Parmesan cheese over the top. Now, it's time to bake! Place the skillet in a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the cheese is melted, bubbly and golden brown. Make sure to keep your eye on it, as ovens can vary slightly!
  6. Rest and Serve: Remove the skillet from the oven and let it rest for 5 minutes before serving. (This will help everything settle and make it easier to dish out!) Spoon out generous portions and serve immediately. Garnish with some additional fresh basil or a sprinkle of red pepper flakes if desired.

Tips & Tricks for Perfect Results

  • Cheese Power-Up: Don't be afraid to mix up the cheeses! Gruyere, provolone, or even a bit of sharp cheddar would work wonderfully here.
  • Pasta Perfection: If you don't have brown rice rotini, your favorite gluten-free pasta will do the trick. Just remember to cook it to al dente so it doesn't get mushy in the bake.
  • Veggie Boost: Feel free to add other vegetables. Mushrooms, bell peppers, or sun-dried tomatoes would be great additions. Sauté them along with the onions and garlic.
  • Customize the Creaminess: For an extra creamy sauce, add a dollop of mascarpone cheese or cream cheese along with the mozzarella and parmesan. It adds a touch of richness that's utterly divine.
  • Sauce Consistency: If you find the sauce too thick, feel free to add a splash more broth, but be careful not to over do it or you'll be left with a soup.

Recipe Card

Gluten-Free Chicken and Spinach Bake

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4-6

Ingredients

  • 1 tbsp olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, roughly chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup (or gluten-free cream of celery)
  • 1/2 cup gluten-free chicken broth
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon garlic powder
  • Optional: a pinch of red pepper flakes
  • 1/2 cup Gluten-free brown rice rotini Pasta (cooked to al dente)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Sauté seasoned chicken in olive oil until browned. Set aside.
  3. Sauté chopped onion until softened, then add minced garlic.
  4. Stir in spinach and cook until wilted.
  5. Add cream of mushroom soup, gluten-free broth, cooked pasta and seasonings. Simmer briefly.
  6. Return chicken to skillet and submerge in sauce, top with mozzarella and parmesan cheese.
  7. Bake for 20-25 minutes, until cheese is melted and bubbly.
  8. Let rest for 5 minutes before serving.

Product Recommendations

To make this recipe even easier and enhance the flavors, here are a few product recommendations that I personally love:

  • A good quality cast-iron skillet can make all the difference in this recipe, providing even heat distribution
  • Using a garlic press is so much easier and quicker then mincing by hand.

Now, go on and try it out! I'm absolutely certain your family will love this as much as mine does. If you try it, let me know what you think in the comments. Or if you have any alterations you've made or other additions, I'd love to hear about it! Happy cooking!

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