Name: Cheesy Chicken and Broccoli Quinoa Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ cups dry quinoa; 3 cups chicken broth; 1.5–2 lbs boneless chicken breasts (or thighs); 3 cups broccoli florets; 2 tbsp butter; 2 tbsp flour; 2 cups milk; 1 cup shredded cheddar cheese; ½ cup grated Parmesan cheese; 1 tsp Dijon mustard; 1–1½ cups additional cheese for topping

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I love a one-dish dinner that feels comforting and looks like effort even when it isn’t. This Cheesy Chicken and Broccoli Quinoa Bake is exactly that—nutrient-dense quinoa, tender chicken, bright broccoli, and a melty cheese top finished in a 9×13 pan. I’ve made variations of this bake dozens of times to balance texture and moisture; the notes below reflect that hands-on testing.

Why Make This Recipe

Balanced and filling: protein from chicken, complete protein from quinoa, and fiber from broccoli make it a complete meal.
Time-saver: you can cook quinoa and prep ingredients ahead, then assemble and bake for a quick weeknight dinner.
Kid- and crowd-friendly: melt-in-your-mouth cheese and mild seasoning please picky eaters and potlucks alike.
Leftovers reheat beautifully, so it’s ideal for meal prep or lunches.
Personal note: I love this recipe for its forgiving nature—swap cheeses or veg and it still turns out well, similar to casseroles like Deliciously Cheesy BBQ Chicken Mac and Cheese You’ll Crave.

Recipe Overview

Prep time: 20 minutes
Cook time: 35–40 minutes (bake at 375°F / 190°C)
Total time: about 60 minutes including resting
Servings: 6
Difficulty: Easy–Medium
Method: Sear or roast chicken, blanch broccoli, combine cooked quinoa and sauce, assemble in a 9×13-inch baking dish, top with cheese and bake until bubbly and golden.

My Experience Making This Recipe

I tested this bake using both roasted and pan-seared chicken and found that searing gives more flavor while roasting offers hands-off convenience. I learned to blanch the broccoli briefly so it keeps some bite after baking and doesn’t turn mushy.

How to Make Cheesy Chicken and Broccoli Quinoa Bake

Start by cooking 1½ cups dry quinoa (yield about 3 cups cooked) in 3 cups chicken broth for extra flavor, simmering 15 minutes covered until tender. Meanwhile, season and cook 1.5–2 lbs boneless chicken breasts (or thighs) in a skillet or roast at 400°F / 205°C for 18–22 minutes; chop when slightly cooled. Lightly steam or blanch 3 cups broccoli florets for 2 minutes, then shock in ice water. Make a simple cheese sauce with 2 tbsp butter, 2 tbsp flour, 2 cups milk, 1 cup shredded cheddar, and ½ cup grated Parmesan; stir until smooth. Combine quinoa, chicken, broccoli, sauce, and 1 tsp Dijon mustard in a greased 9×13 pan, top with 1–1½ cups cheese, and bake at 375°F / 190°C for 20–25 minutes until bubbling and lightly browned.

Expert Tips for Success

Rinse and toast quinoa: Rinse under cold water to remove bitterness, then toast 2 minutes in a dry pan before adding liquid to boost nutty flavor.
Control moisture: Use slightly undercooked quinoa (about 90% done) so it finishes baking without becoming mushy.
Cheese choices: Blend sharp cheddar for flavor, Monterey Jack or Gruyère for meltiness, and reserve a bit of Parmesan for a golden crust. For a shortcut, stir in ½ cup cream cheese into the sauce for extra creaminess.
Equipment: Use a 9×13-inch ceramic or metal baking dish for even heat; a cast-iron skillet works if you want to finish under the broiler for a crisp top.
Flavor layering: Sear chicken pieces in a hot skillet for Maillard browning before chopping—this adds depth you can’t get from roasting alone, similar to one-pot roasts like this One-Pot Oven Baked Chicken and Veggies.

How to Serve Cheesy Chicken and Broccoli Quinoa Bake

Weeknight dinner: Pair with a simple green salad dressed with lemon vinaigrette to cut richness.
For company: Spoon into individual gratin dishes and sprinkle fresh parsley for a bright presentation.
Family-style: Serve with crusty bread or garlic bread to sop up cheesy sauce; this also complements casseroles like Satisfying Chicken Sausage and Broccoli Orzo Skillet Dinner.
Occasion tip: For potlucks, bake in a disposable foil tray and bring along a broiler-ready pan to re-crisp the top on site.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating. Reheat single portions covered in the microwave at 70% power in 1–2 minute intervals, stirring halfway. For best texture, reheat in a 350°F / 175°C oven covered with foil for 15–20 minutes, then remove foil and broil 1–2 minutes to re-crisp the top.

Recipe Variations

Gluten-free: Use gluten-free all-purpose flour or cornstarch (1 tbsp cornstarch mixed with cold milk) to thicken the sauce; quinoa itself is naturally gluten-free.
Dairy-free: Swap milk for unsweetened almond or oat milk and use dairy-free cheese plus 2 tbsp nutritional yeast for a cheesy flavor.
Low-carb: Replace quinoa with riced cauliflower (squeeze out excess moisture) and reduce milk to make a firmer bake.
Add-ins: Stir in 1 cup cooked mushrooms, sun-dried tomatoes, or ½ cup cooked bacon for extra flavor—test these additions to keep the moisture balance right.

Nutritional Highlights

High in lean protein and complete plant protein: chicken plus quinoa supply essential amino acids.
Good source of fiber and vitamins from broccoli (vitamin C, K) and whole-grain quinoa.
Allergen info: contains dairy and chicken; naturally gluten-free if you use gluten-free thickener. Portion guidance: a 1½–2 cup serving is typical for an adult entrée.

Troubleshooting Common Issues

Problem: Bake is watery after baking. Solution: Ensure quinoa isn’t overcooked before assembling and drain any excess liquid from blanched broccoli; reduce added liquid in the sauce by ¼ cup next time.
Problem: Top browns before filling is hot. Solution: Tent with foil for the first 15–18 minutes, then remove foil to finish browning. If using a broiler, watch carefully—cheese can go from golden to burnt in seconds.
Problem: Chicken is dry. Solution: Cut chicken slightly larger and cook to 160°F / 71°C then rest to reach 165°F; chopping and mixing with sauce keeps it moist.

Frequently Asked Questions

Q: Can I assemble this ahead and bake later?
A: Yes—assemble, cover, and refrigerate up to 24 hours before baking. Bake covered at 375°F / 190°C for 25–30 minutes, then uncover to brown. If refrigerated straight from the fridge, add 5–10 minutes to baking time.

Q: Can I use frozen broccoli?
A: You can, but thaw and drain it well; frozen broccoli releases more water, so pat dry and briefly sauté or roast to remove excess moisture before mixing into the bake.

Q: How do I make this extra cheesy without becoming greasy?
A: Use a mix of high-quality sharp cheddar and a smoother melting cheese like Gruyère or Monterey Jack. Hold back ¼ cup cheese to sprinkle at the end so it melts on top rather than settling into the sauce and separating.

Q: Is quinoa interchangeable with rice or orzo?
A: Yes, but adjust liquid and cook times—use 2 cups cooked rice or 2½ cups cooked orzo. Note orzo is a pasta and will absorb liquid differently; consider slightly less sauce to avoid a gluey texture. For recipe ideas in that style, try this Satisfying Chicken Sausage and Broccoli Orzo Skillet Dinner.

Conclusion

For the original inspiration and a similar tested recipe, see Cheesy Chicken and Broccoli Quinoa Bake – Dishing Out Health for another take on this comforting casserole: Cheesy Chicken and Broccoli Quinoa Bake – Dishing Out Health.

Cheesy Chicken and Broccoli Quinoa Bake