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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.
Print Recipe

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Preheat Oven:
  • Preheat to 375 °F (190 °C).
  • 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.
  • 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.
  • Make It Creamy:
  • Remove from heat and stir in Greek yogurt (or light cream cheese). Mix well to create a creamy consistency.
  • Bake with Cheese:
  • Sprinkle mozzarella and parmesan evenly on top. Bake uncovered for 10 minutes, or until bubbly and golden brown.
  • Garnish & Serve:
  • 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.