Tag: ONE DISH MEAL

Creamy chicken and broccoli bake with tender chicken and broccoli in a rich, creamy sauce, baked until golden.

Creamy Chicken & Broccoli Bake

Creamy chicken and broccoli bake with golden topping, red peppers, and fresh parsley in a baking dish.

Chicken Divan is one of those classic comfort-food casseroles that never really goes out of style. Tender chicken, broccoli, creamy sauce, and a golden topping. What’s not to love? I wanted to make a lighter, gluten-free and dairy-free version without giving up everything that makes the original so good.

The secret is a homemade sauce made with almond milk, coconut milk, garlic, and a few simple seasonings. It’s creamy and flavorful without relying on canned soup, cheese, or heavy cream. A little gluten-free breadcrumb topping adds just the right amount of crunch.

And because I don’t think comfort food should require an entire evening in the kitchen, this Creamy Chicken & Broccoli Bake keeps things simple. Everything goes into one baking dish, and the oven does the rest. That’s my kind of dinner!

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Why You’ll Love This Recipe

  • Creamy without the dairy. Almond milk, coconut milk, and nutritional yeast create a flavorful sauce without cheese or heavy cream.
  • One-dish convenience. The chicken and vegetables bake together without precooking.
  • Colorful and satisfying. Broccoli and red bell pepper add freshness and texture to every serving.
  • Easy to prepare ahead. Cut the vegetables and chicken and prepare the sauce earlier in the day.
  • Simple enough for a weeknight. Just a little prep, one baking dish, and dinner is on its way.
Creamy chicken and broccoli bake with tender chicken and broccoli in a rich, creamy sauce, baked until golden.

Creamy Chicken & Broccoli Bake

Course: Main Course
Cuisine: American
Keyword: broccoli, chicken, Dairy Free, Gluten Free, red bell pepper
Prep Time: 15 minutes
Cook Time: 35 minutes
Rest Time: 5 minutes
Total Time: 55 minutes
Servings: 4
Author: slicedicedish
A lighter take on classic Chicken Divan featuring tender chicken, broccoli, red bell pepper, and a homemade dairy-free cream sauce, finished with a golden gluten-free breadcrumb topping.
Print Recipe

Ingredients

  • 1½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 5 cups small broccoli florets
  • 1 red bell pepper diced
  • 1 teaspoon olive oil
  • ½ teaspoon sea salt divided
  • ¼ teaspoon black pepper

Creamy Dairy-Free Sauce

  • ¾ cup unsweetened plain almond milk
  • ½ cup full-fat canned coconut milk stirred well
  • ½ cup low-sodium chicken broth
  • 3 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves pressed
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon dried thyme
  • 1 tablespoon arrowroot starch

Golden Breadcrumb Topping

  • ½ cup gluten-free breadcrumbs
  • 1 tablespoon nutritional yeast
  • 1 teaspoon olive oil

Instructions

  • Heat the oven to 400˚F.
  • Place the chicken, broccoli, and red bell pepperin the Square Baker. Drizzle with 1 teaspoon olive oil and season with ¼teaspoon salt and the black pepper. Toss to combine.
  • In a medium bowl, whisk together the almond milk, coconut milk, chickenbroth, nutritional yeast, Dijon mustard, garlic, lemon juice, onion powder,paprika, thyme, arrowroot starch, and remaining ¼ teaspoon salt until smooth.
  • Pour the sauce evenly over the chicken and vegetables. Gently toss tocoat.
  • In a small bowl, combine the gluten-free breadcrumbs, remainingtablespoon of nutritional yeast, and teaspoon of olive oil. Sprinkle evenlyover the casserole.
  • Bake uncovered for 30–35 minutes, or until the chicken reaches aninternal temperature of 165°F, the broccoli is tender, and the sauce isbubbling. Check the temperature in several of the thickest chicken pieces, and continuebaking if needed.
  • Let stand for 5 minutes before serving. The sauce will thicken slightlyas it rests.

Notes

EASY — A Little Less Work
Measure the onion powder, paprika, thyme, and arrowroot starch into one small bowl before you start cooking. Mix the sauce directly in a large measuring cup instead of another mixing bowl, then pour it straight into the baker. Fewer dishes, less cleanup, and no searching for spices halfway through dinner.
EASIER — Save More Time
Cut the chicken, broccoli, and bell pepper earlier in the day and refrigerate them separately. Whisk together the sauce ingredients ahead of time, leaving out the arrowroot starch until you’re ready to assemble. Refrigerate the sauce, then give it a good whisk and add the arrowroot just before pouring it over the chicken and vegetables.
EASIEST — Maximum Convenience
Use pre-cut chicken breast pieces, bagged broccoli florets, and pre-diced red bell pepper. Combine the sauce ingredients in a large measuring cup, whisk until smooth, and pour directly over everything in the baker. Finish with ready-made gluten-free breadcrumbs, and dinner is ready for the oven with almost no chopping. Make sure the chicken pieces are evenly sized and reach 165°F before serving.
Food safety note: Keep raw chicken and prepared ingredients refrigerated at 40°F or below until assembly. Cold ingredients may require additional baking time. Do not use the original raw-chicken preparation bowl for ready-to-eat ingredients without washing it first.

Gluten-Free & Dairy-Free Tips

This recipe is designed to be both gluten-free and dairy-free, but it’s always worth checking the labels on packaged ingredients.

Choose certified gluten-free breadcrumbs when necessary, and check the Dijon mustard, chicken broth, and nutritional yeast for ingredients or allergen warnings. Make sure the almond milk is plain and unsweetened—not vanilla flavored!

The coconut milk adds richness to the sauce, while nutritional yeast contributes a savory flavor without dairy.

Making Dinner Easier Is Just the Beginning

I love recipes that make everyday cooking feel a little less complicated. And that same thinking is exactly what goes into my Complete Dinner Party Plans.

When you’re ready to invite friends or family over, there’s no reason to start planning from scratch. My plans bring together the menu, recipes, prep timeline, welcome cocktail, table inspiration, take-home gift, and hosting ideas so you can enjoy the evening instead of spending it in the kitchen.

✨ Shop my Complete Dinner Party Plans and make your next gathering a little easier.

Because great food brings people to the table. Meaningful moments keep them there.

Save me a bite,
Colleen 🥂

Looking for another easy dinner that doesn’t leave you with a sink full of dishes? My Oven-Baked Chicken, Shrimp & Sausage Jambalaya is another flavorful option for a busy night.

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🍳 Big Flavor, One Pan: Turmeric Chicken, Chorizo & Pinto Bean Skillet (GF/DF)

Turmeric Chicken, Chorizo & Pinto Bean Skillet

Some nights you want dinner to be two things: fast and full of flavor.

This skillet meal checks both boxes beautifully.

Turmeric Chicken, Chorizo & Pinto Bean Skillet is one of those dishes that comes together quickly but tastes like it took far more effort. It’s layered with savory, smoky, and slightly earthy flavors that work together effortlessly, creating a meal that feels hearty and satisfying without being heavy.

And let’s be honest for a moment—it’s also gorgeous.

The golden color from the turmeric, the vibrant peppers, and the richness of the chorizo make this one of those meals that looks as good as it tastes. And as we all know… we eat with our eyes first.

Why This Dish Works So Well

One of the biggest reasons to love this recipe is its simplicity. Everything cooks together in one pan, which means fewer dishes and less time spent in the kitchen.

It’s also flexible. You can serve it over traditional rice for a comforting, filling meal or over cauliflower rice if you’re looking for something lighter. Either way, the flavors shine.

This kind of meal is perfect for busy weeknights, but it’s also impressive enough to serve casually when friends drop by. The bold aromas alone will have everyone asking what’s cooking.

The Health Benefits

Beyond its great flavor, this skillet is also packed with ingredients that provide real nutritional value.

Chicken offers lean, high-quality protein that supports muscle health and helps keep you feeling full longer. It also provides important nutrients like niacin and vitamin B6, which help the body convert food into energy.

Pinto beans are an excellent source of fiber and plant-based protein. They support digestive health, help regulate blood sugar levels, and provide important minerals like magnesium and potassium.

Bell peppers are rich in vitamin C and antioxidants that help support immune health while adding vibrant color and freshness to the dish.

Turmeric, the spice responsible for the dish’s beautiful golden hue, is widely known for its anti-inflammatory properties. Its active compound, curcumin, has been studied for its potential benefits in supporting heart health, joint health, and overall wellness.

Even the onions and garlic-like aromatics used in dishes like this contribute antioxidants and compounds that support immune function and heart health.

A Dinner That Feels Effortless

The beauty of a one-pan meal like this is that it delivers big flavor with very little fuss. It’s comforting, colorful, and nourishing—exactly the kind of recipe you’ll find yourself coming back to when you need something dependable and delicious.

Whether it’s a busy Tuesday night or a casual dinner with friends, this skillet proves that simple ingredients can come together to create something truly satisfying.

Here’s to one-pan dinners, bold flavors, and meals that make life just a little easier.

Cheers,
Colleen 🥂

Turmeric Chicken, Chorizo & Pinto Bean Skillet
Makes 6 servings

1 small onion, chopped
1 red bell pepper, diced
4 ounces ground chorizo
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 garlic cloves, pressed
1/2 cup chicken stock
1 15oz can pigeon peas or pinto beans, drained and rinsed
1/2 teaspoon oregano
1/2 teaspoon turmeric
1/2 teaspoon salt
3 cups cauliflower rice
cilantro, chopped

  1. Add the chorizo to a medium skillet.  Cook over medium-high heat 3-4 minutes or until browned, stirring and chopping frequently. 
    Remove the chorizo from the skillet into a bowl and keep warm.
  2. Cook the chicken in the same skillet 2-3 minutes or until browned.  Remove the chicken and place in the bowl with the chorizo and set aside. 
  3. In the same skillet, combine the onion, bell pepper, and garlic.  Cook 3-4 minutes over medium-high heat or until the onion begins to soften.  Add the stock, pigeon peas, oregano, turmeric and salt and bring to a boil. 
  4. Add the chorizo and chicken to the skillet, cover and reduce the heat to low.  Simmer 15-20 minutes or until the liquid is absorbed and the chicken and chorizo are cooked through.  Remove from the heat and let stand, covered, for 5 minutes. 
  5. Spoon the rice into serving bowls. Top with the chicken and chorizo mixture, sprinkle with cilantro (if desired) and serve.


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