This chicken and buckwheat bake is a hearty one-dish dinner that practically cooks itself. Nutty buckwheat, tender chicken, sweet carrots and plenty of melted cheese turn into a golden, comforting casserole. If you love easy baked dinners, try our Chicken with Mushrooms and Roasted Potatoes and Honey Mustard Chicken Drumsticks next.
Ingredients
- 2 cups (340 g / 12 oz) buckwheat groats, rinsed
- 4 cups (950 ml) water
- 500-600 g (1.1-1.3 lb) chicken pieces or fillet, cut into chunks
- 2 carrots, grated
- 2-3 onions, sliced
- 250-300 g (9-10 oz) hard cheese, grated
- 100-150 g (3.5-5 oz) cream cheese (optional)
- Salt and spices to taste
Instructions
- Spread the rinsed buckwheat in a baking dish, pour over the water, and salt.
- Lay the chicken pieces on top; season with salt and spices.
- Layer on the sliced onion, grated carrot, and grated cheese, then dot with cream cheese if using.
- Cover with foil and bake at 180 C (350 F) for 40 minutes.
- Remove the foil and bake 10 minutes more until golden on top.
- Rest 10 minutes before serving.
Tips
- Rinse the buckwheat well so the bake stays fluffy rather than sticky.
- Keep the dish covered for the first bake so the buckwheat absorbs the water and cooks evenly.
- Let it rest before serving — the bake sets up nicely and is easy to slice, and it reheats well for meal prep, just like our Baked Potatoes with Bacon and Cheese.
For more one-dish dinner ideas, browse Serious Eats.
Nutrition: Per 100 g: 122 kcal, protein 13 g, fat 1 g, carbs 14 g.