Buckwheat Bake with Chicken and Spinach Recipe
This bake combines the flavor of buckwheat groats familiar from Polish dinners with tender chicken and spinach in a creamy sauce. It’s a good idea for a healthier oven-baked meal that’s still hearty and homey. It’s a bit like an Italian rice and chicken bake, but with the distinct, nutty taste of buckwheat.
This bake combines the familiar taste of buckwheat groats with tender chicken and spinach in a creamy sauce, creating something between a Polish dinner and an Italian-style rice casserole. The nutty aroma of buckwheat contrasts beautifully with the creamy sauce and slightly garlicky spinach, while the browned cheese on top gives it a comforting, cozy feel. It’s clearly lighter than typical pasta bakes but still as satisfying as a solid home-cooked meal.
Chef's tips
Cook the buckwheat so it’s loose and slightly firm – if you overcook it, it will turn into a dense block in the bake; it’s also good to let it steam off for a moment after cooking. Spinach, especially frozen, needs to cook off its excess moisture thoroughly in the pan, otherwise the sauce will be watery and won’t bind the buckwheat properly. Taste the spinach sauce before seasoning – nutmeg is intense, so add it literally a pinch at a time so it doesn’t dominate the whole dish.
How to serve
Serve the bake with a simple carrot and apple slaw or a mixed salad with a light vinaigrette to cut through the creaminess of the sauce. To drink, kefir, buttermilk or a delicate white wine work well if you’re serving it for a relaxed Sunday dinner. It’s also a convenient meal to pack in a lunchbox for work – it reheats well and keeps its structure.
Ingredients
- buckwheat groats dry - 200 g
- chicken breast skinless - 400 g
- spinach fresh or frozen, chopped - 200 g
- onion medium - 1 piece
- garlic finely chopped - 2 cloves
- cream 30% or 18% fat - 200 ml
- vegetable stock can be made from a stock cube - 250 ml
- yellow cheese grated - 120 g
- oil for frying - 2 tablespoons
- butter for greasing the dish - 10 g
- nutmeg ground, optional - 0.25 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Rinse the buckwheat groats in a sieve under running water. Cook in salted boiling water according to the package instructions (usually 12–15 minutes) until tender but not overcooked. Drain if needed and set aside.
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with butter.
- Cut the chicken breast into small cubes. Season with salt and pepper.
- Peel and finely dice the onion. Heat the oil in a large frying pan, add the onion and fry for 3–4 minutes over medium heat until softened.
- Add the chicken and fry for 6–8 minutes, stirring, until the pieces are white inside and lightly browned on the outside.
- Add the garlic and fry for 1 more minute, stirring so it doesn’t burn.
- Add the spinach. If using frozen spinach, add it straight from the freezer and cook until completely thawed and the excess water has evaporated (about 5–7 minutes). If using fresh spinach, cook for 2–3 minutes until the leaves wilt.
- Pour the cream and stock into the pan, add nutmeg, salt and pepper. Cook for 5 minutes over medium heat until the sauce thickens slightly.
- Put the cooked buckwheat into a large bowl, add the contents of the pan and half of the grated cheese. Mix thoroughly so the buckwheat is evenly coated with the sauce.
- Transfer the mixture to the baking dish, smooth the top and sprinkle with the remaining cheese.
- Bake for 20–25 minutes, until the cheese is melted and lightly browned. After removing from the oven, let the bake rest for 5–10 minutes so it’s easier to slice.
Storage
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, covered, so the bake doesn’t dry out. You can also freeze individual portions for up to 2–3 months; thaw overnight in the fridge or reheat gently from frozen with a splash of stock or water.
