Discover the ultimate solution for busy weeknights: our simple one-pan chicken and quinoa recipe. This dish effortlessly combines succulent chicken with fluffy quinoa, creating a healthy and incredibly flavorful dinner. You’ll love how easily everything comes together in a single skillet, which means minimal cleanup after a satisfying family meal. Get ready to enjoy a nourishing, delicious, and convenient dinner that fits perfectly into your hectic schedule. This recipe is perfect for anyone seeking an easy yet impressive meal.
Table of Contents
Why You’ll Love This One-Pan Chicken and Quinoa
This one-pan chicken and quinoa dish is designed with your busy life in mind, offering a multitude of reasons to become a staple in your kitchen.
- Quick Preparation and Cooking: From start to finish, this meal comes together efficiently, letting you enjoy more time outside the kitchen.
- Minimal Dirty Dishes: The beauty of one-pan cooking means less cleanup, giving you more time to relax after dinner.
- Healthy, Balanced Ingredients: Packed with lean protein, whole grains, and fresh vegetables, it’s a wholesome meal you can feel good about.
- Bursting with Savory Flavors: A delightful blend of herbs and spices infuses every bite, making it incredibly satisfying.
- Versatile for Dietary Needs: Easily adaptable to suit various preferences, ensuring everyone at the table can enjoy it.
- Family-Friendly and Satisfying: A comforting meal that appeals to all ages, leaving everyone feeling full and content.
Ingredients
Gather these simple ingredients to create your incredible one-pan chicken and quinoa meal. Each component plays a vital role in building layers of flavor and texture. Fresh, quality ingredients make all the difference in this easy dish, so pick your favorites.
- Boneless, skinless chicken thighs (6, trimmed)
- Crushed dried rosemary (¾ teaspoon)
- Smoked paprika (½ teaspoon)
- Salt (½ teaspoon)
- Ground black pepper (½ teaspoon)
- Olive oil (2 teaspoons, divided)
- Yellow onion (½, chopped)
- Crimini mushrooms (8 ounces, sliced)
- Garlic cloves (3, minced)
- Dry quinoa (1 cup)
- Low-fat chicken broth (2 cups)
- Sliced spinach leaves (1 ½ cups)
- Salt and pepper (to taste)
Notes & Substitutions
You have flexibility with many of these ingredients, making this a truly adaptable recipe. Feel free to adjust based on what you have or prefer.
- Chicken: Boneless, skinless chicken breasts work well too. Just be sure to adjust the cooking time slightly, as breasts may cook faster.
- Vegetables: Swap crimini mushrooms for zucchini, diced bell peppers, or even asparagus spears for different flavors.
- Broth: Use vegetable broth instead of chicken broth for a vegetarian option or simply to match your dietary preference.
- Greens: Kale or Swiss chard are excellent alternatives to spinach, offering similar nutritional benefits and vibrant color.
- Quinoa: Any color of quinoa (white, red, black, or tri-color) can be used interchangeably in this recipe without affecting the outcome.
Equipment
You won’t need many special tools for this straightforward one-pan chicken and quinoa recipe. These basic kitchen items will make preparation smooth and efficient.
- Large nonstick skillet (with a lid)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Tongs or spatula
- Meat thermometer (optional, but highly recommended for food safety)
How To Make This One-Pan Chicken and Quinoa
Creating this delicious one-pan chicken and quinoa is wonderfully simple with these clear, step-by-step instructions. Remember to read through everything before you begin!
- Prepare the Chicken: Place the trimmed chicken thighs in a medium bowl. Add the crushed dried rosemary, smoked paprika, ½ teaspoon of salt, and ½ teaspoon of ground black pepper. Toss the chicken well to ensure each piece is evenly coated with the seasoning blend. This step builds the foundational flavor for your one-pan chicken and quinoa.
- Sear the Chicken: Heat 1 teaspoon of olive oil in your large nonstick skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs to the hot skillet. Cook the chicken for 2 minutes on each side until a beautiful golden-brown sear develops. This searing locks in juices and adds depth of flavor. Transfer the seared chicken to a clean plate and set aside for later.
- Sauté Aromatics and Vegetables: Add the remaining 1 teaspoon of olive oil to the same skillet. Reduce the heat slightly if needed. Add the chopped yellow onion and sliced crimini mushrooms to the skillet. Cook, stirring occasionally, until the vegetables soften and the mushrooms release their moisture and begin to brown, about 4 to 5 minutes. Next, stir in the minced garlic and cook for just 1 minute more until fragrant. Be careful not to burn the garlic.
- Add Quinoa and Broth: Stir the dry quinoa and low-fat chicken broth into the sautéed vegetables in the skillet. Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the skillet tightly with its lid, and let it simmer gently for 10 minutes. This begins the cooking process for the quinoa.
- Combine and Cook: After 10 minutes, carefully lift the lid. Gently nestle the partially cooked chicken thighs back into the quinoa mixture in the skillet. Ensure the chicken is submerged somewhat in the liquid for even cooking. Re-cover the skillet and continue to cook on low heat until all the liquid is absorbed by the quinoa and the chicken is fully cooked through. This will take approximately 20 minutes more, for a total simmering time of about 30 minutes. For optimal food safety, the U.S. Department of Agriculture provides clear guidelines on safe minimum internal temperature for chicken. Use a meat thermometer to check the internal temperature of the thickest part of the chicken, ensuring it reaches 165°F (74°C) for food safety. This ensures your one-pan chicken and quinoa is perfectly cooked.
- Finish and Serve: Once the chicken is cooked, transfer it back to a clean plate. Stir the fresh sliced spinach leaves directly into the hot quinoa mixture in the skillet. The residual heat will quickly wilt the spinach in just a minute or two. Serve the cooked chicken alongside the flavorful quinoa and spinach mixture. Taste and season with additional salt and pepper as needed before serving this delightful one-pan chicken and quinoa dish. Enjoy!
Pro Tips for Success
Achieving a perfect one-pan chicken and quinoa is simple with a few helpful hints. These tips will ensure your meal is consistently delicious.
- Rinse Quinoa Thoroughly: To ensure the best flavor, a common culinary practice is to learn about rinsing quinoa to remove saponins. This removes saponin, a natural coating that can cause a bitter taste.
- Achieve a Good Sear: Don’t rush the searing step for the chicken. A proper sear creates a flavorful crust and helps lock in moisture.
- Do Not Overcrowd the Skillet: Cook chicken in batches if necessary. Overcrowding lowers the pan’s temperature, steaming the chicken instead of searing it.
- Maintain a Gentle Simmer: Keep the heat low once the broth is added. A gentle simmer ensures even cooking and prevents the quinoa from sticking.
- Use a Thermometer: For absolute food safety and perfectly cooked chicken, use a meat thermometer. Chicken should reach 165°F (74°C).
- Allow Chicken to Rest: Let the cooked chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping it tender.
- Adjust Seasonings: Taste the quinoa mixture before serving and adjust salt and pepper as needed. Flavors can mellow during cooking.
Serving Suggestions, Storage & Variations
This versatile one-pan chicken and quinoa offers many ways to enjoy, store, and customize.
- Serving Suggestions:
- Garnish: Brighten your plate with a sprinkle of fresh chopped parsley or cilantro.
- Acidity: A squeeze of fresh lemon juice over the top adds a lovely zesty finish.
- Side Dish: Serve alongside a simple green salad with a light vinaigrette for extra freshness.
- Storage:
- Refrigerate: Once completely cooled, store any leftover one-pan chicken and quinoa in an airtight container.
- Duration: It will keep well in the refrigerator for up to 3-4 days, making it excellent for meal prep.
- Reheating:
- Stovetop: Gently reheat leftovers in a skillet over low heat. Add a splash of extra chicken broth or water to prevent drying out.
- Microwave: Reheat in short intervals, stirring occasionally, until warmed through.
- Variations:
- Protein: Instead of chicken, try lean ground turkey, turkey sausage, or shrimp (add shrimp in the last 5-7 minutes of cooking).
- Vegetables: Enhance the meal by adding diced carrots, zucchini, or broccoli florets along with the onions and mushrooms.
- Spices: Introduce new flavors with a pinch of cumin, a dash of chili powder, or a teaspoon of Italian seasoning.
- Cheese: For a creamy finish, sprinkle some crumbled feta or grated Parmesan cheese over the top before serving.
- Heat: If you enjoy a bit of warmth, add a pinch of red pepper flakes with the other spices.
Nutrition Facts
Understanding the nutritional content of this one-pan chicken and quinoa helps you make informed choices. This recipe offers a balanced profile of macros and essential nutrients, making it a healthy option for your meal rotation.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 Thigh + ¾ Cups Quinoa Mixture |
| Calories | 257.8 kcal |
| Carbohydrates | 22.2 g |
| Protein | 24.8 g |
| Fat | 7.3 g |
| Saturated Fat | 1.2 g |
| Cholesterol | 76.7 mg |
| Sodium | 621.3 mg |
| Fiber | 2.9 g |
| Sugar | 1.3 g |
Disclaimer: Nutritional values are estimates and may vary based on specific ingredient brands and preparation methods.
Frequently Asked Questions (FAQ)
Here are some common questions about making this delicious one-pan chicken and quinoa meal. We’re here to help you feel confident in the kitchen!
- Is quinoa gluten-free? Yes, quinoa is naturally gluten-free, making it a great grain option for those with sensitivities.
- Can I use frozen chicken? You certainly can, but ensure the chicken is completely thawed before seasoning and searing for best results.
- How do I store leftovers? Store any leftovers of this one-pan chicken and quinoa in an airtight container in the refrigerator for up to 3-4 days.
- Can I make this recipe vegetarian? Absolutely! Substitute the chicken with chickpeas or lentils, and use vegetable broth instead of chicken broth for a delicious plant-based meal.
- Why should I rinse quinoa? Rinsing removes saponin, a natural coating that can give quinoa a slightly bitter or soapy taste if not washed off.
Conclusion
Embrace the remarkable ease and delicious simplicity of one-pan cooking with this fantastic one-pan chicken and quinoa recipe. It’s a truly satisfying and nutritious meal that comes together effortlessly, making it absolutely perfect for those busy weeknights when you still crave homemade goodness. Enjoy the comfort and vibrant flavors, knowing you’ve created something wonderful with minimal fuss. Make this versatile and crowd-pleasing dish a regular star in your family’s meal rotation!
One-Pan Chicken and Quinoa: Easy Weeknight Meal
Equipment
- Medium bowl
- Large nonstick skillet
- Plate
Ingredients
Main Ingredients
- 6 boneless skinless chicken thighs trimmed
- ¾ teaspoon crushed dried rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 teaspoons olive oil divided
- ½ yellow onion chopped
- 8 ounces crimini mushrooms sliced
- 3 garlic cloves minced
- 1 cup dry quinoa
- 2 cups low-fat chicken broth
- 1 ½ cups sliced spinach leaves
- Salt and pepper to taste
Instructions
Preparation & Cooking
- Season the chicken thighs in a medium bowl with rosemary, smoked paprika, salt, and pepper, tossing to coat evenly.
- Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Cook the seasoned chicken for 2 minutes on each side, then transfer it to a plate.
- In the same skillet, heat the remaining 1 teaspoon of olive oil. Add the chopped onion and sliced mushrooms, cooking for 4 to 5 minutes until tender, then stir in the minced garlic for 1 minute.
- Stir the quinoa and chicken broth into the vegetables, bring to a boil, then cover and simmer for 10 minutes. Nestle the chicken back into the quinoa mixture and continue cooking, covered, for about 20 minutes until the liquid is absorbed and the chicken is fully cooked.
- Remove the chicken to a plate, then stir the spinach into the cooked quinoa until wilted. Serve the quinoa with the chicken, seasoning with additional salt and pepper to taste.