Made from staple pantry ingredients and chicken thighs, this easy and delicious One Pot Italian Chicken and Quinoa recipe is a lifesaver on a busy night.
This Italian chicken and quinoa recipe is one of those meals that came to be as a result of staring into the pantry and fridge for a good 10 minutes. My goal was to avoid a trip to the grocery store at all costs and use up ingredients already in my pantry and fridge. This recipe accomplished just that!
One-pot meals are a "go to" on weeknights. I mean, who wants to do a massive clean-up after a long day?! Some of my family's favorites are One Pot Southwest Chicken and One Pot Orzo with Shrimp & Peas.
My top tips
- If you have extra time, season the chicken with the salt, pepper and oregano ahead of time. Even 15 minutes before cooking will make a difference. This allows the seasonings (particularly the salt) to seep into the chicken, producing a flavorful piece of meat all the way through.
- The recipe starts with searing the chicken thighs in a nonstick skillet (I always use an everyday pan). Don't skip this step! Browning the chicken adds extra flavor.
- Because the chicken is partially cooked when browned in the first step, it does not need to simmer as long as the quinoa. Simmer the quinoa with the vegetables and a bit of water for about 15 minutes, then nestle the chicken thighs into the mixture and cook for an additional 15 minutes.
Ingredients and substitutions
Let's get real - this meal isn't rocket science. But it is delicious, hearty goodness that can be made out of some staple ingredients. That earns it some serious brownie points.
- Chicken: If I was given the choice of only cooking with chicken thighs or breasts for the rest of my life, thighs would win out in a heartbeat. They aren't apt to dry out like chicken breasts and have a richer flavor. But if chicken thighs really aren't your things, feel free to substitute with chicken breasts. Cut each breast in half crosswise before cooking.
- Quinoa: This ancient grain holds a regular place in my pantry, and with good reason. It's healthy, it cooks quickly and it can even be made ahead and frozen (see my tutorial for all of your "How do you freeze quinoa?" questions). Be sure to the quinoa a good rinse. Quinoa has a natural coating called saponin, which can lend a bitter taste to the healthy grain.
- Crushed tomatoes: Another pantry staple. I keep 3 to 4 cans of crushed tomatoes on hand at all times. They're a key ingredient in one pot meals, Bolognese sauce and turkey chili.
- Veggies: Sautéed onions and carrots are the starting point for the easy tomato sauce. They should be cooked until just tender, which takes about 5 minutes.
- Seasoning: Minced garlic (as always), dried oregano and fresh basil round out the flavors.
What to serve with this one-pot Italian chicken?
Even though this is a one-pot meal, I often like and extra dose of veggies on the side. Serve it with your favorite green salad tossed with homemade balsamic vinaigrette or Greek salad dressing. Or try some simple steamed veggies, such as steamed broccoli or steamed green beans, tossed with olive oil, grated Parmesan cheese, lemon zest and/or fresh herbs.
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One-Pot Italian Chicken and Quinoa Recipe
Ingredients
- 8 boneless skinless chicken thighs, trimmed (See note)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 ½ teaspoons olive oil divided
- ½ onion chopped
- 3 carrots cut into half-circles
- 3 garlic cloves minced
- 1 28 ounce can crushed tomatoes
- 1 cup water
- 1 cup quinoa rinsed and drained
- ¼ cup minced flat-leaf parsley
- 5 basil leaves thinly sliced
Instructions
- Place the chicken thighs in a medium bowl. Add the oregano, salt and pepper, and toss to coat the chicken.
- Heat 1 ½ teaspoons of olive oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onions and carrots, and cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Stir the crushed tomatoes, water and quinoa into the vegetables. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. Nestle the chicken into the quinoa and cook until the liquid is absorbed and the chicken is cooked through, about 15 minutes.
- Uncover, remove from the heat and let rest for 5 minutes to allow the quinoa to absorb the rest of the liquid.
- Stir in the parsley and basil. Serve.
Notes
Nutrition
Frequently Asked Questions
Quinoa has a natural coating called saponin, which can taste unpleasant if not rinsed off. A quick rinse in a fine mesh sieve does the trick.
You sure can. It reheats beautifully, making it perfect for leftovers or lunch the next day.
The quinoa should be tender and most of the liquid absorbed. The chicken should register at least165°F internally (as recommended by the FDA).
The post was originally published on July 5, 2016 and updated on June 12, 2025.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Don
Absolutely delicious!
Dara
I'm so glad you enjoyed it, Don!
john douglas johnston
never tried quinoa but saw your recipe and would like to try it
Dara
I hope you enjoy it! Be sure to give the quinoa a good rinse in a fine-mesh sieve before using it to watch off the bitter (natural) coating.
Michele
So good! For adults could use a little spice. But my 4 year old loves it, he ate 3 helpings of it. He also has a lot of food allergies and it was allergy friendly. Thank you!
Emma
I love chicken. Thanks for the recipe.
Michael
if you read the article, it says to add the garlic with the other vegetables.