In this easy one-pot chicken recipe, chicken, quinoa, mushrooms and spinach nestle together for a healthy meal with minimal clean-up. 256 calories and 6 Weight Watchers SP
On those days when cooking and clean-up seem overwhelming, this one-pot chicken quinoa dish comes to the rescue!
Ever since I fist made Quinoa with Caramelized Crimini Mushrooms, Soy Sauce and Ginger years ago, I knew that one of my favorite whole grains (which can even be frozen for easy meal prep!) was a perfect match for my all-time favorite vegetable.
So, why not nestle some seasoned chicken thighs into the simmering quinoa and mushroom mixture, along with some fresh spinach for a complete meal?
Healthy dinner on the table and massive clean-up averted.
My job here is done.
Tips for making this one-pot chicken quinoa meal:
The first step is to get a nice sear on the spice-coated chicken thighs. That golden brown crust on the outside adds flavor. Never turn down the opportunity to add an extra layer of flavor! Two to three minutes per side in a hot skillet will do the trick.
Next up…sauté the mushrooms and onions until tender, then stir in the garlic.
Add the broth and quinoa, bring the mixture to a boil, then cover and reduce the heat. The mixture should be simmering.
About 10 minutes later, add the chicken thighs back to the skillet. Don't leave behind the accumulated juices (hello, flavor). Once the chicken is in the pan, cover and cook.
Be sure that the mixture is simmering! If you don't see bubbles, turn up the heat a bit so that the mixture is hot enough to cook the chicken.
The last step is to add the spinach and adjust the seasonings (salt and pepper) to taste. Super simple!
What can I use in place of mushrooms?
If you're not a rabid fan of mushrooms like I am, feel free to make a substitution. Zucchini, bell peppers, green beans, carrots, eggplant or even sliced cabbage added in the last few minutes. Plenty of options!
Can chicken breasts be used instead of thighs?
Yes. If using breasts, I suggest cutting them in half or in thirds if they are large. Take care not to overcook the meat, as chicken breasts tend to dry out easily.
Other one-pot dinner recipes:
One-Pot Italian Chicken & Quinoa {Cookin' Canuck}
One-Pot Whole Wheat Pasta with Chicken & Spinach {Cookin' Canuck}
One-Pot Creamy Peanut Spinach Lentils {Food Faith Fitness}
One Pan Healthy Paella {The Clean Eating Couple}
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One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe
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
- Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.
- Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
- Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Stir the quinoa and broth into the vegetables. Bring to a boil, then cover, reduce heat and simmer for 10 minutes. Nestle the chicken into the quinoa, and cook (covered) until the liquid is absorbed and the chicken is cooked through, about 20 minutes (total of 30 minutes).
- Transfer the chicken to a plate. Stir the spinach into the quinoa. Serve with the chicken. Season to taste.
Notes
Nutrition
This post was first published on September 11, 2015 and was updated on August 27, 2020.
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.
Sc
How do i convert this to bone in chicken thighs
Dara
I haven't tested this recipe with chicken thighs, so can't give you a precise answer. However, bone-in thighs typically take 10-15 minutes longer to cook to 165 degrees F (internal temperature) than boneless thighs. If I were to guess, adding the chicken thighs at the same time as the quinoa should work. You might find that you need a few extra tablespoons of broth.
Sean Worthington
I cook this dish regularly with bone in. I usually cook each side 4 minutes. I also add some extra veg like zuchini edamame and peas. I add them at the same time that I put the chicken back into the dish.
Cc
Very tasty. Cooked as is. My chicken was slightly overcooked? Husband says it’s a keeper. Thank you.
Sean Worthington
Love this recipe. I've cooked this 4 times already, and outside of adding a fair variety of veg to the mix it's not changed otherwise. I was trying to find a way to incorporate quinoa (canadian quinoa at that) into my diet. The quinoa salads I tried never did it, but this main course recipe did. Besides being delicious it's healthy.
John
Hello Made this for the first time my wife and I are looking for healthy meals with high protein, since we're getting a bit older (more experienced). I put some of our home grown broccoli in with the onion and mushrooms just to add a bit more to it. It is really good but the seasoning could have used a bit more but it's good and this way everyone can add their own final seasoning. Son will be hot sauce, me just some black pepper wife just as it is. So all good I also cut my chicken thighs in half before cooking which allowed them to cook more thorough, so I didn't have the issue of undercooked.
Rosey
Hey Dara - This has been in my rotation for years but this evening I started with a simple mirepoix - had a mix I needed to use. Added a bit of depth to be flavour - I enjoyed it.
Miss you pal!
Dara
That's so great to hear, Rosey. Love the mirepoix addition. Miss you, too!