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}
One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe
Ingredients
- 6 boneless skinless chicken thighs, trimmed
- 3/4 teaspoon crushed dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 teaspoons olive oil divided
- 1/2 yellow onion chopped
- 8 ounces crimini mushrooms sliced
- 3 garlic cloves minced
- 1 cup quinoa
- 2 cups low-fat chicken broth
- 1 1/2 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.
Hofterzielbeek
The recipe turned out so delicious. Thanks for sharing the additional tips too. It helped a lot.
Lola Osinkolu | Chef Lola's Kitchen
The vegetable combination looks so amazing!
Martha
Oops, forgot to rate!
Thanks so much for great recipe ideas! This one looks delicious, and one pot is always a favorite!
FYI, I just put this into the WW Recipe Builder exactly as written and it came up as 7 Blue points!
I’ll make it with chicken breasts and olive oil cooking spray to drop the points to 3 pts/serving.
Martha
Thanks so much for great recipe ideas! This one looks delicious, and one pot is always a favorite!
FYI, I just put this into the WW Recipe Builder exactly as written and it came up as 7 Blue points!
I’ll make it with chicken breasts and olive oil cooking spray to drop the points to 3 pts/serving.
Thanks so much for great recipe ideas! This one looks delicious, and one pot is always a favorite!
Alicia
Instead of using chicken stock can I use water instead?
Dara
Hi Alicia, you’ll definitely get more flavor using chicken broth, but you can certainly use water instead or a 50/50 mix of the two (or veggie broth). If you use water exclusively, you will likely need to add more seasoning, particularly salt.
Suzanne Holt
I made this but didn’t love the mushrooms… what would be a good replacement for mushrooms?
Dara
Plenty of veggies would be good options. You could try broccoli, green beans, snap peas, zucchini, asparagus or bell peppers. You will likely need to add these in a little later in the process so that they don’t overcook.
Kim
I’m so happy I found this recipe! It was so easy to make and SO delicious!!! I added a few sliced almonds on top for a little crunch, but otherwise I followed the recipe. This is definitely one to keep – thank you!
Anna
This has been saved in my Pinterest forever and I finally made it today for meal prep lunches. It turned out great!!! Plus it was really easy to make. I normally feel a little overwhelmed when there are a lot of steps, but the timing of everything made this feel simple. Thank you!
Krystal
I’m trying to eat more healthy and chicken is my all time favorite protein. I’ve never attempted to make or try quinoa before. So simple to make this recipe from start to finish and so so delicious. I keep rating my “recipe of the week” and this week this recipe is it!
Dara
That’s so great to hear, Krystal! Thank you for letting me know.
Vickie
This was delicious!!! My husband hates mushrooms so I didnt tell him they were in it until it was on his plate! He ate it up!! So so good. I added about 3/4 a cup more of chicken broth because I used 14oz of mushroom and a whole onion. Will definitely make this again!
amanda
Delicious!!! I dod adjust the chicken cook time a little. I browned for 4 minutes per side and added it to the pan after 10 minite so it cooked in the pan for 20 minutes. Ot came out perfect! My whole family loves this, and it was so easy.
Lora Penn
This is the new dish my family craves! I modified it for our personal tastes, but mostly just followed directions. It feels like a special occasion meal, yet it is easy to make and I feel satisfied knowing my family is also ENJOYING a healthy meal!
Dara
That’s so great to hear, Lora! I’m so glad that your family loves it so much.
Kim
This recipe was very delicious. I used kale instead of spinach and it was perfect . #Cookincanuck
Dara
That’s great to hear, Kim! And great idea to sub in kale.
Cindy
This is an amazing dish. THANK YOU! How can it be covered for an instanpot ?
Dara
Hi Cindy, I actually haven’t tried making it in the Instant Pot. If I do, I’ll be sure to update the post!
Lisa
Made this for dinner last night. It was delicious! Definitely making it again. Thank you!
Renee
This is very yummy! I made it with boneless skinless chicken breasts instead of thighs. I cooked the chicken in my Air Fryer then added it to the quinoa. Delish! Everyone loved it!!
Saundra Wisdom
The flavor of this was awesome. It was easy and even great as leftovers. I would recommend to anyone.
Danielle
My family loves this recipe! I used chicken thighs, like the recipe states, and cooked them for maybe 3 or 4 minutes longer than stated, but my stovetop gets hot really easily. Thank you for such a great recipe.
Monica
Yum. Just made this. I had fresh beans, carrots and thyme right from the garden so used in place of the mushrooms. Also added some lentils. This is full of flavor and healthy 🙂
Peggy the grateful cook
This is the second skillet recipe I tried. I rarely cook, because I hate cooking and I create such a mess. When I found skillet dinners I was so excited. My husband and I have tried to each healthy, but it was too difficult and a mile long of ingredients. The dish was so delicious and so easy to prepare. My grandson asked if I was going to start cooking more. YES! YES YES!