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    Home » Entrees

    One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe

    Published: Aug 27, 2020 · Modified: Aug 27, 2020 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 102 Comments

    27781Shares
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    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
    Chicken thighs, cooked quinoa, mushrooms and spinach in a black skillet.

    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.

    Sliced mushrooms and chopped onions in a large nonstick skillet.

    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!

    Clear storage container filled with quinoa. Measuring cup dipping into the quinoa.

    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.

    Chicken thighs, cooked quinoa, mushrooms and spinach in a black skillet.

    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}

    Chicken thighs, cooked quinoa, mushrooms and spinach in a black skillet.

    One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe

    One-Pot Chicken, Quinoa, Mushrooms and Spinach recipe...Healthy dinner, quick clean-up!
    4.66 from 107 votes
    Print Pin Rate
    Course: Entrees
    Cuisine: American
    Keyword: Healthy Dinner Recipes, One Pot, Poultry Recipes
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6 Servings
    Calories: 257.8kcal
    Author: Dara Michalski | Cookin' Canuck

    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
    Prevent your screen from going dark

    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

    Weight Watchers Points: 6 (Blue - Freestyle SmartPoints), 6 (Green), 4 (Purple)
     
    Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

    Nutrition

    Serving: 1Thigh + ¾ Cups Quinoa Mixture | Calories: 257.8kcal | Carbohydrates: 22.2g | Protein: 24.8g | Fat: 7.3g | Saturated Fat: 1.2g | Cholesterol: 76.7mg | Sodium: 621.3mg | Fiber: 2.9g | Sugar: 1.3g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    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.

    Signature

    27781Shares
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      Reader Interactions

      Comments

      1. Hofterzielbeek

        September 01, 2020 at 6:57 am

        The recipe turned out so delicious. Thanks for sharing the additional tips too. It helped a lot.

        Reply
      2. Lola Osinkolu | Chef Lola's Kitchen

        August 31, 2020 at 3:59 pm

        5 stars
        The vegetable combination looks so amazing!

        Reply
      3. Martha

        August 30, 2020 at 11:21 am

        4 stars
        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.

        Reply
      4. Martha

        August 30, 2020 at 11:21 am

        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!

        Reply
      5. Alicia

        August 11, 2020 at 12:16 pm

        Instead of using chicken stock can I use water instead?

        Reply
        • Dara

          August 11, 2020 at 1:25 pm

          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.

          Reply
      6. Suzanne Holt

        July 27, 2020 at 11:48 am

        5 stars
        I made this but didn't love the mushrooms... what would be a good replacement for mushrooms?

        Reply
        • Dara

          July 27, 2020 at 1:31 pm

          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.

          Reply
      7. Kim

        July 24, 2020 at 7:09 pm

        5 stars
        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!

        Reply
      8. Anna

        March 07, 2020 at 9:11 pm

        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!

        Reply
      9. Krystal

        February 18, 2020 at 8:24 pm

        5 stars
        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!

        Reply
        • Dara

          February 19, 2020 at 4:16 pm

          That's so great to hear, Krystal! Thank you for letting me know.

          Reply
      10. Vickie

        January 15, 2020 at 5:03 pm

        5 stars
        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!

        Reply
      11. amanda

        April 17, 2019 at 10:19 am

        5 stars
        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.

        Reply
      12. Lora Penn

        February 11, 2019 at 1:44 pm

        5 stars
        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!

        Reply
        • Dara

          February 11, 2019 at 5:27 pm

          That's so great to hear, Lora! I'm so glad that your family loves it so much.

          Reply
      13. Kim

        July 25, 2018 at 4:49 pm

        5 stars
        This recipe was very delicious. I used kale instead of spinach and it was perfect . #Cookincanuck

        Reply
        • Dara

          August 10, 2018 at 5:45 pm

          That's great to hear, Kim! And great idea to sub in kale.

          Reply
      14. Cindy

        July 20, 2018 at 3:19 pm

        This is an amazing dish. THANK YOU! How can it be covered for an instanpot ?

        Reply
        • Dara

          August 10, 2018 at 5:45 pm

          Hi Cindy, I actually haven't tried making it in the Instant Pot. If I do, I'll be sure to update the post!

          Reply
      15. Lisa

        January 31, 2018 at 4:09 am

        5 stars
        Made this for dinner last night. It was delicious! Definitely making it again. Thank you!

        Reply
      16. Renee

        January 02, 2018 at 4:44 pm

        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!!

        Reply
      17. Saundra Wisdom

        December 03, 2017 at 6:25 pm

        5 stars
        The flavor of this was awesome. It was easy and even great as leftovers. I would recommend to anyone.

        Reply
      18. Danielle

        September 26, 2017 at 4:16 pm

        5 stars
        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.

        Reply
      19. Monica

        August 16, 2017 at 9:10 am

        5 stars
        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 🙂

        Reply
      20. Peggy the grateful cook

        August 07, 2017 at 8:23 pm

        5 stars
        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!

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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