One-Pot Chicken and Quinoa
Weeknight friendly chicken and quinoa with mushrooms, spinach, and mustard sauce. It’s made in one pan with basic ingredients. You’ll be surprised how easy it is to make!
Ingredients
- 3 tbsp unsalted butter divided
- 3 tbsp unsalted butter divided
- 8 oz mushrooms thick sliced
- 1 lbs chicken breast boneless, cut into 1 ½-inch chunks
- 1 cup quinoa dry
- 1 ¾ cup vegetable broth
- 1 dried bay leaf
- 6 oz baby spinach leaves fresh
- parsley and red pepper flakes optional
Instructions
- In a 3-quart sauté pan or large skillet, heat 3 tablespoons of butter over medium heat. When butter shimmers, add the mushrooms, and cook undisturbed for 5 minutes. Season with salt to taste, stir, and continue cooking until the mushrooms are tender and browned, stirring occasionally, about 5 minutes. Remove to a plate with a slotted spoon.3 tbsp unsalted butter, 8 oz mushrooms
- Increase the heat to medium-high and add remaining butter. When butter shimmers, add chicken, season with salt and pepper to taste, and cook until lightly browned, stirring occasionally, about 10 minutes.3 tbsp unsalted butter, 1 lbs chicken breast
- Stir in quinoa, broth, bay leaf, and salt and pepper, to taste. Bring to a boil. Reduce heat to low and simmer, partially covered, about 17 minutes. You want quinoa to be completely tender and most of the liquid absorbed.1 cup quinoa, 1 ¾ cup vegetable broth, 1 dried bay leaf
- When quinoa is tender, discard the bay leaf and add the spinach. Cover the pan and let the spinach cook for about 2 minutes or until wilted. Then using a pair of tongs, toss the spinach with the quinoa and chicken.6 oz baby spinach leaves
- Stir in mushrooms and mustard sauce. Serve garnished with parsley and red pepper flakes, if desired.parsley and red pepper flakes
Notes
- Butter: If you want to cut down on the butter, olive oil is a good alternative.
- Chicken: Chicken thighs is a good option for the breasts. Just make sure not to overcook it.
- Spinach: Swap out the spinach for chopped curly kale. Just make sure to de-stem the kale.
- Broth: Use chicken, beef, or vegetable broth.
Tried this recipe?Let us know how it was!