One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe

Introduction

This one-pot chicken, quinoa, mushrooms, and spinach recipe is a wholesome and flavorful meal perfect for busy weeknights. Packed with protein and veggies, it’s easy to prepare and uses just one skillet, making cleanup a breeze.

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 dry quinoa
• 2 cups low-fat chicken broth
• 1 1/2 cups sliced spinach leaves
• Salt and pepper, to taste

Instructions

1. Step 1: Place the chicken thighs in a medium bowl. Add the crushed rosemary, smoked paprika, salt, and ground pepper. Toss well to evenly coat the chicken.
2. Step 2: Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 2 minutes on each side until lightly browned. Transfer the chicken to a plate.
3. Step 3: Add the remaining 1 teaspoon of olive oil to the skillet. Sauté the chopped onion and sliced mushrooms until tender, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional minute.
4. Step 4: Stir the dry quinoa and chicken broth into the skillet with the vegetables. Bring the mixture to a boil, then cover, reduce the heat to low, and simmer for 10 minutes.
5. Step 5: Nestle the browned chicken thighs into the quinoa mixture. Cover and continue cooking until the liquid is absorbed and the chicken is cooked through, about 20 more minutes (30 minutes total cooking time).
6. Step 6: Transfer the chicken to a plate. Stir the sliced spinach into the quinoa until wilted. Season with salt and pepper to taste, then serve the quinoa alongside the chicken.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice over the finished dish before serving.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but reduce cooking time slightly to avoid drying out.
• Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly and substitute tofu or chickpeas for the chicken.
• If you like a bit of heat, add a pinch of red pepper flakes when cooking the mushrooms and onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of broth or water to keep the quinoa moist. This dish does not freeze well due to the texture of the spinach after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white quinoa instead of the dry quinoa called for?

Yes, white quinoa can be used interchangeably with dry quinoa in this recipe. Cooking times and liquid ratios remain the same, but white quinoa tends to be slightly fluffier.

Is it necessary to brown the chicken first?

Browning the chicken adds flavor and texture, but if you’re short on time, you can skip this step. Just add the raw chicken directly to the simmering quinoa and broth, adjusting cooking time accordingly.

One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe

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★★★★★

4.7 from 66 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This wholesome one-pot recipe combines tender chicken thighs with protein-packed quinoa, sautéed mushrooms, and fresh spinach for a nutritious and flavorful meal. Perfect for a quick, healthy dinner, it features aromatic spices and a comforting, savory broth base.

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Ingredients

Scale 1x2x3x

Chicken and Spices

• 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

Vegetables and Quinoa

• 2 teaspoons olive oil, divided
• 1/2 yellow onion, chopped
• 8 ounces crimini mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup dry quinoa
• 2 cups low-fat chicken broth
• 1 1/2 cups sliced spinach leaves
• Salt and pepper, to taste

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Instructions

1. Season the Chicken: Place the boneless skinless chicken thighs in a medium bowl. Add the crushed dried rosemary, smoked paprika, salt, and ground pepper. Toss well to evenly coat each piece with the seasoning.
2. Brown the Chicken: Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 2 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside on a plate.
3. Sauté Vegetables: Add the remaining 1 teaspoon of olive oil to the skillet. Sauté the chopped yellow onion and sliced mushrooms for 4 to 5 minutes until they become tender. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add Quinoa and Broth: Stir the dry quinoa and low-fat chicken broth into the cooked vegetables. Bring the mixture to a boil, then cover the skillet, reduce the heat to low, and let it simmer for 10 minutes.
5. Cook Chicken with Quinoa: Nestle the browned chicken thighs into the quinoa mixture. Cover and continue cooking until the liquid is fully absorbed and the chicken is cooked through, approximately 20 more minutes, for a total cooking time of about 30 minutes.
6. Finish and Serve: Remove the chicken thighs from the skillet and place them on a plate. Stir the sliced spinach leaves into the quinoa mixture until wilted. Season the quinoa with additional salt and pepper to taste. Serve the quinoa alongside the chicken thighs.

Notes

• Use low-fat chicken broth for a lighter option, or substitute with vegetable broth for a different flavor.
• Ensure the chicken thighs reach an internal temperature of 165°F (74°C) for safe consumption.
• For added texture, sprinkle toasted nuts or seeds on top before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Quinoa can be rinsed before cooking to reduce bitterness, if preferred.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: one-pot chicken recipe, chicken thighs quinoa, healthy chicken dinner, easy quinoa recipe, chicken mushroom spinach