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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
