One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
2578 kcal
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Course
Main Course
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Cuisine
American
One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe
Description
The One-Pot Chicken, Quinoa, Mushrooms & Spinach recipe begins by coating boneless, skinless chicken thighs with crushed rosemary, smoked paprika, salt, and pepper. The chicken is browned briefly on both sides in olive oil to seal in juices before removal from the pan.
In the same pan, onion and mushrooms cook until tender, followed by garlic for a brief sauté to develop aroma. Dry quinoa and chicken broth are added and brought to a boil, then covered and simmered. The chicken thighs are nestled back onto the quinoa to finish cooking together, allowing flavors to meld and the liquid to absorb fully.
After about 30 minutes total cooking, the chicken is removed again and fresh spinach leaves are stirred into the cooked quinoa, wilting gently from the residual heat. The dish is served by plating the quinoa and topping with the cooked chicken.
This recipe creates a balanced meal with tender, seasoned chicken and fluffy quinoa enriched by the earthiness of mushrooms and freshness from spinach. The stovetop one-pot method simplifies preparation and cleanup.
Ingredients
- 6 chicken thigh trimmed, boneless skinless
- ¾ teaspoon rosemary crushed, dried
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 2 teaspoons olive oil divided
- ½ yellow onion chopped
- 8 ounces cremini mushroom sliced
- 3 garlic minced, cloves
- 1 cup quinoa dry
- 2 cups chicken broth low-fat
- 1 ½ cups spinach sliced leaves
- salt to taste
- black 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 Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 2578 kcal
% Daily Value*
| Serving | 1Thigh + ¾ Cups Quinoa Mixture | |
| Calories | 257.8kcal | 13% |
| Carbohydrates | 22.2g | 7% |
| Protein | 24.8g | 50% |
| Fat | 7.3g | 11% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 76.7mg | 26% |
| Sodium | 621.3mg | 26% |
| Fiber | 2.9g | 12% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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