Skillet Mushroom Chicken and Quinoa
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 –6 servings
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Skillet Mushroom Chicken and Quinoa
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This easy mushroom chicken and quinoa skillet recipe is simple, fast, and healthy too! The BEST 30 minutes meal for busy weeknights.
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Ingredients
- 2 cups low-sodium chicken stock
- 1 cup uncooked quinoa
- 2 tablespoons extra-virgin olive oil divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ½ teaspoon kosher salt divided
- 24 ounces cremini baby bella mushrooms
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- ¼ cup freshly grated parmesan, Gruyere, or similarly melty, nutty cheese, plus additional for serving
Instructions
- Bring 2 cups chicken stock to a gentle boil. Add the quinoa and cook according to the package directions. Once fully cooked, fluff with a fork, remove from heat, and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high. Sauté chicken with 1/4 teaspoon kosher salt until chicken is cooked through and no longer pink, about 4 to 6 minutes. Remove the chicken to a plate lined with paper towels, then with a paper towel gently wipe the skillet clean.
- Heat the remaining 1 tablespoon olive oil over medium-high. Add the mushrooms, remaining 1/4 teaspoon salt, and black pepper. Cook, until the mushrooms begin to brown, about 3 minutes, stirring occasionally.
- Add the garlic and cook until the mushrooms are tender and have given up their liquid, 4 additional minutes. If there is a lot of remaining liquid in the pan, increase the heat and cook just until most of the liquid has evaporated; about 1 minute.
- Stir in the thyme, quinoa, chicken, and 1/4 cup Parmesan cheese. Serve warm, sprinkled with additional Parmesan.
Nutrition Information
Show Details
Serving
1(of 5)
Calories
348kcal
(17%)
Carbohydrates
30g
(10%)
Protein
31g
(62%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
61mg
(20%)
Potassium
1242mg
(35%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
138IU
(3%)
Vitamin C
4mg
(4%)
Calcium
119mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4–6 servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1(of 5) | |
| Calories | 348kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Potassium | 1242mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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