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Skillet Mushroom Chicken and Quinoa
This easy mushroom chicken and quinoa skillet recipe is simple, fast, and healthy too! The BEST 30 minutes meal for busy weeknights.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 –6 servings
Calories: 348 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.