Name: One-Pan Chicken and Quinoa with Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1-1.2 lbs depending on thickness); 1 tsp garlic powder; 2 tsp Dijon mustard; 2 tsp Italian seasoning; Salt & pepper, to taste; Olive oil, for drizzling; 1 cup dry quinoa; 2 cups low-sodium vegetable or chicken broth; 1 zucchini, diced; 2 cups broccoli florets, chopped finely; 1/2 red or yellow onion, diced; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; Olive oil, for sautéing; Fresh basil, chopped; Lemon juice, to taste; Basil infused olive oil (optional)

Jump to Recipe· 4.2 from 30 reviews

Nothing beats a comforting, nutritious, and vibrant meal that comes together effortlessly in one pot. This One-Pan Chicken and Quinoa with Vegetables Recipe is a total game-changer for busy weeknights or when you want a wholesome dinner without the fuss. Tender chicken, fluffy quinoa, and colorful veggies all meld together with fragrant Italian herbs to create a dish that’s as satisfying as it is beautiful. Once you try it, you’ll wonder how you ever managed without this nourishing, all-in-one dinner staple.

Ingredients You’ll Need

A top-down view shows six bowls arranged on a white marbled surface, each holding different cooking ingredients. The largest bowl in the upper left contains pieces of raw chicken seasoned with herbs, with a light pink color and a slightly rough texture. To the right of this is a beige bowl holding white salt, black pepper, garlic powder, and onion powder, arranged in small piles side by side. Below it, a white bowl is filled with chopped red onions, their purple and white pieces neatly cubed. In the middle bottom, a white bowl is filled with bright green chopped broccoli with a mix of stalks and florets. To its right, a dark brown wooden bowl contains diced zucchini, showing layers of green skin and pale green insides. To the left of the broccoli, there is a glass measuring cup filled with orange-colored broth, smooth and glossy. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is key to making this dish both delicious and straightforward. Each component brings something special—whether it’s bright flavor, satisfying texture, or fresh color—making the final plate a feast for your senses.

Chicken breast: Sliced into smaller pieces to cook evenly and stay juicy.
Garlic powder and Dijon mustard: These add a subtle kick and tangy complexity to the chicken marinade.
Italian seasoning: A fragrant blend of herbs that brightens the entire dish.
Quinoa: This nutrient-packed grain provides a fluffy base, soaking up all the lovely flavors.
Vegetable or chicken broth: Adds moisture and depth while cooking the quinoa and veggies.
Zucchini and broccoli: Fresh, diced vegetables add vibrant green color and a pleasant crunch.
Red or yellow onion: Brings natural sweetness and savory notes when sautéed.
Salt, pepper, onion powder: Essential seasonings that amplify every bite.
Olive oil: Perfect for searing chicken and sautéing vegetables with a silky richness.
Fresh basil and lemon juice: Bright garnishes that elevate the dish with freshness and zing.
Basil infused olive oil (optional): Adds a subtle herbal finish for a restaurant-quality touch.

How to Make One-Pan Chicken and Quinoa with Vegetables Recipe

Step 1: Prep and Season the Chicken

Start by slicing your chicken breasts into smaller, manageable pieces so they cook quickly and evenly. Toss them in a bowl with your Italian seasoning, salt, pepper, Dijon mustard, and a drizzle of olive oil. This simple seasoning mix coats the chicken beautifully, promising juicy, flavorful bites once cooked.

Step 2: Sear the Chicken

Heat a large skillet over medium heat and add a splash of olive oil. Place the chicken pieces in the pan and sear them for about 3 to 4 minutes per side. This step locks in those incredible flavors and creates a golden crust. Once browned, remove the chicken and set it aside for the next stage.

Step 3: Sauté the Vegetables

In the same pot, add the diced onion and cook it gently until softened and fragrant, about 3 to 4 minutes. Next, toss in the zucchini and finely chopped broccoli along with salt, pepper, garlic powder, and onion powder. Stir the veggies around for 1 to 2 minutes until they start to become tender and well-seasoned.

Step 4: Combine Quinoa, Broth, and Chicken

Now stir the dry quinoa into your sautéed vegetables, allowing it to absorb the flavors for a moment. Pour in the vegetable or chicken broth, then nestle the seared chicken pieces back into the pan. Cover and bring everything to a gentle boil, then reduce heat to low. Let it all simmer for 20 to 30 minutes, until the quinoa is tender and the liquid has evaporated, creating a perfectly cooked one-pan meal.

Step 5: Final Touches

When the quinoa and chicken are ready, finish the dish with a bright squeeze of fresh lemon juice and a scattering of chopped basil. If you have basil infused olive oil on hand, a light drizzle over the top adds an extra layer of aroma and subtle herbal essence. Sprinkle a bit of flaky salt if you like, and then it’s time to enjoy!

How to Serve One-Pan Chicken and Quinoa with Vegetables Recipe

A white plate shaped like a leaf holds a dish made of three main layers. The base layer is light green broccoli pieces scattered throughout. On top of that, there is a larger layer of light brown cooked quinoa that looks soft and fluffy, mixing with small green spinach or basil leaves. The top layer has pieces of golden-brown cooked chicken, slightly crispy on the edges and placed unevenly across the plate. A black and gold fork rests on the right side of the plate, partially under some of the food. The setting is on a white marbled surface with a beige cloth in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh basil and a squeeze of lemon juice at the end really wakes up the dish, giving it a fresh herbal lift and a burst of brightness. A drizzle of basil infused olive oil takes the presentation up a notch, making it feel special yet effortless.

Side Dishes

This meal is a powerhouse on its own but pairs wonderfully with a crisp side salad or warm crusty bread to soak up any juicy bits. Light roasted root vegetables or a simple cucumber and tomato salad also complement the flavors beautifully without overwhelming the plate.

Creative Ways to Present

For a fun twist, serve the chicken and quinoa in small bowls topped with avocado slices or toasted pine nuts for added texture. If you’re entertaining, plate it family-style in a large skillet right at the table to encourage sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Leftovers of this One-Pan Chicken and Quinoa with Vegetables Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it a fantastic next-day lunch or quick dinner option.

Freezing

If you want to save this dish longer, it freezes wonderfully. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor preservation.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if the quinoa seems dry. Stir occasionally to warm evenly, making it just as inviting as the first time you made it.

FAQs

Can I use brown rice instead of quinoa?

Absolutely! Brown rice works well but will require a longer cooking time. Adjust the liquid and simmer time accordingly to make sure the rice softens completely.

Is it okay to use frozen vegetables?

Yes, frozen vegetables are a convenient option here. Just add them after the onions have softened and allow a little extra simmering time to ensure they cook through properly.

Can I make this recipe vegetarian or vegan?

For a vegetarian or vegan version, simply omit the chicken and use vegetable broth. You can also add chickpeas or tofu for extra protein and texture.

What kind of chicken is best for this recipe?

Boneless, skinless chicken breasts are perfect because they cook quickly and stay tender. You can also use thighs if you prefer a richer flavor and a bit more juiciness.

How spicy is this dish?

This recipe is mild and fragrant, focused more on herbal and savory notes rather than heat. You can easily add chili flakes or a dash of cayenne pepper to spice it up if you like.

Final Thoughts

You’ve just discovered a joyful, nourishing way to put dinner on the table with minimal fuss and maximum flavor. Give this One-Pan Chicken and Quinoa with Vegetables Recipe a whirl and savor the harmony of tender chicken, hearty quinoa, and vibrant vegetables all cooked harmoniously together. Trust me, it’s sure to become a go-to favorite in your kitchen!