Name: One-Pot Chicken, Quinoa, Mushrooms & Spinach
Prep time: 10 min
Cook time: PT-487793H10M5S
Total time: PT-487793H10M5S
Cuisine: American
Ingredients: 6 boneless skinless chicken thighs, trimmed; ¾ teaspoon crushed dried rosemary; ½ teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon ground pepper; 2 teaspoons olive oil, divided; ½ yellow onion, chopped; 8 ounces crimini mushrooms, sliced; 3 garlic cloves, minced; 1 cup dry quinoa; 2 cups low-fat chicken broth; 1 ½ cups sliced spinach leaves; Salt and pepper to taste

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Short Description
This One-Pot Chicken, Quinoa, Mushrooms & Spinach recipe is a simple, healthy, and flavorful dish that combines tender chicken thighs, hearty quinoa, earthy mushrooms, and fresh spinach all cooked in one pan. With minimal clean-up and a deliciously savory flavor, this meal is perfect for a busy weeknight or a nutritious dinner.

Why You’ll Love This Recipe

This recipe is a one-pan wonder that’s both nutritious and satisfying. The chicken thighs are seasoned with rosemary and smoked paprika, adding depth of flavor, while the quinoa absorbs the savory chicken broth, creating a wholesome base. The mushrooms and spinach bring a freshness and earthiness to the dish, making it a well-balanced meal. It’s easy to prepare, clean-up is minimal, and it’s a perfect balance of protein, grains, and veggies all in one!

Ingredients

6 boneless skinless chicken thighs, trimmed
¾ teaspoon crushed dried rosemary
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground pepper
2 teaspoons olive oil, divided
½ yellow onion, chopped
8 ounces crimini mushrooms, sliced
3 garlic cloves, minced
1 cup dry quinoa
2 cups low-fat chicken broth
1 ½ cups sliced spinach leaves
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt, and pepper. Toss the chicken to coat evenly with the spices.
Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add the chicken thighs and cook for 2 minutes on each side until they are browned. Transfer the chicken to a plate and set aside.
In the same skillet, heat the remaining 1 teaspoon of olive oil. Add the chopped onion and sliced mushrooms, and cook until the vegetables are tender, about 4-5 minutes.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the quinoa and chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 10 minutes.
Nestle the browned chicken thighs into the quinoa mixture. Cover and cook for another 20 minutes, or until the quinoa is cooked, the liquid is absorbed, and the chicken is cooked through.
Remove the chicken from the skillet and place it on a plate. Stir the spinach into the quinoa and cook for an additional 1-2 minutes until the spinach is wilted.
Serve the quinoa mixture with the chicken on top. Season with salt and pepper to taste.

Servings and Timing

Servings: 6
Total Time: 40-45 minutes
Prep Time: 10 minutes
Cook Time: 30-35 minutes

Variations

Vegetarian Option: Skip the chicken and add extra vegetables like zucchini, bell peppers, or sweet potatoes for a plant-based version.
Add Nuts: Add some toasted almonds or walnuts for a crunchy texture and extra protein.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño when cooking the garlic for a spicier version.
Use Brown Rice: You can substitute the quinoa with brown rice or couscous if preferred, just adjust the cooking time as needed for different grains.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze this dish for up to 2 months. Let it cool completely, then store it in a freezer-safe container. Reheat by microwaving or in a stovetop pan with a splash of broth.
Reheating: To reheat, place the leftover quinoa and chicken in the microwave or on the stovetop over low heat until warmed through. Add a little extra broth or water if needed to rehydrate the quinoa.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may cook faster than thighs. Be sure to check the internal temperature to ensure they reach 165°F.

2. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just thaw it and drain any excess water before adding it to the dish.

3. How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F. You can also cut into the thickest part of the chicken to ensure it’s no longer pink inside.

4. Can I add more vegetables to this dish?

Absolutely! You can add other vegetables like peas, carrots, or bell peppers. Just make sure they’re cooked through before serving.

5. Can I prepare this meal ahead of time?

Yes, you can prepare the quinoa and vegetables ahead of time, and store them in the fridge. When ready to eat, just reheat and add the cooked chicken.

6. Can I use low-sodium chicken broth?

Yes, using low-sodium chicken broth is a great option if you’re watching your sodium intake.

7. Can I use a different type of grain?

Yes, you can substitute quinoa with rice, couscous, or even farro. Just adjust the cooking time as needed for each grain.

8. How can I make this dish spicier?

If you like spice, you can add red pepper flakes, diced jalapeños, or even a splash of hot sauce to the quinoa mixture for extra heat.

9. How do I store leftover chicken?

Store leftover chicken in an airtight container in the refrigerator. Be sure to consume within 3 days for the best taste and safety.

10. Can I cook this in a slow cooker?

Yes, you can make this recipe in a slow cooker. Brown the chicken and sauté the veggies first, then combine everything in the slow cooker and cook on low for 4-6 hours or until the chicken is fully cooked.

Conclusion

One-Pot Chicken, Quinoa, Mushrooms & Spinach is a flavorful, wholesome dish that combines lean chicken with nutritious quinoa and fresh veggies. It’s a great all-in-one meal that’s simple to prepare, full of rich flavors, and perfect for meal prep. This easy recipe will quickly become a family favorite, offering a healthy and satisfying dinner in under 45 minutes!