This Chicken and Quinoa is a comforting, one-pan meal that’s both nourishing and easy to make. The quinoa cooks right with the chicken and vegetables, soaking up all the savory juices for incredible flavor. It’s a complete, wholesome dinner with minimal cleanup.
Craving a delicious Chicken and Quinoa? You've come to the right spot! From Chicken Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken and Quinoa
- One-pan wonder: Everything cooks together for maximum flavor and minimal cleanup.
- Versatile & forgiving: Easily adapts to ingredients you have on hand.
- Fantastic texture: Tender chicken, fluffy quinoa, and crisp vegetables in every bite.
- Meal-prep perfection: Reheats beautifully and gets more flavorful over time.
Ingredients & Tools
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup uncooked quinoa, rinsed well
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1.5 cups broccoli florets
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- Juice of 1/2 lemon (optional, for serving)
Tools: A large skillet or sauté pan with a tight-fitting lid, a wooden spoon, and a cutting board.
Notes: Rinsing quinoa thoroughly removes bitter saponins. Chicken thighs stay juicier than breasts during cooking.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 14 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your quinoa. Seriously. I know I mentioned it, but it’s the single most important step for fluffy, non-bitter quinoa. Just put it in a fine-mesh strainer and run cold water over it for a minute, agitating it with your hand, until the water runs clear.
- Why chicken thighs? Thighs have more fat than breasts, which means they stay incredibly moist and tender during the simmering process. They also have a richer flavor that pairs wonderfully with the quinoa. If you must use breasts, cut the cooking time slightly to prevent them from becoming tough.
- Don’t skip the sauté for the aromatics. Taking those few extra minutes to properly sauté the onion and garlic until fragrant builds a foundational flavor that makes the whole dish sing. It’s the difference between a good meal and a great one.
- Broth is better than water. Using a good-quality chicken broth adds a ton of savory depth. If you’re using a low-sodium variety, you’ll likely need to be a bit more generous with your salt seasoning at the end.
How to Make Chicken and Quinoa
Step 1: Start by prepping all your ingredients. Dice the onion and bell pepper, mince the garlic, and cut the chicken thighs into roughly 1-inch chunks. Pat the chicken dry with a paper towel—this helps it get a nice sear instead of steaming. Season the chicken pieces generously with salt, black pepper, and the garlic powder.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. You’ll hear a nice sizzle. Let it cook undisturbed for 2-3 minutes to get a good golden-brown sear on one side before stirring. Cook for another 3-4 minutes until the chicken is browned on all sides but not cooked through. Remove the chicken to a clean plate and set it aside.
Step 3: In the same skillet, you’ll see those delicious browned bits at the bottom—that’s flavor gold! Add the diced onion and bell pepper. Sauté for about 4-5 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and cook for just one more minute until incredibly fragrant. Be careful not to burn the garlic.
Step 4: Now, add the rinsed and drained quinoa to the skillet along with the smoked paprika and dried oregano. Stir constantly for about 1-2 minutes to toast the quinoa. You’ll notice a lovely, nutty aroma filling your kitchen. This toasting step adds another layer of flavor and helps the quinoa stay fluffy.
Step 5: Pour in the chicken broth, using your wooden spoon to scrape up any remaining browned bits from the bottom of the pan. This is called deglazing, and it’s a chef’s secret for building deep flavor. Bring the liquid to a lively simmer.
Step 6: Return the seared chicken (and any accumulated juices) to the skillet, nestling it into the quinoa and broth. Scatter the broccoli florets evenly over the top. Do not stir them in; we want them to steam over the top.
Step 7: Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer gently for 15-18 minutes. Do not lift the lid during this time—the steam is what cooks the quinoa and broccoli perfectly. You’ll know it’s done when the quinoa has absorbed all the liquid and has little “tails” sprouted, and the broccoli is bright green and tender-crisp.
Step 8: Turn off the heat and let the skillet sit, still covered, for 5-10 minutes. This resting time is crucial—it allows the quinoa to steam to perfect fluffiness and lets everything settle. After resting, remove the lid and fluff the quinoa gently with a fork. Taste and adjust seasoning with more salt and pepper if needed. A squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving brightens everything up beautifully.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently with a splash of broth or water to restore moisture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula with a light lemon vinaigrette provides a fresh, crisp contrast to the warm, savory skillet meal.
- Garlic sautéed spinach — It’s quick to whip up and adds another pop of green and a dose of garlicky goodness that complements the main dish perfectly.
- Crusty bread or warmed pita — Perfect for scooping up every last bit of the flavorful quinoa and any lingering juices from the bottom of your bowl.
Drinks
- A crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the dish and cleanse the palate beautifully between bites.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the heartiness of the quinoa and chicken.
- A light lager or pilsner — A cold, crisp beer won’t overpower the meal and its effervescence is a great match for the varied textures.
Something Sweet
- Lemon sorbet — It’s light, palate-cleansing, and the zesty lemon flavor is a fantastic, refreshing finish after a savory meal.
- Almond biscotti — A crunchy, not-too-sweet cookie that you can dip into a cup of coffee or tea for a simple, elegant end to dinner.
- Fresh berries with a dollop of Greek yogurt — It feels wholesome and satisfying, continuing the theme of a healthy, balanced meal right through to dessert.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa. That bitter coating needs to go, or it will ruin the entire flavor profile of your dish.
- Mistake: Lifting the lid during simmering. I know it’s tempting to peek, but you’ll let out all the precious steam that’s needed to cook the quinoa and broccoli. Trust the process and set a timer.
- Mistake: Overcooking the chicken at the searing stage. Remember, the chicken only needs to be browned, not cooked through, in step 2. It will finish cooking when it simmers with the quinoa. Over-searing will lead to tough, dry chicken.
- Mistake: Skipping the rest time. Fluffing the quinoa immediately after cooking can make it gummy. Letting it sit off the heat, covered, allows the grains to firm up and become perfectly separate and fluffy.
Expert Tips
- Tip: Toast your spices. If you have whole cumin or coriander seeds, toast them in a dry pan and grind them yourself to use in place of the paprika. The flavor will be exponentially more vibrant and aromatic.
- Tip: Create a “fake fond”. If you feel like your chicken didn’t leave enough browned bits, add a tablespoon of tomato paste when you sauté the onions and peppers. Let it cook for a minute until it darkens—it will add incredible savory depth.
- Tip: Add frozen vegetables with ease. If using frozen broccoli or peas, don’t add them at the beginning. Stir them in during the last 5 minutes of cooking so they heat through without becoming mushy.
- Tip: Get a crispy bottom (Tahdig-style). For a textural treat, after fluffing the quinoa, press it down in the pan and increase the heat to medium for 3-4 minutes to create a crispy bottom layer. It’s a game-changer.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, you can. I’d recommend cutting them into slightly larger chunks (maybe 1.5 inches) so they don’t overcook as quickly. Keep a close eye on them during the initial sear and reduce the simmering time by 2-3 minutes. The trade-off is that breasts won’t be quite as juicy or flavorful as thighs, but they’ll still work well in a pinch.
My quinoa is still crunchy after cooking. What happened?
This usually means there wasn’t enough liquid, the heat was too low, or the cooking time was too short. Make sure your broth is simmering actively when you put the lid on, and that you’re using a tight-fitting lid to trap steam. If it’s still crunchy, add a couple more tablespoons of broth, cover, and cook for another 5 minutes.
Can I make this recipe in advance?
Yes, it’s a fantastic make-ahead meal! Let it cool completely before storing it in an airtight container in the fridge for up to 4 days. Reheat it gently in the microwave or in a skillet with a tiny splash of broth or water to keep it from drying out. The flavors meld and improve over time.
Is it okay to stir the broccoli in instead of leaving it on top?
You can, but I don’t recommend it. Leaving the broccoli on top allows it to steam gently, keeping it bright green and tender-crisp. If you stir it in, it’s more likely to overcook, become mushy, and turn a drab olive green. The layered cooking method really does make a difference.
Can I freeze Chicken and Quinoa?
You can, though the texture of the quinoa may become a little softer upon thawing. To freeze, portion the completely cooled dish into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove with a splash of liquid.
Chicken And Quinoa
Make this easy one-pan Chicken and Quinoa for a healthy, flavorful dinner with minimal cleanup. Ready in 40 minutes! Get the simple recipe here.
Ingredients
For the Ingredients
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1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
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1 cup uncooked quinoa (rinsed well)
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1 medium yellow onion (diced)
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3 cloves garlic (minced)
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1 red bell pepper (diced)
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1.5 cups broccoli florets
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2 cups chicken broth
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp dried oregano
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0.5 tsp garlic powder
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Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
-
0.5 lemon (juice (optional, for serving))
Instructions
-
Start by prepping all your ingredients. Dice the onion and bell pepper, mince the garlic, and cut the chicken thighs into roughly 1-inch chunks. Pat the chicken dry with a paper towel—this helps it get a nice sear instead of steaming. Season the chicken pieces generously with salt, black pepper, and the garlic powder.01
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Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. You’ll hear a nice sizzle. Let it cook undisturbed for 2–3 minutes to get a good golden-brown sear on one side before stirring. Cook for another 3–4 minutes until the chicken is browned on all sides but not cooked through. Remove the chicken to a clean plate and set it aside.02
-
In the same skillet, you’ll see those delicious browned bits at the bottom—that’s flavor gold! Add the diced onion and bell pepper. Sauté for about 4–5 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and cook for just one more minute until incredibly fragrant. Be careful not to burn the garlic.03
-
Now, add the rinsed and drained quinoa to the skillet along with the smoked paprika and dried oregano. Stir constantly for about 1–2 minutes to toast the quinoa. You’ll notice a lovely, nutty aroma filling your kitchen. This toasting step adds another layer of flavor and helps the quinoa stay fluffy.04
-
Pour in the chicken broth, using your wooden spoon to scrape up any remaining browned bits from the bottom of the pan. This is called deglazing, and it’s a chef’s secret for building deep flavor. Bring the liquid to a lively simmer.05
-
Return the seared chicken (and any accumulated juices) to the skillet, nestling it into the quinoa and broth. Scatter the broccoli florets evenly over the top. Do not stir them in; we want them to steam over the top.06
-
Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer gently for 15–18 minutes. Do not lift the lid during this time—the steam is what cooks the quinoa and broccoli perfectly. You’ll know it’s done when the quinoa has absorbed all the liquid and has little "tails" sprouted, and the broccoli is bright green and tender-crisp.07
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Turn off the heat and let the skillet sit, still covered, for 5–10 minutes. This resting time is crucial—it allows the quinoa to steam to perfect fluffiness and lets everything settle. After resting, remove the lid and fluff the quinoa gently with a fork. Taste and adjust seasoning with more salt and pepper if needed. A squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving brightens everything up beautifully.08
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