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Chicken and Mushroom Quinoa Skillet

Tender chicken, earthy mushrooms, and fluffy quinoa cook together in one skillet with herbs and broth for a complete, protein-rich dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs (or breasts) cut into 1-inch pieces
  • 1 tablespoon olive oil extra virgin preferred
  • 1 large onion yellow or white, finely chopped (about 1 cup)
  • 2 cloves garlic minced
  • 8 oz cremini mushrooms (Baby Bella) sliced
  • 1 cup uncooked quinoa rinsed thoroughly under cold water
  • 2.5 cups chicken broth low-sodium recommended
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1/2 teaspoon dried rosemary crushed, or 1.5 teaspoons fresh rosemary, chopped
  • salt and black pepper to taste
  • 1 cup frozen peas no need to thaw
  • 1/4 cup fresh parsley chopped, for garnish
  • 1/4 cup grated Parmesan cheese optional
  • 1 tablespoon lemon juice freshly squeezed, optional

Equipment

  • Large deep skillet with lid (12 inches)
  • wooden spoon
  • Fine-mesh strainer
  • knife and cutting board

Method
 

  1. Pat chicken pieces dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in a large, deep skillet (at least 12 inches) over medium-high heat until shimmering. Add chicken in a single layer without crowding. Sear for 3-4 minutes per side until nicely browned. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add chopped onion to the skillet, scraping up browned bits. Sauté for 3-4 minutes until softened and translucent. Add garlic and cook for 1 minute until fragrant.
  4. Add sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until they release liquid and start to brown.
  5. Add rinsed quinoa to the skillet. Stir and cook for 1-2 minutes to toast the quinoa.
  6. Stir in dried thyme and rosemary. If needed, deglaze with a splash of broth and scrape up any remaining browned bits.
  7. Return seared chicken and any accumulated juices to the skillet. Pour in chicken broth and stir gently. Season with additional salt and pepper to taste.
  8. Bring mixture to a boil, then reduce heat to low. Cover tightly and simmer for 15-20 minutes without lifting the lid, until liquid is absorbed and quinoa is tender.
  9. Stir in frozen peas. Cover and let sit off heat for 5 minutes.
  10. Let skillet rest covered for another 5 minutes. Fluff quinoa and chicken mixture with a fork. Stir in fresh parsley, and optional Parmesan and lemon juice if using. Taste and adjust seasoning. Serve hot.

Notes

Storage: Refrigerate in airtight container for 3-4 days. Freeze for 2-3 months; thaw overnight before reheating. Reheating: Add a tablespoon of broth when reheating to restore moisture. Microwave at 70% power or reheat in covered skillet over medium-low. Substitutions: Use chicken breasts instead of thighs (watch cooking time). Replace quinoa with brown rice (needs 40-45 minutes and extra broth) or farro (needs 30 minutes). Skip chicken and add extra mushrooms plus white beans for vegetarian. Tips: Rinse quinoa thoroughly to remove bitter coating. Don't skip the resting period for fluffy quinoa. Ensure skillet is hot before searing chicken. Toast quinoa for 1-2 minutes for enhanced nutty flavor.