Chicken Quinoa Skillet

This Chicken Quinoa Skillet is a wholesome meal that comes together quickly, making it perfect for busy weeknights. With tender chicken, colorful veggies, and protein-packed quinoa, it’s a one-pan dish that everyone will enjoy. Plus, it’s easy to customize based on what you have at home.

Why You’ll Love This Recipe

You’ll appreciate this recipe for its simplicity and versatility. It’s ideal for families looking for a nutritious meal that doesn’t require hours in the kitchen. The combination of chicken and vegetables not only makes it tasty, but it’s also a great way to sneak in some extra nutrients. With just a single skillet to clean, this recipe is a win for both your taste buds and your schedule.

Ingredients You’ll Need

Gather these straightforward ingredients to create a delicious meal you’ll love.

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 medium zucchini, coarsely chopped
• 1 bunch broccoli, coarsely chopped
• 10 ounces grape tomatoes, halved
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1 cup quinoa, uncooked
• 1 1/2 cups low sodium chicken broth
• 1 tablespoon oil, for frying
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/2 cup parsley, dill, or basil, finely chopped

Ingredient Notes, Variations & Simple Swaps

Feel free to mix and match vegetables based on your family’s favorites or what you have on hand. For an extra protein boost, consider adding chickpeas or serving the dish with a side of roasted legumes. You can also swap out the herbs for your preferred choices to brighten up the flavors.

Equipment Needed

• Large deep skillet
• Knife and cutting board
• Measuring cups and spoons

How to Make This Recipe

Step 1 – Sauté Onion and Garlic

Start by heating your large deep skillet on medium-high heat. Add the oil, onion, and garlic. Sauté for about 3 minutes, stirring frequently, until the onion becomes translucent and fragrant.

Step 2 – Cook the Chicken

Next, add the chicken cubes to the skillet. Sprinkle in 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté the chicken for about 5 minutes, stirring occasionally. You want it to be lightly browned and mainly cooked through.

Step 3 – Add Quinoa and Broth

Now it’s time to add the uncooked quinoa and chicken broth to the skillet. Stir everything together, then add the remaining salt and pepper. Cover the skillet with a tight-fitting lid, bring it to a boil, then reduce the heat to low. Let it simmer for 12 minutes or until the quinoa is fluffy.

Step 4 – Add Veggies

After 12 minutes, carefully lift the lid and add the chopped zucchini and broccoli. Stir everything well, cover again, and cook on low-medium heat for another 5 minutes. The veggies should be tender but still vibrant.

Step 5 – Finish with Tomatoes and Herbs

Finally, stir in the halved grape tomatoes and your choice of chopped herbs. Remove the skillet from heat and let it sit for a couple of minutes before serving hot.

Tips for Perfect Results

To ensure you have a successful dish, keep these tips in mind:

• Make sure to chop your vegetables to a similar size for even cooking.
• Don’t skip the step of sautéing the onion and garlic; this adds vital flavor.
• If you find that the quinoa isn’t fully cooked, add a splash more broth and simmer until done.
• Experiment with different vegetables like bell peppers or spinach for added nutrition.
• If cooking for a family, feel free to double the recipe for extra leftovers.

Flavor Variations

If you’re looking to mix things up, here are a few ideas:

• Add a teaspoon of smoked paprika for a hint of smokiness.
• Stir in some corn or black beans for added texture and flavor.
• Toss in a squeeze of lemon juice right before serving for brightness.
• Use different herbs, such as thyme or oregano, for a flavor twist.
• Spice it up with a pinch of red pepper flakes if you enjoy a little heat.

What to Serve With This Recipe

This Chicken Quinoa Skillet is filling on its own but can be paired with:

• A simple green salad dressed with olive oil and vinegar
• Crusty bread for soaking up any extra juices
• A side of fresh fruit for a balanced meal

Storage, Make-Ahead & Leftovers

You can store any leftovers in an airtight container in the fridge for up to three days. If you want to make it ahead, prepare the entire dish but wait to add the fresh herbs and tomatoes until you’re ready to serve. You can also freeze it for up to two months; just thaw it in the fridge overnight before reheating. Reheat gently on the stovetop, adding a splash of broth if needed to avoid drying out.

Chicken Quinoa Skillet

A wholesome and versatile one-pan meal featuring tender chicken, colorful veggies, and protein-packed quinoa, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Ingredients

  

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Main Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 medium zucchini, coarsely chopped
• 1 bunch broccoli, coarsely chopped
• 10 ounces grape tomatoes, halved
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1 cup quinoa, uncooked
• 1.5 cups low sodium chicken broth
• 1 tablespoon oil, for frying
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/2 cup parsley, dill, or basil, finely chopped

Instructions

 

Preparation

• Start by heating your large deep skillet on medium-high heat. Add the oil, onion, and garlic. Sauté for about 3 minutes, stirring frequently, until the onion becomes translucent and fragrant.
• Next, add the chicken cubes to the skillet. Sprinkle in 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté the chicken for about 5 minutes, stirring occasionally, until lightly browned and mainly cooked through.
• Add the uncooked quinoa and chicken broth to the skillet. Stir everything together, then add the remaining salt and pepper. Cover with a tight-fitting lid, bring to a boil, then reduce the heat to low. Let simmer for 12 minutes or until the quinoa is fluffy.
• After 12 minutes, carefully lift the lid and add the chopped zucchini and broccoli. Stir well, cover again, and cook on low-medium heat for another 5 minutes until the veggies are tender but still vibrant.
• Stir in the halved grape tomatoes and your choice of chopped herbs. Remove from heat and let sit for a couple of minutes before serving hot.

Notes

Make sure to chop your vegetables to a similar size for even cooking. Don’t skip sautéing the onion and garlic for added flavor. For different flavor profiles, consider various herbs and spices. This dish is great for meal prep and leftovers.

Keyword Chicken Quinoa, Easy Recipe, healthy dinner, one pan meal, Weeknight Meal

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