One Pot Quinoa, Chicken and Mushrooms

This quick one pot meal is a protein packed stunner! I’ve always enjoyed one pot meals but most of the time when I make them my boyfriend feels cheated. “Okay, we have a main dish, but where are the sides?” Sure, he’s spoiled but he has a point. Night after night of eating a bowl of carbs, veggies, and a protein can all start to seem unbalanced or boring. This dish however cooks a superbly delicious side dish at the very same time as it cooks your main course! It will seem like you’ve spent hours in the kitchen, but really it takes about 45 minutes (of mostly inactive time) to whip this up. Hearty mushrooms flavor the broth that the fiber rich quinoa cooks in and the chicken thighs have a wonderfully roasted chicken flavor to them. Family pack chicken thighs are one of my culinary secret weapons. They’re cheaper than breasts, more flavorful, and easier to cook. I always have a stash in my freezer.

Inspired by the Cookin Canuck.

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One Pot Quinoa, Chicken and Mushrooms

4 skin on chicken thighs

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1 teaspoon smoked paprika

2 tablespoons butter, divided

8 oz button mushrooms, sliced thin

1 small yellow onion, chopped

1 cup quinoa

2 1/2 cups chicken broth

2 cups chopped spinach leaves

salt and pepper to taste

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  1. Rub the spices on the skin of the chicken. In a large skillet melt 1 tablespoon of the butter on medium-high heat. Place the thighs in, skin side down and cook for 5-7 minutes, or until the skin is thoroughly browned and beginning to get crispy. Remove the chicken from the pan and set aside.
  2. Melt the other tablespoon of butter and add the mushrooms and onions. Cook, stirring occasionally until the vegetables are wilted, about 5-7 minutes. If the vegetables begin to stick to the bottom of the pan add 1/2 cup of the broth to deglaze the pan and prevent scorching. Add in the quinoa and the remaining chicken broth. Stir to mix everything and cover. Reduce the heat to a simmer and cook for 15 minutes.
  3. Add the chicken into the quinoa and cook another 15-20 minutes or until the liquid has cooked away and a thermometer placed in the chicken reaches 170°F, the recommended temperature to kill off the salmonella bacteria.
  4. Once cooked remove the chicken and stir the spinach into the quinoa, stirring until it is wilted, about 2 minutes. Serve.

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