One-Pot Chicken, Quinoa, Mushrooms & Spinach

Why You’ll Love This Recipe

This One-Pot Chicken, Quinoa, Mushrooms & Spinach is a great option for those who want a wholesome, nutritious, and delicious meal that comes together quickly. The chicken stays juicy while the quinoa absorbs all the savory flavors from the broth and seasonings. The mushrooms add a lovely earthy flavor, and the spinach provides a burst of freshness and color. Plus, this dish is naturally gluten-free, low in fat, and high in protein, making it both a healthy and filling meal. With minimal effort and just one pot to clean, it’s a dinner win!

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 1 tablespoon olive oil

• 2 cups mushrooms, sliced (cremini or button mushrooms work well)

• 2 cloves garlic, minced

• 1 cup quinoa, rinsed

• 2 1/2 cups low-sodium chicken broth (or vegetable broth)

• 2 cups fresh spinach, roughly chopped

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• Fresh lemon juice (optional, for serving)

• Fresh parsley or basil (optional, for garnish)

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

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the pot and set aside.

2. In the same pot, add the sliced mushrooms and cook for 3-4 minutes, until they begin to soften and release their juices.

3. Add the minced garlic and cook for an additional 1 minute, until fragrant.

4. Stir in the quinoa, chicken broth, oregano, and thyme. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the quinoa is cooked and has absorbed most of the liquid.

5. Once the quinoa is cooked, stir in the cooked chicken and chopped spinach. Cover the pot again and cook for 3-4 more minutes, until the spinach is wilted and the chicken is heated through.

6. Taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice, if desired.

7. Serve the dish hot, garnished with fresh parsley or basil if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25-30 minutes

• Total Time: 35-40 minutes

Variations

• Add More Vegetables: You can add other vegetables like bell peppers, zucchini, or carrots to this dish for extra nutrition and color.

• Spicy Version: Add a pinch of red pepper flakes or a chopped jalapeño to bring some heat to the dish.

• Different Protein: You can swap the chicken for turkey, shrimp, or tofu for a different protein option.

• Herb Variations: Experiment with other herbs like rosemary, basil, or parsley to add different flavors to the dish.

• Cheese: For extra creaminess, stir in some shredded Parmesan or feta cheese at the end of cooking.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a microwave-safe dish or on the stove over low heat. If the dish is too dry, add a splash of broth or water to loosen it up.

FAQs

Can I use brown rice instead of quinoa?

Yes, brown rice can be used instead of quinoa, but you’ll need to adjust the cooking time and the amount of liquid. Brown rice typically takes longer to cook, so increase the broth to 3 cups and simmer for about 40-45 minutes until the rice is tender.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw and drain it before adding it to the dish. Frozen spinach tends to release more water, so reduce the amount of broth slightly if using frozen.

Can I add other proteins to this dish?

Yes! You can substitute the chicken with turkey, beef, or even shrimp. Just adjust the cooking time as needed to ensure the protein is fully cooked.

Can I make this recipe in advance?

Yes, you can make this dish ahead of time and store it in the refrigerator for up to 3 days. It also makes for great meal prep, as it reheats well and tastes even better the next day as the flavors meld.

Can I use vegetable broth instead of chicken broth?

Absolutely! If you prefer a vegetarian version, use vegetable broth instead of chicken broth. You can also use a plant-based protein like tofu instead of chicken.

Can I make this recipe spicy?

Yes, add red pepper flakes, chopped jalapeños, or a dash of hot sauce to spice it up to your liking.

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with farro, barley, or couscous. Each grain will require different cooking times, so make sure to adjust the liquid and cook times accordingly.

How do I know when the quinoa is fully cooked?

Quinoa is cooked when it has absorbed all the liquid and the grains have “popped” open. You should see a tiny spiral (the germ) attached to each grain.

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or on the stove.

Can I add cheese to this dish?

Yes! For extra richness, you can sprinkle some shredded cheese on top at the end of cooking or stir it in for added creaminess. Parmesan, feta, or mozzarella are great options.

Conclusion

One-Pot Chicken, Quinoa, Mushrooms & Spinach is a comforting, healthy meal that comes together in just one pot, making it a perfect weeknight dinner or meal prep option. Packed with lean protein, whole grains, and fresh veggies, this dish is full of flavor and nutrition. Whether you’re cooking for yourself or for a family, this recipe is sure to satisfy without the need for multiple pots and pans. Give it a try and enjoy a wholesome, delicious meal in no time!