One-Pan Chicken and Quinoa dish garnished with fresh herbs

One-Pan Chicken And Quinoa

ByCasey Monroe

Why Make This Recipe

One-Pan Chicken and Quinoa is a delicious and healthy meal that is perfect for busy weeknights. It combines tender chicken thighs with protein-rich quinoa, flavorful spices, and colorful veggies. Since everything cooks in one pan, it saves you time on both cooking and cleaning. Plus, it’s customizable, so you can easily adjust the ingredients to suit your taste.

How to Make One-Pan Chicken and Quinoa

Ingredients

  • 2 lb. boneless, skinless chicken thighs
  • 1 tsp. chili powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 1 cup low-sodium chicken broth
  • 1 (14-oz.) can fire-roasted diced tomatoes
  • 1 (14-oz.) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup dry quinoa
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • Juice of 1 lime
  • 1/4 cup freshly chopped cilantro
  • 1 avocado, sliced, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

  1. Season chicken thighs all over with chili powder, salt, and pepper.
  2. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 4 minutes per side. Remove chicken from skillet and place on a plate.
  3. Reduce heat to medium and add onion and poblano pepper. Cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more.
  4. Add tomato paste and stir to coat veggies.
  5. Pour in broth and scrape up any bits from the bottom of the pan.
  6. Add tomatoes, beans, corn, and quinoa. Stir in cumin, oregano, and cayenne, and season with salt and pepper.
  7. Return thighs to skillet. Bring mixture to a boil, then reduce heat and cook, covered, for 20 minutes.
  8. Remove lid and continue cooking, uncovered, until quinoa is tender and chicken is cooked through, about 10 to 15 minutes more.
  9. Remove chicken from skillet, then stir in cilantro and lime juice. Serve quinoa with chicken, avocado, sour cream, and lime wedges.

How to Serve One-Pan Chicken and Quinoa

Serve this dish hot, right from the skillet. Scoop out the flavorful quinoa mixture onto plates, top with the juicy chicken, and add slices of avocado and a dollop of sour cream. Finish with a squeeze of fresh lime juice for extra zing. Pair it with lime wedges on the side for added flavor.

How to Store One-Pan Chicken and Quinoa

If you have leftovers, let the dish cool completely before storing. Place the chicken and quinoa in an airtight container and refrigerate for up to 3 days. You can also freeze the dish for up to 3 months. To reheat, simply warm it in a skillet or microwave until heated through.

Tips to Make One-Pan Chicken and Quinoa

  • Chicken Options: You can use chicken breasts instead of thighs if you prefer.
  • Vegetable Add-ins: Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
  • Spice it Up: Adjust the level of cayenne or add jalapeño for more heat if you like spicy food.

Variation

For a vegetarian version, you can omit the chicken and increase the amount of beans or add extra vegetables. You might also want to use vegetable broth instead of chicken broth.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Store it in the refrigerator and reheat before serving.

2. Can I use brown quinoa instead of white?
Yes, but keep in mind that brown quinoa may take a little longer to cook.

3. What other toppings can I use?
You can top it with diced tomatoes, shredded cheese, or sliced jalapeños for extra flavor!