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Recipe by:

Elena SMITH

One-Pot Garlic Butter Chicken and Quinoa

This One-Pot Garlic Butter Chicken and Quinoa offers a warm, hearty meal perfect for the holiday season, combining tender chicken, nutty quinoa, and vibrant spinach in a delicious garlic-butter sauce.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Protein and Grains
  • 1 pound chicken thighs, boneless, skinless
  • 1 cup quinoa, rinsed
Group: Aromatics
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
Group: Broth and Fats
  • 4 cups chicken broth
  • ¼ cup unsalted butter
Group: Vegetables and Seasoning
  • Salt and pepper, to taste
  • 2 cups spinach, roughly chopped
  • Fresh parsley, for garnish
  • 1 Juice of lemon

Equipment

  • 10-inch cast-iron skillet

Method
 

  1. Season chicken thighs with salt, pepper, and Italian seasoning. In a 10-inch cast-iron skillet, heat 1 tablespoon of unsalted butter over medium-high heat. Sear the chicken for 6-7 minutes per side until golden brown. Remove and let rest.
  2. Add another tablespoon of butter to the skillet, then add the diced onion, cooking until translucent (about 3-4 minutes). Add minced garlic and cook until fragrant.
  3. Pour in the rinsed quinoa and chicken broth, scraping the bottom of the skillet. Nestle the chicken back in, bring to a simmer, and cover. Reduce heat and simmer for about 15 minutes.
  4. When the quinoa is ready, stir in chopped spinach until wilted. Squeeze lemon juice over and garnish with fresh parsley before serving.

Notes

This recipe has reinforced my love for one-pot meals—the ease and flavor you can achieve are unbeatable, particularly during the busy holidays.