Simple Chicken and Quinoa with Spinach

Getting a healthy, satisfying dinner on the table during busy weeknights can feel impossible. Between work, family commitments, and everything else life throws at you, the last thing you want is to spend hours in the kitchen or resort to another boring meal that leaves everyone disappointed.

That’s where this chicken and quinoa with spinach comes in. It’s a complete one-pan meal that’s packed with protein, whole grains, and greens, but doesn’t require fancy techniques or hard-to-find ingredients. Plus, everything cooks together in one skillet, which means minimal cleanup and maximum flavor.

What Kind of Chicken Should I Use?

This recipe calls for boneless, skinless chicken thighs, which are my go-to for one-pot meals like this because they stay moist and tender even after simmering with the quinoa. If you prefer white meat, you can swap in chicken breasts, but keep in mind they can dry out more easily, so you might want to reduce the cooking time slightly. Fresh or frozen chicken works fine here – just make sure frozen thighs are completely thawed before cooking so they cook evenly. When trimming your chicken thighs, remove any excess fat or gristle, but don’t worry about getting every last bit since a little fat actually adds flavor to the dish.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

• Chicken thighs: You can use chicken breasts instead, but keep in mind they’ll cook faster and can dry out more easily. Reduce the cooking time by a few minutes and check for doneness earlier.
• Quinoa: Don’t skip the quinoa since it’s the base of this dish, but you can use white, red, or tri-color quinoa interchangeably. Just rinse it well before cooking to remove any bitterness.
• Crimini mushrooms: White button mushrooms work just fine here, or you can try shiitake or portobello mushrooms for a different flavor profile. Just slice them to similar sizes for even cooking.
• Spinach: Fresh kale or Swiss chard make good substitutes – just chop them into smaller pieces and add them a bit earlier since they take longer to wilt than spinach.
• Chicken broth: Vegetable broth works in a pinch, though you’ll lose some of that savory chicken flavor. You can also use water with a bouillon cube dissolved in it.
• Dried rosemary: Fresh rosemary is great if you have it – use about 1 tablespoon of chopped fresh rosemary instead of the dried. You can also swap in dried thyme or Italian seasoning for a different herb flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking chicken thighs is not trimming excess fat beforehand, which can make your dish greasy – take a minute to remove any large pieces of fat before seasoning.

Another common error is skipping the initial sear on the chicken, as those 2 minutes per side create a flavorful crust and prevent the meat from sticking to the pan later.

Don’t forget to rinse your quinoa before cooking, since the natural coating can make it taste bitter, and make sure your broth is actually simmering (not boiling hard) when you add the chicken back in to avoid tough, rubbery meat.

Finally, add the spinach at the very end and let it wilt with the residual heat rather than overcooking it, which keeps it from turning brown and mushy.

What to Serve With Chicken and Quinoa?

This chicken and quinoa dish is pretty hearty on its own, but I love serving it with a simple side salad dressed with lemon vinaigrette to add some brightness to the meal. Roasted vegetables like carrots, broccoli, or Brussels sprouts also work really well alongside it, especially if you toss them with a little olive oil and garlic before roasting. If you want something lighter, try sliced tomatoes with fresh basil and a drizzle of balsamic vinegar, or even some crusty bread to soak up any extra juices from the pan. For a Mediterranean twist, add a dollop of Greek yogurt or tzatziki on the side for a cool, creamy contrast to the warm, savory flavors.

Storage Instructions

Store: This chicken and quinoa dish keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those meals that actually tastes great cold, so I’ll sometimes eat it straight from the fridge for a quick lunch. The flavors have time to blend together, which makes the leftovers even better.

Freeze: You can freeze this for up to 3 months in individual portions or as a whole batch. Just make sure it’s completely cooled before freezing, and use freezer-safe containers or bags. I like to portion it out so I can grab just what I need for a quick dinner.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it on the stovetop over medium-low heat with a splash of chicken broth to keep it from drying out. If reheating from frozen, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 90-105 g
• Fat: 30-36 g
• Carbohydrates: 110-125 g

Ingredients

For the chicken:

• 6 chicken thighs (boneless and skinless)
• 1 tsp rosemary
• 3/4 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper

For the quinoa and vegetables:

• 1 tbsp olive oil
• 1/2 onion (finely diced)
• 8 oz mushrooms (sliced)
• 3 cloves garlic, minced
• 1 cup quinoa
• 2 1/4 cups chicken broth
• 2 cups spinach (tightly packed)
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• salt to taste
• black pepper to taste

Step 1: Season the Chicken and Prepare Mise en Place

• 6 chicken thighs
• 1 tsp rosemary
• 3/4 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 onion
• 8 oz mushrooms
• 3 cloves garlic, minced

Pat the chicken thighs dry with paper towels to help them brown evenly.

In a small bowl, combine the rosemary, smoked paprika, salt, and pepper, then rub this seasoning mixture generously over both sides of each chicken thigh.

While the chicken sits for a few minutes, finely dice the onion, slice the mushrooms, and mince the garlic—having everything prepped will allow the cooking to move quickly without interruption.

Step 2: Sear the Chicken to Build Flavor

• 1 tbsp olive oil
• seasoned chicken from Step 1

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, sear the seasoned chicken thighs for 2 minutes per side until they develop a golden-brown crust.

This browning creates deep, savory flavors that will enhance the entire dish.

Transfer the seared chicken to a clean plate and set aside.

Step 3: Build the Aromatic Base and Toast the Quinoa

• 1/2 onion
• 8 oz mushrooms
• 3 cloves garlic, minced
• 1 cup quinoa

In the same skillet (don’t clean it—those browned bits add flavor), sauté the diced onion and sliced mushrooms for 4-5 minutes until the mushrooms begin to soften and release their moisture.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in the dry quinoa and toast it for about 1 minute, stirring constantly—this toasting step brings out the grain’s nutty flavor and helps it absorb the broth more evenly.

Step 4: Add Broth and Simmer the Quinoa Base

• 2 1/4 cups chicken broth
• aromatic base from Step 3

Pour in the chicken broth, stirring to combine with the quinoa and vegetables.

Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 10 minutes.

The quinoa will absorb most of the liquid during this time and begin to cook through.

Step 5: Nestle Chicken and Finish Cooking

• seared chicken from Step 2
• 1/4 tsp red pepper flakes
• quinoa mixture from Step 4

After the 10-minute simmer, carefully nestle the seared chicken thighs into the quinoa mixture, partially submerging them.

Cover the skillet again and simmer for another 20 minutes until the chicken is cooked through and tender (it should reach an internal temperature of 165°F).

I like to add the red pepper flakes to the quinoa at this point so their heat gently infuses the entire dish without overpowering it.

Step 6: Finish with Spinach and Brighten with Lemon

• 2 cups spinach
• 1 tbsp fresh lemon juice
• salt to taste
• black pepper to taste
• quinoa mixture from Step 5

Remove the chicken to a serving plate.

While the quinoa is still hot, stir in the tightly packed spinach and fresh lemon juice, mixing until the spinach wilts completely into the grains (this takes just 1-2 minutes).

The lemon juice brightens the dish and cuts through the richness of the chicken.

Taste the quinoa mixture and adjust seasoning with additional salt and black pepper as needed.

Step 7: Plate and Serve

• cooked chicken from Step 6
• finished quinoa mixture from Step 6

Divide the warm quinoa and vegetable mixture among serving bowls or plates, then top each portion with a chicken thigh.

The chicken should rest on top of the quinoa, making for an attractive presentation where each element is visible.

Simple Chicken and Quinoa with Spinach

Delicious Simple Chicken and Quinoa with Spinach recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 4 servings

Calories: 1225

Ingredients Method

Ingredients

  

For the chicken

• 6 chicken thighs (boneless and skinless)
• 1 tsp rosemary
• 3/4 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper

For the quinoa and vegetables

• 1 tbsp olive oil
• 1/2 onion (finely diced)
• 8 oz mushrooms (sliced)
• 3 cloves garlic, minced
• 1 cup quinoa
• 2 1/4 cups chicken broth
• 2 cups spinach (tightly packed)
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• salt to taste
• black pepper to taste

Method

 

1. Pat the chicken thighs dry with paper towels to help them brown evenly. In a small bowl, combine the rosemary, smoked paprika, salt, and pepper, then rub this seasoning mixture generously over both sides of each chicken thigh. While the chicken sits for a few minutes, finely dice the onion, slice the mushrooms, and mince the garlic—having everything prepped will allow the cooking to move quickly without interruption.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the seasoned chicken thighs for 2 minutes per side until they develop a golden-brown crust. This browning creates deep, savory flavors that will enhance the entire dish. Transfer the seared chicken to a clean plate and set aside.
3. In the same skillet (don't clean it—those browned bits add flavor), sauté the diced onion and sliced mushrooms for 4-5 minutes until the mushrooms begin to soften and release their moisture. Add the minced garlic and cook for 1 minute until fragrant. Stir in the dry quinoa and toast it for about 1 minute, stirring constantly—this toasting step brings out the grain's nutty flavor and helps it absorb the broth more evenly.
4. Pour in the chicken broth, stirring to combine with the quinoa and vegetables. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 10 minutes. The quinoa will absorb most of the liquid during this time and begin to cook through.
5. After the 10-minute simmer, carefully nestle the seared chicken thighs into the quinoa mixture, partially submerging them. Cover the skillet again and simmer for another 20 minutes until the chicken is cooked through and tender (it should reach an internal temperature of 165°F). I like to add the red pepper flakes to the quinoa at this point so their heat gently infuses the entire dish without overpowering it.
6. Remove the chicken to a serving plate. While the quinoa is still hot, stir in the tightly packed spinach and fresh lemon juice, mixing until the spinach wilts completely into the grains (this takes just 1-2 minutes). The lemon juice brightens the dish and cuts through the richness of the chicken. Taste the quinoa mixture and adjust seasoning with additional salt and black pepper as needed.
7. Divide the warm quinoa and vegetable mixture among serving bowls or plates, then top each portion with a chicken thigh. The chicken should rest on top of the quinoa, making for an attractive presentation where each element is visible.