When the day finally winds down and the kitchen feels like the last place you want to be, this One Pot Garlic Butter Chicken and Quinoa steps in like a quiet hero. It’s the kind of dinner that doesn’t demand a ton of attention but rewards you with rich flavors and a comforting warmth in every bite.

I remember the first time I made this dish—somewhere between juggling emails and a toddler’s endless questions, I almost forgot the chicken on the stove. That little moment of distraction meant the garlic butter aroma filled the kitchen a bit longer than planned, but honestly? It made everything taste even better. The mix of garlic, butter, and those juicy cherry tomatoes steaming into the quinoa created a cozy, inviting scent that pulled everyone into the kitchen. I didn’t get fancy with sides or complicated plating; just a gathering around the table, plates full of this satisfying meal, and a few contented sighs. It wasn’t perfect timing, but it was perfectly delicious.

Why You’ll Love It:

One pot means less cleanup, which feels like a little luxury on a busy night.
The garlic butter infuses every bite, but it’s simple — and that’s kind of the point.
Fluffy quinoa cooks right alongside the chicken, soaking up all those savory juices.
Fresh veggies like spinach and cherry tomatoes add a pop of color and nutrition without extra effort.
It’s flexible; you can swap chicken thighs for breasts or toss in whatever greens you have on hand.

If you’re worried about timing or technique, don’t be. The recipe plays nicely with small kitchen mishaps and lets you step away without stress. Just keep an eye on the pot when you remember, and you’ll be rewarded with a meal that feels like a warm hug.

One Pot Garlic Butter Chicken and Quinoa

Print Recipe

A flavorful and easy one pot meal featuring tender chicken cooked in garlic butter with fluffy quinoa and vegetables, perfect for a quick and wholesome dinner.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
4 boneless, skinless chicken thighs, trimmed
4 tablespoons unsalted butter
6 cloves garlic, minced
1 medium yellow onion, finely chopped
1 cup quinoa, rinsed
2 cups low sodium chicken broth
1 cup baby spinach, chopped
1 cup cherry tomatoes, halved
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, chopped

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Instructions

Heat olive oil in a large deep skillet or pot over medium-high heat.
Add chicken thighs to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and onions are translucent.
Add rinsed quinoa to the skillet and stir to coat with the garlic butter mixture.
Pour in chicken broth, then add dried Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir to combine.
Return the cooked chicken thighs to the skillet, placing them on top of the quinoa mixture.
Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and simmer for 15 minutes, or until the quinoa is cooked and liquid is absorbed.
Remove the lid and gently stir in chopped spinach and halved cherry tomatoes. Cook uncovered for an additional 2 minutes until spinach wilts and tomatoes soften slightly.
Sprinkle fresh parsley over the dish before serving.

Kitchen Notes: I usually use a sturdy skillet or a deep pot with a lid, nothing fancy needed. This dish pairs beautifully with a crisp green salad or some crusty bread if you want to stretch the meal. Sometimes I swap the spinach for kale or add a handful of mushrooms for extra earthiness, though I haven’t tested all variations extensively. If you like a bit more heat, a pinch of red pepper flakes right on top works wonders.

FAQ:

Can I use chicken breasts instead of thighs? Yes, you can, but thighs tend to stay juicier with this method.

Is quinoa the only grain that works here? You might try bulgur or couscous, but cooking times will vary.

How do I store leftovers? Keep them in an airtight container in the fridge for up to three days and reheat gently with a splash of broth to keep it moist.

Ready to make weeknight dinners easier and tastier? Give this garlic butter chicken and quinoa a try and see how it fits into your kitchen routine.