Some nights the best dinner is one that feels like a warm hug but doesn’t require a lot of effort. This one pot chicken quinoa with mushrooms and spinach fits right into that space. It’s the kind of dish you can start after work, and by the time you’ve settled in with a book or caught up on a show, dinner is ready to go — no need for juggling multiple pans or complicated timing.

One evening last week, I was halfway through a call when the aroma of garlic and mushrooms pulled me back to the kitchen. The sound of the quinoa simmering gently was almost meditative. I remember thinking, I should probably be doing something else, but honestly, I just stood there watching the spinach wilt and the steam rise, feeling a little guilty for enjoying a moment so simple. The chicken was tender, the mushrooms had that perfect earthiness, and the spinach added a fresh pop that made it feel like more than just a quick meal.

What I love is that this dish feels thoughtfully made even if it’s thrown together in one pot. It’s satisfying in a way that’s not heavy, and the balance between the ingredients means each bite surprises you slightly — some nutty quinoa, a juicy piece of chicken, then a soft mushroom. It’s easy to imagine making it again when you want to impress yourself with minimal effort or just need a reliable dinner to fall back on.

It’s all made in one pot, which means less cleanup, though the pot does get a little crowded — but that’s just part of the charm.
The combination of mushrooms and spinach gives it an earthy, fresh vibe that keeps it from feeling like just another chicken and grain dish.
The seasoning is simple, letting the natural flavors shine rather than overpowering them.
It’s quick enough for a weeknight but comforting enough to feel like a treat on a rainy evening.

If you’re worried about making it too bland or too dry, just remember it’s okay to tweak the seasoning or add a splash more broth if it seems thick. I usually find that stirring in the spinach right at the end keeps it bright and fresh without wilting into a mush.

One Pot Chicken Quinoa with Mushrooms and Spinach

Print Recipe

A wholesome and flavorful one pot meal featuring tender chicken, nutty quinoa, earthy mushrooms, and fresh spinach, all cooked together for a quick and nutritious dinner.

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

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup quinoa, rinsed
2 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups fresh spinach, roughly chopped

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Instructions

Heat the olive oil in a large pot or deep skillet over medium heat.
Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3 minutes until softened.
Add the minced garlic and sliced mushrooms and cook for another 4 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add the rinsed quinoa to the pot and stir to combine with the vegetables.
Pour in the chicken broth and add the dried thyme, dried oregano, salt, and black pepper. Stir well.
Return the cooked chicken to the pot and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and has absorbed most of the liquid.
Remove the lid and stir in the chopped spinach. Cook for 2 to 3 minutes until the spinach wilts.
Taste and adjust seasoning if needed. Serve warm.

When I make this, I usually use a heavy-bottomed pot or a deep skillet to get good browning on the chicken and mushrooms. It helps prevent sticking and gives better flavor development. For serving, a simple green salad or some crusty bread pairs nicely without stealing the spotlight. If you want to switch things up, maybe try kale instead of spinach or add a handful of toasted nuts on top for crunch. I haven’t tested all variations, but adding a squeeze of lemon at the end sometimes brightens it up in a nice way.

FAQ

Can I use brown quinoa instead of white? Yes, but you might need to increase the cooking time and broth slightly.

Is it okay to use frozen spinach? You can, but fresh spinach wilts better and keeps the texture lighter.

Can I substitute chicken thighs? Absolutely. They add richness but might need a bit longer to cook through.

Can this be meal prepped? Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.

Give this one pot chicken quinoa a try next time your weeknight calls for something cozy, quick, and just a little bit special. You might find it becoming your go-to comfort food that’s easy to love and even easier to make.