When the day winds down and you’re craving something warm and satisfying without a mountain of dishes, this one pot garlic butter chicken and quinoa steps in like a quiet hero. It’s the kind of meal that somehow feels both indulgent and wholesome, with the garlic butter aroma filling the kitchen and inviting you to settle in.

I remember the first time I made this—halfway through cooking, the smell of garlic and butter had me distracted, hovering a little too close to the stove like I was afraid it would disappear. The chicken browned just right, with a slightly uneven sear because I was juggling the timer and a phone call. But that imperfection didn’t matter. When I finally sat down, the quinoa was fluffy, the spinach just wilted enough, and the cherry tomatoes added a pop of juicy brightness that made each bite feel special. It’s not fancy, but it’s honest comfort food that sticks with you.

Why You’ll Love It:

All-in-one simplicity means fewer dishes and less fuss, freeing you up for whatever’s next.
The garlic butter base is rich and flavorful, but it’s balanced by fresh veggies that keep it from feeling too heavy.
It’s quick—ready in about 35 minutes—which fits perfectly into busy weekday evenings.
Because it’s straightforward, it’s easy to tweak, though sometimes those tweaks mess with the timing a bit (like when I threw in extra spinach and forgot it takes a minute longer to wilt).

It’s the kind of recipe that feels like a gentle nudge toward cooking at home more without the pressure of perfection.

One Pot Garlic Butter Chicken and Quinoa

Print Recipe

A flavorful and easy one pot meal featuring tender chicken breasts cooked in garlic butter alongside 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 breasts (about 6 ounces each)
4 tablespoons unsalted butter
6 cloves garlic, minced
1 cup quinoa, rinsed
2 cups low sodium chicken broth
1 cup baby spinach, roughly chopped
1 cup cherry tomatoes, halved
1 small yellow onion, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped

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Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken breasts with salt, pepper, paprika, and dried thyme on both sides.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
Reduce heat to medium and add butter to the same skillet. Once melted, add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent.
Add the rinsed quinoa to the skillet and stir for 1 minute to toast slightly.
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the chicken breasts to the skillet, nestling them into the quinoa mixture.
Cover the skillet with a lid and reduce heat to low. Simmer for 15 minutes.
After 15 minutes, remove the lid and add the chopped spinach and halved cherry tomatoes on top of the quinoa and chicken.
Cover again and cook for an additional 5 minutes until the quinoa is tender, the chicken is cooked through (internal temperature 165°F), and the vegetables are wilted.
Remove from heat and sprinkle with fresh parsley before serving.

Kitchen Notes: I usually use a deep skillet or a Dutch oven for this recipe to make sure everything cooks evenly and the quinoa has room to fluff up without sticking to the bottom. It pairs nicely with a crisp green salad or some crusty bread if you want to round out the meal. Sometimes, I swap baby spinach for kale when I’m feeling a bit more adventurous, though it takes just a touch longer to soften. Adding a splash of lemon juice at the end brightens things up but isn’t necessary every time. And if you want to change up the protein, chicken thighs could work, though it might need a little extra cooking time.

FAQ:

Can I use brown quinoa instead? You can, but it will take a bit longer to cook and may need extra liquid.

What if I don’t have fresh parsley? Dried works in a pinch, just sprinkle less to avoid overpowering the dish.

Is this meal freezer-friendly? It’s best fresh, but leftovers keep well in the fridge for a few days and reheat nicely.

Give this one pot garlic butter chicken and quinoa a try—it’s a cozy, flavorful way to end your day. Save it, print it out, and make it your go-to when you want something fuss-free but full of heart.