One Pot Garlic Butter Chicken and Quinoa
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
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
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.