Why You’ll Love This Recipe
One Pot Garlic Butter Chicken and Quinoa is a wholesome, flavorful dish perfect for busy weeknights. It combines tender, juicy chicken with nutrient-rich quinoa in a garlicky, buttery sauce—all cooked in a single pot for easy cleanup. This comforting meal delivers hearty satisfaction with minimal fuss, making it ideal for family dinners or meal prepping.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs (boneless and skinless)quinoagarlic (minced)butterolive oilchicken brothonion (diced)spinach (optional)additional herbs like thyme or parsley for extra flavorlemon juice (for brightness)salt and pepper
directions
Heat olive oil and butter in a large pot over medium heat.
Add the diced onion and cook until translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the chicken pieces, season with salt and pepper, and sear on all sides until browned (not fully cooked through).
Pour in the chicken broth and quinoa. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is cooked and the chicken is fully cooked.
Optional: Stir in fresh spinach and let it wilt into the dish.
Finish with a squeeze of lemon juice and a sprinkle of herbs.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Use chicken thighs for a juicier result.
Add chopped bell peppers or mushrooms for more vegetables.
Substitute quinoa with brown rice or couscous for variety.
Include a pinch of red pepper flakes for a spicy kick.
Top with grated Parmesan for a cheesy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.This dish also freezes well for up to 2 months.
FAQs
Can I use pre-cooked quinoa?
Yes, just reduce the broth and cook time accordingly since the quinoa won’t need to cook.
What’s the best type of chicken to use?
Boneless, skinless thighs or breasts both work well—thighs offer more flavor and moisture.
Can I make this dairy-free?
Yes, substitute the butter with more olive oil or a dairy-free butter alternative.
Is this recipe gluten-free?
Yes, as long as your chicken broth is gluten-free.
Can I use water instead of broth?
Yes, but broth adds more flavor. Consider adding extra seasoning if using water.
Can I make this vegetarian?
Yes, omit the chicken and use vegetable broth; add chickpeas or tofu for protein.
Do I need to rinse the quinoa?
Rinsing helps remove its natural bitterness; it’s recommended unless using pre-rinsed quinoa.
What herbs work best for garnish?
Parsley, thyme, or chives add a fresh, flavorful finish.
How do I know when quinoa is done?
It should be tender with visible white rings (the germ) showing.
Can I add cheese?
Absolutely! A sprinkle of feta or Parmesan adds extra richness.
Conclusion
One Pot Garlic Butter Chicken and Quinoa is a delicious, efficient meal that brings together comfort and nutrition. Whether you’re cooking for a crowd or meal prepping for the week, this recipe offers flavor, convenience, and easy cleanup—all in one satisfying pot.
Print
One Pot Garlic Butter Chicken and Quinoa
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-pot stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A flavorful, all-in-one skillet meal featuring tender chicken breasts simmered in garlic‑butter sauce with protein‑packed quinoa and veggies.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tbsp garlic butter
- 1 tbsp olive oil
- 1 cup dry quinoa, rinsed
- 2 cups low‑sodium chicken broth
- 1 cup mixed vegetables (e.g., broccoli florets, zucchini, bell pepper), chopped
- ½ lemon (juice).
- Fresh parsley or thyme, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add chicken and sear until golden, about 5 minutes per side; remove and set aside.
- In the same pot, melt garlic butter. Add mixed vegetables and sauté for 2‑3 minutes.
- Add quinoa and stir to coat in garlic butter.
- Pour in chicken broth, return chicken to the pot, cover, and bring to a boil.
- Reduce heat to low and simmer, covered, for 20‑25 minutes, until quinoa is tender and liquid is absorbed.
- Remove chicken, fluff quinoa, squeeze in lemon juice, and stir.
- Serve chicken over quinoa, garnished with fresh parsley or thyme.
Notes
- Use chicken thighs instead of breasts for richer flavor.
- Stir in extra garlic butter or a splash of olive oil before serving for extra richness.
- Add a pinch of red pepper flakes for heat.
- Leftovers refrigerate up to 3 days; reheat with a splash of broth.