Healthy and comforting. Today’s Mushroom Chicken and Quinoa Skillet recipe is the best of both worlds!

Healthy Mushroom Chicken and Quinoa Skillet being stirred with a wooden spoon

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The calendar tells me that we are still in the early-ish days of January, which means that my duty is to inundate you with dark green vegetable juices, pale salads, and other manners of light, resolution-friendly fare.

My thermometer tells me it was below 10 degrees, meaning we need some serious comfort food.

This simple chicken and mushroom skillet with quinoa recipe is here to save the day (but this Chicken Fried Rice would also hit the spot).

One pan skillet mushroom chicken with quinoa garnished with fresh herbs

5 Star Review

“This is so tasty yet easy!!”

— Janet —

How to Make Mushroom Chicken and Quinoa Skillet

With a warm combination of lean, protein-rich chicken and quinoa, meaty mushrooms, earthy thyme, and nutty Parmesan, this satisfying dish is healthy and cozy at the same time (just like this One Pan Broccoli Quinoa Skillet with Parmesan and White Beans).

Added bonus? It’s also fast. From start to finish, you can have this mushroom chicken on your table in fewer than 30 minutes, making it an ideal recipe for busy weeknights.


The Ingredients

  • Chicken Breast. Juicy, protein-packed chicken breast makes this dish filling and satisfying. If you prefer dark meat, you could swap for chicken thighs too.

Substitution Tip

For a great time-saving hack, swap in leftover Baked Chicken Breast into this recipe.

  • Mushrooms. Because this recipe is so few ingredients, the type of mushrooms you choose are important. I used and recommend baby bellas (creminis) which are widely available and affordable, though Grilled Portobello Mushrooms would also be divine.
  • Quinoa. With 8 grams of protein per 1 cup serving and 5 grams of fiber, quinoa is an excellent gluten free grain that adds nutrition and bulk to the recipe. (For another tasty quinoa recipe, try this Quinoa Fried Rice with Chicken and Vegetables.)
  • Chicken Stock. My preferred liquid for cooking quinoa since it infuses the tender grains with tons of flavor. I always opt for low-sodium chicken stock to reduce the salt content in the recipe.
  • Garlic. A hefty amount of garlic seasons the dish adding flavor and zip.
  • Parmesan. Adds just the right amount of creamy cheesy goodness without weighing down the dish.
  • Thyme. Fragrant and earthy, fresh thyme lends a layer of aromatic woodsy flavor.
A skillet of sautéed mushrooms and garlic with a wooden spoon

The Directions

  1. Cook the quinoa and set it aside.
  2. Saute the chicken in a skillet until fully cooked. Transfer to a plate and keep warm.
  3. Cook the mushrooms until softened, add the garlic, and cook until the mushrooms are tender.
  4. Increase the heat to evaporate away any excess liquid in the skillet.
  5. Combine the mushrooms with thyme, quinoa, chicken, and 1/4 cup Parmesan cheese. Serve and ENJOY!

Recipe Adaptations

If you aren’t a mushroom fan, the principle of this recipe is so simple you can swap in any other veggie you love or have on hand. Here are a few of my favorite ideas:

Easy Mushroom Chicken and Quinoa Skillet with herbs and parmesan

Tools Used to Make This Recipe

Whatever the temperature in your part of the world, I hope this healthy, comforting mushroom chicken and quinoa skillet recipe keeps you cozy, whether you enjoy it in Bermuda shorts or a burrito blanket.

Frequently Asked Questions

Is Quinoa Gluten Free?

Yes! Quinoa is a naturally gluten free grain. However, I always encourage checking your labels to ensure the quinoa was processed in a gluten free certified facility.

Could I Make With Another Meat or Protein?

I have only ever made this dish with chicken breasts so any other swap would be an experiment. However, I could see slices of medium-rare flank steak, sliced Italian chicken sausage, or even leftover Thanksgiving turkey tasting great in this dish.

How Can I Make a Vegetarian Quinoa Skillet?

To make this dish vegetarian, swap the chicken stock for vegetable stock and omit the chicken breast. In place of chicken, feel free to add in other seasonal produce of your choice or a plant-based meat alternative.

Skillet Mushroom Chicken and Quinoa - This easy weeknight meal is light, healthy and will be a HUGE hit with your family! Ready in 30 minutes.

Skillet Mushroom Chicken and Quinoa

5 from 5 votes
This easy mushroom chicken and quinoa skillet recipe is simple, fast, and healthy too! The BEST 30 minutes meal for busy weeknights.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Servings: 4 –6 servings

Ingredients
  

  • 2 cups low-sodium chicken stock
  • 1 cup uncooked quinoa
  • 2 tablespoons extra-virgin olive oil divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon kosher salt divided
  • 24 ounces cremini baby bella mushrooms
  • 1/4 teaspoon black pepper
  • 4 cloves garlic minced
  • tablespoon chopped fresh thyme
  • 1/4 cup freshly grated Parmesan, Gruyere, or similarly melty, nutty cheese, plus additional for serving

Instructions
 

  • Bring 2 cups chicken stock to a gentle boil. Add the quinoa and cook according to the package directions. Once fully cooked, fluff with a fork, remove from heat, and set aside.
  • Heat 1 tablespoon olive oil in a skillet over medium-high. Sauté chicken with 1/4 teaspoon kosher salt until chicken is cooked through and no longer pink, about 4 to 6 minutes. Remove the chicken to a plate lined with paper towels, then with a paper towel gently wipe the skillet clean.
  • Heat the remaining 1 tablespoon olive oil over medium-high. Add the mushrooms, remaining 1/4 teaspoon salt, and black pepper. Cook, until the mushrooms begin to brown, about 3 minutes, stirring occasionally.
  • Add the garlic and cook until the mushrooms are tender and have given up their liquid, 4 additional minutes. If there is a lot of remaining liquid in the pan, increase the heat and cook just until most of the liquid has evaporated; about 1 minute.
  • Stir in the thyme, quinoa, chicken, and 1/4 cup Parmesan cheese. Serve warm, sprinkled with additional Parmesan.

Nutrition

Serving: 1(of 5)Calories: 348kcalCarbohydrates: 30gProtein: 31gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgPotassium: 1242mgFiber: 3gSugar: 3gVitamin A: 138IUVitamin C: 4mgCalcium: 119mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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16 Comments

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    1. Christine, I am so happy to hear this! Thanks for trying the recipe and letting me know how it turned out for you.

  1. This was so delicious and easy to make! I Googled mushrooms and quinoa, and found the recipe right away :) It’s an easy, light recipe perfect for quick summer dinners. 5 stars

  2. This was soooo tasty. I used fontina which was fabulous. Any thoughts on swapping skirt steak for the chicken? It’s what I have handy tonight ?5 stars

    1. Fontina does sound delicious! I have never tried skirt steak in combination with quinoa, but you can certainly experiment! I’d just be sure to watch the steak closely while cooking because it can dry out quickly.

    1. Hi Skye, I’m afraid I don’t have a specific measurement per serving size, but once everything is cooked, you should be able to get a good idea of how much one-fourth of the total will be. I hope you enjoy the recipe!

    1. Yes Carol! The mushrooms might be a little mushy when thawed, but if that doesn’t bother you, I think it’s fine to do so.

  3. This is so tasty yet easy!! I have to confess that I’ve forgotten to put cheese on it, but it still taste wonderful. My husband needs to put off some weight and he’s not a big fan of healthy food, but he finished his plate and asked for more LOL5 stars

    1. YAY Janet! I am so so happy to hear it! (and husband approval makes it even better.) Thanks for taking time to share this lovely review. It means a lot and is so helpful to others considering the recipe!

  4. I’ve made this twice now. The second time I used only 16 oz of mushrooms and found that to be enough for me. This is such a great quick and easy recipe for a weeknight. Big flavor from the thyme and parmesan. I LOVE thyme! Next time I plan on adding some red pepper flakes for a little heat.
    Always happy to find another tasty, healthy recipe.5 stars