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 and pale salads and other manners of light, resolution-friendly fare. My thermometer tells me it was below 10 degrees for much of the day on Milwaukee on Saturday, and we need comfort food. Today’s Skillet Mushroom Chicken and Quinoa recipe is the best of both!

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.

I spent much of the weekend walking around our house wrapped in a fleecy blanket like a giant human burrito, sipping two ingredient homemade hot chocolate, and scheming assorted ways to beat Old Man Winter. This simple mushroom chicken recipe is one of them.

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. It’s also fast and furious—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.

Skillet Mushroom Chicken and Quinoa — an easy, healthy recipe your whole family will love! Ready in only 30 minutes and great leftover too. {gluten free}

About This Easy Chicken Mushroom Quinoa

The ingredients are simple but work well together. I sautéed mushrooms—a lot of mushrooms—in a hefty amount of garlic. 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 portabello or oyster mushrooms would be excellent too. The only mushroom I suggest you avoid is regular white button mushrooms, as they don’t offer enough flavor to carry the dish.

Easy Skillet Mushroom Chicken and Quinoa Recipe. Healthy and ready in 30 minutes!

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:

  • Skillet Kale Chicken. Swap in kale for the mushrooms.
  • Skillet Butternut Squash Chicken. This would have delicious harvesty flavors.
  • Sweet Potatoes. Swapping in sweet potatoes would add even more nutritional value to this dish.
  • Broccoli. One of my favorite veggies to add. This Roasted Frozen Broccoli could even be added in at the end of cooking.

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.

Tools Used to Make This Recipe

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


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 3 votes
This mushroom chicken and quinoa recipe is flavorful, satisfying, and healthy too! Ready in only 30 minutes, it's the perfect recipe for a busy weeknight.

Prep: 10 mins
Cook: 15 mins
Total: 30 mins

Servings: 4 –6 servings


  • 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


  • Bring 2 cups chicken stock to a gentle boil. Add the quinoa, return to boil, then reduce the heat to a simmer, cover, and let cook until most of the liquid is absorbed, 12 to 15 minutes. Remove from heat and let stand until the remaining liquid is absorbed, about 10 additional minutes. Fluff with a fork and set aside. (Note: This step may vary slightly depending upon your particular brand of quinoa. Be sure to check the directions.)
  • 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.


Serving: 1(of 5)Calories: 341kcalCarbohydrates: 37gProtein: 26gFat: 11gSaturated Fat: 2gCholesterol: 67mgSodium: 467mgFiber: 6gSugar: 3g

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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 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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  1. I can’t remember the last time I wore actual clothes instead of all fleece everything. Oh, and slippers! It’s been bitter cold here. Love this healthy dish and all of those ‘shrooms!

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

  2. 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. 

  3. 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.

  4. 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!

  5. 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