Healthy and comforting. Today’s Mushroom Chicken and Quinoa Skillet recipe is the best of both worlds!
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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).
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.
- 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.)
TIP
For tips on how to achieve perfect, fluffy quinoa, check out How to Cook Quinoa.
- 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.
The Directions
- Cook the quinoa and set it aside.
- Saute the chicken in a skillet until fully cooked. Transfer to a plate and keep warm.
- Cook the mushrooms until softened, add the garlic, and cook until the mushrooms are tender.
- Increase the heat to evaporate away any excess liquid in the skillet.
- 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:
- 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 (like in this Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts).
- Broccoli. One of my favorite veggies to add. This Roasted Frozen Broccoli could even be added in at the end of cooking.
Tools Used to Make This Recipe
- 3-Quart Sauté Pan. Two other excellent, less expensive options here and here.
- Non-Slip Cutting Board. This one is dishwasher-safe.
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
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.
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.
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
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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
- ½ teaspoon kosher salt divided
- 24 ounces cremini baby bella mushrooms
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- ¼ 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
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