Skillet Mushroom Chicken and Quinoa
This easy mushroom chicken and quinoa skillet recipe is simple, fast, and healthy too! The BEST 30 minutes meal for busy weeknights.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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
- 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
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
