Healthy and comforting. This Mushroom Chicken with Quinoa Skillet is a delicious combination of comfort and health.
I’m still in early January according to the calendar, so I must bombard you with light and healthy food like pale salads, dark green vegetable juices, and other lighter options.
I have a thermometer that tells me the temperature is below 10 degrees. We need comfort food.
This easy chicken and mushroom skillet recipe with quinoa will save you (but Chicken Fried Rice is also a great option).
How to make Mushroom Chicken with Quinoa Skillet
This dish, which is a combination of quinoa and chicken, thyme and mushrooms, is both healthy and comforting.
Bonus? Also, it’s fast. This mushroom chicken can be on your dinner table in less than 30 minutes.
The Ingredients
- Chicken Breast. This dish is filled with protein-rich chicken breast. You can also use chicken thighs if you prefer darker meat.
- Mushrooms. The type of mushroom you use is important because this recipe has so few ingredients. The baby bellas are a great option and very affordable. Grilled portobello mushrooms is also delicious.
- Quinoa. Quinoa, which contains 8 grams of protein and 5 grams fiber per cup of quinoa, is incredibly nutritious and adds bulk to any recipe. Try this Quinoa fried rice with chicken and vegetables for another delicious quinoa dish.
- Chicken Stock. It is my preferred liquid to cook quinoa, as it gives the grains a lot of flavor. To reduce the amount of salt in the recipe, I use low-sodium stock.
- Garlic. Garlic adds flavor and zing to the dish.
- Parmesan. It adds the perfect amount of cheesy goodness to the dish without adding too much weight.
- Thyme. Fresh thyme is earthy and fragrant, adding a woody aroma to any dish.
The Tools used to make this recipe
- 3-Quart Saute Pan. There are two other great, cheaper options here.
- Non-Slip Cutting Board. This is dishwasher safe.
The Directions
- Cook the quinoa, and then set it aside.
- Sauté the chicken until it is fully cooked in a skillet. Transfer the chicken to a warm plate.
- Add the garlic and continue to cook the mushrooms for a few minutes.
- The skillet will evaporate any liquid left in it if you increase the heat.
- Mix the mushrooms, thyme and 1/4 cup Parmesan with the quinoa, chicken and 1/4 cup Parmesan. Enjoy!
Ingredients
- 2 cups low-sodium chicken stock
- 1 cup uncooked quinoa
- Two tablespoons extra virgin olive oil divided
- Cut 1 pound of boneless, skinless chicken breasts into cubes measuring one inch.
- 12 teaspoon kosher Salt divided
- 24 ounces cremini baby bella mushrooms
- Black pepper 1/4 teaspoon
- 4 cloves of minced garlic
- Fresh thyme chopped to 1 tablespoon
- Add additional cheese for serving. 1/4 cup grated Parmesan or Gruyere (or similar melty, nutty cheese).
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.
ADAPTATIONS TO RECIPE
You can substitute any vegetable you like or have in your fridge for the mushrooms if you don’t care for them. Here are some of my favorite recipes:
- Skillet Kale Chicken. Replace the mushrooms with kale.
- Skillet Butternut Squash chicken. It would be delicious with its harvest flavors.
- Sweet Potatoes. This dish would be even healthier if sweet potatoes were substituted (such as in this Harvest Chicken Skillet With Sweet Potatoes And Brussels Sprouts).
- Broccoli. One of my favourite vegetables to add. You can add this Roasted Broccoli at the end of the cooking process.
Mushroom Chicken and Quinoa Skillet
Ingredients
- 2 cups low-sodium chicken stock
- 1 cup uncooked quinoa
- Two tablespoons extra virgin olive oil divided
- Cut 1 pound of boneless, skinless chicken breasts into cubes measuring one inch.
- 12 teaspoon kosher Salt divided
- 24 ounces cremini baby bella mushrooms
- Black pepper 1/4 teaspoon
- 4 cloves of minced garlic
- Fresh thyme chopped to 1 tablespoon
- Add additional cheese for serving. 1/4 cup grated Parmesan or Gruyere (or similar melty, nutty cheese).
Instructions
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.
