Name: One-Pot Chicken and Quinoa in Mustard Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4–5 Tbsp. unsalted butter, divided; 8 oz. white mushrooms, thinly sliced; 1 lb. boneless, skinless chicken thighs, cut into 1 ½-inch chunks; 1 cup dry quinoa; 1 ¾ cup water; 1 dried bay leaf; 6 oz. fresh baby spinach leaves; Salt and pepper, to taste; Fresh chopped parsley and red pepper flakes, for serving (optional); 3 Tbsp. Dijon mustard; 2 Tbsp. pure maple syrup; 1 Tbsp. fresh lemon juice

Jump to Recipe· 3.9 from 6 reviews

I am so excited to share this One-Pot Chicken and Quinoa in Mustard Sauce Recipe with you because it combines everyday ingredients into a comforting, flavorful meal that I can make any night of the week without fuss. The tender chicken, earthy mushrooms, vibrant spinach, and tangy mustard sauce all come together beautifully in a single pan, which means less cleanup and more time to enjoy the deliciousness. Quinoa serves as the perfect wholesome base, soaking up all those wonderful flavors. Whenever I need something nourishing, quick, and satisfying, this recipe is my go-to.

Why You’ll Love This One-Pot Chicken and Quinoa in Mustard Sauce Recipe

What really captivates me about this One-Pot Chicken and Quinoa in Mustard Sauce Recipe is the layered flavors that seem to develop with every bite. The richness of the butter-sautéed mushrooms paired with the juiciness of the chicken thighs creates a deep, warm taste, while the mustard sauce adds the perfect zingy brightness that wakes up the whole dish. The maple syrup and lemon juice in the sauce balance out the tang with a hint of sweetness and citrus freshness, making each mouthful truly satisfying.

Another thing I adore is how incredibly easy it is to put together. You’re cooking everything in one pan, which means no juggling pots and pans or spending extra time on clean up. It’s perfect for weeknight dinners when you crave something cozy but don’t want to spend all evening in the kitchen. Plus, it’s versatile enough for casual family meals or even a simple dinner party with friends. This recipe stands out because it manages to feel both wholesome and gourmet without the effort usually required. Honestly, it’s a total winner in my cookbook.

Ingredients You’ll Need

The image shows several white bowls and a jar arranged on a white marbled surface. A white bowl on the left holds pale pink raw chicken pieces, next to a small white dish with a green bay leaf. Below that is a white bowl filled with light beige quinoa grains. Near the center is a white bowl full of sliced mushrooms in white and brown tones. A small glass bowl with amber-colored maple syrup sits above the mushrooms. A whole yellow lemon and a small jar of creamy mustard are placed nearby. To the right, a white bowl holds fresh dark green spinach leaves, and next to it is a small white plate with a stick of pale yellow butter. The lighting is bright and natural, showing clear details. photo taken with an iphone --ar 4:5 --v 7

I’ve kept this recipe straightforward with ingredients that are easy to find yet essential for building the wonderful flavors and textures you’ll love. Each component plays a special role, whether it’s adding creaminess, freshness, or a pop of savory goodness.

Unsalted butter (4–5 Tbsp.): This adds rich creaminess and helps brown the mushrooms and chicken for deep flavor.
White mushrooms (8 oz.), thinly sliced: They bring an earthy, meaty texture that complements the tender chicken perfectly.
Boneless, skinless chicken thighs (1 lb.), cut into chunks: Thighs stay juicy and tender, making the dish satisfyingly hearty.
Dry quinoa (1 cup): A nutritious grain that cooks quickly and soaks up the delicious mustard sauce.
Water (1 ¾ cups): For cooking the quinoa to fluffy perfection.
Dried bay leaf (1): Adds subtle aromatic earthiness to the quinoa as it simmers.
Fresh baby spinach leaves (6 oz.): Sprinkles in vibrant color and a boost of green goodness.
Fresh chopped parsley and red pepper flakes (optional): Great for garnishing to add freshness and a little kick if you like heat.
Dijon mustard (3 Tbsp.): Key to the tangy, sharp mustard sauce that lifts the whole dish.
Pure maple syrup (2 Tbsp.): Adds a touch of sweetness to balance the mustard’s bite.
Fresh lemon juice (1 Tbsp.): Brightens up the sauce with fresh acidity for a perfect finish.

Directions

Step 1: Start by heating 2 to 3 tablespoons of butter in a 3-quart sauté pan or large skillet over medium heat. Once the butter shimmers, add the sliced mushrooms and cook them undisturbed for about 5 minutes to get a nice sear. Then season with a pinch of salt and stir, continuing to cook the mushrooms for another 4 to 5 minutes until they’re tender and golden brown. Use a slotted spoon to remove the mushrooms and set them aside on a plate.

Step 2: Now increase the heat to medium-high and add the remaining butter to the same pan. When the butter starts shimmering, add the chunked chicken thighs. Season generously with salt and pepper. Cook the chicken for 7 to 10 minutes, stirring occasionally, until all sides are lightly browned and the pieces are cooked through.

Step 3: Stir in the dry quinoa, water, bay leaf, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pan partially and let it simmer gently for 15 to 17 minutes. You’ll want to watch closely until the quinoa is tender and all most of the liquid is absorbed, perfect for a fluffy texture.

Step 4: While the quinoa cooks, make the mustard sauce by whisking together the Dijon mustard, pure maple syrup, and fresh lemon juice in a small bowl. This sauce brings a bright, luscious flavor that will make the dish shine.

Step 5: Once the quinoa is tender, discard the bay leaf. Add the fresh baby spinach leaves on top of the quinoa and cover the pan. Let the spinach wilt for 1 to 2 minutes, then use tongs to gently toss the spinach through the quinoa and chicken, mixing everything together beautifully.

Step 6: Return the sautéed mushrooms to the pan and pour the prepared mustard sauce over everything. Stir well to combine and coat all ingredients evenly. Serve hot, garnished with freshly chopped parsley and a sprinkle of red pepper flakes if you like a little extra heat.

Servings and Timing

This One-Pot Chicken and Quinoa in Mustard Sauce Recipe yields about 4 generous servings, making it ideal for a family dinner or to have leftovers for lunch. The prep time is a breezy 15 minutes, primarily for chopping and getting your ingredients ready. Cooking takes around 40 minutes, mostly simmering the quinoa and cooking the chicken to tenderness. Altogether, this recipe comes together in about 55 minutes, with no extra resting or cooling time needed — you can dig right in while everything is still warm and satisfying.

How to Serve This One-Pot Chicken and Quinoa in Mustard Sauce Recipe

A close-up view of a silver pan filled with cooked quinoa mixed with sautéed dark brown mushroom slices and wilted green spinach leaves. Scattered throughout the dish are small, soft yellow-orange pieces that add texture and color contrast. A wooden spoon with a light brown handle is resting inside the pan, scooping some of the quinoa mixture showing the detailed grainy texture and ingredients. The pan is placed on a white marbled surface with a striped cloth slightly visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love to keep it simple because the flavors are already so vibrant and fulfilling. It pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a side of roasted seasonal vegetables to add texture contrast and freshness. If I want to make the meal extra special, I sometimes offer a crusty baguette or garlic bread to soak up the luscious mustard sauce.

Garnishing is where you can get creative. A sprinkle of fresh parsley adds a lovely pop of color and freshness that complements the richer flavors, while red pepper flakes provide a fun, spicy kick for those who enjoy heat. I also find that serving the dish warm rather than piping hot helps the flavors settle beautifully and keeps the quinoa fluffy and perfect on the palate.

For drinks, I enjoy pairing this recipe with a chilled glass of Sauvignon Blanc or a light, citrusy cocktail like a gin and tonic with a twist of lemon to mirror the tang in the vinegar sauce. Non-alcoholic options such as sparkling water with fresh lemon or a lightly brewed herbal iced tea also work wonderfully. This meal feels right at home on casual weeknights but can easily be dressed up for a small gathering or holiday meal with friends and family.

Variations

One of my favorite things about this recipe is how adaptable it is. For example, if you prefer white meat, you can swap out the chicken thighs for boneless, skinless chicken breasts, but keep in mind thighs tend to stay juicier. Mushrooms can be replaced or complemented with other vegetables like zucchini or bell peppers to add a different texture and flavor dimension.

If you’re following a gluten-free or paleo diet, you’re already in luck because quinoa and chicken are naturally gluten-free. For a vegan spin, I recommend substituting chicken with firm tofu or seitan and swapping butter with olive oil or vegan butter, and of course, omitting the maple syrup if you’d like to reduce sweetness or try a different natural sweetener like agave.

Experimenting with the mustard sauce is also fun. I’ve tried adding a touch of smoked paprika or a teaspoon of whole grain mustard for even more texture and flavor complexity. If you want a creamier sauce, stirring in a dollop of Greek yogurt or coconut cream at the end makes the dish even more indulgent. And while the stovetop simmer is perfect here, I’ve also adapted this to a slow cooker for hands-off cooking with great results.

Storage and Reheating

Storing Leftovers

I always recommend transferring any leftovers into an airtight container and refrigerating them within two hours of cooking. This One-Pot Chicken and Quinoa in Mustard Sauce Recipe will keep well for up to 3 to 4 days in the fridge. Using glass containers helps keep the flavors fresh and makes reheating a breeze since you can go straight from fridge to microwave or stove.

Freezing

If you want to freeze leftovers, you absolutely can. Just let the dish cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible before sealing. Frozen, the dish maintains its quality best for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator before reheating to preserve the texture.

Reheating

For reheating, I prefer warming the dish gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to evenly warm the chicken and quinoa. Adding a splash of water or chicken broth can help loosen the sauce if it thickened in the fridge. Microwaving works well too; just cover the dish loosely to retain moisture and heat it in short intervals, stirring in between to keep everything warm without drying out the chicken or quinoa.

FAQs

Can I use brown rice instead of quinoa?

Yes, you can substitute brown rice if you prefer. Just keep in mind that brown rice takes longer to cook—about 40 to 45 minutes—so adjust your simmer time accordingly. Also, the texture and flavor will be slightly different, with rice being a bit heartier and less fluffy than quinoa.

What cut of chicken works best for this recipe?

I highly recommend boneless, skinless chicken thighs because they stay moist and tender, especially when cooked in one pot. However, chicken breasts can be used if you prefer leaner meat; just be careful not to overcook them, as they can dry out faster.

Is this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free since quinoa is a gluten-free grain and all other ingredients are free from gluten. It’s a safe and delicious option for those avoiding gluten.

Can I make this recipe vegan or vegetarian?

Yes! To make it vegan or vegetarian, replace the chicken with hearty veggies like tofu, tempeh, or mushrooms, and substitute butter with olive oil or a plant-based alternative. The mustard sauce is already vegan, so that remains unchanged. This adjustment gives you a plant-powered, equally tasty variant.

What should I serve alongside this dish?

I love pairing this meal with simple green salads, roasted vegetables, or even a crusty bread to soak up the flavorful mustard sauce. For drinks, a crisp white wine or sparkling water with lemon complements the tangy profile beautifully.

Conclusion

I truly hope you enjoy making and eating this One-Pot Chicken and Quinoa in Mustard Sauce Recipe as much as I do. It has become a beloved staple in my kitchen because it’s flavorful, wholesome, and incredibly easy to prepare. Whether you’re cooking for family, friends, or just yourself, it’s a comforting dish that shines on any table. Give it a try soon—you might just find your next favorite weeknight dinner!