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One-Pot Chicken and Quinoa in Mustard Sauce Recipe

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3.9 from 6 reviews

This one-pot chicken and quinoa recipe combines tender chicken thighs, sautéed mushrooms, and fresh spinach in a tangy mustard sauce. Perfectly cooked quinoa soaks up the flavorful sauce, making this an easy, nutritious, and satisfying weeknight dinner made entirely in one pan.

  • Total Time: 55 mins
  • Yield: 4 servings

Ingredients

Main 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)

Mustard Sauce

  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. fresh lemon juice

Instructions

  1. Sauté Mushrooms: In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat. When the butter shimmers, add the thinly sliced mushrooms. Cook undisturbed for 5 minutes, then season with salt, stir, and continue cooking until the mushrooms are tender and browned, about 4-5 more minutes, stirring occasionally. Remove mushrooms from the pan to a plate using a slotted spoon.
  2. Cook Chicken: Increase heat to medium-high and add the remaining butter. When it shimmers, add the chicken chunks. Season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 7-10 minutes.
  3. Add Quinoa and Simmer: Add the dry quinoa, water, bay leaf, and season with salt and pepper to the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the pan partially and let it simmer gently for 15-17 minutes, or until the quinoa is tender and most of the liquid is absorbed.
  4. Prepare Mustard Sauce: While quinoa cooks, whisk together Dijon mustard, maple syrup, and fresh lemon juice in a small bowl. Set aside.
  5. Add Spinach: Once quinoa is tender, discard the bay leaf. Add the baby spinach leaves to the pan, cover, and let the spinach wilt for 1-2 minutes. Use tongs to gently toss the spinach with the quinoa and chicken to combine evenly.
  6. Combine and Serve: Stir the sautéed mushrooms and prepared mustard sauce into the quinoa mixture. Serve garnished with fresh chopped parsley and red pepper flakes, if desired.

Notes

  • For a different protein option, substitute chicken thighs with chicken breasts, adjusting cooking time as needed.
  • Use vegetable broth instead of water for extra flavor.
  • Red pepper flakes add a lovely touch of heat but are optional based on preference.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
  • Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness.
  • Author: Olivia
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Main
  • Method: Simmer
  • Cuisine: American

Find it online: https://iamstarved.com/one-pot-chicken-and-quinoa-in-mustard-sauce-recipe/