If you’re anything like me, you love a hearty dinner that doesn’t leave the kitchen looking like a war zone. This One Pan Chicken Quinoa is one of those recipes I keep in rotation for busy weeknights — it’s comforting, colorful, and surprisingly simple. Everything cooks in the same pot, so cleanup is minimal, and it’s packed with protein, veggies, and bold flavor in every bite.
This dish reminds me of the “throw everything in and let it work its magic” meals my mom used to make on weeknights when we all came home tired and hungry. It’s warm, familiar, and filling — like a big cozy hug in a bowl.
Why This Recipe Works So Well
This dish checks all the boxes: high in protein, full of veggies, and loaded with flavor. You get tender chunks of chicken, nutty quinoa that soaks up every bit of flavor, and just the right amount of bite from broccoli and bell peppers. Everything cooks together, but nothing feels mushy or bland — it’s balanced, bright, and completely satisfying.
What I love most is how well it holds up as leftovers. The flavors deepen overnight, and it reheats beautifully for lunch the next day. It’s like the dish keeps giving.
What You’ll Need
Here’s a quick breakdown of what makes this dish so great:
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Chicken – I usually go with boneless, skinless chicken breasts since that’s what I often have on hand. Thighs would work just as well and add even more flavor if you like it a little richer.
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Quinoa – A pantry staple in my kitchen. It’s technically a seed, but cooks like a grain and is loaded with protein. If you’ve had bad quinoa before, it probably wasn’t seasoned well. This one simmers in chicken broth and aromatics — trust me, no bland bites here.
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Veggies – I like using broccoli, bell peppers, onion, and shredded carrot. They give a nice mix of texture and color, and it’s an easy way to sneak in more greens for the kids (and myself, let’s be honest).
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Olive Oil – I always use extra virgin olive oil for sautéing, but feel free to use what you have.
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Garlic – Don’t skimp here. Fresh garlic makes a big difference.
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Spices & Herbs – Salt, pepper, cumin, oregano, and a couple of bay leaves go in. You can also toss in a pinch of red pepper flakes if you like a little kick.
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Chicken Broth – Low sodium is my go-to. It lets me control the saltiness better.
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Parsley – A final touch of fresh chopped parsley at the end makes everything pop.
Step-by-Step – How I Cook It
Start with the Veggies
I like to cook the broccoli and bell peppers first. This step adds a little char and keeps them crisp-tender, so they don’t get soggy later. I just toss them in the hot pot with some oil and spices, cook for a few minutes, and set them aside.
Move On to Chicken and Quinoa
Without washing the pot (because nobody’s got time for extra dishes), I add more oil and cook the onion and carrot. Once they soften, I stir in the chicken. Let it get a little color before adding the quinoa, broth, and bay leaves. Then, bring it all to a boil.
Let It Simmer
Once it starts bubbling, I cover it up and lower the heat. Give it about 20 minutes — the quinoa fluffs up and soaks in all those lovely flavors. You’ll know it’s done when the liquid’s absorbed and everything smells amazing.
Bring It All Together
Now’s the fun part. Add the sautéed veggies back into the pot, stir it all up, and let it sit for a few minutes so the flavors can settle and mingle. A handful of chopped parsley at the end adds freshness.
Helpful Tips from My Kitchen
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Want to make it even easier on digestion? Try soaking your quinoa for a few hours beforehand. I do this sometimes if I have a bit of time — makes it extra fluffy and a little gentler on the stomach.
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Feel like mixing it up? Go for cauliflower, green beans, mushrooms, or even zucchini. Just don’t go overboard with too many veggies at once — you want to keep that balance between protein, grain, and veg.
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Like it spicy? I often add a few dashes of hot sauce right into my bowl. Frank’s or Sriracha both work beautifully without overpowering the flavors.
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Feeding picky eaters? Let them top their bowls with cheese or a squeeze of lemon. Little extras like that can win them over.
Storage Tips (and Why This Makes Great Meal Prep)
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Fridge: Once cooled, leftovers go straight into an airtight container and stay good for up to 3 days. Perfect for next-day lunches.
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Freezer: Let the dish cool completely before packing it into freezer-safe containers. It’ll keep well for about 3 months. I like freezing it in individual portions for quick meals later.
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Reheating: Quinoa can dry out if you’re not careful. Add a splash of water or broth before reheating on the stove over low heat. Stir often so it doesn’t stick.
Common Questions I Get About This Recipe
Can I use brown rice instead of quinoa?
You could, but brown rice takes longer to cook and might need more broth. Quinoa cooks quicker and has more protein, so I stick with it for this recipe.
Can I skip the chicken for a vegetarian version?
Yes, just load up on more veggies or add chickpeas for protein. Use veggie broth instead of chicken broth.
Does it work in the Instant Pot?
It does! Just sauté everything as you would on the stove, then pressure cook on high for about 1 minute and let the pressure release naturally for 10 minutes.
One-Pan Chicken and Quinoa
This cozy one-pot chicken quinoa is everything you need for a wholesome, flavor-packed dinner. Tender chicken, fluffy quinoa, and a colorful mix of veggies come together in a single pot for a fuss-free meal.
Ingredients
For the Chicken and Quinoa:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 large carrot, shredded
- 1½ pounds boneless, skinless chicken (breast or thighs), cut into bite-size chunks
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- Black pepper, to taste
- A pinch of red pepper flakes (or more if you like heat)
- 1½ cups uncooked quinoa
- 3 cups low-sodium chicken broth
- 2 bay leaves
For the Vegetables:
- 1 tablespoon olive oil
- 3 large garlic cloves, minced
- 1 pound broccoli, chopped into small florets
- 2 large red bell peppers, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- Black pepper, to taste
- A pinch of red pepper flakes
To Finish:
- ¼ cup fresh parsley, chopped
Instructions
- Warm a deep skillet or Dutch oven over medium-high heat and add a bit of olive oil. Toss in the garlic and let it sizzle for about 30 seconds.
- Add the broccoli and red bell peppers along with cumin, salt, pepper, and red pepper flakes. Sauté for about 5 minutes until the veggies start to soften. Scoop everything into a bowl and set aside.
- In the same pot, add more olive oil if needed. Throw in the onion and shredded carrot, cooking them for a few minutes until slightly tender.
- Next, stir in the chicken along with oregano, cumin, salt, black pepper, and a pinch of red pepper flakes. Let it cook for about 3 minutes, just until it starts to brown.
- Now add the quinoa, pour in the chicken broth, and drop in the bay leaves. Give it a good stir, bring to a boil, then cover and simmer on low for 20 minutes.
- Once the quinoa has absorbed all that flavor, turn off the heat. Fold the sautéed broccoli and peppers back in, cover the pot again, and let everything sit for 5 minutes so the flavors can meld.
- Sprinkle with chopped parsley before serving. Enjoy it warm and fresh from the pot!
Notes
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or water.
- Freezer: Let it cool completely, then freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 485Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 101mgSodium 527mgCarbohydrates 40gFiber 7gSugar 4gProtein 44g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This One Pan Chicken Quinoa isn’t just a recipe — it’s a reliable dinner plan that always comes through when I’m low on time and energy but still want to eat something homemade and nourishing. Whether you’re meal prepping for the week or cooking for a family dinner, this one’s a keeper.
If you try it, let me know how you make it your own. I’d love to hear how it works in your kitchen.
Try other Quinoa recipes:
