Are you craving a mouthwatering one-pan meal that combines crispy chicken, fluffy quinoa, and melted cheese into a single, irresistible dish? Look no further! This Smothered Chicken and Quinoa Skillet is about to become your new favorite weeknight dinner that promises maximum flavor with minimal cleanup. Imagine tender chicken thighs with perfectly crispy skin, nestled on a bed of protein-packed quinoa, surrounded by savory mushrooms and wilted spinach, all topped with gooey, melted cheese – it's a culinary experience that will have your family begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cheese, shredded
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting chicken thighs dry with paper towels and seasoning them generously with salt, pepper, and garlic powder on both sides.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of olive oil and allow it to become hot.
- Place chicken thighs skin-side down in the skillet and cook for 5-6 minutes until the skin turns golden brown and crispy. Flip and cook the other side for an additional 4-5 minutes.
- Remove chicken from the skillet and set aside on a plate. In the same skillet, add sliced mushrooms and sauté for 2-3 minutes until they release their moisture and begin to brown.
- Add rinsed quinoa to the skillet and stir to coat with the mushroom bits and remaining oil. Pour in chicken broth and bring to a gentle simmer.
- Nestle the cooked chicken thighs back into the skillet on top of the quinoa. Reduce heat to low, cover the skillet, and let cook for 15-18 minutes until quinoa is fluffy and chicken is fully cooked.
- In the last 2 minutes of cooking, sprinkle chopped spinach and shredded cheese over the top. Cover and allow cheese to melt and spinach to wilt.
- Remove from heat and let the skillet rest for 3-5 minutes. This allows the quinoa to absorb any remaining liquid and the flavors to meld together.
- Serve hot directly from the skillet, ensuring each portion has a chicken thigh, quinoa, and melted cheese.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin that locks in maximum flavor.
- Use a cast-iron skillet or heavy-bottomed pan for even heat distribution and the best possible sear on your chicken.
- Don't rush the mushroom sautéing process – letting them brown properly adds depth of flavor to the entire dish.
- Rinse your quinoa thoroughly before cooking to remove any bitter coating and ensure a fluffy, light texture.
- Let the skillet rest for a few minutes after cooking to allow the quinoa to absorb any remaining liquid and the flavors to meld together.
- For extra richness, consider using a blend of cheeses like sharp cheddar and mozzarella for a more complex flavor profile.
- If you prefer a lighter version, you can use chicken breasts instead of thighs, but be careful not to overcook them.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 145mg
