This Creamy One Pan Chicken & Quinoa is a delicious and easy skillet meal perfect for those nights you don't feel like cooking!
How to make this recipe
- Melt butter in a large sauce pan. Saute onion and garlic until fragrant. Add chicken and mushrooms and cook until chicken is cooked and mushrooms release liquid.
- Once cooked, add sun-dried tomatoes, quinoa and flour, stirring around to coat evenly. Add chicken stock, almond milk (or cream) and quinoa to the pan and cook until quinoa absorbs all the liquid.
- Add parmesan cheese, salt and pepper and stir completely.
- Nearing the end of the cook time, add asparagus and cook until tender.
- Serve and enjoy!
Ingredients and substitutions
- Butter – olive oil or another neutral oil can be used as an alternative to butter.
- Yellow onion – white onion, shallots or red peppers can also be used.
- Garlic – use fresh or jarred minced garlic in this recipe.
- Chicken breast – chicken thighs are a great alternative to chicken breast and may also be a a juicier cut of meat.
- Mushrooms – use sliced cremini mushrooms, white mushrooms or button mushrooms.
- Sun-dried tomatoes – use roasted red peppers in place of sun-dried tomatoes for a similar taste.
- Quinoa – any style of rice, grain or couscous is a great alternative to quinoa. Other grains may effect cook time.
- Flour – use all purpose flour. If you don't have flour, corn starch or potato starch will also thicken the sauce.
- Chicken stock – vegetable broth or a bouillon cube that has been mixed with water will also work.
- Almond milk – use any non-dairy milk or for a creamier taste, use milk or cream.
- Parmesan cheese – use manchego or asiago cheese, otherwise nutritional yeast is a dairy free alternative to parmesan cheese.
- Salt & pepper (to taste)
- Asparagus – use any green of choice such as green beans, brussels sprouts or broccoli.
Storing and reheating
To store any leftovers, transfer room temperature servings into airtight meal prep containers. I recommend storing this dish in individual servings so that it is easy to grab and enjoy for lunch or dinner in upcoming days. Once stored in the fridge, the leftovers will last 3-5 days in the fridge.
To reheat, sprinkle some water overtop the chicken and quinoa prior to microwaving for 1-2 minutes, or until warmed. The sprinkle of water overtop this recipe will prevent the chicken and quinoa from drying out.
Freezing chicken and quinoa for later
This recipe is freezer-friendly, making it a great option for dinner for those lazy nights! You can opt in to freezing the asparagus with this recipe or simply freezing the chicken and quinoa and adding your desired greens when you're ready to eat. To freeze this recipe, transfer room temperature servings into glass meal prep containers into the freezer. Store in the individual servings for up to 3 months! When you’re ready to enjoy the serving, thaw it in the fridge overnight and then follow the reheating instructions above. You can also microwave straight from frozen for 5-6 minutes, stopping to mix halfway through.
Make sure to sprinkle water overtop the chicken and quinoa prior to heating to eliminate that leftover chicken taste and to keep the quinoa from drying out.
More one pan recipes to try
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your chicken is cooked through
One Pan Creamy Chicken with Quinoa
- 2 tbsp butter
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 lb chicken breasts, seasoned with salt & pepper
- 25 mushrooms sliced
- 1/2 cup sun-dried tomatoes
- 1 cup uncooked quinoa
- 3 tbsp all-purpose flour
- 1 cup chicken stock
- 1 cup almond milk
- 3/4 cup fresh parmesan cheese grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bunch asparagus ends chopped off
- In a large saucepan over medium heat, melt butter. Add onion and garlic, sautéing for 30 seconds. Add chicken and mushrooms, cooking for about 10 minutes, turning chicken over twice and until mushrooms start to release juices.
- Add sun-dried tomatoes, quinoa and flour, stirring around to coat evenly. Add stock and Almond Breeze, cooking for about 8 minutes until quinoa has absorbed liquid. Add parmesan cheese, salt and pepper and stir completely, adding asparagus sprigs in after. Cook for another 3-5 minutes until asparagus is tender.
- Serve hot and enjoy!