This Creamy One Pan Chicken & Quinoa is a delicious and easy skillet meal that’s perfect for nights when you don't feel like cooking!
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 onion 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 juicier cut of meat.
- Mushrooms – use sliced cremini mushrooms, white mushrooms or button mushrooms.
- Sun-dried tomatoes – swap out the sun-dried tomatoes for roasted red peppers for a similar taste.
- Quinoa – any style of rice, grain or couscous is a great alternative to quinoa. Other grains may alter the cooking time.
- Flour – use all-purpose flour. If you don't have flour, cornstarch 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. Nutritional yeast is a great dairy-free alternative to parmesan cheese.
- Salt & pepper – to taste.
- Asparagus – use any green of your choice such as green beans, brussels sprouts or broccoli.
How to make this recipe
- Sauté the onion and garlic.
- Add the chicken and mushrooms.
- Stir in the sauce ingredients.
- Serve and enjoy!
What is a skillet meal?
A skillet meal is a recipe that’s made all in one pan (in this case, a skillet). It’s great for weeknights where you don’t feel like making an elaborate meal – you’ll still get a delicious dinner but you won’t have to spend as much time cooking. Plus, there’s only one pan to clean up afterwards. It’s a win-win!
Frequently Asked Questions
Quinoa is a healthier alternative to rice. It’s high in fibre and protein, and has less carbs and calories.
This one skillet recipe has 546 calories per serving.
You sure can! Just swap out the parmesan cheese for nutritional yeast. The recipe already uses almond milk, so the only dairy component you need to swap out is the parmesan.
Storing and reheating
Store the leftovers in airtight containers for 3 to 5 days. I recommend storing this dish in individual servings so that it is easy to grab and enjoy for lunch or dinner throughout the week.
To reheat, sprinkle some water over top of the chicken and quinoa then microwave for 1-2 minutes or until warmed through. The sprinkle of water will prevent the chicken and quinoa from drying out.
Freezing this recipe
This recipe is freezer-friendly, making it a great option for dinner for those lazy nights! You can freeze the asparagus with this recipe or simply freeze the chicken and quinoa and add your desired greens when you're ready to eat.
To freeze this recipe, transfer room temperature servings into glass meal prep containers and freeze 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. Don’t forget to sprinkle some water over top to avoid that leftover chicken taste and prevent the quinoa from drying out.
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More skillet recipes
Meal prep tools for this recipe
- 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.
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!