One-Pot Chicken and Quinoa in Mustard Sauce Recipe
This hearty one-pot chicken and quinoa recipe features tender chicken thighs cooked with earthy mushrooms and fresh spinach, all brought together with a tangy mustard, maple syrup, and lemon sauce. Perfect for a nutritious and satisfying meal, this dish combines protein-packed quinoa with flavorful ingredients for an easy stovetop dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Butter and Vegetables
- 4-5 Tbsp. unsalted butter, divided
- 8 oz. white mushrooms, thinly sliced
- 6 oz. fresh baby spinach leaves
Protein and Grains
- 1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
- 1 cup dry quinoa
Liquids and Seasonings
- 1 3/4 cup water
- 1 dried bay leaf
- Salt and pepper, to taste
Mustard Sauce
- 3 Tbsp. Dijon mustard
- 2 Tbsp. pure maple syrup
- 1 Tbsp. fresh lemon juice
Garnish (Optional)
- Fresh chopped parsley
- Red pepper flakes
Instructions
- Sauté the mushrooms: In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat until it shimmers. Add the sliced mushrooms and cook undisturbed for 5 minutes. Season with salt to taste, stir, and cook for another 4-5 minutes, stirring occasionally until the mushrooms are tender and browned. Remove mushrooms to a plate using a slotted spoon.
- Brown the chicken: Increase the heat to medium-high, add the remaining butter to the same pan. Once the butter shimmers, add the chicken chunks, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 7-10 minutes.
- Cook the quinoa: Stir in the dry quinoa, water, dried bay leaf, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and simmer partially covered for 15-17 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
- Make the mustard sauce: While the quinoa cooks, whisk together the Dijon mustard, pure maple syrup, and fresh lemon juice in a small bowl. Set aside.
- Add spinach and combine: When the quinoa is tender, discard the bay leaf. Add the fresh spinach leaves to the pan, cover and cook for 1-2 minutes until wilted. Use tongs to toss the spinach with the quinoa and chicken evenly.
- Finish and serve: Stir in the sautéed mushrooms and the prepared mustard sauce until everything is well combined. Serve garnished with fresh chopped parsley and red pepper flakes if desired.
Notes
- Use boneless, skinless chicken thighs for best flavor and tenderness.
- If you prefer a spicier kick, increase the amount of red pepper flakes.
- This recipe is easily doubled for larger groups by using a bigger skillet or pan.
- Quinoa can be rinsed prior to cooking to reduce its natural bitterness, though it's optional here.
- Fresh spinach can be substituted with baby kale or Swiss chard if desired.
