Go Back
–+ servings
A delicious skillet meal featuring tender chicken pieces, fluffy quinoa, sautéed mushrooms, and fresh parsley. Part of The Ultimate Chicken Recipes Guide for Beginners.

Beginner's Chicken and Quinoa Skillet with Mushrooms

This easy chicken and quinoa skillet is perfect for beginner cooks. It features tender chicken, fluffy quinoa, sautéed mushrooms, and wilted spinach, all brought together with a simple mustard sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Mushroom Cooking 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Calories: 469
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 4-5 Tbsp. unsalted butter divided
  • 8 oz. white mushrooms thinly sliced
  • 1 lb. boneless, skinless chicken thighs cut into 1 ½-inch chunks
  • 1 cup dry quinoa
  • 1.75 cup water
  • 1 dried bay leaf
  • 6 oz. fresh baby spinach leaves
For Serving (Optional)
  • 1 fresh chopped parsley
  • 1 red pepper flakes
For the Mustard Sauce
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. fresh lemon juice

Equipment

  • 3-quart sauté pan or large skillet
  • Slotted spoon
  • Whisk
  • Tongs

Method
 

  1. In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat. When butter shimmers, add the mushrooms, and cook undisturbed for 5 minutes. Season with salt to taste, stir, and continue cooking until the mushrooms are tender and browned, stirring occasionally, about 4-5 minutes. Remove to a plate with a slotted spoon.
  2. Increase the heat to medium-high and add remaining butter. When butter shimmers, add chicken, season with salt and pepper to taste, and cook until lightly browned, stirring occasionally, about 7-10 minutes.
  3. Stir in quinoa, water, bay leaf, and salt and pepper, to taste. Bring to a boil. Reduce heat to low and simmer, partially covered, about 15-17 minutes. You want quinoa to be completely tender and most of the liquid absorbed.
  4. While the quinoa is cooking, prepare the mustard sauce by whisking together the Dijon mustard, maple syrup and lemon juice. Set aside.
  5. When quinoa is tender, discard the bay leaf and add the spinach. Cover the pan and let the spinach cook for about 1-2 minutes or until wilted. Then using a pair of tongs, toss the spinach with the quinoa and chicken.
  6. Stir in mushrooms and mustard sauce. Serve garnished with parsley and red pepper flakes, if desired.

Nutrition

Calories: 469kcalCarbohydrates: 39.4gProtein: 32.6gFat: 20.8gCholesterol: 137.1mgSodium: 153.9mgSugar: 7.8g

Notes

If you want to cut down on the butter, olive oil is a good alternative. Chicken breast is a good option for the thighs. Just make sure not to overcook it. Swap out the spinach for chopped curly kale. Just make sure to de-stem the kale.

Tried this recipe?

Let us know how it was!