One-Pan Lemon Garlic Chicken with Quinoa and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright and healthy chicken dish featuring tender lemon-garlic chicken breasts served over fluffy quinoa and sautéed spinach, all cooked in one pan for easy cleanup. This international-inspired chicken (gluten free, high protein) ready in about 35 minutes pairs quinoa, fresh spinach, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 International cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and drain. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the quinoa and toast for 2 minutes until slightly nutty.
  2. Step 2: Pour in 2 cups low sodium chicken broth, add 1/2 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
  3. Step 3: While quinoa cooks, pat dry 2 boneless skinless chicken breasts. Season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
  4. Step 4: Heat remaining 2 tbsp olive oil in another large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
  6. Step 6: Remove chicken and set aside. In the same skillet, add 4 cups fresh spinach and sauté for 2-3 minutes until wilted.
  7. Step 7: Stir in 3 tbsp fresh lemon juice into the spinach, then serve the chicken sliced over the cooked quinoa topped with lemon spinach.

Frequently asked questions

How long does One-Pan Lemon Garlic Chicken with Quinoa and Spinach take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Lemon Garlic Chicken with Quinoa and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in One-Pan Lemon Garlic Chicken with Quinoa and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Lemon Garlic Chicken with Quinoa and Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Lemon Garlic Chicken with Quinoa and Spinach gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes