One-Pot Garlic Herb Chicken with Quinoa and Spinach

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A wholesome one-pot meal featuring tender chicken simmered with quinoa and fresh spinach in fragrant garlic herb broth. This Mediterranean-inspired one-pot recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken thighs, quinoa, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 cup quinoa
• 4 cups fresh spinach
• 4 minced garlic cloves
• 2 tbsp olive oil
• 2 1/2 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb boneless skinless chicken thighs, cooking for 4-5 minutes per side until golden brown and cooked through, then remove and set aside.
2. Step 2: In the same pot, add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1 cup quinoa, 2 1/2 cups chicken broth, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Step 4: Stir in 4 cups fresh spinach and the cooked chicken thighs. Cover and cook for an additional 5 minutes until spinach wilts and quinoa is tender.