One-Pot Herb and Garlic Chicken with Quinoa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A wholesome one-pot dish combining tender chicken thighs with fragrant garlic and fresh herbs, cooked with fluffy quinoa. This one-pot recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, quinoa, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 15 min Cook: 30 min Serves 4 International cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Season 6 boneless skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear in the skillet for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1 cup quinoa to the skillet and toast it with the garlic and herbs for 2 minutes, stirring frequently.
  4. Step 4: Pour in 2 cups chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
  5. Step 5: Stir in 2 cups baby spinach, 1 tsp lemon zest, and 1 tbsp lemon juice, cooking for 2 minutes until spinach wilts.
  6. Step 6: Return chicken thighs to the skillet on top of the quinoa and cover for 3 minutes to warm through before serving.

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