One-Pot Lemon-Garlic Chicken with Spinach and Quinoa

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

A bright and flavorful one-pot meal combining tender chicken with zesty lemon, garlic, and nutrient-packed quinoa and spinach. This mediterranean-inspired one pot (gluten free) ready in about 40 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 350 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium-high heat. Add 1 lb boneless skinless chicken thighs, seasoned with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Sear the chicken for 4 minutes per side until golden brown but not fully cooked through, then remove and set aside.
  2. Step 2: Mince 4 garlic cloves and add to the same pot, sauté for 30 seconds until fragrant, scraping any browned bits from the bottom.
  3. Step 3: Add 1 cup quinoa to the pot and toast for 1 minute, stirring frequently. Then pour in 2 1/2 cups chicken broth and 3 tbsp lemon juice, stirring to combine.
  4. Step 4: Return the chicken thighs to the pot, nestling them into the quinoa mixture. Cover and reduce heat to low. Simmer for 15 minutes until quinoa is tender and chicken reaches an internal temperature of 165°F.
  5. Step 5: Remove the lid, add 4 cups fresh spinach, and stir gently until wilted, about 2 minutes. Adjust seasoning with additional salt and pepper if desired. Serve hot.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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-Pot Lemon-Garlic Chicken with Spinach and Quinoa?

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-Pot Lemon-Garlic Chicken with Spinach and Quinoa?

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-Pot Lemon-Garlic Chicken with Spinach and Quinoa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Pot Lemon-Garlic Chicken with Spinach and Quinoa gluten free?

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

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