One-Pot Lemon Herb Chicken with Quinoa and Spinach

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

A bright and simple one-pot chicken dish where tender chicken thighs simmer with quinoa, fresh spinach, and a burst of lemon zest for a wholesome, easy dinner. This Mediterranean-inspired one-pot recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken thighs, olive oil, garlic cloves, minced 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 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
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup quinoa, rinsed
• 2 1/2 cups low sodium chicken broth
• 4 cups fresh spinach, chopped
• 1 lemon, zested and juiced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat until shimmering. Add 1 lb boneless skinless chicken thighs, seasoned with 1 tsp salt and 1/2 tsp black pepper, and sear for 4 minutes per side until golden brown but not fully cooked. Remove chicken and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Step 3: Add 1 cup rinsed quinoa and 1 tsp dried thyme to the skillet, stirring for 1 minute to toast lightly.
4. Step 4: Pour in 2 1/2 cups low sodium chicken broth, scraping any browned bits from the pan, and bring to a boil over high heat.
5. Step 5: Return the chicken thighs to the skillet, reduce heat to low, cover, and simmer gently for 15 minutes until quinoa is tender and chicken is cooked through.
6. Step 6: Remove the lid and stir in 4 cups chopped fresh spinach, 1 lemon’s zest, and 2 tbsp lemon juice. Cook uncovered for 2-3 minutes until the spinach wilts and flavors meld. Adjust seasoning with additional salt and pepper if needed.