Pan-Seared Chicken Thighs with Spiced Quinoa Pilaf

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

Juicy pan-seared chicken thighs served over a fragrant quinoa pilaf infused with warm spices and fresh herbs. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes pairs bone-in skin-on chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in skin-on chicken thighs and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp ground coriander. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken thighs skin-side down in the skillet and cook for 6-7 minutes until the skin is golden brown and crisp. Flip and cook an additional 6 minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: Rinse 1 cup quinoa under cold water. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1 finely chopped medium yellow onion, 1 diced medium carrot, and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  4. Step 4: Stir in the rinsed quinoa, 2 cups chicken broth, 1/4 tsp ground cinnamon, and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
  5. Step 5: Remove quinoa from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp lemon juice for brightness. Serve the pan-seared chicken thighs atop the spiced quinoa pilaf.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Spiced Quinoa Pilaf take to make?

Total time is about 45 minutes (15 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 Pan-Seared Chicken Thighs with Spiced Quinoa Pilaf?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Spiced Quinoa Pilaf?

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 Pan-Seared Chicken Thighs with Spiced Quinoa Pilaf 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 Pan-Seared Chicken Thighs with Spiced Quinoa Pilaf 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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