Pan-Seared Chicken with Gluten-Free Herbed Quinoa Pilaf

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A tender chicken breast seared to golden perfection served alongside a fragrant quinoa pilaf infused with fresh herbs. This Mediterranean-inspired gluten-free recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups low sodium chicken broth
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1 clove minced garlic
• 1 tbsp olive oil (for quinoa)

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and rest.
2. Step 2: While chicken cooks, rinse 1 cup quinoa under cold water. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1 clove minced garlic and sauté for 30 seconds until fragrant.
3. Step 3: Add rinsed quinoa and toast for 1 minute while stirring. Pour in 2 cups low sodium chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
4. Step 4: Remove quinoa from heat. Fluff with a fork and stir in 2 tbsp chopped fresh parsley, 1 tbsp fresh thyme leaves, and 1 tsp lemon zest. Adjust seasoning with salt and pepper if needed.
5. Step 5: Plate the chicken breasts beside a generous scoop of herbed quinoa pilaf and serve warm.