Pan-Seared Chicken with Gluten-Free Herbed Quinoa Pilaf

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

A tender chicken breast seared to golden perfection served alongside a fragrant quinoa pilaf infused with fresh herbs. This mediterranean-inspired gluten free 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.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Chicken with Gluten-Free Herbed Quinoa Pilaf take to make?

Total time is about 35 minutes (10 min prep + 25 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 with Gluten-Free Herbed 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 with Gluten-Free Herbed 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 with Gluten-Free Herbed Quinoa Pilaf for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Gluten-Free Herbed 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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