Description
This hearty One-Pot Chicken and Quinoa in Mustard Sauce combines tender chicken thighs, nutty quinoa, and sautéed mushrooms in a tangy Dijon mustard, maple syrup, and lemon juice sauce. It’s a flavorful, nutritious meal that comes together quickly in a single skillet, perfect for a wholesome weeknight dinner.
Ingredients
Chicken and Quinoa:
- 4-5 Tbsp. unsalted butter, divided
- 8 oz. white mushrooms, thinly sliced
- 1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
- 1 cup dry quinoa
- 1 3/4 cup water
- 1 dried bay leaf
- 6 oz. fresh baby spinach leaves
- Salt and pepper, to taste
Mustard Sauce:
- 3 Tbsp. Dijon mustard
- 2 Tbsp. pure maple syrup
- 1 Tbsp. fresh lemon juice
Garnish (optional):
- Fresh chopped parsley
- Red pepper flakes
Instructions
- Sauté Mushrooms: In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat. When the butter shimmers, add the sliced mushrooms and cook undisturbed for 5 minutes. Season with salt to taste, stir, and continue cooking until the mushrooms are tender and browned, stirring occasionally for about 4-5 minutes. Remove mushrooms to a plate with a slotted spoon.
- Brown Chicken: Increase the heat to medium-high and add the remaining butter to the pan. When it shimmers, add the chicken chunks, season with salt and pepper to taste, and cook until the chicken is lightly browned, stirring occasionally, about 7-10 minutes.
- Cook Quinoa: Stir in the dry quinoa, water, dried bay leaf, and additional salt and pepper to taste. Bring the mixture to a boil. Reduce heat to low and simmer partially covered for about 15-17 minutes, or until the quinoa is completely tender and most of the liquid has been absorbed.
- Prepare Mustard Sauce: While the quinoa cooks, whisk together the Dijon mustard, pure maple syrup, and fresh lemon juice in a small bowl. Set this tangy sauce aside.
- Wilt Spinach: Once the quinoa is tender, discard the bay leaf. Add the fresh baby spinach to the pan, cover, and let cook for about 1-2 minutes until wilted. Use tongs to gently toss the spinach with the quinoa and chicken mixture.
- Combine & Serve: Stir the sautéed mushrooms and prepared mustard sauce into the pan, mixing everything evenly. Serve the dish garnished with fresh chopped parsley and a sprinkle of red pepper flakes if desired for an extra kick.
Notes
- Make sure to rinse quinoa before cooking to remove its natural bitterness.
- You can substitute chicken thighs with chicken breasts, but adjust cooking time accordingly to avoid dryness.
- For a spicier version, increase the amount of red pepper flakes or add a dash of cayenne pepper to the mustard sauce.
- Use fresh lemon juice for the best flavor in the mustard sauce rather than bottled lemon juice.
- If you prefer a creamier texture, stir in a splash of cream or coconut milk just before serving.
