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One-Pot Chicken and Quinoa in Mustard Sauce Recipe

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4 from 5 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

This One-Pot Chicken and Quinoa in Mustard Sauce is a comforting and flavorful dish combining tender chicken thighs, earthy mushrooms, and nutritious quinoa all cooked together in a creamy, tangy Dijon mustard sauce. It’s a balanced meal perfect for a wholesome weeknight dinner, featuring fresh spinach and finishing with optional parsley and red pepper flakes for extra brightness and heat.

Ingredients

Protein and Vegetables

  • 1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
  • 8 oz. white mushrooms, thinly sliced
  • 6 oz. fresh baby spinach leaves

Grains and Liquids

  • 1 cup dry quinoa
  • 1 3/4 cups water

Fats and Seasonings

  • 4-5 Tbsp. unsalted butter, divided
  • 1 dried bay leaf
  • Salt and pepper, to taste

Mustard Sauce

  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. fresh lemon juice

Garnishes (Optional)

  • Fresh chopped parsley
  • Red pepper flakes

Instructions

  1. Sauté Mushrooms: In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat until shimmering. Add the sliced mushrooms and cook undisturbed for 5 minutes. Season with salt, stir, and continue cooking for another 4-5 minutes until the mushrooms are tender and browned. Remove the mushrooms using a slotted spoon and set aside on a plate.
  2. Cook Chicken: Increase the heat to medium-high and add the remaining butter. When butter shimmers, add the chicken pieces. Season with salt and pepper to taste. Cook, stirring occasionally, for 7-10 minutes until the chicken is lightly browned and mostly cooked through.
  3. Add Quinoa and Simmer: Stir in the dry quinoa, water, bay leaf, and season again with salt and pepper. Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 15-17 minutes until the quinoa is tender and most of the liquid is absorbed.
  4. Prepare Mustard Sauce: While quinoa cooks, whisk together Dijon mustard, pure maple syrup, and fresh lemon juice in a small bowl. Set aside.
  5. Wilt Spinach: Once quinoa is tender, discard the bay leaf. Add the fresh spinach to the pan, cover, and let the spinach cook for 1-2 minutes until wilted. Use tongs to gently toss the spinach with the quinoa and chicken.
  6. Combine and Serve: Stir the sautéed mushrooms and prepared mustard sauce into the quinoa and chicken mixture. Serve hot garnished with fresh chopped parsley and red pepper flakes if desired.

Notes

  • Using chicken thighs keeps the dish juicy and flavorful, but you can substitute with chicken breasts if preferred. Cooking time may vary.
  • Rinsing quinoa thoroughly before cooking helps reduce bitterness.
  • You can substitute maple syrup with honey or agave syrup if desired.
  • For a spicier kick, increase the amount of red pepper flakes or add a pinch to the mustard sauce.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://myeasyplate.com/one-pot-chicken-and-quinoa-in-mustard-sauce-recipe/