By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
1231 cal · 55 min
Chicken Quinoa
Recipe GLPR54eb0874a8be31
A wholesome one-pan dish featuring tender chicken thighs served over fluffy quinoa, infused with savory broth and caramelized onions. This simple yet satisfying meal brings together the nutritional power of quinoa with succulent poultry, creating a complete protein-rich dinner that's naturally gluten-free and perfectly balanced.
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Ingredients
1.5 cups quinoa, rinsed
3 cups chicken broth or water
4 chicken thighs, skin-on
1 large onion, sliced
2 tablespoons olive oil
Directions
Heat olive oil in a large skillet or pot over medium-high heat. Season the chicken thighs with salt and pepper, then brown them skin-side down for 4–5 minutes until golden. Flip and brown the other side for another 3–4 minutes. Transfer the chicken to a plate and set aside.
In the same pot, add the sliced onion to the remaining oil and cook for 3–4 minutes, stirring occasionally, until softened and lightly caramelized.
Add the rinsed quinoa to the pot and stir for 1–2 minutes to lightly toast it.
Pour in the broth or water, stirring gently. Return the browned chicken thighs to the pot, nestling them into the quinoa. Bring the liquid to a simmer.
Reduce heat to medium-low, cover the pot, and simmer for 20–25 minutes until the quinoa is tender, the liquid is absorbed, and the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part of the thigh without touching bone.
Remove from heat and let rest for 5 minutes. Fluff the quinoa with a fork, adjust seasoning to taste, and serve the chicken thighs over the quinoa.
Comments
Chicken Quinoa is a straightforward weeknight dish with ingredients available at any Charlotte grocery chain—quinoa, broth, chicken, onion, and olive oil cost roughly $8–10 total, or $4–5 per serving, making it budget-friendly and fast for two. The stated 55 minutes is honest: quinoa takes about 15 minutes to cook, and chicken needs 20–25 minutes depending on how you cut it, so you're looking at a genuine 50-minute cook from start to table. The caveat is that this is a one-pot dish that demands occasional stirring and attention to prevent sticking or uneven cooking, and leftovers reheat unevenly—the grain absorbs broth as it sits, so day-old portions can turn mushy. It's a solid choice for a protein-and-grain bowl if you're home to tend the pot, but not a set-it-and-forget-it dinner.
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