Description
This One-Pot Chicken and Quinoa in Mustard Sauce is a deliciously simple and wholesome meal combining tender chicken thighs, earthy mushrooms, and nutritious quinoa all cooked together in a flavorful mustard, maple syrup, and lemon sauce. Perfect for a cozy dinner, this recipe offers a balance of protein, veggies, and whole grains with minimal cleanup.
Ingredients
Proteins 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
- 1 cup dry quinoa
Liquids and Fats
- 4-5 Tbsp. unsalted butter, divided
- 1 3/4 cup water
Seasonings and Sauces
- 1 dried bay leaf
- 3 Tbsp. Dijon mustard
- 2 Tbsp. pure maple syrup
- 1 Tbsp. fresh lemon juice
- Salt and pepper, to taste
- Fresh chopped parsley, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Cook Mushrooms: In a 3-quart sauté pan or large skillet, heat 2 to 3 tablespoons of butter over medium heat until shimmering. Add the thinly sliced mushrooms without stirring and cook undisturbed for 5 minutes. Season with salt, stir, and continue cooking until mushrooms are tender and browned, about 4-5 minutes more. Remove mushrooms to a plate with a slotted spoon.
- Brown Chicken: Increase heat to medium-high and add remaining butter to the same pan. Once butter shimmers, add the chicken chunks. Season with salt and pepper to taste. Cook, stirring occasionally, until chicken is lightly browned and cooked through, about 7-10 minutes.
- Add Quinoa and Simmer: Stir in the dry quinoa, water, dried bay leaf, and additional salt and pepper. Bring the mixture to a boil, then reduce heat to low. Cover partially and let simmer for 15-17 minutes, or until quinoa is tender and most of the liquid is absorbed.
- Prepare Mustard Sauce: While the quinoa simmers, whisk together Dijon mustard, pure maple syrup, and fresh lemon juice in a small bowl. Set aside.
- Cook Spinach: Once quinoa is tender, discard the bay leaf. Add the fresh baby spinach to the pan, cover, and let it steam for about 1-2 minutes until wilted. Use tongs to gently fold the spinach into the quinoa and chicken mixture.
- Combine and Serve: Stir the cooked mushrooms and the prepared mustard sauce into the pan until everything is well combined. Garnish with fresh chopped parsley and red pepper flakes if desired. Serve warm.
Notes
- Use chicken thighs for juicier and more flavorful meat, but chicken breasts can be substituted if preferred.
- Rinsing quinoa before cooking helps reduce bitterness.
- Adjust maple syrup quantity in the mustard sauce to taste for desired sweetness level.
- Red pepper flakes add a nice kick, but can be omitted for a milder dish.
- This recipe is easily doubled for more servings using a larger pan.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
