Herb-Infused One-Pot Lemon Garlic Herb Chicken and Quinoa

Herb-Infused One-Pot Lemon Garlic Herb Chicken and Quinoa

Tender chicken thighs and fluffy quinoa simmer together in a bright lemon garlic broth.

Total 50 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

This one-pot dinner browns chicken thighs for savory depth, then simmers quinoa directly in a lemon garlic herb broth so it soaks up every bit of flavor. It comes together with minimal cleanup, making it a practical choice for a weeknight dinner that still feels bright and herbaceous.

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes

Method

  1. Pat the chicken thighs dry and season both sides with salt and pepper.

  2. Heat olive oil in a 9-inch skillet or 6-quart sauce pan over medium-high heat. Sear the chicken thighs 4 to 5 minutes per side until golden brown. Remove and set aside.

  3. Reduce heat to medium, add garlic to the pot, and sauté until fragrant, about 30 seconds.

  4. Stir in the quinoa, chicken broth, lemon zest, and lemon juice, scraping up any browned bits from the pot.

  5. Nestle the chicken thighs back into the pot, bring to a boil, then reduce heat to low and cover.

  6. Simmer covered until the quinoa is tender and the chicken reaches 165°F internally, about 20 minutes.

  7. Remove from heat and let stand covered for 5 minutes.

  8. Fluff the quinoa with a fork, stir in thyme, rosemary, parsley, and red pepper flakes, and serve.

Rate this recipe

★ 4.6 (1)

Herb-Infused One-Pot Lemon Garlic Herb Chicken and Quinoa

This one-pot dinner browns chicken thighs for savory depth, then simmers quinoa directly in a lemon garlic herb broth so it soaks up every bit of flavor. It comes together with minimal cleanup, making it a practical choice for a weeknight dinner that still feels bright and herbaceous.

50 min 4 servings 420 cal

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes

Method

  1. 1

    Pat the chicken thighs dry and season both sides with salt and pepper.

  2. 2

    Heat olive oil in a 9-inch skillet or 6-quart sauce pan over medium-high heat. Sear the chicken thighs 4 to 5 minutes per side until golden brown. Remove and set aside.

  3. 3

    Reduce heat to medium, add garlic to the pot, and sauté until fragrant, about 30 seconds.

  4. 4

    Stir in the quinoa, chicken broth, lemon zest, and lemon juice, scraping up any browned bits from the pot.

  5. 5

    Nestle the chicken thighs back into the pot, bring to a boil, then reduce heat to low and cover.

  6. 6

    Simmer covered until the quinoa is tender and the chicken reaches 165°F internally, about 20 minutes.

  7. 7

    Remove from heat and let stand covered for 5 minutes.

  8. 8

    Fluff the quinoa with a fork, stir in thyme, rosemary, parsley, and red pepper flakes, and serve.