Description
A flavorful one-pot meal combining tender chicken thighs, nutty quinoa, and sautéed mushrooms, all brought together in a tangy Dijon mustard and maple syrup sauce. This easy skillet recipe is perfect for a nutritious weeknight dinner with minimal cleanup.
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 cup water
Fats
- 4-5 Tbsp. unsalted butter, divided
Seasonings and Sauce
- 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
- Sauté the 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 thinly 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 with a slotted spoon to a plate.
- Brown the Chicken: Increase the heat to medium-high, add the remaining butter to the pan. When it shimmers, add the chicken chunks. Season with salt and pepper to taste. Cook the chicken, stirring occasionally, until lightly browned on all sides, about 7-10 minutes.
- Add Quinoa and Simmer: Stir in the dry quinoa, water, dried bay leaf, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low. Cover partially and let it simmer for 15-17 minutes, until quinoa is tender and most of the liquid is absorbed.
- Prepare the Mustard Sauce: While quinoa cooks, whisk together Dijon mustard, pure maple syrup, and fresh lemon juice in a small bowl. Set this tangy sauce aside.
- Wilt the Spinach: When quinoa is tender, discard the bay leaf. Add the fresh baby spinach leaves directly to the pan. Cover and allow to cook for 1-2 minutes until the spinach wilts. Using tongs, gently toss the spinach with the quinoa and chicken to combine evenly.
- Combine and Serve: Stir the sautéed mushrooms and prepared mustard sauce into the skillet mixture until everything is well coated. Serve the dish garnished with fresh chopped parsley and red pepper flakes, if desired.
Notes
- Use boneless, skinless chicken thighs for juicier meat; chicken breasts can be substituted but may be drier.
- Rinsing quinoa before cooking can reduce bitterness, though it's not required in this recipe.
- Adjust maple syrup amount in sauce if you prefer a less sweet or more pronounced mustard flavor.
- For a gluten-free meal, ensure all ingredients like mustard and maple syrup are certified gluten-free.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
