This skillet became my “use what’s left” dinner, and somehow it tasted way more planned than it was.
Chicken, quinoa, peas, and tomatoes do the heavy lifting. One pan, big flavor, minimal kitchen drama.
I made it on a busy night and went back for seconds. Apparently “easy” can still taste suspiciously impressive.
Spring Chicken with Quinoa
EQUIPMENT (PAID LINKS)
- Large skillet with lid
Ingredients
- 2 medium tomatoes chopped
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons garlic herb seasoning
- 1 tablespoon olive oil
- 2 cups fresh English peas
- 5 ounces 50/50 lettuce blend about 5 cups loosely packed
- 1 cup dry tri-color quinoa
- 2 cups chicken stock
Instructions
- Chop Tomatoes: Cut the tomatoes into bite-size pieces and set them aside.
- Cut Chicken: Cut the boneless, skinless chicken thighs into small, bite-size pieces and place them in a large mixing bowl.
- Season Chicken: Add the garlic herb seasoning and olive oil to the chicken. Stir until all the pieces are evenly coated.
- Cook Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5 to 6 minutes, stirring occasionally, until the outside begins to brown.
- Add Tomatoes: Add the chopped tomatoes to the skillet and stir them into the chicken. Cook for about 1 to 2 minutes, until they begin to soften and release some of their juices.
- Add Peas: Add the fresh English peas and stir to combine. Cook for about 1 minute.
- Wilt Greens: Add the 50/50 lettuce blend and stir it into the chicken and vegetables. Cook over medium heat for about 1 to 2 minutes, just until the greens begin to wilt.
- Add Quinoa: Pour the dry tri-color quinoa into the skillet and stir until it is evenly distributed throughout the chicken and vegetables.
- Add Chicken Stock: Pour in the chicken stock and stir well, making sure the quinoa is evenly submerged in the liquid.
- Simmer Covered: Bring the mixture to a gentle simmer over medium-high heat. Reduce the heat to low, cover the skillet, and cook for about 15 minutes, or until the quinoa is tender and most of the chicken stock has been absorbed.
- Check Doneness: Remove the lid and check the quinoa. The grains should be tender and their small spiraled germ should be visible. Make sure the chicken is cooked through before serving.
- Finish and Serve: Stir everything together, gently scraping the bottom of the skillet to combine the quinoa with the chicken, tomatoes, peas, and greens. Serve warm.
Video Recipe
Spring Chicken with Quinoa: Little Tricks That Make Dinner Behave
I’ve made this enough times to know where you can cheat a little. Dinner does not need to know you took shortcuts.
Don’t Crowd the Chicken
Give the chicken some breathing room while it browns. If the skillet is packed too tightly, it steams instead of getting those tasty browned edges. I’d rather cook in two quick batches than eat pale, sulky chicken.
Use Whatever Quinoa You Have
Tri-color quinoa looks pretty, but plain white, red, or black quinoa works just fine. White quinoa usually cooks a little softer and faster, while darker varieties stay slightly firmer. Your dinner will survive the color change, I promise.
Rinse the Quinoa If It Tastes Bitter
Some quinoa can have a slightly bitter coating, so a quick rinse under cold water helps. Plenty of packaged quinoa comes pre-rinsed, though, and yes, I absolutely check the label before creating extra work for myself. Never volunteer for another dirty strainer.
Frozen Peas Are Your Friend
Fresh English peas are lovely when you have them, but frozen peas are an easy swap and require zero shelling. Toss them in straight from the freezer and give them just enough time to heat through. Frozen vegetables have saved more weeknight dinners than I care to admit.
Swap the Greens Without Drama
If you don’t have the lettuce blend, baby spinach, chopped kale, or Swiss chard can step in. Spinach wilts almost instantly, while kale needs a little extra cooking time. Use the greens already judging you from the crisper drawer.
Chicken Breasts Work Too
Boneless, skinless chicken breasts can replace the thighs, but keep an eye on them because they dry out faster. Cut them into even pieces and avoid overcooking before the quinoa goes in. Chicken breast has about a five-minute window between juicy and drywall.
Broth Is an Easy Backup
Chicken broth works perfectly if that’s what you have instead of chicken stock. Low-sodium broth is especially handy because you can control the seasoning more easily. It’s much easier to add salt than perform emergency soup surgery.
Give the Tomatoes Some Freedom
Roma, vine-ripened, cherry, or grape tomatoes can all work here. If using cherry or grape tomatoes, just halve them and move on with your life. Nobody gets a medal for perfectly diced Tuesday-night tomatoes.
Let the Quinoa Rest
Once the quinoa is tender and the liquid is absorbed, turn off the heat and leave the skillet covered for about 5 minutes. That short rest helps the grains finish steaming and keeps everything from feeling wet. This is one of those rare kitchen moments when doing absolutely nothing improves dinner.
Rescue a Dry Skillet
If the quinoa still feels firm but the liquid is gone, add a splash of chicken stock or water, cover the skillet, and cook for a few more minutes. Start small so you don’t accidentally turn dinner into chicken-quinoa soup. A quarter cup can save dinner; two cups can start a completely different recipe.
Make It Ahead Without Regret
This dish holds up well in the fridge for about 3 to 4 days in an airtight container. The quinoa will soak up more moisture as it sits, so add a small splash of broth or water when reheating. Leftovers should taste like lunch, not archaeological evidence.
Reheat It Gently
Warm leftovers in a covered skillet over medium-low heat or microwave them in short bursts, stirring between each one. A spoonful of broth helps bring everything back to life. High heat is great for searing chicken and terrible for resurrecting yesterday’s quinoa.
Prep the Lazy Way
Cut the chicken and tomatoes ahead of time, measure the quinoa, and keep the peas ready in the fridge or freezer. When dinner time hits, most of the annoying little jobs are already handled. Future you deserves at least one favor from present you.
