Garlic Herb Chicken & Quinoa
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Garlic Herb Chicken and Quinoa is a simple dinner with seasoned chicken breasts, fluffy quinoa, low sodium chicken broth, olive oil, garlic, oregano, thyme, paprika, lemon juice, and parsley. The quinoa soaks up savory broth while the chicken stays juicy and tender for a steady weeknight plate.
Why You’ll Love This Recipe
This is a clean, reliable dinner that still has plenty of flavor. Cooking the quinoa in low sodium chicken broth gives the grains a savory base before anything else is added. The chicken is seasoned with oregano, thyme, paprika, and salt, then cooked until golden and juicy. Garlic and lemon juice go into the skillet near the end, creating a simple pan flavor that can be spooned over the sliced chicken and quinoa. Fresh parsley keeps the plate bright. It is easy to serve with extra vegetables, and leftovers reheat well with a small splash of broth. The meal is simple, but the broth-cooked quinoa and lemon garlic pan juices make it taste more intentional than plain chicken with a side of grains.
What Makes This Recipe Work
Cooking quinoa in broth gives it more flavor from the start. Rinsing the quinoa first removes its natural bitter coating, and resting it covered after cooking helps it turn fluffy instead of wet. The chicken is seasoned separately so it develops a golden outside in the skillet. Garlic and lemon juice are added near the end because garlic can burn and lemon tastes fresher when it is not cooked too long. Slicing the chicken before serving makes it easy to layer over the quinoa. The pan juices are simple, but they help the bowl taste finished rather than like plain chicken and grains. Each step has a job, and that is what keeps the final dish from tasting flat. Browning, roasting, simmering, or finishing at the right moment gives the recipe more depth.
Before You Start
Rinse the quinoa in a fine mesh strainer for about 30 seconds before cooking. Pat the chicken dry so the seasoning sticks and the outside browns. If the chicken breasts are uneven, pound them to a similar thickness so they cook at the same speed. Keep the garlic and lemon juice ready before the chicken finishes. Once the garlic hits the hot pan, it only needs about a minute. Use a thermometer if possible, because chicken breasts can look done on the outside before the center reaches 165 degrees F. This is also the moment to check size and thickness. Even pieces cook more predictably, which means fewer dry edges, underdone centers, or vegetables that finish at different times. That simple check keeps the chicken and quinoa finishing calmly together.
Ingredient Notes & Easy Swaps
Chicken breasts: Boneless chicken breasts work well here because they cook quickly and slice neatly. If the pieces are thick, pound or slice them thinner so they cook evenly.
Quinoa: Rinse quinoa before cooking to remove its natural bitter coating. The grains are done when they look fluffy and the tiny white rings are visible.
Chicken broth: Cooking quinoa in low sodium chicken broth gives it more flavor than water. Vegetable broth can work if that is what you have.
Olive oil: Olive oil helps the chicken brown and keeps it from sticking to the skillet. Let the pan heat first so the chicken sears instead of steams.
Garlic: Garlic is added near the end so it stays fragrant. Stir it briefly with lemon juice and pan juices rather than letting it brown too deeply.
Oregano, thyme, and paprika: These herbs and spices give the chicken a simple savory flavor. Italian seasoning can replace the oregano and thyme if needed.
Lemon juice: Lemon brightens the chicken and quinoa and keeps the dish from tasting flat. Fresh lemon juice gives the cleanest flavor.
Parsley: Parsley is a finishing herb, so add it at the end for freshness and color. Basil can also work if you prefer a softer herb flavor.
Garlic Herb Chicken & Quinoa
Description
Garlic Herb Chicken and Quinoa is a simple dinner with seasoned chicken breasts, fluffy quinoa, low sodium chicken broth, olive oil, garlic, oregano, thyme, paprika, lemon juice, and parsley. The quinoa soaks up savory broth while the chicken stays juicy and tender for a steady weeknight plate.
Ingredients
- 4 boneless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups low sodium chicken broth
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp sea salt
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
Instructions
- 1Equipment: a medium pot with a tight-fitting lid, a fine-mesh strainer, a large skillet, paper towels, a plate, plastic wrap and a meat mallet or rolling pin (only if the chicken is thick), a fork, 2 cutting boards (one only for raw chicken), a knife, 2 pairs of tongs (or tongs and a clean spatula), a timer, an instant-read thermometer, measuring cups, measuring spoons, and 4 serving bowls.
- 2Rinse the parsley and lemon and pat them dry. On the clean cutting board, mince the 4 garlic cloves and chop 2 tablespoons parsley, then juice the lemon.
- 3Rinse 1 cup quinoa under cool water in the fine-mesh strainer for 30 seconds.
- 4Add the rinsed quinoa and 2 cups low sodium chicken broth to the pot.
- 5Bring to a boil over high heat.
- 6Reduce the heat to low, cover, and set a timer for 15 minutes.
- 7While the quinoa cooks, pat the 4 chicken breasts dry with paper towels on the raw-chicken cutting board. If any breast is thicker than 3/4 inch, cover it with plastic wrap and pound it to an even 3/4-inch thickness.
- 8Move the chicken to the plate and season all sides with 1 teaspoon oregano, 1 teaspoon thyme, 1/2 teaspoon paprika, and 1/2 teaspoon sea salt. Throw away the paper towels and plastic wrap, put the board in the sink, and wash your hands with soap and warm water.
- 9Heat 2 tablespoons olive oil in the skillet over medium-high heat.
- 10Use the tongs to add the chicken in a single layer.
- 11Cook for 5 to 6 minutes on the first side, until golden.
- 12Flip and cook for 5 to 6 minutes more, until the thickest part reaches 165 degrees F.
- 13When the quinoa timer goes off, take the pot off the heat and let it sit covered for 5 minutes, then fluff the quinoa with the fork.
- 14Lower the skillet heat to medium. Add the minced garlic and the lemon juice to the skillet.
- 15Stir for 1 minute, spooning the lemon garlic liquid over the chicken.
- 16Use the clean tongs or spatula to move the chicken to the clean cutting board, and slice it into thin strips. Put the first tongs and the plate in the sink.
- 17Serve the chicken over the quinoa with the chopped parsley and pan juices.
Tips and Tricks
- 1
Rinse the quinoa before cooking. Quinoa has a natural coating that can taste bitter if it is not rinsed away. A quick rinse keeps the flavor clean and lets the chicken broth seasoning come through. This keeps the meat juicy and easier to slice.
- 2
Cook the quinoa in broth instead of water. The broth seasons the grains from the inside as they cook, so the base tastes savory even before the chicken and pan juices go on top. This keeps the meat juicy and easier to slice.
- 3
Pat the chicken dry before seasoning. Dry chicken browns better in the skillet and gives you more flavor. If the surface is wet, the chicken can steam and stay pale instead of turning golden. This keeps the meat juicy and easier to slice.
- 4
Reheat quinoa with a splash of broth. Cooked quinoa tightens up in the fridge, and a little liquid helps it loosen again. Warm it gently, then add the chicken so the meat does not dry out. This keeps the meat juicy and easier to slice.
Nutrition
Per serving — Calories: 420kcal, Protein: 56g, Carbs: 14g, Fat: 14g, Fiber: 2g, Sugar: 0g, Sodium: 840mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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