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One-Pot Chicken and Quinoa in Mustard Sauce Recipe

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3.9 from 8 reviews

A flavorful one-pot meal featuring tender chicken thighs and nutty quinoa cooked together with sautéed mushrooms and fresh spinach, all brought to life with a tangy Dijon mustard, maple syrup, and lemon sauce. Perfect for a quick, wholesome dinner that combines protein, vegetables, and whole grains in a creamy, savory sauce.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

For the Main Dish

  • 4-5 Tbsp. unsalted butter, divided
  • 8 oz. white mushrooms, thinly sliced
  • 1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
  • 1 cup dry quinoa
  • 1 3/4 cup water
  • 1 dried bay leaf
  • 6 oz. fresh baby spinach leaves

For the Mustard Sauce

  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. fresh lemon juice
  • Fresh chopped parsley, for serving (optional)
  • Red pepper flakes, for serving (optional)

Instructions

  1. Sauté Mushrooms: In a 3-quart sauté pan or large skillet, heat 2 to 3 tablespoons of butter over medium heat. Once the butter shimmers, add the sliced mushrooms. Let them cook undisturbed for 5 minutes, season with salt to taste, then stir and continue cooking, stirring occasionally, until the mushrooms are tender and nicely browned, about 4-5 more minutes. Remove mushrooms with a slotted spoon and set aside on a plate.
  2. Brown Chicken: Increase heat to medium-high and add the remaining butter to the pan. When the butter shimmers, add the chicken pieces. Season with salt and pepper to taste, and cook while stirring occasionally until the chicken is lightly browned on all sides, about 7-10 minutes.
  3. Cook Quinoa: Stir in the dry quinoa, water, bay leaf, and additional salt and pepper to taste. Bring the mixture to a boil. Then reduce heat to low, cover partially, and simmer for 15-17 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
  4. Prepare Mustard Sauce: While the quinoa cooks, whisk together Dijon mustard, pure maple syrup, and fresh lemon juice in a small bowl. Set the sauce aside.
  5. Wilt Spinach: When the quinoa is cooked, discard the bay leaf. Add the fresh spinach to the pan, cover, and allow it to wilt gently for 1-2 minutes. Use tongs to toss the spinach evenly with the chicken and quinoa mixture.
  6. Combine and Serve: Stir the sautéed mushrooms and prepared mustard sauce into the pan with the quinoa, chicken, and spinach. Mix well to evenly coat the dish with the sauce. Serve hot, garnished with chopped parsley and red pepper flakes if desired.

Notes

  • If you prefer a creamier consistency, stir in a splash of cream or coconut milk when adding the mustard sauce.
  • Adjust the amount of maple syrup if you prefer a less sweet or more pungent mustard flavor.
  • This dish reheats well and makes great leftovers for lunch the next day.
  • You can substitute chicken breasts if you prefer, though thighs remain juicier.
  • For a gluten-free meal, double-check that your mustard and maple syrup are certified gluten-free.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/one-pot-chicken-and-quinoa-in-mustard-sauce-recipe/