One-Pot Pesto Chicken Quinoa Skillet

This one-pot pesto chicken quinoa skillet is not only a delicious meal, but it’s also a great way to get in your protein and veggies all in one dish! It’s easy to make, customizable, and perfect for a quick weeknight dinner or meal prep option.

Prep: 20 minutes

Cook: 20 minutes

Total: 40 minutes

Fat: 20g

Carbs: 27g

Protein: 24g

Ingredients

• 1 lb. boneless skinless chicken breast, cut into ½-inch-1-inch cubes
• 2 tablespoons Tuscan seasoning or 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon red pepper flakes
• 2 tablespoons olive oil
• ½ large white onion, diced
• 8 oz. Bella mushrooms, diced
• 3 cloves garlic, minced
• 10 oz. cherry tomatoes, halved
• 1.5 teaspoons sea salt
• 1 cup white quinoa
• ½ cup pesto (store-bought or homemade)
• 1 2/3 cups chicken broth
• ½ cup shaved parmesan cheese
• Fresh basil leaves for garnish
• Balsamic reduction for garnish

Instructions

1. Toss the chicken with the Tuscan seasoning and set aside while preparing other ingredients.
2. Heat the olive oil in a large skillet over high heat. Brown the chicken on each side.
3. Add the onion, mushrooms, garlic, and cherry tomatoes. Season with salt and cook everything for 2-4 minutes.
4. Add quinoa, pesto, and broth to the skillet. Bring to a boil, cover, and simmer for 20 minutes.
5. If there’s excess liquid, simmer uncovered to cook off. Let it rest for 10 minutes.
6. Top with parmesan, basil, and balsamic reduction.

Tips & Notes

• Use a large enough skillet with a top for this recipe.
• You can use any type of protein or omit it altogether.
• Be sure to let excess broth cook off or let the quinoa rest until absorbed.

Nutrition Facts

Calories: 382kcal
Carbohydrates: 27g
Protein: 24g
Fat: 20g
Fiber: 4g
Sugar: 3g

Photography: photos taken in this post are by Erin from The Wooden Skillet.