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Cooking quinoa is a straightforward yet critical step in preparing the Creamy Chicken and Broccoli Quinoa Skillet. To achieve the perfect fluffy texture, start by rinsing 1 cup of quinoa under cold water for a few minutes. This helps remove saponins, which can impart a bitter flavor. After rinsing, combine the quinoa with 2 cups of water or low-sodium chicken broth in a medium saucepan.

Creamy Chicken and Broccoli Quinoa Skillet

Discover a nutritious and delicious meal with the Creamy Chicken and Broccoli Quinoa Skillet! This one-pan dish combines fluffy quinoa, tender chicken, and vibrant broccoli, making it perfect for busy weeknights. Packed with essential nutrients, it's adaptable for various diets and can be customized with alternative proteins or additional veggies. Enjoy a wholesome, satisfying dinner that's both flavorful and easy to prepare!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups chicken broth (or vegetable broth for a vegetarian option)

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

2 cups broccoli florets (fresh or frozen)

1 medium onion, finely diced

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon Italian seasoning blend

1 cup heavy cream (or substitute with coconut milk for a dairy-free option)

1 cup grated Parmesan cheese (for a vegan option, use nutritional yeast)

2 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Sauté the Chicken: In a large, deep skillet, heat the olive oil over medium-high heat. Add the diced chicken pieces to the skillet and season them with salt, pepper, smoked paprika, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through inside. Once done, remove the chicken from the skillet and transfer it to a plate, setting it aside for later.

    Cook the Aromatics: In the same skillet, without wiping it clean, add the finely diced onion and minced garlic. Sauté these for approximately 2-3 minutes, or until the onion becomes translucent and the garlic releases a fragrant aroma. Stir frequently to prevent the garlic from burning.

      Add Quinoa and Broth: To the skillet, stir in the rinsed quinoa followed by the chicken broth. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the skillet with a lid and allow it to simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed most of the liquid.

        Incorporate Broccoli: After the quinoa has cooked, gently fold in the broccoli florets along with the reserved cooked chicken. Cover the skillet again and let it cook for an additional 5-7 minutes, or until the broccoli is vibrant green and tender but still crisp.

          Make it Creamy: With the heat still on low, pour in the heavy cream (or coconut milk) and stir to combine thoroughly. If you’re using Parmesan cheese, add it at this point, stirring until it melts and creates a creamy consistency. Taste and adjust seasoning with salt and freshly cracked black pepper as desired.

            Serve and Garnish: Once everything is well combined and creamy, remove the skillet from heat. Transfer the chicken and broccoli quinoa mixture to a serving dish. Garnish with freshly chopped parsley, if using, for a pop of color and freshness. Serve hot and enjoy your meal!

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4