Smothered Chicken & Quinoa Skillet

by Kelli H. on January 27, 2014

You guys, I have a new favorite week night recipe. It’s righttttttttt here!

Don’t you feel so incredibly lucky when you come across a recipe (on pinterest) and it’s freaking amazing?! I do! By the looks of the original recipe I was pretty certain that David and I would enjoy this, but what I didn’t expect was to like it thhhiissss {my arms are wide open to demonstrate} much!

Let’s see, what do I love about this 1 skillet meal? Well, let me tell you!

1) it uses ONE pan
2) it comes together fairly quick
3) it’s full of flavor
4) it keeps you full

I only changed two things to the recipe and that was to add garlic because I have to have garlic if a recipe calls for onions. I mean onions and garlic are two peas in a pod, right? I also changed the hot sauce from Tabassco to Tapatio because I’m not a fan of vinegary Tabassco. I think next time I’ll use fire roasted tomatoes too because I love the roasted flavor.

When you’re feeling in the mood to make an incredibly easy meal that uses one pan and perhaps you want to impress someone or just have loads of leftovers then make this meal. I can already tell you I’m going to be making this every other week. I can’t wait to make it again.

Smothered Chicken & Quinoa Skillet.
Recipe slightly adapted from Healthy.Delicious

1 tablespoon olive oil
1 medium onion, diced
1 pound chicken breast or tenders, cut into bite-sized pieces
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained
1 cup water
1 cup quinoa, rinsed
1 tablespoon hot sauce
6 oz cheddar cheese, shredded

Garnish with chopped green onions or cilantro

Heat a large skillet over medium heat. Add olive oil and saute onions until soft, about 3-5 minutes. Stir in chicken and saute until lightly golden and no longer pink, about 4 minutes. Stir in garlic and saute for 1 minute. Stir in diced tomatoes, black beans, water, quinoa, and hot sauce. Place lid on skillet and let cook for 15-20 minutes or until liquid is absorbed, stir occasionally. Once liquid is absorbed turn on your broiler. Spread cheese over top and broil for about 3 minutes or until bubbly and golden. Sprinkle on green onions and or cilantro. Serve!

{ 11 comments… read them below or add one }

themexigarian January 27, 2014 at 5:58 pm

damn. i just gave up cheese until valentine’s. i’ll keep this in my back pocket to make until then ๐Ÿ™‚ it does sound pretty darn yummy.


Made in Sonoma January 27, 2014 at 6:54 pm

I wish I could give up cheese! I should really try…


David Wells January 27, 2014 at 7:14 pm

Haha. No, we’re not giving up cheese!


Kristine January 27, 2014 at 6:49 pm

OMG THIS is my kind of meal. My parents just got us that all-clad pan and I’ve been dying to use it. I’m making this this week – looks amazing!


Made in Sonoma January 27, 2014 at 6:53 pm

I wish I were making it this week, but I’m waiting until next week! It’s definitely my favorite meal of 2014!


David Wells January 27, 2014 at 7:17 pm

I wish you were making it this week too! So good! ๐Ÿ™‚ This should be made at least twice a month.


Tara Condell January 27, 2014 at 9:53 pm

I am so bookmarking this! I love one pan recipes. ๐Ÿ™‚ Good job on the changing of hot sauce, I am not a big fan of Tabasco either.


helloandgo January 27, 2014 at 10:57 pm

YUM I love one pot dishes and this one looks so freaking good.


Natalie January 28, 2014 at 4:24 pm

i have so much quinoa and am always looking for new ways to use! saving this!!


Janelle January 29, 2014 at 4:14 am

I just made this tonight and it really was a tasty easy meal that I will be making again. Pared it with a salad and just so so good!


meghan January 29, 2014 at 1:19 pm

This looks like the perfect weeknight meal!


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