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–+ servings
A bowl of risotto with tomatoes and pesto.

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 20
Carbs 27
Protein 24
Yield 6

Ingredients

Chicken

  • 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

Other Ingredients

  • 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 ⅔ cups chicken broth
  • ½ cup shaved parmesan cheese
  • Fresh basil leaves for garnish
  • Balsamic reduction for garnish

Instructions

  • Toss the chicken with the Tuscan seasoning and set aside while preparing other ingredients.
  • Heat the olive oil in a large (12-inch or larger) skillet over high heat. Add the chicken and brown for 1-2 minutes on each side when the olive oil is fragrant.
    Fried chicken in a skillet on a white surface.
  • Add the onion, mushrooms, garlic, and cherry tomatoes to the chicken and toss. Season with salt and cook everything together for 2-4 minutes.
    A frying pan with tomatoes, onions, and mushrooms.
  • Add the white quinoa, pesto, and broth to the skillet and gently stir the ingredients together until the quinoa is evenly spread out in the skillet and mostly submerged.
    A person pouring olive oil into a skillet.
  • Bring to a boil over high heat. Cover and turn the heat to low and cover. Simmer for 20 minutes, stirring periodically. Remove from heat and let it rest for 10 minutes.
  • After 20 minutes, if there is still excess liquid, remove the top and simmer over medium heat to allow the liquid to cook off. Remove from heat, cover, and let it rest for 10 minutes.
  • Top with parmesan, fresh basil, and a balsamic reduction.
    A skillet full of vegetables and herbs with a wooden spoon.

Tips & Notes

  • Be sure to use a large enough skillet with a top for this recipe.
  • We used chicken, but you can use any type of protein or omit it altogether.
  • This is a ‘dump’ type meal, so the vegetables aren’t cooked down before adding the quinoa, so the excess liquid may vary by dish. Be sure to let any excess broth cook off or let the quinoa rest until it is absorbed.

Watch it

Nutrition Facts

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