One-Pot Lemon Chicken Quinoa – Bright, Comforting, and Weeknight Easy

This is the kind of dinner that makes you breathe out a little. It’s bright from fresh lemon, savory from tender chicken, and hearty thanks to fluffy quinoa—all in one pot. There’s minimal fuss, barely any cleanup, and the flavors feel fresh without being fussy.

It’s the recipe you pull out when you want something wholesome that still tastes like a treat. If you’re short on time but still want something homey and satisfying, this One-Pot Lemon Chicken Quinoa is the move.

One-Pot Lemon Chicken Quinoa - Bright, Comforting, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Chicken: 1 to 1.5 pounds boneless, skinless chicken thighs (or breasts, if you prefer)
• Quinoa:1 cup uncooked quinoa, rinsed
• Broth: 2 to 2.5 cups low-sodium chicken broth (start with 2 cups)
• Lemon: 1 large lemon (zest and juice)
• Aromatics: 3 cloves garlic (minced), 1 small yellow onion (diced)
• Vegetables: 1 cup diced carrots, 1 cup chopped baby spinach (or kale)
• Olive oil: 2 tablespoons
• Herbs and seasoning: 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 bay leaf (optional)
• Salt and pepper: To taste
• Optional add-ins: 1/2 cup frozen peas, 1/4 teaspoon red pepper flakes, fresh parsley for garnish

Method

 

1. Prep the basics. Rinse the quinoa under cold water in a fine-mesh strainer. Pat the chicken dry and season both sides with salt and pepper. Zest the lemon, then cut it in half and juice it.
2. Sear the chicken. Heat 1 tablespoon of olive oil in a heavy pot or deep skillet over medium-high heat. Add the chicken and sear 3–4 minutes per side until lightly browned. Don’t cook it through yet. Transfer to a plate.
3. Sauté the aromatics. Reduce heat to medium. Add the remaining olive oil, onion, and carrots. Cook for 3–4 minutes until slightly softened. Stir in the garlic and cook 30 seconds until fragrant.
4. Toast the quinoa. Add the rinsed quinoa to the pot and stir for 1 minute. This helps it turn fluffy and absorb flavor.
5. Build the flavor base. Add the oregano, thyme, bay leaf if using, lemon zest, and a pinch of red pepper flakes if you like heat. Stir to coat the quinoa and vegetables.
6. Add liquids. Pour in 2 cups of chicken broth and the lemon juice. Scrape the bottom of the pot to release any browned bits. Taste the liquid and season with salt and pepper.
7. Nestle in the chicken. Return the seared chicken (and any juices) to the pot. Bring to a gentle simmer.
8. Cover and cook. Reduce heat to low, cover, and cook for 15 minutes. Avoid lifting the lid during this time.
9. Add the greens. After 15 minutes, quickly lift the lid and stir in the spinach (and peas if using). If the pot looks dry, splash in up to 1/2 cup more broth. Cover and cook another 5 minutes, or until the quinoa is fluffy and the chicken is cooked through.
10. Rest and fluff. Turn off the heat and let everything rest, covered, for 5 minutes. Remove the bay leaf. Fluff the quinoa with a fork and slice or shred the chicken if you prefer.
11. Finish and serve. Taste and adjust seasoning. Add more lemon juice if you want extra brightness. Garnish with chopped parsley and serve warm.

What Makes This Special

This recipe brings together clean flavors and simple technique. Lemon and garlic lift the dish while quinoa gently absorbs the chicken broth, herbs, and pan juices.

Everything cooks together in one pot, so it’s streamlined and efficient. It also holds up well for leftovers, making it perfect for meal prep or a next-day lunch. Best of all, it’s endlessly customizable, so you can tweak it to match your mood or whatever is in your fridge.

Shopping List

• Chicken: 1 to 1.5 pounds boneless, skinless chicken thighs (or breasts, if you prefer)
• Quinoa:1 cup uncooked quinoa, rinsed
• Broth: 2 to 2.5 cups low-sodium chicken broth (start with 2 cups)
• Lemon: 1 large lemon (zest and juice)
• Aromatics: 3 cloves garlic (minced), 1 small yellow onion (diced)
• Vegetables: 1 cup diced carrots, 1 cup chopped baby spinach (or kale)
• Olive oil: 2 tablespoons
• Herbs and seasoning: 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 bay leaf (optional)
• Salt and pepper: To taste
• Optional add-ins: 1/2 cup frozen peas, 1/4 teaspoon red pepper flakes, fresh parsley for garnish

Step-by-Step Instructions

1. Prep the basics. Rinse the quinoa under cold water in a fine-mesh strainer.

   Pat the chicken dry and season both sides with salt and pepper. Zest the lemon, then cut it in half and juice it.

2. Sear the chicken. Heat 1 tablespoon of olive oil in a heavy pot or deep skillet over medium-high heat. Add the chicken and sear 3–4 minutes per side until lightly browned.

   Don’t cook it through yet. Transfer to a plate.

3. Sauté the aromatics. Reduce heat to medium. Add the remaining olive oil, onion, and carrots.

   Cook for 3–4 minutes until slightly softened. Stir in the garlic and cook 30 seconds until fragrant.

4. Toast the quinoa. Add the rinsed quinoa to the pot and stir for 1 minute. This helps it turn fluffy and absorb flavor.
5. Build the flavor base. Add the oregano, thyme, bay leaf if using, lemon zest, and a pinch of red pepper flakes if you like heat.

   Stir to coat the quinoa and vegetables.

6. Add liquids. Pour in 2 cups of chicken broth and the lemon juice. Scrape the bottom of the pot to release any browned bits. Taste the liquid and season with salt and pepper.
7. Nestle in the chicken. Return the seared chicken (and any juices) to the pot.

   Bring to a gentle simmer.

8. Cover and cook. Reduce heat to low, cover, and cook for 15 minutes. Avoid lifting the lid during this time.
9. Add the greens. After 15 minutes, quickly lift the lid and stir in the spinach (and peas if using). If the pot looks dry, splash in up to 1/2 cup more broth.

   Cover and cook another 5 minutes, or until the quinoa is fluffy and the chicken is cooked through.

10. Rest and fluff. Turn off the heat and let everything rest, covered, for 5 minutes. Remove the bay leaf. Fluff the quinoa with a fork and slice or shred the chicken if you prefer.
11. Finish and serve. Taste and adjust seasoning.

    Add more lemon juice if you want extra brightness. Garnish with chopped parsley and serve warm.

How to Store

Let the dish cool to room temperature, then store in airtight containers. It will keep in the fridge for up to 4 days.

For freezing, portion into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth or water, or microwave in one-minute bursts, stirring between intervals. If the quinoa looks dry after reheating, add a squeeze of lemon and a drizzle of olive oil to bring it back to life.

Health Benefits

• Lean protein: Chicken provides essential amino acids for muscle repair and steady energy.
• Complete grain: Quinoa is naturally gluten-free and offers complete protein with fiber, iron, and magnesium.
• Vitamin boost: Lemon delivers vitamin C, which supports immune function and helps with iron absorption from the quinoa.
• Balanced meal: You get a smart mix of protein, complex carbs, and veggies in one bowl, which helps keep you full and satisfied.
• Lower sodium: Using low-sodium broth lets you control salt while still getting deep flavor.

What Not to Do

• Don’t skip rinsing the quinoa. Unrinsed quinoa can taste bitter due to saponins.
• Don’t overdo the lemon. Add zest and juice gradually.

  You can always add more at the end, but you can’t take it out.

• Don’t boil aggressively. A gentle simmer keeps the chicken tender and the quinoa from going mushy.
• Don’t forget seasoning. Taste the broth before covering the pot. Adjust salt, pepper, and herbs early.
• Don’t walk away. Check liquid levels near the end. If it looks dry, add a splash of broth to prevent scorching.