One Pan Chicken Thighs & Quinoa

One Pan Chicken Thighs & Quinoa

Yield: 5
prep time: 7 Mcook time: 25 Mtotal time: 32 M
a one pan wonder! seasoned, tender chicken thighs served over fluffy quinoa and creamy, salty feta cheese.


  • 1 lb boneless, skinless chicken thighs
  • 2-3 tsp spices & herbs creole seasoning
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup dry quinoa
  • 2 cups chicken or veggie broth
  • 1/4 bunch cilantro or parsley, chopped
  • 2 oz crumbly vegan feta cheese
  • salt & pepper to taste


How to cook One Pan Chicken Thighs & Quinoa

  1. season chicken thighs on both sides liberally
  2. heat a large skillet over high heat and add olive oil
  3. once hot, add chicken thighs as flat as possible
  4. cook about 4 minutes per side (don't burn, just sear!) and transfer them to a separate plate to rest, covered
  5. bring the heat down to medium low and add minced garlic
  6. sauté for 1 minute until fragrant and add chicken broth
  7. using a spoon, scrape up the brown bits on the bottom of the skillet so they can dissolve into the broth for maximum flavor
  8. add quinoa to the skillet, turn the heat up, and cover your pan
  9. once boiling, reduce heat again and let simmer for 10 min
  10. add the chicken thighs back into the pan and over once more
  11. cook for 10 more minutes until quinoa is cooked through
  12. add chopped cilantro or parsley and fluff quinoa with a fork. 
  13. sprinkle with feta and serve immediately!



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