This warm, filling Lemon Feta Chicken Quinoa Skillet is full of fresh flavors and comes together in under an hour! This easy recipe dirties only one pan and is hearty without being heavy!
As we head into the cooler months, we start to look for meals that are warm and comforting. A plate full of salad just isn’t going to cut it.
However, we don’t want heavy comfort food all the time. We want something that is filling and warm while also being light and nutritious.
Like this one pan Lemon Feta Chicken Quinoa Skillet!
Based off of our Lightened Up Lemon Parmesan Chicken Quinoa Skillet (which quickly became a favorite in our meal rotation in the the colder months a few years ago!), it fits those requirements.
Warm, cozy, and filling without being too rich and heavy.
Bright, fresh lemon juice and zest combine with salty feta to liven up the chicken and quinoa, while fresh baby spinach adds a splash of color and a mild earthiness to the overall dish.
The end result is a healthy, flavorful meal that is also warm and hearty! A perfect weeknight dinner for the whole family to enjoy!
How to Make Lemon Feta Chicken Quinoa Skillet
This skillet meal is really quite simple. Start by cutting your chicken into bite-sized pieces.
Sauté some chopped onion and minced garlic. Add in the chicken and cook until just starting to brown. Stir in your cornstarch and water mixture, and cook for one minute.
Carefully stir in the rinsed quinoa, chicken broth, lemon juice, salt, and pepper.
Cover, and allow to simmer for 20-3o minutes, or until liquid is absorbed and quinoa is soft.
Because of the differences in types of quinoa, you may find that your quinoa takes a bit longer to cook or needs more liquid in order to soften. Suggestions for additional time and liquid are given in the instructions.
Then all you have to do is stir in the spinach, feta, parsley, and lemon zest. Cover for a few minutes to give the spinach a chance to wilt.
Give it all a final stir, and serve. (We liked topping it with additional feta and lemon zest right before serving!)
Tips for Making Lemon Feta Chicken Quinoa Skillet
- If you choose to use chicken broth that isn’t low-sodium, leave the salt out until the end and salt to taste to ensure that the dish isn’t too salty.
- The time for how long it takes for the quinoa to cook and the amount of liquid needed will vary slightly depending on type of quinoa used. That is why there is ten minutes of variation in the cooking time and additional chicken broth listed. Cook until the liquid is absorbed and quinoa is soft.
- Boneless, skinless chicken tenderloins or boneless, skinless chicken thighs would also work well in this recipe.
- You can use bottled real lemon juice in place of fresh lemon juice. However, the flavor will be a little on the bitter side and not as “lemony.”
Love skillet meals? More skillet meal recipes to try!
- Cheesy Salsa and Chicken Pasta Skillet
- Butternut Black Bean Pasta Skillet
- Cilantro Lime Chicken with Rice Skillet
- One Pan Chicken Enchilada Skillet – The Girl Who Ate Everything
Lemon Feta Chicken Quinoa Skillet
This warm, filling Lemon Feta Chicken Quinoa Skillet is full of fresh flavors and comes together in under an hour! This easy recipe only dirties one pan and is hearty without being heavy!
Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless, skinless chicken breast, trimmed of excess fat and cut into bite-size pieces
- 1/2 Cup chopped yellow or white onion
- 2 cloves garlic, minced
- 1 Tablespoon cornstarch mixed with 1 Tablespoon cold water
- 1 Cup rinsed quinoa
- 1 1/2 Cups reduced-sodium chicken broth + additional 2-4 Tablespoons, as needed
- 1/4 Cup fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 Cups fresh baby spinach
- 1/2 Cup feta crumbles
- 3 Tablespoons chopped fresh parsley
- 2 Tablespoons fresh lemon zest
Instructions
- Heat olive oil over medium high heat in a large skillet. Lower heat to medium and add chopped onion. Cook for 2-3 minutes or until starting to soften. Add in chicken and minced garlic. Cook until chicken is lightly browned, about 5 minutes.
- Stir in cornstarch water and cook for 1 minute.
- Carefully stir in rinsed quinoa, chicken broth, fresh lemon juice, salt, and ground black pepper. Cover, reduce heat to medium-low, and allow to simmer for 20-30 minutes or until liquid is absorbed, quinoa is fluffy, and chicken reaches an internal temperature of 165 degrees Fahrenheit. Stir a couple of times while simmering to keep the quinoa from sticking to the bottom of the skillet. If it seems like your quinoa absorbed all the liquid before getting soft, add an additional 2-4 Tablespoons of chicken broth until quinoa is soft.
- Stir in spinach, feta cheese crumbles, parsley, and lemon zest. Cover, remove from heat, and allow to stand for 5 minutes.
- Remove cover and fluff mixture with a fork. Serve with additional feta cheese crumbles and lemon zest, if desired.
- Immediately store leftovers in the refrigerator.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 57mgSodium: 372mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 21g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
