clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken and quinoa in skillet

One-Pot Chicken and Quinoa in Mustard Sauce

  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Simmer
  • Cuisine: American


Weeknight friendly chicken and quinoa with mushrooms, spinach, and mustard sauce. It’s made in one pan with basic ingredients. You’ll be surprised how easy it is to make!


  • 45 Tbsp. unsalted butter, divided
  • 8 oz. white mushrooms, thinly sliced
  • 1 lb. boneless, skinless, chicken thighs, cut into 1 1/2-inch chunks
  • 1 cup dry quinoa
  • 1 3/4 cup water
  • 1 dried bay leaf
  • 6 oz. fresh baby spinach leaves
  • Fresh chopped parsley and red pepper flakes, for serving, optional

Mustard Sauce

  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. fresh lemon juice


  1. In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat. When butter shimmers, add the mushrooms, and cook undisturbed for 5 minutes. Season with salt to taste, stir, and continue cooking until the mushrooms are tender and browned, stirring occasionally, about 4-5 minutes. Remove to a plate with a slotted spoon.
  2. Increase the heat to medium-high and add remaining butter. When butter shimmers, add chicken, season with salt and pepper to taste, and cook until lightly browned, stirring occasionally, about 7-10 minutes.
  3. Stir in quinoa, water, bay leaf, and salt and pepper, to taste. Bring to a boil. Reduce heat to low and simmer, partially covered, about 15-17 minutes. You want quinoa to be completely tender and most of the liquid absorbed.
  4. While the quinoa is cooking, prepare the mustard sauce by whisking together the Dijon mustard, maple syrup and lemon juice. Set aside.
  5. When quinoa is tender, discard the bay leaf and add the spinach. Cover the pan and let the spinach cook for about 1-2 minutes or until wilted. Then using a pair of tongs, toss the spinach with the quinoa and chicken.
  6. Stir in mushrooms and mustard sauce. Serve garnished with parsley and red pepper flakes, if desired.


  • Butter: If you want to cut down on the butter, olive oil is a good alternative.
  • Chicken: Chicken breast is a good option for the thighs. Just make sure not to overcook it.
  • Spinach: Swap out the spinach for chopped curly kale. Just make sure to de-stem the kale.

Keywords: one pan meal, quinoa and chicken, mustard sauce, creamy quinoa