One Pot BBQ Chicken and Quinoa Skillet | Easy 30-Minute Dinner
Yield: 1 heaping cup
One Pot BBQ Chicken and Quinoa Skillet
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A smoky, savory, and protein-packed weeknight dinner that comes together in a single pan for effortless cleanup and rich, comforting flavor.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked quinoa, rinsed and drained
- 1 cup barbecue sauce (gluten-free if needed)
- 1 ½ cups low-sodium chicken broth
- 1 cup frozen corn kernels
- 1 cup black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese (optional)
- 2 green onions, thinly sliced (for garnish)
- Chopped fresh cilantro (for garnish)
Instructions
- Season the Chicken: Pat the chicken pieces dry with paper towels. Season evenly with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook undisturbed for 4–5 minutes until golden brown on the bottom. Stir and cook for another 2–3 minutes until cooked through.
- Combine Ingredients: Pour the rinsed quinoa, barbecue sauce, chicken broth, frozen corn, and black beans into the skillet with the chicken. Stir thoroughly to combine all ingredients and scrape up any browned bits on the bottom of the pan.
- Simmer and Cook: Bring the mixture to a gentle boil. Once boiling, cover the skillet with a tight-fitting lid, reduce the heat to low, and let simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy and tender.
- Add Cheese (Optional): Remove the skillet from the heat. If using cheese, sprinkle it evenly over the top, cover with the lid for 2–3 minutes until melted and bubbly.
- Garnish and Serve: Fluff the quinoa gently with a fork, garnish with sliced green onions and chopped cilantro, and serve warm.
Notes
- Quinoa Prep: Make sure to rinse your quinoa thoroughly in a fine-mesh strainer before cooking to remove its natural bitter coating (saponin).
- Broth Adjustment: If the quinoa looks a bit dry before it's fully tender, splash in an extra 2–3 tablespoons of chicken broth or water and cover to finish steaming.
- Storage: Store leftover skillet in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 740Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 14gCholesterol: 124mgSodium: 1510mgCarbohydrates: 84gFiber: 11gSugar: 28gProtein: 55g
