One-Pan Parmesan-Lemon Chicken and Quinoa
A foolproof, single-skillet dinner that rescues quinoa from being boring. By staggering when the vegetables go into the pan, the broccoli stays vibrant and crisp-tender, while a generous finishing shower of fresh lemon zest and Parmesan cheese gives everything a bright, savory punch.
- Total Time45 minutes
- Yield4 servings 1x
Ingredients
Scale
Chicken & Marinade
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp Dijon mustard
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp olive oil
Quinoa & Vegetables
- 2 tbsp olive oil, divided
- 1 medium yellow onion, chopped
- 3 large cloves garlic, minced
- 1 cup (170 g) white quinoa, rinsed well
- 2 cups (475 ml) low-sodium chicken broth
- 3 cups (270 g) small broccoli florets (about 1 small head)
- 1 medium zucchini, quartered lengthwise and sliced
The Finish
- 1/4 cup (25 g) freshly grated Parmesan cheese, plus extra for serving
- Zest of 1 large lemon
- 1 tbsp fresh lemon juice
- 1/4 cup packed fresh basil leaves, torn
Instructions
- Coat the chicken: In a medium bowl, toss the chicken pieces with the Dijon mustard, Italian seasoning, kosher salt, black pepper, and 1 tablespoon of olive oil until well coated.
- Brown the chicken: Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and sear for 3 to 4 minutes, turning occasionally, just until the outside is browned (it will not be cooked through yet). Transfer the chicken and any juices to a plate.
- Sauté the aromatics: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Toss in the chopped onion and cook for 3 to 4 minutes, scraping up any browned bits from the chicken, until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Simmer the quinoa: Stir the rinsed quinoa into the skillet and toast it for 1 minute. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover tightly with a lid, and simmer for 8 minutes.
- Steam the vegetables and chicken: Remove the lid and quickly scatter the broccoli florets and zucchini slices over the partially cooked quinoa. Lay the browned chicken pieces and their resting juices evenly over the vegetables. Cover the skillet again and continue to simmer on low for 7 to 9 minutes, or until the liquid is fully absorbed, the vegetables are crisp-tender, and the chicken reaches an internal temperature of 165°F (74°C).
- Rest and fluff: Remove the skillet from the heat and leave it covered for 5 minutes to allow the quinoa to steam and fluff up.
- Finish and serve: Uncover and gently fold in the Parmesan cheese, lemon zest, lemon juice, and torn basil. Taste for seasoning, adding a pinch of salt if needed. Serve warm with extra Parmesan on top.
Notes
- Why it works: Quinoa takes about 15 to 17 minutes to fully simmer, but broccoli and zucchini turn to mush if boiled for that long. By giving the quinoa an 8-minute head start before adding the vegetables and returning the chicken to the pan, everything finishes cooking at the exact same moment.
- Rinse the quinoa: Even if your package of quinoa says “pre-rinsed,” giving it a quick run under cold water in a fine-mesh strainer removes any remaining saponin—a natural coating that can leave a bitter, soapy aftertaste.
Calories: 487 | Total Carbs: 35g (Fiber: 6g, Sugar: 5g) | Fat: 19g (Saturated: 4g) | Protein: 44g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 487
- Sugar: 5g
- Fat: 19g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 44g