This One-Pot Pesto Chicken Quinoa Skillet is an easy weeknight meal that delivers on both flavor and nutrition. Juicy chicken, fresh veggies, fluffy quinoa, and rich basil pesto sauce are cooked all in one large skillet, creating quite a stunner for the taste buds. It’s an easy recipe that will become your new go-to!
I love me some pesto! It’s one of those versatile sauces that can elevate any dish with its intense flavor. And the kids will eat anything it touches — including this chicken pesto quinoa bowl! Whether it’s a busy night or you’re just looking for a quick weeknight meal, this one-pot pesto chicken quinoa skillet has got your back.
To make it, simply season and brown your chicken, then add in the veggies, quinoa, pesto, and broth and simmer until the quinoa absorbs all that tasty broth. No messy dishes, no fuss, just one delicious and nutritious meal.
What’s In One-Pot Pesto Chicken Quinoa Skillet
- Chicken breast: Juicy and lean, chicken breast is a great source of protein for this dish.
- Bella mushrooms: We like bella mushrooms with their meaty texture and earthy flavor!
- Cherry tomatoes: Cherry tomatoes add a burst of sweetness and acidity to balance out the savory chicken and pesto.
- White quinoa: Quinoa is a protein-packed whole grain, making this dish not only tasty but also nutritious.
- Pesto: You’re welcome to use store-bought pesto or homemade pesto for this delicious dinner! Might we recommend our 5-minute pesto recipe 😀
- Chicken broth: The broth adds delicious flavor and helps cook the quinoa to perfection.
- Parmesan cheese: Everything is better with some cheese! Sprinkle some grated Parmesan on top for an extra burst of flavor.
here’s a tip!
If using store-bought pesto, feel free to add in some extra garlic or pine nuts for added flavor.
Variations and Substitutions
We encourage you to use this recipe as a base and make it your own! Use any protein you wish. For a vegetarian option, omit the chicken and use vegetable broth instead of chicken broth. Add in some extra veggies like zucchini, bell peppers, or fresh spinach.
You can also swap out the quinoa for brown rice or farro for a different grain option. And if you don’t have pesto on hand, try using a different sauce like marinara or alfredo for a completely new flavor profile. Have fun with it!
here’s a tip!
Be sure to use a large enough skillet with a top for this recipe. A Dutch oven also works well.
Our Fav
Deep Skillet
Use this skillet for your favorite one pot meals or other stove top recipes.
#1 Tip for One-Pot Pesto Chicken Quinoa Skillet
This is a ‘dump’ type meal, so the vegetables aren’t cooked down before adding the quinoa, so the excess liquid may vary each time you make this. Be sure to let any excess broth cook off or let the quinoa rest until it is absorbed. This will help prevent the dish from being runny.
Storage + Freezer Directions
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze this dish for later use. Simply let it cool completely before transferring it to a freezer-safe container and freezing it for up to 3 months.
To reheat, defrost overnight in the fridge if frozen, then warm on the stove or in the microwave until heated through.
Email Me this Recipe
Share your email, and we’ll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
“*” indicates required fields
One-Pot Pesto Chicken Quinoa Skillet
This one-pot pesto chicken quinoa skillet is not only a delicious meal, but it’s also a great way to get in your protein and veggies all in one dish! It’s easy to make, customizable, and perfect for a quick weeknight dinner or meal prep option.
Prep:20 minutes
Cook:20 minutes
Total:40 minutes
Ingredients
Chicken
- 1 lb. boneless skinless chicken breast, cut into ½-inch- 1-inch cubes
- 2 tablespoons Tuscan seasoning or 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon red pepper flakes
Other Ingredients
- 2 tablespoons olive oil
- ½ large white onion diced
- 8 oz. Bella mushrooms diced
- 3 cloves garlic minced
- 10 oz. cherry tomatoes halved
- 1.5 teaspoons sea salt
- 1 cup white quinoa
- ½ cup pesto store-bought or homemade
- 1 ⅔ cups chicken broth
- ½ cup shaved parmesan cheese
- Fresh basil leaves for garnish
- Balsamic reduction for garnish
Instructions
-
Toss the chicken with the Tuscan seasoning and set aside while preparing other ingredients.
-
Heat the olive oil in a large (12-inch or larger) skillet over high heat. Add the chicken and brown for 1-2 minutes on each side when the olive oil is fragrant.
-
Add the onion, mushrooms, garlic, and cherry tomatoes to the chicken and toss. Season with salt and cook everything together for 2-4 minutes.
-
Add the white quinoa, pesto, and broth to the skillet and gently stir the ingredients together until the quinoa is evenly spread out in the skillet and mostly submerged.
-
Bring to a boil over high heat. Cover and turn the heat to low and cover. Simmer for 20 minutes, stirring periodically. Remove from heat and let it rest for 10 minutes.
-
After 20 minutes, if there is still excess liquid, remove the top and simmer over medium heat to allow the liquid to cook off. Remove from heat, cover, and let it rest for 10 minutes.
-
Top with parmesan, fresh basil, and a balsamic reduction.
Tips & Notes
- Be sure to use a large enough skillet with a top for this recipe.
- We used chicken, but you can use any type of protein or omit it altogether.
- This is a ‘dump’ type meal, so the vegetables aren’t cooked down before adding the quinoa, so the excess liquid may vary by dish. Be sure to let any excess broth cook off or let the quinoa rest until it is absorbed.
Nutrition facts
Calories: 382kcal Carbohydrates: 27g Protein: 24g Fat: 20g Fiber: 4g Sugar: 3g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
