One Pan Mediterranean Kosher Chicken and Quinoa Skillet

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Some nights you need dinner to practically cook itself, and this Mediterranean chicken and quinoa skillet does exactly that. I discovered this combination when I was tired of making the same rotation of chicken dishes and wanted something that felt both healthy and satisfying without requiring multiple pots and pans.

The beauty of this recipe lies in how the quinoa absorbs all the flavors from the chicken as it cooks underneath. You get perfectly seasoned grains without any extra effort. I use a mix of oregano, thyme, and rosemary because they pair so well with both the chicken and the earthiness of quinoa. The herbs don’t overpower anything but create this lovely aromatic base that makes the whole dish smell amazing.

Why Bone-In Thighs Work Best for This Quinoa Skillet

What really makes this work is starting with bone-in chicken thighs. They release more flavor than breasts and stay juicier during the longer cooking time needed for the quinoa. I sear them first to get that golden skin, then nestle the quinoa around them with some diced onions and garlic. The quinoa cooks in chicken broth, which gives it so much more flavor than plain water.

The Secret to Perfectly Seasoned Mediterranean Quinoa

This skillet works great for weeknight dinners when you want something that looks impressive but doesn’t require much hands-on time. Once everything goes in the oven, you’ve got about 25 minutes to make a salad or just relax. It’s also perfect for serving guests because it comes out looking rustic and homey in the best way. Serve it with some roasted vegetables or a simple green salad.

One Pan Mediterranean Kosher Chicken and Quinoa Skillet - Mediterranean recipe
Some nights you need dinner to practically cook itself, and this Mediterranean chicken and quinoa skillet does exactly that. I discovered this combination when I was tired of making the same rotation of chicken dishes and wanted something that felt both healthy and satisfying without requiring multiple pots and pans. The beauty of this recipe lies in how the quinoa absorbs all the flavors from the chicken as it cooks underneath. You get perfectly seasoned grains without any extra effort. I use a mix of oregano, thyme, and rosemary because they pair so well with both the chicken and the earthiness of quinoa. The herbs don't overpower anything but create this lovely aromatic base that makes the whole dish smell amazing. What really makes this work is starting with bone-in chicken thighs. They release more flavor than breasts and stay juicier during the longer cooking time needed for the quinoa. I sear them first to get that golden skin, then nestle the quinoa around them with some diced onions and garlic. The quinoa cooks in chicken broth, which gives it so much more flavor than plain water. This skillet works great for weeknight dinners when you want something that looks impressive but doesn't require much hands-on time. Once everything goes in the oven, you've got about 25 minutes to make a salad or just relax. It's also perfect for serving guests because it comes out looking rustic and homey in the best way. Serve it with some roasted vegetables or a simple green salad.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs about 2 lbs total
  • 1 cup quinoa rinsed
  • 2 cups chicken broth kosher certified
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/4 cup fresh parsley chopped for garnish
  • 1 lemon cut into wedges for serving

Method
 

  1. Preheat oven to 375°F. Pat chicken thighs dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Flip and cook another 3-4 minutes. Remove chicken and set aside.
  3. In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic, oregano, thyme, and rosemary. Cook for 30 seconds until fragrant.
  4. Add rinsed quinoa to the skillet and stir to coat with the herb mixture. Pour in chicken broth and add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
  5. Nestle the seared chicken thighs on top of the quinoa mixture, skin-side up. Bring to a simmer on the stovetop.
  6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until chicken reaches internal temperature of 165°F and quinoa is tender and has absorbed most of the liquid.
  7. Let rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with lemon wedges.

Notes

Make sure your skillet is oven-safe before transferring to the oven. If quinoa seems too dry during cooking, add a few tablespoons more broth. Leftover chicken and quinoa keeps well in the refrigerator for up to 3 days and reheats nicely in the microwave.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 20g 26%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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