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One Pan Mediterranean Kosher Chicken and Quinoa Skillet

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✓ Pesach-friendly. Look for a Pesach hechsher on: quinoa, broth. Pesach recipes and menu planner

Meat (Fleishig)

This one-pan chicken and quinoa skillet is an easy, healthy dinner. Bone-in chicken thighs are seared until golden, then roasted on top of quinoa that cooks in broth with onion, garlic, oregano, thyme and rosemary, absorbing the chicken juices as it goes.

How It Works

Sear the chicken skin-side down until crisp, then set it aside. Cook the onion and garlic, stir in the rinsed quinoa, broth and herbs, and nestle the chicken back on top, skin-side up. The skillet goes into the oven so the quinoa cooks while the chicken finishes. Make sure your skillet is oven-safe. If the quinoa looks dry, add a few tablespoons of broth.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher-certified chicken broth. Kosher chicken is salted during koshering, so go easy on extra salt.

Leftovers

Leftovers keep for 3 days and reheat in the microwave. Serve with lemon wedges.

One Pan Mediterranean Kosher Chicken and Quinoa Skillet
This one-pan Mediterranean chicken and quinoa skillet combines bone-in thighs with perfectly seasoned quinoa that absorbs all the delicious chicken flavors as it cooks.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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