Skillet Chicken with Mushrooms & Spinach Quinoa

Golden, rosemary-rubbed chicken thighs, sautéed mushrooms and onions, and fluffy quinoa all cook in the same skillet. A splash of The Olive Leaf Wild Rosemary Olive Oil infuses everything with herbaceous flavor, and a handful of baby spinach wilts in at the end for color and freshness.

Ingredients (Serves 4)

• 6 boneless, skinless chicken thighs, trimmed
• ¾ tsp crushed dried rosemary
• ½ tsp smoked paprika
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tsp The Olive Leaf Wild Rosemary Olive Oil, divided
• ½ yellow onion, chopped
• 8 oz crimini mushrooms, sliced
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1½ cups baby spinach, sliced or lightly packed
• More salt & pepper, to taste

Directions

1. Season the chicken. In a bowl, toss thighs with rosemary, paprika, salt, and pepper until evenly coated.
2. Sear. Heat 1 tsp Wild Rosemary Olive Oil in a large nonstick skillet over medium-high. Add chicken; cook 2–3 minutes per side until golden. Transfer to a plate (it will finish cooking later).
3. Sauté veggies. Add remaining 1 tsp oil to the skillet. Stir in onion and mushrooms; cook 4–5 minutes until softened and lightly browned.
4. Simmer the quinoa. Stir in rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
5. Finish in the pan. Nestle chicken (and any juices) into the quinoa. Cover and cook 12–15 minutes more, until liquid is absorbed and chicken reaches 165°F.
6. Wilt & serve. Transfer chicken to a plate. Stir spinach into the hot quinoa until just wilted; season to taste. Spoon quinoa onto plates and top with chicken.

Tips & Swaps

• No Wild Rosemary Oil? Use Tuscan Herb, Garlic, or a favorite extra virgin olive oil and add a pinch of dried rosemary.
• Make it dairy-free & gluten-free: Recipe is naturally dairy-free and gluten-free as written.
• Add brightness: Finish with a squeeze of lemon or a drizzle of White Balsamic for lift.
• Use breasts instead: Swap in 4 small chicken breasts; adjust sear time to keep them juicy.
• Veggie boost: Fold in peas or chopped kale with the spinach for extra greens.