Name: Brined Herbed Chicken and Quinoa Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 7 oz each); 6 cups water; 6 tbsp kosher salt (for brine); 2 tbsp olive oil; 1 cup quinoa, uncooked; 2 cups low-sodium chicken broth; 1 cup sliced mushrooms; 1 cup baby spinach, packed; 1 cup shredded carrots; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp black pepper; 1 lemon, zested and juiced

Brined Herbed Chicken and Quinoa Skillet

FrozenOrange7642

This Brined Herbed Chicken and Quinoa Skillet is a high-protein, meal-prep-friendly dinner that’s perfect for busy weeknights and big on comfort. Brining the chicken ensures it stays incredibly juicy and flavorful—an easy technique borrowed from the best American kitchens. The skillet method keeps this dish quick, and the combination of hearty quinoa, savory mushrooms, sweet carrots, and bright lemon delivers comforting flavor and great texture. It’s colorful, satisfying, and designed for easy batch cooking, making leftovers just as tasty for lunch the next day.

Ingredients

Instructions

In a large bowl, dissolve 6 tbsp kosher salt in 6 cups water to create a brine. Add chicken breasts and refrigerate for 15 minutes while you prep other ingredients. This ensures juicy, flavorful chicken.
Rinse quinoa thoroughly under cold water. Set aside.
Remove chicken from brine, pat dry with paper towels, and season with black pepper, thyme, and rosemary.
Heat 1 tbsp olive oil in a large nonstick or cast iron skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown (they don't need to be cooked through). Remove and set aside.
Add remaining 1 tbsp olive oil to the skillet. Add mushrooms and carrots, and sauté for 2-3 minutes until just softened. Stir in rinsed quinoa and toast 1 minute.
Pour in chicken broth and bring to a simmer. Nestle seared chicken breasts back into the skillet. Cover, reduce heat to medium-low, and cook for 15 minutes until chicken is cooked through and quinoa is tender.
Remove chicken to a plate. Stir spinach and lemon zest/juice into quinoa-vegetable mixture until spinach wilts. Slice chicken and serve over the quinoa skillet, spooning extra juices on top.