One-Pot Chicken and Quinoa

Steamy and soft, this One-Pot Chicken and Quinoa with Sun-Dried Tomatoes comes together in a way that’s almost too easy… like, it shouldn’t taste this balanced and cozy, but here we are. There’s this moment when you lift the lid – right after the simmer – and that fragrant mix of garlic, warm broth, and the tangy-sweet pop of sun-dried tomatoes hits you. The chicken somehow stays tender (no dry chewiness here), the quinoa’s fluffy but just with that hint of bite, and it all just… works, you know?

Why You’ll Crave It

• It’s truly a one-pot wonder – which means fewer dishes and more time for, well, life.
• Sun-dried tomatoes give a deep, savorily sweet zing that makes it taste like more effort than it really is.
• Quinoa cooks right in the broth, soaking up flavor while staying light and fluffy.
• It’s wholesome comfort – protein-rich, full of good grains, but still feels like a treat.
• You can dress it up or keep it simple – add herbs, lemon zest, or greens, or don’t… and it’s still lovely.

The first time I made this, I meant it as just a weeknight “use up what’s in the fridge” sort of thing… but everyone went silent at the table – the good kind of silent – and then asked if there was more.

What You’ll Need

• Chicken breasts: about 1 pound, diced into bite-sized cubes – smaller pieces cook quicker and more evenly
• Quinoa: 1 cup, rinsed well (don’t skip the rinse – it removes that odd bitterness)
• Sun-dried tomatoes: ½ cup, packed and finely chopped – the oil-packed kind works best, juicy and packed with flavor
• Chicken broth: 2 cups, ideally low-sodium so you can control salt better (but if not, just season less)
• Olive oil: 2 tablespoons, for sautéing – any good quality one you’ve got lying around
• Garlic: 2 cloves, minced finely – fresh garlic really matters here
• Salt & pepper: a generous pinch of each, to taste

Easy How-To

Get things started

Heat the olive oil in a large pot over medium heat. Once it’s shimmering, toss in your diced chicken. Let it sit undisturbed for just a minute or two so it browns a bit. Then stir and continue cooking until the pieces are lightly golden all over – not totally cooked through yet, and that’s okay.

Add in the fragrance

Stir in the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute – just enough so it starts to smell wonderful but doesn’t burn. That pop of tomato, garlic, and oil mingling? It’s basically the scent of dinner being on track.

Quinoa comes next

Now add the rinsed quinoa right into the pot and give it a stir to coat everything. It might feel dry for a second, but don’t worry – that’s what the broth’s for.

Simmer away

Pour in the chicken broth and give it all one gentle stir. Add salt and pepper – I usually start with ½ tsp of salt and a few grinds of black pepper, then adjust later. Increase the heat to bring things to a light boil… then once that starts, lower the heat to a soft simmer and cover.

Let it cook, then rest

Cook covered for about 15 minutes. The chicken will finish cooking, quinoa will soften and fluff, and all those flavors will blend together quietly. Don’t peek too much – just trust the steam. After that, turn off the heat and let it sit covered for another 5 minutes. Then open the lid, fluff things gently with a fork… and breathe in.

Good to Know

• If using dry, tough sun-dried tomatoes (the kind that aren’t packed in oil), soak them in warm water for 10 minutes before chopping – it really helps.
• Leftovers actually taste better the next day, oddly enough – just reheat gently with a splash of broth or water.
• Be careful not to overcook the chicken at the start. It’ll finish cooking with the quinoa, and overdoing it early on can make it tough.

Serving Ideas

• Top with a handful of chopped parsley or basil – that brightness really lifts it.
• A squeeze of lemon right before eating adds just the right amount of sharpness.
• Serve alongside a crisp green salad with vinaigrette – something fresh to contrast the richness.

Top Tricks

• Use good broth if you can – homemade or high quality store-bought makes a big difference in flavor here since the quinoa drinks it all up.
• Toast your quinoa in the pot for a minute or two before adding the broth if you have the time – adds a nutty, deep undertone.
• Want more veggies? Stir some chopped spinach or kale in during the last 2 minutes of cooking. The steam wilts it beautifully.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, absolutely – they’ll add even more flavor and stay incredibly moist. Just dice them similarly small so they cook evenly.

Is there a vegetarian version?

You can totally skip the chicken and use canned chickpeas or diced mushrooms instead – and switch to veggie broth. The flavors still hold up beautifully.

Do I need to rinse quinoa?

Yes, definitely. It’s coated in a natural substance called saponin that can taste bitter if you skip the rinse. A quick rinse under cold water is enough.

How long do leftovers keep?

Usually about 3 days in the fridge, tightly sealed. Just reheat gently in a pan or microwave with a splash of broth or water.

Can I freeze it?

Yes, though quinoa textures can shift a bit once thawed. Let it cool completely, freeze in portions, and reheat from frozen or overnight in the fridge.