One-pan dinners are the best. They make life so much easier. If you’re like me and hate doing the dishes after a long day at work then you should seriously think about adding this one-pan chicken to you weekly list of dinners.
It is so easy and flavorful and from start to finish it takes just over 30 minutes (mostly cooking time for the quinoa). Cooking the quinoa in the same pan as the chicken adds a ton of flavor and with the addition of some bright lemon and fresh herbs and garlic this quinoa is anything but bland. Plus, the corn and tomatoes are a sweet and juicy combination that just can’t be beat with the perfectly seared chicken.
Now, I love that it is summer and access to fresh herbs from my garden allows me to use fresh ingredients every day. But with cooler weather right around the corner and winter looming, I know that wont be the case for long. I use to hate buying fresh herbs in the winter because what I didn’t use would inevitably go bad. Don’t be like me. Get smart and freeze those fresh herbs! Simply rinse, dry and place in a freezer bag in the freezer. Then, use pretty much as you would normally use fresh herbs. The only thing they aren’t amazing for is garnish as the freezing and thawing makes them a little less pretty, other than that they are just as good and it makes adding “fresh” herbs to a weeknight dinner super easy.
But, back to the chicken. If you really want to get fancy and a bit more decadent try topping the pan with a ball of broken burrata (see bottom picture for burrata version) or a bit of salty feta. Both additions are delicious but it is just as good without. So go ahead and give it a try, I hope you like it!
- 2 large chicken breast
- 1 cup uncooked quinoa
- 1 cup chicken broth
- 1 cup white wine can sub an additional cup of chicken broth
- 1 cup cherry or grape tomatoes
- 1 cup fresh or frozen corn
- 3 cloves garlic
- 1 large lemon
- 1/4 cup basil
- 1 sprig rosemary
- olive oil
Chop your basil and rosemary place in a small bowl with 2 tbs of olive oil and pinch of salt- set aside
Cut cherry tomatoes in half, place in a bowl- set aside
Mince garlic- set aside
If you are using fresh corn- cut it off the cob and set aside. If you are using frozen corn your can just leave it in the freezer until you are ready for it.
Cut you lemon in half. With one half of the lemon cut slices in rounds. Leave the other half whole and set aside.
Trim any access fat off the chicken breast then cut in half like you are butterflying it but cut all the way through so you have now have 4 pieces of chicken. Season generously with salt and pepper
Heat a cast iron or non-stick skillet with a drizzle of olive oil and add the chicken over medium-high heat. Make sure the pan is nice and hot before adding the chicken, we want to get a good sear on it. Cook for 2 to 3 minutes on each side. Then turn heat down to medium, medium low and cook for another 2- 3 minutes each side or until the chicken is cooked through. Remove from the skillet and set aside.
If that pan is looking a bit dry add another light drizzle of olive oil then add the lemon slices to the pan. Use the slices to rub along the pan getting up any browned bits once the lemons have are started to carmelize and have released their juices, about 1-2 minutes, remove form the pan.
Add the garlic and 1 tbs of the herb and olive oil mixture plus the juice of the other half of the lemon. This will really help to deglaze the rest of the pan. Sauté for just about a minute or less then add the quinoa, stock and wine to the pan. Bring to a boil then reduce to a simmer for 10 minutes.
Add the fresh or frozen corn to the pan and cook for another another 5-10 minutes or until the liquid is absorbed and you are left with fluffy quinoa.
Remove form heat and mix in the tomatoes and remaining herb mixture at the point taste the quinoa and add salt and pepper to if needed. Then, add the chicken back to the pan. If you are topping with feta or burrata go ahead and add it at this point.
Serve immediately and enjoy!