This lemon herb chicken quinoa pilaf is the kind of healthy weeknight dinner I prep when I want something balanced, filling, and easy to make in one skillet. It combines tender chicken thighs, fluffy quinoa, broccoli, fresh herbs, and melty feta for a high-protein chicken quinoa recipe that feels cozy while still being packed with nutrient-dense ingredients.
I also love that it’s naturally gluten-free and built with ingredients that support steady energy and blood sugar balance thanks to the combination of protein, fiber, and healthy fats. I’m telling you, this is an immediate “add to the rotation” kind of meal – you’re going to love it!
Why You’ll Love This Chicken Quinoa Skillet
As a registered dietitian, creating nutrient-packed, simple and flavorful meals is always my main goal – and I have to say, this recipe really embodies that approach.
While this is a one pan chicken quinoa dinner that’s intentionally simple, it’s layered with so much flavor from the lemon, garlic, herbs, and toasted quinoa and orzo. Quinoa is one of my favorite pantry staples because it adds plant-based fiber, minerals, and extra protein, while broccoli brings in antioxidants and vitamin C to support immune health.
Not to mention that pairing everything together in a single skillet also makes this recipe ideal for meal prep since the flavors continue to develop as it sits. A true ten out of ten if you ask me!
A High-Protein Dinner That Works for Busy Weeknights
Ok, so, all this to say, if you’re looking for an easy healthy dinner that doesn’t require a sink full of dishes, this chicken quinoa pilaf checks all the boxes.
The chicken thighs stay juicy as they finish in the oven, and the quinoa absorbs all of the lemony broth for a comforting texture that feels hearty without being heavy.
I like serving this in shallow bowls with extra herbs and lemon wedges on top, but leftovers also reheat really well for lunches throughout the week. Hope you love it! Let me know what you think in the comment section below.
Ingredients You’ll Need:
For the Chicken:
- Boneless skinless chicken thighs
- Smoked paprika
- Dried oregano
- Garlic powder
- Kosher slat
- Freshly ground black pepper
- Olive oil
For the Skillet:
- Olive oil
- Yellow onion
- Garlic cloves
- Sprouted quinoa
- Brown rice orzo
- Kosher salt
- Dried oregano
- Lemon zest
- Fresh lemon juice
- Low-sodium chicken stock
- Fresh parsley
- Broccoli florets
- Crumbled goat feta (optional)
How To Make Lemon Herb Chicken Quinoa Pilaf
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This lemon herb chicken quinoa pilaf comes together in one skillet with tender chicken thighs, fluffy quinoa, broccoli, and feta for an easy high-protein dinner that’s great for weeknights or meal prep.
- Season and sear the chicken. Toss the chicken thighs with the smoked paprika, oregano, garlic powder, salt, and pepper. Sear them in a hot oven-safe skillet until golden brown on both sides, then transfer to a plate. They’ll finish cooking in the oven later.
- Cook the aromatics. In the same skillet, sauté the onion until soft and translucent, then stir in the garlic and cook until fragrant.
- Toast the quinoa and orzo. Add the quinoa and brown rice orzo directly into the skillet with the seasonings and toast for a couple minutes until lightly golden. This adds so much flavor and helps give the pilaf that cozy texture.
- Add the lemon and broth. Stir in the lemon zest, lemon juice, and chicken stock, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Assemble the skillet. Stir in the parsley and broccoli florets, then nestle the chicken thighs back into the skillet. Bring everything to a simmer, cover, and transfer to the oven until the quinoa is tender and the chicken is cooked through.
- Finish with feta. Remove the lid, sprinkle the feta over the top, and return the skillet to the oven for a few more minutes until the liquid is absorbed and the feta is soft and melty.
- Serve and enjoy. Spoon the chicken quinoa pilaf into shallow bowls, garnish with extra herbs and lemon wedges, and serve warm.
Recipe Substitutions & Questions
These simple substitutions and swaps make it easy to customize this Lemon Herb Chicken Quinoa Pilaf based on what you have on hand or your dietary needs.
- Chicken Thighs: Boneless skinless chicken breasts can be used instead, but they may cook a bit faster and can dry out more easily.
- Sprouted Quinoa: Regular quinoa works well here too. Just make sure to rinse it thoroughly before cooking.
- Brown Rice Orzo: For a fully gluten-free option, swap with additional quinoa or your favorite gluten-free orzo alternative. Brown rice can also work, though it may require a longer cook time and extra liquid.
- Broccoli: Cauliflower florets, chopped asparagus, spinach, or zucchini are all great swaps depending on what you have on hand. If using spinach, stir it in at the very end until wilted.
- Goat Feta: Regular feta or goat cheese both work well here. You can also omit it entirely or use your favorite dairy-free feta alternative if needed.
- Dried Oregano: Fresh oregano can be substituted instead. Use about 1 tablespoon fresh oregano for every 1 teaspoon dried.
- Chicken Stock: Vegetable broth works well in place of chicken stock if that’s what you have on hand.
- Parsley: Fresh dill or basil would also be delicious here and slightly change the flavor profile.
- Spice Level: Add a pinch of red pepper flakes with the onion and garlic if you prefer a little heat.
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FAQs
Is chicken quinoa healthy?
Yes — chicken quinoa is a great balanced meal option because it combines protein, fiber, and healthy fats all in one dish. The chicken thighs provide satisfying protein and iron, while quinoa adds fiber, complex carbohydrates, and additional plant-based protein to help support steady energy and blood sugar balance. Pairing it with broccoli and healthy fats from olive oil also helps make the meal more filling and nutrient-dense.
Can I make this chicken quinoa recipe ahead of time?
Definitely. This chicken quinoa pilaf reheats really well, which makes it great for meal prep or easy lunches throughout the week. Store leftovers in an airtight container in the fridge for up to 4 days. The quinoa will continue absorbing liquid as it sits, so I like adding a splash of broth or water before reheating to bring the texture back to life.
Is this chicken quinoa pilaf gluten-free?
It can easily be made fully gluten-free by swapping the brown rice orzo for additional quinoa or your favorite gluten-free orzo alternative. Everything else in the recipe is naturally gluten-free, but always double check packaged ingredient labels if needed.
What vegetables go well in chicken quinoa skillets?
Broccoli works especially well in this chicken quinoa skillet because it holds up nicely while baking and adds extra fiber and vitamin C. You can also swap in vegetables like cauliflower, asparagus, spinach, kale, or zucchini depending on the season or what you have on hand. This recipe is very flexible and works well with a variety of roasted or sautéed vegetables.
More Healthy Weeknight Chicken Recipes You’ll Love
- Cozy Chicken Thigh Rice Bowls
- Spicy Southwest Chicken Skillet
- Easy Sheet Pan Chicken Fajitas
- Sheet Pan Greek Chicken and Chickpea Salad
- Healthy Green Goddess Chicken Salad with Crispy Chickpeas and Fresh Herb Dressing
- Chicken & Broccoli Meal Prep Salad
- Crunchy Grilled Chicken Greek Salad with Roasted Potatoes
Lemon Herb Chicken Quinoa Pilaf
Ingredients
For the Chicken:
- 1.5 lb. boneless, skinless chicken thighs, trimmed of excess fat
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1.5 teaspoons kosher slat
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Skillet:
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 4 garlic cloves, minced
- 1 cup sprouted quinoa, rinsed and drained
- ½ cup brown rice orzo
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 ½ cups low-sodium chicken stock
- ¼ cup chopped fresh parsley, plus more for serving
- 3 cups broccoli florets
- ½ cup crumbled goat feta, (optional)
Instructions
- Preheat the oven to 375°F.
For the Chicken:
- Season the chicken thighs generously with smoked paprika, dried oregano, garlic powder, salt, and pepper. Toss to combine.
- In a large, tall-sided oven-safe skillet, heat the olive oil over medium-high heat.
- Once hot, add the chicken thighs. Cook, undisturbed, for 4 minutes. Flip, and cook for an additional 3 minutes.
- Transfer to a clean plate and set aside. The chicken will finish cooking in the oven.
For the Skillet:
- In the same skillet, heat another tablespoon of olive oil.
- Once hot, add the onion. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
- Add the quinoa and orzo. Season with salt and dried oregano. Toss to coat in the oil and spread in a single layer. Toast the grains, stirring occasionally, until slightly golden, about 2 minutes.
- Add the lemon zest, juice, and chicken stock. Stir to combine, scraping the bottom for any browned bits.
- Stir in the parsley and broccoli florets, and add the chicken thighs back to the skillet. Bring to a simmer, then cover with a lid and transfer to the oven. Bake for 17 minutes.
- Carefully remove from the oven, remove the lid, and add the feta on top. Return to the oven and cook for 5 to 8 more minutes, or until the quinoa has totally soaked up the liquid and the feta has melted.
- Plate in shallow bowls, top with a chicken thigh, and garnish with extra herbs. Enjoy!
To Store & Reheat:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.The quinoa will continue to soak up some of the liquid as it sits, so adda splash of chicken stock or water before reheating if needed. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.
Notes
- Chicken Thighs: Chicken breasts can be substituted, but may cook faster and dry out more easily.
- Sprouted Quinoa: Regular quinoa works well too — just rinse thoroughly before cooking.
- Brown Rice Orzo: Swap with additional quinoa or gluten-free orzo for a fully gluten-free option.
- Broccoli: Cauliflower, asparagus, spinach, or zucchini all work well here.
- Goat Feta: Regular feta, goat cheese, or dairy-free feta can all be used, or omit entirely.
- Chicken Stock: Vegetable broth works in place of chicken stock.
- Parsley: Fresh dill or basil are both great alternatives.
- Extra Heat: Add red pepper flakes with the onion and garlic if desired.
