Pan-seared Chicken Recipe With Mushroom Sauce & Garlic Quinoa: A Delish 30-Minute Dinner Poultry Dinner

Pan-seared chicken breasts are nestled on a bed of garlic quinoa and then drizzled with a simple mushroom pan sauce. Delish! Add a vegetable or salad and this easy chicken recipe is a complete meal.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 

Ingredients

Chicken

• 4 chicken breasts, pounded thin
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 package (8 ounces) sliced mushrooms
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1 cup chicken broth

Quinoa

• 1 cup uncooked quinoa, rinsed
• 4 cloves garlic, minced fine or pressed
• 2 cups chicken broth

Here's how to make it: 

1. To make the quinoa, bring the chicken broth and garlic to a boil. Add the quinoa, reduce heat to low, cover and cook about 15 minutes. Turn the heat off and let it sit for about 5 minutes before fluffing with a fork. 
2. While the quinoa cooks, heat the olive oil in a nonstick pan. Season the chicken with salt and pepper. Cook until golden on both sides and cooked through, about 4 to 5 minutes per side. Remove to a plate.
3. Add the butter to the pan. Add the mushrooms. Season with salt and pepper. Cook until tender and browned, about 3 to 4 minutes. Add the garlic and cook 30 seconds. Sprinkle in the flour and cook, stirring, 1 minute. Whisk in the chicken broth and cook until it thickens. Season with salt and pepper. 
4. Serve the chicken breasts over a pile of quinoa and spoon the mushroom sauce over the top. 

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