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Creamy Mustard Chicken and Quinoa Bowl – Best 30-Minute Meal

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A quick and satisfying 30-minute meal featuring tender chicken thighs in a tangy, velvety Dijon mustard sauce served over fluffy quinoa with wilted spinach. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 tablespoons olive oil
  • 1 medium shallot, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth, low-sodium
  • 1/2 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup dry quinoa, rinsed
  • 2 cups water or chicken broth
  • 2 cups fresh spinach
  • Fresh parsley for garnish (optional)

Instructions

  1. Rinse 1 cup of dry quinoa in a fine-mesh strainer under cold water for about 30 seconds. Transfer to a medium saucepan. Add 2 cups of water or chicken broth and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
  2. While quinoa cooks, pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and half of the dried thyme. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs in a single layer and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium. Add diced shallot to the skillet and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up browned bits from the bottom of the pan. Let simmer for 2 minutes until slightly reduced.
  4. Reduce heat to low. Stir in heavy cream, Dijon mustard, whole grain mustard, and remaining dried thyme. Whisk until smooth and let simmer gently for 2-3 minutes until sauce thickens enough to coat the back of a spoon.
  5. Return chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the tops. Add fresh spinach around the chicken. Cover and simmer on low for 3-4 minutes until spinach is wilted and chicken is heated through.
  6. Divide fluffy quinoa between bowls. Place a chicken thigh on each bed of quinoa. Spoon creamy mustard sauce and wilted spinach generously over the top. Garnish with fresh parsley if desired. Serve immediately.

Notes

For best results, pat chicken dry before searing to ensure a good crust. Use room temperature cream to prevent sauce from curdling. Season in layers for more complex flavor. If sauce is too thin, simmer longer; if too thick, add a splash of broth. Leftovers keep in the refrigerator for up to 4 days and flavors improve overnight. Freeze chicken and sauce for up to 3 months; cook fresh quinoa when serving.

Nutrition

Keywords: creamy mustard chicken, quinoa bowl, 30-minute meal, chicken thighs, Dijon mustard, healthy dinner, meal prep, gluten-free

Find it online: https://chloeplate.com/creamy-mustard-chicken-and-quinoa-bowl-best-30-minute-meal/