Creamy Garlic Chicken with Herbed Quinoa
Ingredients
- 1½ poundschicken breasts (boneless, skinless)
- 1 cupquinoa
- 2¼ cupschicken broth
- 5 clovesgarlic
- ½ cupheavy cream
- 2 tablespoonsbutter
- 2 teaspoonsfresh thyme
- ¼ cupfresh parsley
- ·salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Mince 5 cloves garlic.
- 02
Chop 1/4 cup fresh parsley.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Sear for 5-6 minutes per side until golden brown. Transfer to a plate.
- 02
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- 03
Add quinoa to the skillet and stir for 1 minute to toast lightly. Pour in 2 1/4 cups chicken broth and bring to a simmer.
- 04
Return chicken breasts to the skillet, nestling them into the quinoa. Add fresh thyme. Simmer covered for 15-18 minutes until quinoa is tender and chicken is cooked through (internal temperature 165°F).
- 05
Stir in heavy cream. Taste and adjust salt and pepper as needed. Cook uncovered for 1-2 minutes until heated through.
- 06
Remove from heat and stir in fresh parsley. Divide chicken and quinoa between bowls and serve with the creamy sauce spooned over.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper when cooking the garlic. A pinch of smoked paprika adds depth. A squeeze of fresh lemon juice at the end brightens the creamy sauce.
Leftovers keep well in the refrigerator for 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.