Go Back
Homemade Tomato Basil Chicken Quinoa photo
Print Recipe Save it for later

Tomato Basil Chicken Quinoa

A creamy, tomato-and-basil quinoa skillet tossed with sliced cooked chicken for a quick family-friendly meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 cup white onion diced
  • 1 cup quinoa rinsed and drained
  • 2 teaspoons minced garlic about 4 cloves
  • 1 cup chicken broth
  • 1 cup half and half
  • 14 ounce can diced tomatoes drained well
  • 1/2 teaspoon salt
  • 2 tablespoons basil chopped, plus more for garnish
  • 1/4 cup Parmesan cheese plus more for sprinkling
  • 1 pound chicken cooked and sliced (see note)

Instructions

  • Melt the butter in a large skillet over medium heat.
  • Add the diced onion, rinsed quinoa, and minced garlic to the skillet and cook, stirring occasionally, until the onion is soft and translucent, about 3–5 minutes.
  • Pour in the chicken broth and half and half, then add the drained diced tomatoes and salt. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until most of the liquid is absorbed and quinoa is tender.
  • Stir in the chopped basil and Parmesan cheese until melted and evenly distributed.
  • If the cooked chicken is cold, add the sliced chicken on top of the quinoa, cover, and warm for a few minutes; otherwise, stir the chicken into the quinoa to combine and heat through.
  • Serve topped with additional Parmesan and basil if desired.

Equipment

  • Large Skillet
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon
  • Knife and cutting board

Notes

  • This recipe uses 1 lb cooked chicken—rotisserie, grilled, baked, or pan-seared all work.
  • Half and half is equal parts milk and cream; substitute 1/2 cup milk + 1/2 cup cream if needed.
  • For a lighter version, replace the half and half with additional chicken broth.
  • Rinse quinoa before cooking to remove bitterness.