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This creamy chicken broccoli quinoa skillet is an easy, healthy meal made like a stir fry. It’s gluten free, dairy free and great for meal prep.

Do you need another healthy dinner? Try flank steak stir fry, sheet pan burrito bowls, or buffalo chicken pasta next.

chicken broccoli quinoa

Chicken, broccoli and quinoa is such a great combination. The flavors go so well together and they’re such a healthy and filling meal with healthy carbs, protein and fats all in one.

You can make this in advance for the whole week, freeze it for later or make it for your entire family. I promise everyone will love it!

chicken broccoli quinoa casserole

Ingredients for this chicken broccoli quinoa skillet:

broccoli chicken quinoa

How to make this chicken broccoli quinoa recipe:

Start by roasting the chicken and broccoli. Place them on a large sheet pan and bake for 20-25 minutes.

Next, make the quinoa then heat a medium saucepan over medium heat. Add the bacon and cook on medium-high for 5-6 minutes then remove from the pan on a paper towel to cool.  To the bacon fat, add the onions and cook until translucent, 3-4 minutes, then add the garlic and continue to cook until soft, 2-3 more minutes.

Whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard and nutritional yeast (if using) and whisk continuously until thickened. Add the quinoa, crumbled bacon, and broccoli and sliced chicken to the sauce and mix well. Serve right away! 

creamy chicken broccoli quinoa casserole

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More skillets and casseroles:

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3.75 from 8 votes

Chicken broccoli quinoa skillet

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
This creamy chicken broccoli quinoa skillet is an easy, healthy meal made like a stir fry. It's gluten free, dairy free and great for meal prep.

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Servings: 4

Ingredients

  • 1 lb boneless skinless chicken breast
  • 3 cups broccoli florets 1 medium head of broccoli
  • 1 cup uncooked quinoa
  • 3-4 slices thick cut bacon sugar free
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons tapioca flour
 or arrowroot starch
  • 1 3/4 cups chicken broth or bone broth
  • 1/2 cup canned full fat coconut milk cream only
  • 1 Tbsp spicy brown mustard
  • 2 Tbsp nutritional yeast optional
  • 1/4 sea salt or to taste
  • 1/8 tsp black pepper or to taste

Instructions 

  • Preheat your oven to 425 degrees.
  • Cover a large baking sheet with a silpat mat or parchment paper then place chicken on one side and broccoli on the other side of the baking sheet. Coat both with 3 tablespoons of olive oil and sprinkle with salt and pepper.
  • Cook chicken and broccoli for 20-25 minutes, stirring chicken halfway through.
  • While the chicken and broccoli cook, prepare the sauce and make the quinoa.
  • For the quinoa, bring water to a boil and follow directions to cook 1 cup quinoa according to package directions.
  • While the quinoa is cooking, make the sauce. Heat a medium saucepan over medium heat. Add the bacon and cook on medium-high for 5-6 minutes then remove from the pan on a paper towell to cool. To the bacon fat, add the onions and cook until translucent, 3-4 minutes, then add the garlic and continue to cook until soft, 2-3 more minutes.
  • In a separate small bowl, whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard and nutritional yeast (if using) and whisk continuously. Raise the heat to high and bring to a boil, stirring continuously. Once boiling, lower heat and simmer and continue to stir and cook for another minute, until thickened. Stir in salt and pepper to taste. Add the quinoa, crumbled bacon, and broccoli to the sauce and mix well. Slice the chicken and mix it with the rest of the skillet ingredients. Serve immediately.
Last step! If you make this, please leave a review letting us know how it was!

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Recipe Rating




13 Comments

  1. Emily says:

    1 star
    Weirdly way too much liquid. It came out like soup for some reason. Double checked my liquids. Don’t know if it was my issue or the recipe. After spending an hour on this, I won’t be trying again though.

    1. Molly Thompson says:

      Bummer, Emily! Did you double-check the amount of quinoa and did it absorb all the liquid?

  2. Joshua says:

    I tried making this and followed the recipe to a T, is it suppose to be kinda porridge like? Too much chicken broth or something?

  3. Laura says:

    Looks amazing. Going to make but you forgot to buy bacon in your ingredients list as an. FYI

    1. Laura says:

      It’s not in the first list but it’s in the list in the boxed area I see.

      1. Molly Thompson says:

        Thanks for letting me know! I Just made that update.

  4. Eleanor says:

    Why do you have people spray a 9×13 inch dish and set aside, but then never use it? The baking sheet you have us use is different from a 9×13 dish! Now I’m having to wash something that was unnecessarily sprayed with PAM! ?

    1. Molly Thompson says:

      LOL! OMG I’m so sorry. The first time I tested this I did it in a baking dish but decided to do one pot. I forgot to take that part out when I copy and pasted from google doc!

  5. Victoria says:

    Why is bacon or quinoa not in the ingredients for the recipe?

    1. Molly Thompson says:

      Oh my gosh, that was a TOTAL typo! Thank you for catching that?

      1. Victoria says:

        Haha I happens! Thank you! I made this and it was great!!

  6. Amy says:

    I really like chicken, broccoli and quinoa, so I think that this recipe is a keeper! Enjoy your weekend.

    1. Molly Thompson says:

      Thanks, Amy! Let me know what you think!