One-Pan Buffalo Chicken and Quinoa

This time of year calls for all of the easy meals and even better minimal clean up too! This One-Pan Buffalo Chicken and Quinoa is perfect for a weeknight dinner and made with simple ingredients. Everyone will love this for a quick and easy meal.

One Pan Buffalo Chicken and Quinoa

I can never pass up a meal that comes together in one pot or pan. It truly makes for easy meals and the flavors in this one are ones that everyone will love! I think I use my cast iron skillet the most in my kitchen. It’s the best for cooking chicken and getting it nice and crispy! Plus, you can get a good saute of any veggies too.

Quinoa is a great way to pack in some additional protein, keeping you fuller longer. It’s a great source of fiber too! If quinoa isn’t a favorite of yours, you can use rice too. I want to try this with orzo!! I feel like it would also make for a delicious combo.

Add this one pan meal to your menu for an easy weeknight dinner this week! It makes for a meal everyone will enjoy or fix it for yourself and enjoy the leftovers for the next few days! xx

What you need for Buffalo Chicken and Quinoa:

  • Chicken Thighs
  • Buffalo Sauce
  • Quinoa
  • Chicken Broth
  • Green Bell Pepper
  • Yellow Onion
  • Garlic cloves
  • Crumbled blue cheese
  • Cilantro
  • Green onion
  • Red Pepper Flakes
  • Sea salt
  • Black Pepper
  • Garlic Powder
  • Avocado Oil
  • White wine oil

How to make:

  1. Chop up garlic cloves, yellow onion and green bell pepper.
  2. Season chicken thighs with sea salt, pepper and garlic powder.
  3. Add avocado oil to cast iron. In a heated pan, add chicken thighs.
  4. Cook on both sides until they reach an internal temperature of 165 degrees. Remove from skillet and set aside.
  5. Add buffalo sauce to small bowl and use a brush to coat chicken.
  6. In the cast iron, add white wine oil. Scrape any excess remains on skillet.
  7. Add minced garlic and onion to saute.
  8. Once sauteed for 2-3 minutes, add bell pepper.
  9. Add quinoa with chicken broth. Bring to a boil.
  10. Reduce to a simmer and set timer for 15-17 minutes. Quinoa should absorb all of the broth.
  11. Make pockets to place chicken thighs.
  12. Top with drizzle of buffalo sauce, green onion, cilantro, red pepper flakes and crumbled blue cheese.
  13. Serve and enjoy!

If you want to switch it up, try doing this instead:

Use brown rice instead of quinoa. Cooking times will vary!

One Pan Buffalo Chicken and Quinoa

If you like this recipe, you may also enjoy these on One Balanced Life:

Buffalo Chicken Taquitos

Buffalo Chicken Flatbread

Sweet Potato Quinoa Salad with Chili Lime Vinaigrette

Do I have to use a cast iron skillet?

While I think a cast iron works best, you can use any other large cooking pan!

Can I use rice instead of quinoa?

Yes! Cooking time may vary with the rice.

Save and Pin for later!

Make sure to save and pin this recipe for later! Are you following me on Pinterest yet? You can also follow me on Instagram & Facebook, and make sure to leave a star rating and tag me if you make this recipe! xx

One-Pan Buffalo Chicken and Quinoa

One-Pan Buffalo Chicken and Quinoa

Yield: Serves 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This One-Pan dish will quickly become a favorite for an easy weeknight dinner! Super satisfying and so simple too.

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • 2 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 cup yellow onion, chopped
  • 1 cup quinoa, dry
  • 3 tbsp buffalo sauce (plus extra for drizzling)
  • 2 cups chicken broth
  • 1 tbsp white cooking wine
  • 1 tbsp avocado oil
  • 1 tsp sea salt (1/2 tsp for chicken, 1/2 tsp for onion, pepper saute)
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp cilantro
  • 2 tbsp green onion
  • 3 tbsp crumbled blue cheese
  • 1/2 tsp red pepper flakes

Instructions

  1. Chop up garlic cloves, yellow onion and green bell pepper.
  2. Season chicken thighs with sea salt, pepper and garlic powder.
  3. Add avocado oil to cast iron. In a heated pan, add seasoned chicken thighs.
  4. Cook on both sides until they reach an internal temperature of 165 degrees. Remove from skillet and set aside.
  5. Add buffalo sauce to small bowl and use a brush to coat chicken.
  6. In the cast iron, add white cooking wine. Scrape any excess remains on skillet.
  7. Add minced garlic and onion to saute.
  8. Once sauteed for 2-3 minutes, add bell pepper. Top with sea salt to saute.
  9. Add quinoa with chicken broth. Bring to a boil.
  10. Reduce to a simmer and set timer for 15-17 minutes. Quinoa should absorb all of the broth.
  11. Make pockets to place chicken thighs.
  12. Top with drizzle of buffalo sauce, green onion, cilantro, red pepper flakes and crumbled blue cheese.
  13. Serve and enjoy!

Talk soon, Taylor.

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