This skillet chicken with quinoa and red peppers is a delicious family meal. Tender chicken, fluffy quinoa, and flavorful red peppers make a meal that’s special enough for Sunday dinner but easy enough for a busy weeknight!
We all have those weeks, don’t we? The weeks where there’s just too much on the schedule, and you feel like you need a weekend by Tuesday?
Those are the kind of weeks where you just need an easy, tasty, home-cooked dinner. Something that’s comforting, but not fussy.
This skillet chicken with quinoa and red peppers is so flavorful, and it comes together without too much effort. It’s only slightly more involved than ordering take-out, making it perfect for busy weeks.
Browning the chicken thighs in the cast iron skillet, then adding the quinoa before baking gives this whole dish a wonderful flavor. It tastes like it was slowly cooking all afternoon, when in reality, it cooks up in less than an hour.
This is an easy meal that the whole family will love! Plus, it’s naturally gluten free, dairy free, and allergy friendly. For more meal ideas, take a look at this collection of kid-friendly gluten free meals.
- Quinoa – You can use white quinoa, red quinoa, or a mix of the two if you like. If you don’t like quinoa, you could try using white rice.
- Chicken – Bone-in chicken thighs work the best in this recipe. They will stay moist and the crispy skin is a nice touch.
- Red Peppers – I love the flavor and color that red peppers bring to this dish. You could use any color bell peppers that you have on hand.
- Chicken Broth – Use the brand of broth or stock that works for your dietary needs.
- You can use boneless, skinless chicken thighs if you wish, but the cooking time will be shorter, so keep an eye on it.
- If you don’t like quinoa, you can use rice or millet or another grain. Just cook according to the package directions and then add to the chicken.
- If peppers don’t work for you, you can add a different vegetable, like green beans, carrots, peas, or spinach.
I love cooking this dish in a cast iron skillet because I can brown the chicken thighs on the stove, and then add the other ingredients before putting the skillet in the oven to cook. Any oven safe skillet would work for this recipe.
If you don’t have an oven safe skillet, just transfer everything to a casserole dish before baking.
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Skillet Chicken with Quinoa and Red Peppers.
- Preheat oven to 425 degrees F.
- Place the quinoa and the water in a pot and bring to a boil. Reduce heat, cover the pan, and simmer for about 15 minutes.
- While the quinoa cooks, pour the olive oil into a cast iron skillet and turn the heat to medium (about 5 or 6 on an electric stove). Place the chicken thighs skin side down in the skillet.
- Place the sliced pepper and onions around the chicken. Cook the chicken for a few minutes, allowing the skin to get golden brown.
- Turn the chicken thighs over and add the cooked quinoa around the chicken. Pour in the cup of chicken broth. Season with the garlic powder, salt, and pepper.
- Place the skillet in the oven and cook at 425 degrees F for about 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees when checked with a meat thermometer.
- Season with more salt and pepper if desired.