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Home » Main Dishes » Skillet Chicken with Quinoa and Red Peppers.

Skillet Chicken with Quinoa and Red Peppers.

Dec 29, 2022 by Kelly Roenicke · 4 Comments

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quinoa chicken skillet dinner

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!

chicken and quinoa skillet meal

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.

We love easy meals that are made in one pan, like this lemon chicken and rice, or this sausage and sweet potato hash.

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.

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  • Ingredient Notes
  • Substitutions
  • Special Equipment
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skillet chicken with red peppers

Ingredient Notes

  • 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.

Substitutions

  • 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.
cooked chicken thighs in a cast iron skillet

Special Equipment

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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Recipe

chicken and quinoa with red peppers
5 from 2 votes
Print

Skillet Chicken with Quinoa and Red Peppers.

This skillet chicken with quinoa and red peppers is filling, tasty, and easy to put together. This comforting dinner is naturally gluten free and dairy free!

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Keyword comfort food, easy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 478 kcal
Author Kelly Roenicke

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 Tablespoons olive oil
  • 1 onion sliced
  • 1 red pepper sliced
  • 6 bone-in chicken thighs
  • 1 cup chicken broth
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
US Customary – Metric

Instructions

  1. Preheat oven to 425 degrees F. 

  2. 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. 

  3. 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. 

  4. Place the sliced pepper and onions around the chicken. Cook the chicken for a few minutes, allowing the skin to get golden brown. 

  5. 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. 

  6. 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. 

  7. Season with more salt and pepper if desired. 

Recipe Notes

Store leftovers in the refrigerator. They should stay fresh for about 3 days.

If you don’t like quinoa, you can use rice or millet instead.

Feel free to use the vegetables of your choice.

Nutrition Facts
Skillet Chicken with Quinoa and Red Peppers.
Amount per Serving
Calories
478
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
141
mg
47
%
Sodium
 
358
mg
16
%
Potassium
 
555
mg
16
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
28
g
56
%
Vitamin A
 
735
IU
15
%
Vitamin C
 
29.5
mg
36
%
Calcium
 
34
mg
3
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Chocolate Tutu Cookies (Gluten Free, Vegan).
Banana Cake with Cream Cheese Frosting (Gluten Free). »

Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Nut Free, Recipes Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Mustard Free, Peanut Free, refined sugar free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    June 28, 2018 at 7:02 pm

    5 stars
    Delicious recipe!

    Reply
    • Blanca

      December 22, 2018 at 12:57 am

      5 stars
      It has been my first week since I was diagnosed with gluten and dairy intolerance and I must say it has been quite overwhelming since then. I am so very grateful I found this website. I just tried one of your recipes and it so tasty!! THANK YOU- THANK YOU- THANK YOU :)

      Reply
  2. Nicole | The Professional Mom Project

    March 21, 2018 at 11:06 am

    This looks great! Is it ok to use a different type of skillet? I don’t currently have a cast iron one. Thanks so much

    Reply
    • Kelly Roenicke

      March 27, 2018 at 11:50 am

      Yes, if you have an oven safe skillet, that’s fine, or just brown them in a skillet and transfer to an oven safe dish for baking. I hope you love it!

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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