Name: Creamy Spinach and Artichoke Chicken Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup uncooked quinoa; 1 tablespoon unsalted butter; 2 tablespoons all-purpose flour; 1 cup finely chopped red bell pepper; 1 cup roughly chopped artichoke hearts; 2 cups roughly chopped fresh spinach; 1.5 cups milk; 1 teaspoon chicken bouillon powder; 0.5 teaspoon Italian seasoning; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; Black pepper to taste; 1 cup plain Greek yogurt; 1-2 cups shredded cooked chicken ((rotisserie works great)); 1 cup shredded Italian cheese blend; 0.5 cup Panko bread crumbs; 0.5 teaspoon dried parsley; 0.5 teaspoon garlic seasoning ((or ½ teaspoon garlic powder)); 1 tablespoon melted butter

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If you’re on the hunt for a meal that’s as comforting as it is nutritious, look no further than this Creamy Spinach and Artichoke Chicken Quinoa. This dish combines tender quinoa with a rich and creamy sauce made from artichokes, fresh spinach, and tender chicken, creating a delightful medley of flavors and textures. It’s perfect for a cozy dinner or meal prep for the week, ensuring you have delicious, wholesome meals at your fingertips. Let’s dive into the details of this dish that is sure to become a staple in your kitchen!

Top Reasons to Make Creamy Spinach and Artichoke Chicken Quinoa

Health-Conscious: Packed with protein, fiber, and vitamins, this dish is a great way to nourish your body.
Flavor Explosion: The combination of spinach, artichokes, and spices creates an irresistible creamy sauce.
Easy to Prepare: With straightforward steps, this recipe is perfect for both novice and seasoned cooks.
Versatile: Feel free to customize the recipe with your favorite vegetables or proteins.
Make Ahead: Great for meal prep; it stores well and reheats beautifully!

Ingredient List

1 cup uncooked quinoa
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup finely chopped red bell pepper
1 cup roughly chopped artichoke hearts
2 cups roughly chopped fresh spinach
1 ½ cups milk
1 teaspoon chicken bouillon powder
½ teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
Black pepper, to taste
1 cup plain Greek yogurt
1 – 2 cups shredded cooked chicken (rotisserie works great)
1 cup shredded Italian cheese blend
½ cup Panko bread crumbs
½ teaspoon dried parsley
½ teaspoon garlic seasoning (or ½ teaspoon garlic powder)
1 tablespoon melted butter

What You’ll Need (Gear)

Medium Pot: For cooking the quinoa.
Large Skillet: For preparing the creamy sauce and combining ingredients.
Whisk: To mix the sauce ingredients smoothly.
Measuring Cups and Spoons: For accurate ingredient measurements.
Baking Dish: To bake the final dish until bubbly and golden.

Step-by-Step: Creamy Spinach and Artichoke Chicken Quinoa

Step 1: Cook the Quinoa

Begin by rinsing the uncooked quinoa under cold water to remove any bitterness. In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed. Set aside.

Step 2: Prepare the Sauce

In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add 1 cup of finely chopped red bell pepper and sauté for about 3-4 minutes, until softened. Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for about 1 minute to create a roux.

Step 3: Add the Liquid Ingredients

Gradually whisk in 1 ½ cups of milk, ensuring there are no lumps. Stir in 1 teaspoon of chicken bouillon powder, ½ teaspoon of Italian seasoning, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and black pepper to taste. Allow the sauce to simmer for about 5 minutes, or until it thickens.

Step 4: Mix in Veggies and Chicken

Add the roughly chopped artichoke hearts and spinach to the skillet, stirring until the spinach wilts. Fold in 1 cup of plain Greek yogurt and 1 – 2 cups of shredded cooked chicken, ensuring everything is well incorporated.

Step 5: Combine with Quinoa

Gently fold the cooked quinoa into the creamy mixture until fully combined. Taste and adjust the seasoning if necessary.

Step 6: Prepare for Baking

Preheat your oven to 350°F (175°C). Transfer the creamy quinoa mixture into a greased baking dish.

Step 7: Add Toppings

In a small bowl, mix together 1 cup of shredded Italian cheese blend, ½ cup of Panko bread crumbs, ½ teaspoon of dried parsley, and ½ teaspoon of garlic seasoning (or garlic powder). Drizzle with 1 tablespoon of melted butter and sprinkle the mixture evenly over the top of the quinoa.

Step 8: Bake

Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly. Enjoy this delightful Creamy Spinach and Artichoke Chicken Quinoa warm from the oven!

Substitutions by Category

Grains: Substitute quinoa with brown rice or couscous for a different texture.
Vegetables: Use frozen spinach or canned artichokes if fresh is not available.
Protein: Swap the chicken for cooked turkey or chickpeas for a vegetarian option.
Dairy: Use almond milk or coconut yogurt for a dairy-free version.

Watch Outs & How to Fix

Too Thick: If your sauce becomes too thick, add a splash more milk to loosen it up.
Underseasoned: Taste your mixture before baking; you can easily add more spices or salt if needed.
Burnt Topping: If the top browns too quickly, cover it loosely with foil until the dish is baked through.
Dry Quinoa: Ensure you’re adding enough liquid when cooking quinoa to keep it moist.

How to Store & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the desired portion in a microwave-safe dish and heat until warmed through. If it appears dry, add a splash of milk before reheating to restore creaminess.

Ask & Learn

Can I make this recipe ahead of time?

Absolutely! You can prepare the quinoa and sauce ahead of time, then combine and bake it just before serving. This makes it a great option for meal prep!

What can I serve with Creamy Spinach and Artichoke Chicken Quinoa?

This dish is hearty enough to serve on its own, but it pairs wonderfully with a side salad or some roasted vegetables for a complete meal.

Can I freeze Creamy Spinach and Artichoke Chicken Quinoa?

Yes, you can freeze this dish! Just ensure it’s in a freezer-safe container. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

How do I make this dish vegetarian?

Simply omit the chicken and replace it with more vegetables or a protein like chickpeas or tofu for a satisfying vegetarian alternative!

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Ready, Set, Cook

Now that you have all the details, it’s time to get cooking! This Creamy Spinach and Artichoke Chicken Quinoa is sure to impress your family and friends, offering a delicious blend of flavors that will keep everyone coming back for seconds. With its easy preparation and comforting taste, it’s a dish that’s bound to become a favorite in your household. So gather your ingredients, roll up your sleeves, and enjoy this delightful culinary adventure!