Elevated Comfort, Naturally Nourishing

This dish is where comfort meets culinary elegance — a creamy chicken and vegetable skillet brought to life with garden-fresh flavors and a hint of indulgence. Paired with delicate herbed quinoa, it’s a meal that soothes the soul without sacrificing sophistication. Each bite balances richness and lightness, warmth and freshness — a refined take on comfort food that feels both nourishing and special. Whether for a cozy night in or a casual dinner with flair, this plate delivers simple ingredients with a gourmet twist.

Creamy Chicken & Vegetable Skillet
with Herbed Quinoa

Why You’ll Love It

This dish is the ultimate healthy comfort food: warm, creamy, full of fiber, lean protein, and colorful veggies — all tied together with fragrant herbs and soft, nutty quinoa.

Ingredients (Serves 2)

For the chicken & veggie skillet:

2 chicken breasts (about 300g), diced
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 carrot, sliced
1 zucchini, chopped
100g mushrooms, sliced
100ml low-sodium chicken broth
100ml unsweetened plant-based cream or low-fat cream
1 tsp dried thyme or mixed herbs
Salt & pepper to taste
Optional: a squeeze of lemon or a sprinkle of parmesan

For the herbed quinoa:

120g quinoa (uncooked, about 2/3 cup)
300ml water or vegetable broth
1 tbsp chopped fresh parsley
1 tsp olive oil
Salt & pepper to taste

Optional:

Add some broccoli florets to the vegetables for extra flavor!
For added depth and sophistication, sauté a medley of mushrooms — such as cremini, shiitake, and oyster — to infuse the dish with rich, earthy notes and an irresistible aroma.

How to Make Creamy Chicken & Veggie Skillet (Step-by-Step)

Cook the quinoa:
Rinse quinoa under cold water. In a saucepan, bring water or broth to a boil, add quinoa, reduce to low heat, cover, and simmer for 12–15 minutes. Fluff with a fork and stir in olive oil, parsley, salt, and pepper.
Prepare the skillet:
Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté for 2 minutes. Add chicken and cook until lightly browned. Add carrots, zucchini, and mushrooms, cooking for another 5–7 minutes.
Add cream and herbs:
Pour in broth and cream. Stir in herbs and season with salt and pepper. Simmer uncovered for 5–10 minutes until slightly thickened and the chicken is fully cooked.
Serve:
Spoon the creamy chicken and veggies over a bed of warm herbed quinoa. Top with a squeeze of lemon juice or a sprinkle of cheese if desired.