Follow these simple steps to create your delicious Chicken and Mushroom Quinoa Skillet:

1. Prepare the Chicken: Pat the chicken pieces dry with a paper towel. Season generously with salt and pepper. Drying the chicken helps it to brown nicely rather than steam.
2. Sear the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven (at least 12 inches in diameter with a lid) over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Sear the chicken for 3-4 minutes per side, until nicely browned. The chicken doesn’t need to be cooked through at this stage. Remove the chicken from the skillet and set it aside on a plate. This browning process, known as the Maillard reaction, develops deep, savory flavors.
3. Sauté Aromatics and Mushrooms: Reduce the heat to medium. Add the chopped onion to the same skillet, scraping up any browned bits from the bottom of the pan (these are full of flavor!). Sauté for 3-4 minutes, until the onion softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes, until they release their liquid and start to brown. Mushrooms absorb a lot of flavor, and cooking them down concentrates their earthy taste.
5. Toast the Quinoa (Optional but Recommended): Add the rinsed quinoa to the skillet with the mushrooms and onions. Stir and cook for 1-2 minutes. This toasting step enhances the quinoa’s nutty flavor and helps the grains stay separate when cooked.
6. Add Herbs and Deglaze (if needed): Stir in the dried thyme and dried rosemary. If there are any stubborn browned bits stuck to the bottom of the pan, you can deglaze by adding a splash (about 1-2 tablespoons) of the chicken broth and scraping them up with a wooden spoon.
7. Combine and Simmer: Return the seared chicken (and any accumulated juices from the plate) to the skillet. Pour in the remaining chicken broth. Stir everything together gently. Season with a little more salt and pepper, keeping in mind the saltiness of your broth.
8. Cook the Quinoa: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until most of the liquid has been absorbed and the quinoa is cooked through. The quinoa grains will appear translucent and will have “popped,” revealing a little white spiral (the germ). Avoid lifting the lid frequently, as this releases steam and can affect the cooking process.
9. Add Peas: Once the quinoa is cooked, stir in the frozen peas. Cover the skillet again and let it sit for 5 minutes. The residual heat will cook the peas perfectly, keeping them bright green and slightly crisp.
10. Rest and Fluff: Remove the skillet from the heat and let it rest, covered, for another 5 minutes. This allows the quinoa to finish steaming and become fluffy. After resting, gently fluff the quinoa and chicken mixture with a fork.
11. Finish and Serve: Stir in the fresh chopped parsley. If using, stir in the optional Parmesan cheese and fresh lemon juice. Taste and adjust seasoning if necessary (more salt, pepper, or lemon juice). Serve hot directly from the skillet.