Quinoa Stuffed Chicken

Enjoy juicy, skinless chicken breasts stuffed with delicious cremini mushroom quinoa, and pan-roasted in the oven.


  • For the Quinoa:
  • 5 cremini mushrooms, diced
  • 3 cloves garlic, minced
  • 1 tbsp. olive oil
  • 1 cup quinoa, uncooked
  • 1 3/4 cups low sodium chicken broth
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 cup parmesan, grated
  • For the Chicken:
  • 2 chicken breasts, boneless and skinless
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1 tbsp. olive oil


  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a small saucepan over medium heat.
  3. Add the mushrooms and cook until starting to brown, about 4-6 minutes.
  4. Add garlic, quinoa, sea salt, and pepper, and cook for one minute to toast the quinoa.
  5. Add chicken broth and stir to combine. Increase heat to high and bring to a boil.
  6. Cover and reduce heat to medium and cook until nearly all the liquid has been absorbed and the quinoa is tender, about 15 minutes.
  7. Stir in the parmesan cheese.
  8. Cut a horizontal slit through the thickest portion of each chicken breast half to form a deep pocket.
  9. Stuff 2-4 tablespoons quinoa mixture into each pocket. Secure with a toothpick.
  10. Sprinkle chicken evenly with sea salt and black pepper.
  11. Heat remaining olive oil in an oven-safe skillet over medium-high heat.
  12. Add the stuffed, seasoned chicken, and cook until golden, about 4-6 minutes per side.
  13. Place pan into the oven and bake for 8-10 minutes, or until cooked through.
  14. Discard toothpicks.
  15. Slice chicken diagonally into 1/2-inch-thick slices, if desired.