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Homemade Creamy Spinach and Artichoke Chicken Quinoa photo

Creamy Spinach and Artichoke Chicken Quinoa

This Creamy Spinach and Artichoke Chicken Quinoa is a wholesome dish packed with flavor and nutrition!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 cup uncooked quinoa
  • 1 tablespoon unsalted butter for sautéing
  • 2 tablespoons all-purpose flour to thicken the sauce
  • 1 cup finely chopped red bell pepper
  • 1 cup roughly chopped artichoke hearts
  • 2 cups roughly chopped fresh spinach
  • 1.5 cups milk for creaminess
  • 1 teaspoon chicken bouillon powder
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • to taste black pepper
  • 1 cup plain Greek yogurt for creaminess and tanginess
  • 1.5-2 cups shredded cooked chicken rotisserie chicken is convenient
  • 1 cup shredded Italian cheese blend for a cheesy topping
  • 0.5 cup Panko bread crumbs for a crispy topping
  • 0.5 teaspoon dried parsley for garnish
  • 0.5 teaspoon garlic seasoning or garlic powder
  • 1 tablespoon melted butter to mix with Panko

Equipment

  • Medium Saucepan
  • Large skillet
  • Whisk
  • Spoon or spatula
  • Baking Dish
  • Measuring cups and spoons

Method
 

Stepwise Method:
  1. In a medium saucepan, combine 1 cup of uncooked quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and set aside.
  2. In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the chopped red bell pepper and sauté for 3-4 minutes until softened. Then, add the artichoke hearts and spinach, cooking until the spinach wilts, about another 2-3 minutes.
  3. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and stir to combine. Gradually whisk in 1 ½ cups of milk, ensuring there are no lumps. Add the chicken bouillon powder, Italian seasoning, onion powder, garlic powder, and black pepper. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
  4. Stir in 1 cup of plain Greek yogurt and 1 ½ - 2 cups of shredded cooked chicken into the creamy mixture. Finally, fold in the cooked quinoa until everything is well combined.
  5. Preheat your oven to 350°F (175°C). Transfer the quinoa mixture to a greased baking dish. In a separate bowl, combine 1 cup of shredded Italian cheese blend with ½ cup of Panko bread crumbs, 1 tablespoon of melted butter, and ½ teaspoon of garlic seasoning. Sprinkle this mixture evenly over the quinoa.
  6. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it cool for a few minutes. Garnish with dried parsley before serving.

Notes

  • Rinse the quinoa thoroughly before cooking to avoid bitterness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Feel free to use frozen spinach, just ensure it’s thawed and drained.