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Quick 30 Minute Destress Meal

Skillet Mushroom Chicken and Quinoa Recipe is perfect for a busy, stressful work night when you need a healthy meal that doesn't take a lot of time and energy to make.

"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses," David Ludwig

This mushroom chicken and quinoa recipe is perfect after a busy, stressful day. Full of flavor and it’s healthy for you too! This delicious meal will be ready in 30 minutes, from prep to plate.

Prep time: 10 minutes

Cook time: 15 minutes

Total: 30 minutes

Serves: 4 to 6 people


  • 2 cups low sodium chicken stock

  • 1 cup uncooked quinoa

  • 2 tablespoons extra virgin olive oil *divided

  • 1 pound boneless skinless chicken breasts *cubed

  • 1/2 teaspoon kosher salt *divided

  • 24 ounces Cremini Baby Bella mushrooms

  • 1/4 teaspoon black pepper

  • 4 cloves garlic *minced

  • 1 tablespoon chopped fresh thyme

  • 1/4 cup freshly grated Parmesan


  • Bring 2 cups chicken stock to a gentle boil.

  • Add the quinoa and return to boil

  • Reduce the heat to a simmer and cover. Let cook until most of the liquid is absorbed (about 12 to 15 minutes)

  • Remove from heat and let stand until the remaining liquid is absorbed (about 10 additional minutes).

  • Fluff with a fork and set aside. Be sure to check the directions for your Quinoa they differ depending on the type).

  • Heat 1 tablespoon olive oil in a skillet over medium high heat.

  • Add chicken

  • Add 1/4 teaspoon kosher salt

  • Cook until chicken thoroughly done and no pink (about 5 to 10 minutes). Cooking time will vary depending not he thickness of the cut, temperature etc. make sure to cook your chicken thoroughly.

  • Remove the chicken from he skillet and place on a plate lined with paper towels.

  • Gently wipe the skillet clean with a paper towel to use for the next step.

  • Heat 1 tablespoon olive oil over medium high.

  • Add the mushrooms

  • Add 1/4 teaspoon salt

  • Add black pepper

  • Cook until the mushrooms begin to get golden brown (about 3 minutes). Stir occasionally.

  • Add the minced garlic

  • Cook until the mushrooms are tender and no liquid is left (4 additional minutes). If there is a lot of remaining liquid in the pan, increase the heat and cook until most of the liquid has evaporated.

  • Stir in the thyme, quinoa, chicken, and add a 1/4 cup Parmesan cheese *optional*. Serve warm, sprinkled with additional Parmesan.

Relax & Enjoy!


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