Easy Chicken & Quinoa Skillet Dinner

Quinoa is a nutritious side dish ingredient that you’ll always want to keep in your pantry—especially when you can use it to whip up this tasty and simple low-sodium one-pan chicken dinner!

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

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  • 2 tbsp (30 mL) canola oil
  • 4 boneless, skinless chicken breast, (about 1 lb/454 g) 
  • 1 can  (284 mL)  CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) quinoa, rinsed 
  • 4 cloves garlic, minced 
  • 1 tsp (5 mL) lemon juice
  • 4 tsp (20 mL) chopped  fresh thyme leaves, or ½ tsp (3 mL) dried thyme leaves 
  • 2 tsp (10 mL) Worcestershire sauce
  • 1 1/2 cups (375 mL) each  broccoli and cauliflower florets
  • 1 green onion, thinly sliced


  1. Heat oil in large nonstick skillet over medium-high heat. Cook chicken 4 minutes per side until lightly browned. Transfer to plate. Reduce the heat to medium.
  2. Stir in soup, water, quinoa, garlic, lemon juice, thyme, and Worcestershire sauce. Cook, stirring often, until boiling. Simmer, covered, stirring occasionally over medium-low heat for 12 minutes.
  3. Stir in broccoli, cauliflower and chicken; simmer, covered, for 5 minutes until chicken is cooked through and quinoa is tender. Remove from heat; let stand, covered, 5 minutes, until liquid is absorbed. Sprinkle with green onions.

Recipe tips

  • Rinsing the quinoa thoroughly in a fine mesh sieve before adding it to the skillet helps to remove any bitterness.
  • Save time by using pre-cut broccoli and cauliflower florets!
  • Using a no-salt added soup helps you control the sodium in your recipe. Season the rice mixture with salt and black pepper to taste, if you like.

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Amount Per Serving
Calories 390
Fat 12 g
Sodium 105 mg
Carbohydrate 37 g
Dietary Fibre 5 g
Protein 34 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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