Description
This creamy chicken breast and leftover quinoa cream of mushroom soup recipe is your go-to comfort dish. It’s quick, hearty, and made in just one pan using pantry staples. Perfect for busy weeknights, it transforms simple ingredients into a warm, satisfying dinner everyone will love.
Ingredients
2 cups cooked quinoa (leftover or freshly prepared)
2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms (such as cremini or button)
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and fully cooked through, about 5–7 minutes. Remove from skillet and set aside.Sauté the Vegetables
In the same skillet, melt butter. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and mushrooms. Cook until mushrooms are soft and liquid has evaporated, around 5 minutes.Make the Creamy Base
Stir in the cream of mushroom soup, milk, and thyme. Mix until smooth and bring to a gentle simmer over medium-low heat.Combine Everything
Add cooked quinoa and the reserved chicken back into the skillet. Stir well to combine. Cook for an additional 5 minutes to let the flavors meld and heat through.Finish and Serve
Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley just before serving.
Notes
Rotisserie chicken can be used as a shortcut—just skip the chicken cooking step.
Add a sprinkle of shredded cheese and bake it for a crispy casserole twist.
Frozen veggies (like peas or spinach) make great additions and help clean out the freezer.
Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Breast Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 770mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken breast and leftover quinoa cream of mushroom soup recipes, leftover quinoa dinner, chicken mushroom skillet, creamy chicken quinoa recipe, easy weeknight meal, one pan chicken quinoa