Let me tell you about this game-changing Chicken Parmesan Quinoa Bake that’s become my go-to for impressive yet easy dinners! As someone who spent years avoiding quinoa (confession: I was that person who kept calling it “kwin-oh-ah” at Whole Foods as a young adult), this recipe completely changed my relationship with this protein-packed ancient grain.

What makes this Chicken Parmesan Quinoa Bake special is how it transforms a classic chicken parm into something that feels both comforting and sophisticated. The chicken gets this incredible Parmesan crust that stays perfectly crispy on top, while underneath, the quinoa works its magic, soaking up all those gorgeous marinara flavors. It’s like the best of both worlds – Italian comfort food meets modern superfood!

Here’s a pro tip from someone who learned the hard way: don’t skip the cremini mushrooms! I once tried to substitute button mushrooms because that’s what I had on hand, and while it was still good, the creminis add this deep, almost meaty flavor that takes it from “nice dinner” to “where has this been all my life?” Plus, the way they mingle with the bell peppers and onions creates this amazing flavor base that makes the whole dish sing.

The best part? While it bakes for an hour, you’ve got time to channel your inner cooking show host (come on, we all do it!) and perfect your “dinner is served” presentation. And trust me, when you pull this bubbling, golden-brown masterpiece out of the oven, you’ll feel like you just won your own cooking competition – even if your only judge is your cat who’s more interested in the chicken aroma than your culinary achievement!

Chicken Parmesan Quinoa Bake

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The health gurus like to talk about the magic powers of quinoa and how you get so much pro­ tein and fiber every time you eat it. It  took me a while to jump on the quinoa train, but  once    I did, I couldn’t wait to find new ways to incorporate it into my favorite recipes—like a classic Chicken Parm!

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: Serves 6
• Category: Entrées

Ingredients

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• 2 tablespoons all-purpose flour
• 1 cup shredded Parmesan cheese
• 2 teaspoons garlic powder
• 1 large egg
• 6 boneless skinless chicken thighs
• 1 cup uncooked quinoa
• 1 green bell pepper, diced
• 1 cup cremini mushrooms, quartered
• 1/2 cup finely diced onion
• 2 cups jarred marinara sauce
• 1 cup low-sodium chicken broth
• 1 tablespoon minced garlic
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 375 degrees F. Lightly coat a 9 × 13-inch casserole dish with cooking spray and set aside.
2. In a medium dish, mix together the flour, Parmesan cheese, and garlic powder.
3. In a shallow bowl, whisk the egg with 2 tablespoons water.
4. Dip the chicken into the egg and then into the Parmesan mixture. Lightly press to generously coat each piece. Set aside.
5. Place the quinoa in the casserole dish and add the bell pepper, mushrooms, and onion. Then add the marinara sauce, broth, and minced garlic to the casserole dish and mix everything together.
6. Place the chicken thighs on top of the quinoa mixture.
7. If there is any remaining Parmesan mixture, evenly sprinkle it over the top of each chicken piece. Season with salt and pepper.
8. Bake, uncovered, for 20 minutes. Then cover with foil and bake for an additional 40 minutes or until the quinoa and chicken are fully cooked. Serve.

If you try this Chicken Parmesan Quinoa Bake, let me know what you think!