This easy Quinoa-Crusted Chicken Recipe is a lighter, gluten-free alternative to breaded chicken.
This quinoa-crusted chicken is the perfect answer to the dinner rut we all hit midweek. It’s got a golden brown, crispy crust with just the right amount of crunch, but the inside stays exceptionally tender. The goat cheese adds salty, creamy, and sharp notes in all the best ways. I’ve made this a few times now, and every single time I catch myself hovering over the counter “taste-testing” away half the dish before I can even get it plated up and served.
Quinoa gets a little bit of a bad rap, and I’m here to set the record straight. I’ve heard complaints that it can be bland, but really, it’s not the quinoa’s fault. Quinoa is a blank slate, and when you know how to season it, toast it, or, in this case, crust it onto chicken with herbs and cheese, it completely transforms.
So yes, I’m unofficially on a mission to change people’s minds about quinoa, and I’m starting here. If your only experience has been a sad scoop next to overcooked vegetables, I get it. But trust me—this version doesn’t feel like something you’re eating because it’s healthy. It feels like something you’re eating because it’s genuinely good.
Is Quinoa-Crusted Chicken Healthy?
Let’s start with quinoa. These edible seeds (yes, quinoa is a seed) are superfoods rich in numerous vitamins and minerals, including fiber, folate, iron, zinc, and vitamin B6. Quinoa is also a complete protein, containing all nine essential amino acids that your body needs. Then, you have chicken breast, which is a great additional source of lean protein.
The goat cheese adds some fat to the dish, though because it’s extra-aged, it’s lower in lactose than a younger cheese, which can make it easier to digest. This recipe is also naturally gluten-free.
How To Get The Perfect Crust On Your Chicken
In order to achieve that perfect, golden crust on your chicken, I have a few tips to keep in mind. First, you could take the extra step to slice your chicken breasts in half to make two thinner, more even fillets. Or, cover the breasts in plastic wrap and use a rolling pin or tenderizer to pound the chicken into a more consistent thickness. This will help them cook evenly all around.
Next, make sure to pat your chicken breasts dry with a paper towel. The quinoa flour and crust will stick better to the chicken this way.
Finally, if you want them extra crispy, spray the quinoa-covered chicken with a little cooking oil so that the crust can turn golden brown.
How Do I Store Leftovers?
Let the chicken cool completely, then store it in an airtight container in the fridge for up to 3 days. If you want to reheat it, the oven or air fryer is best so the crust stays crisp. You can also freeze it: Wrap each piece tightly in foil or parchment and place it in a sealed container. It’ll keep for about 2 months.
Serving Suggestions
The beauty of this recipe is that it works well as a main dish with a huge variety of sides. For example, you could serve your quinoa-crusted chicken with some Sautéed Broccolini and Healthy Mashed Potatoes. The contrast between the creamy potatoes and crispy chicken crust is so good. You could also whip up a batch of some Crispy Baked Sweet Potato Fries (conveniently baked at the same temperature as the chicken) or these super easy Air-Fryer Sweet Potato Fries.
Recipe
Ingredients
- 1/2 cup water
- 1/2 cup uncooked quinoa divided
- 1/2 cup extra-aged goat cheese grated and divided
- 1 1/4 teaspoons Italian seasoning
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1 large egg white
- 1/2 pound chicken breasts
- roasted red peppers sliced, for garnish
- Fresh basil sliced, for garnish
Instructions
- Bring 1/2 cup of water to a boil and stir in 1/4 cup of the uncooked quinoa. Cover, turn the heat to low and cook until all the water is absorbed (about 15-20 minutes). Set aside to let the quinoa cool.
- Preheat your oven to 400°F and lightly grease a baking sheet with cooking spray. Set aside.
- Place the remaining 1/4 cup of uncooked quinoa into a spice grinder or food processor and process until ground into a fine flour. Pour the quinoa flour into a large, shallow plate.
- Transfer the cooled, cooked quinoa into a large bowl and add in 1/4 cup of the grated goat cheese, the Italian seasoning, garlic powder, and season to taste with salt and pepper. Mix well and pour into a large, shallow plate.
- Place the egg white on a large shallow plate.
- Pat each chicken breast dry, then dredge in the quinoa flour, pressing to get it evenly coated. Then, transfer each breast into the egg white, also making sure to evenly coat it. Finally, transfer the breasts into the cooked quinoa/cheese mixture, really making sure to coat each side. You will really have to press the quinoa to make it stick.
- Place the breasts onto the prepared baking sheet and lightly spray with cooking spray.
- Bake until lightly golden brown and crispy, about 20-25 minutes.
- Turn your oven to high broil, sprinkle the remaining 1/4 cup of grated cheese on the chicken, and broil until melted, about 2 minutes.
- Garnish with sliced roasted red peppers and basil.
Hi! I’m loving this recipe so far! It’s just in the oven and I’m wishing it was done! Can’t wait to try as it smells delicious!
Hi, Chris! Thank you! I hope you enjoyed it.