Pan Seared Chicken Breasts Served Over White Quinoa with Dried Cherries, Pistachios and Goat Cheese
Last night, we prepared pan-seared chicken breasts and served them over a delicious white quinoa salad with dried cherries, toasted pistachios, and fresh goat cheese. The quinoa salad makes this meal so special.
Yes, you want to pan-sear the chicken breasts to perfection, which means not to cook them over, but the side dish gives the meal all its flavor.
It's important to learn how to pan-sear chicken or any other ingredient properly and to know When the Chicken Is Done, but it's just as important to learn what to serve with it to enhance the flavor. Oftentimes, it is a sauce or reduction sauce or, in this case, the side dish it is served with.
I call the technique "pan searing," but you could also call it "pan fry," and some may call it "saute." I don't think there is much difference between "pan searing" and "pan frying" but I have to research that further.
There is a difference between these two techniques and "saute," as described in my post, The Difference Between Saute, Pan Fry, and Stir Fry.
White Quinoa
White quinoa (Chenopodium quinoa) is a versatile and nutritious grain-like seed that has gained popularity worldwide for its health benefits and culinary flexibility. Native to the Andean region of South America, particularly Bolivia, Peru, and Ecuador, quinoa has been cultivated for thousands of years. It was a staple food for ancient civilizations such as the Incas, who called it the "mother of all grains."
One of the most notable characteristics of white quinoa is its exceptional nutritional profile. It is a complete protein containing all nine essential amino acids, making it an excellent protein source for vegetarians and vegans.
Additionally, quinoa is rich in dietary fiber, which aids digestion and promotes a feeling of fullness, helping with weight management. It is also a good source of vitamins and minerals, including magnesium, iron, potassium, calcium, phosphorus, vitamin E, and various B vitamins. The presence of antioxidants in quinoa helps combat oxidative stress and inflammation in the body.
When cooked, white quinoa has a mild, slightly nutty flavor and a fluffy, light texture, making it a versatile ingredient in various dishes. It can be used as a base for salads, mixed into soups and stews, or served as a side dish, much like rice or couscous.
Its ability to absorb flavors from seasonings and other ingredients makes it a favorite in many culinary traditions. Furthermore, it is gluten-free, making it a safe and nutritious option for individuals with gluten intolerance or celiac disease.
Goat's Milk Cheese
Goat's milk cheese is a delectable and distinctive dairy product that stands out for its unique flavor profile and creamy texture. Crafted from goats’ milk, this cheese boasts a tangy and sometimes earthy taste, offering a delightful alternative to cow's milk varieties. Goat's milk, naturally lower in lactose and with smaller fat globules, contributes to the cheese's characteristic tanginess and digestibility.
From the soft and spreadable Chèvre to the firm and crumbly Bucheron, goat's milk cheese encompasses a wide spectrum of textures and tastes. The cheese-making process involves coagulating the milk, forming curds, and aging the cheese to develop its distinct characteristics.
Celebrated for its versatility, goat's milk cheese pairs wonderfully with fruits, nuts, and honey, adding a sophisticated touch to salads, appetizers, and desserts. As a favorite among culinary enthusiasts, goat's milk cheese continues to captivate palates with its unique and nuanced flavors, making it a cherished component of diverse cuisines worldwide.
📖 Recipe
Pan Seared Chicken Breasts Over Quinoa Recipe
Ingredients
- 4 cloves garlic minced
- 2 shallots minced
- 6 tablespoons dried cherries roughly chopped
- 6 tablespoons pistachios we used roasted pistachios from Trader Joe’s
- 1 cup white quinoa
- 4 chicken breasts boneless - skinless
- 10 ounces spinach well washed
- 4 ounces goat cheese fresh, rumbled
- 4 sprigs parsley roughly chopped
Instructions
- Start by putting a pot of salted water big enough to cook the cup of quinoa over high heat and bring to a boil.
Prep the Ingredients
- Carefully wash and dry all the fresh ingredients including the chicken breasts. Dice the garlic and shallots and roughly chop the pistachios and dried cherries.
- Remove the parsley leaves from stems, roughly chop and reserve for garnishing. You can toss the stems or save them for making future stocks.
- Wash and dry the chicken breasts and season both sides with salt and pepper.
Cook the Quinoa
- When the water comes to a boil, add the white quinoa and cook until tender. This will take between 10 and 15 minutes. When cooked, drain and reserve.
Toast the Pistachios
- You can toast the pistachios in a small fry pan or in the larger one you’ll pan sear the chicken breasts. Up to you and how many pans you want to use. I prefer keeping the clean up to a minimum.
- Heat the pan over over medium-heat for a minute or two, add the chopped pistachios and cook until the nuts are toasted and give off a nutty fragrance. Be sure to stir frequently and don’t walk away from this task to work on something else. It only takes a second for these to go from perfectly toasted to burnt. Believe me, it happens.
Cook the Chicken
- Heat a sauté (frying) pan large enough to hold all 4 chicken breasts over medium heat until hot. Add 3 tablespoons of olive oil and give it a minute to get hot but don’t let it smoke.
- Add the chicken breasts, loosely cover the pan with aluminum foil and cook for 3 - 4 minutes per side until browned and the chicken is cooked through. You can use an instant thermometer, your finger or cut into them to see if the juices are clear. It’s impossible for me to tell you exactly how long they will take because it depends on the thickness of the breasts.
- When the chicken breasts are done, remove and transfer to a plate and loosely cover with the aluminum foil you just used to cook the chicken. The chicken will continue to cook while you get the quinoa salad ready.
Prepare the Salad Ingredients
- In the same pan you just pan seared the chicken breasts, add 1 - 2 tablespoons of olive oil and heat up over medium heat.
- Add the minced shallot, stir, then add the minced garlic and stir again. Let this cook for 45 seconds until fragrant. Again, stir often to prevent burning.
- Add the spinach and cook for a couple of minutes until the spinach wilts.
- Add the chopped cherries and toasted pistachios and give the ingredients a stir.
- Add the cooked quinoa then season with salt and pepper. Combine all the ingredients with a large serving spoon. Remove from heat.
Plate and Serve
- Spoon the quinoa salad onto plates and top with a chicken breast. Sprinkle some crumbled goat cheese on top of the chicken, garnish with chopped parsley and serve.
Recipe Update - Roast Chicken vs Pan Seared Chicken
Since posting this recipe, we've prepared it by roasting the chicken instead of pan-searing (pan-frying) the pieces and liked the results better. I'm not sure I can pinpoint the difference, but I think the skin was a little crisper when roasting. I have a few roast chicken recipes below and will work on a master chicken roasting technique.
Betsy @ Desserts Required
I am with you on the roasting part. I end up with moister chicken that is really crispy on the outside. Could be that I don't know how to, properly, pan roast chicken! You are right...the quinoa is mighty special!
Jean Denham
I rarely pan-sear/fry chicken - I love roasting whole or pieces for the crispiest skin and moist meat. This dish is really calling my name and I thank you for posting it.