Description
This One Pot Chicken recipe is a quick and easy 30-minute family dinner solution that combines juicy chicken thighs with vibrant vegetables and flavorful herbs all cooked together in a single pot for minimal cleanup and maximum taste.
Ingredients
Chicken and Seasoning
- 6 boneless, skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
Liquids and Herbs
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with paprika, garlic powder, salt, and freshly ground black pepper. This seasoning mix will give the chicken a beautiful color and a savory flavor.
- Sear the chicken: Heat olive oil in a large pot over medium-high heat. Once hot, add the chicken thighs and sear each side for about 3-4 minutes until golden brown. The goal is to develop a nice crust without fully cooking through. Remove chicken and set aside.
- Sauté the vegetables: In the same pot, add diced onion and minced garlic. Cook for about 2-3 minutes until softened and fragrant. Then add the sliced red bell pepper and cherry tomatoes, cooking for an additional 3 minutes to slightly soften the vegetables.
- Combine and simmer: Return the chicken thighs to the pot among the vegetables. Pour in the chicken broth, then sprinkle dried oregano and thyme evenly over everything. Stir gently to combine the flavors.
- Cook through: Reduce the heat to medium-low, cover the pot with a lid, and let everything simmer for 15 minutes. This allows the chicken to cook fully and the flavors to meld beautifully.
- Add spinach and finish: Uncover the pot and stir in baby spinach leaves. Cook for another 2 minutes until wilted. Taste and adjust salt and pepper if needed.
- Serve and garnish: Plate the chicken and vegetable mixture, then garnish with fresh chopped parsley for a burst of color and freshness. Serve hot as a complete meal or with your choice of side, such as rice or crusty bread.
Notes
- Use bone-in chicken thighs if preferred for more flavor, but increase cooking time to 25 minutes.
- Substitute chicken broth with vegetable broth to make it more vegetarian-friendly, but remove chicken for vegans.
- For extra heat, add a pinch of crushed red pepper flakes during the vegetable sauté step.
- Feel free to swap in other vegetables like zucchini, mushrooms, or carrots depending on what’s available.
- This recipe is great for meal prep as leftovers keep well refrigerated for up to 3 days.
