Chicken and Vegetable One Pot Family Meal
Perfect for busy weeknights or cozy family dinners, this Chicken and Vegetable One Pot Family Meal is a hearty, flavor-packed dish that combines tender, golden-browned chicken thighs with a medley of vibrant vegetables. Simmered in an aromatic blend of garlic, onion, and spices like thyme, rosemary, and paprika, this wholesome recipe comes together in under an hour with minimal cleanup required. Featuring baby potatoes, carrots, zucchini, and spinach, it’s a nutrient-rich, comforting meal that satisfies all ages. Serve it straight from the skillet or Dutch oven for a rustic, no-fuss dinner that's as delicious as it is nourishing. Keywords: chicken and vegetable one pot meal, family dinner idea, easy skillet recipe, hearty chicken recipe, weeknight recipes.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 large yellow onion
- 3 medium carrots
- 500 grams baby potatoes
- 2 medium zucchini
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 2 cups baby spinach
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, sear the chicken thighs for 3 minutes on each side, until golden brown but not fully cooked through. Remove and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Mince the garlic and dice the onion, then sauté them in the skillet for 2–3 minutes until fragrant and translucent.
Slice the carrots into rounds, halve the baby potatoes, and dice the zucchini. Add the carrots and potatoes to the skillet, stirring to coat them in the garlic-onion mixture. Cook for 5 minutes.
Pour in the chicken broth and add the dried thyme, rosemary, and paprika. Stir well and bring the mixture to a simmer.
Return the chicken thighs to the pot, nestling them among the vegetables. Cover the skillet or Dutch oven with a lid and let everything simmer over low to medium heat for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Add the zucchini and cook uncovered for an additional 5 minutes to soften it slightly.
Stir in the baby spinach and let it wilt into the dish for 1–2 minutes. Taste and adjust the seasoning with the remaining salt and black pepper as needed.
Remove from heat and serve the dish warm, straight from the pot, for a comforting and family-friendly meal.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 23.4 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.8 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
