One Pot Supper
Simplify weeknight dinners without compromising on flavor with this hearty and wholesome One Pot Supper. Tender, golden-seared chicken thighs are nestled into a vibrant medley of garlic, onions, carrots, celery, and cherry tomatoes, then simmered with fragrant spices and long-grain white rice in a single pot. A generous splash of chicken broth enhances the rich flavors, while fresh baby spinach adds a burst of color and nutrients at the end. Ready in just 50 minutes, this easy-to-make one-pot meal is perfect for busy families seeking a comforting, complete dish with minimal cleanup. Garnish with parsley for a fresh finish, and enjoy a cozy, balanced dinner the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 1.5 cups cherry tomatoes
- 3 cups chicken broth
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 cups baby spinach
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.
Season the chicken thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sear them in the pot for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, reduce the heat to medium. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic, sliced carrots, and chopped celery. Cook for another 3-4 minutes, stirring occasionally.
Add the cherry tomatoes, chicken broth, uncooked rice, paprika, dried thyme, and the remaining salt and pepper. Stir to combine.
Return the seared chicken thighs to the pot, nestling them into the rice and vegetable mixture. Bring the mixture to a gentle boil.
Cover the pot with a lid, reduce the heat to low, and let it simmer for 20-25 minutes, or until the rice is cooked through and the chicken is tender. Stir occasionally to prevent sticking.
Remove the lid and gently stir in the baby spinach until wilted, about 1-2 minutes.
Taste and adjust seasoning as needed. Garnish with chopped parsley if desired before serving.
Serve hot and enjoy your delicious One Pot Supper!
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 20.5 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3206 mg | 68% | |
*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.
