One Pot Wonder
Discover the ultimate time-saving meal with this flavorful "One Pot Wonder," a hearty weeknight dinner that's as convenient as it is delicious. Packed with tender seared chicken thighs, vibrant vegetables like red bell pepper, zucchini, and spinach, and infused with aromatic garlic, onion, and a blend of paprika and thyme, this dish is a true crowd-pleaser. Long-grain rice simmers to perfection in a rich blend of chicken broth and juicy diced tomatoes, soaking up every bit of savory goodness. Finished with a sprinkle of melted parmesan cheese, this one-pot meal offers a wholesome, comforting experience with minimal cleanup. Ready in just 50 minutes and serving four, it's ideal for busy families or anyone craving a flavorful, easy-to-make recipe that delivers restaurant-quality results in your own kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup long-grain rice
- 2.5 cups chicken broth
- 1 can diced tomatoes
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 cups baby spinach
- 0.5 cup parmesan cheese, grated
Instructions
Heat the olive oil in a large, deep pot over medium-high heat.
Season the chicken thighs with salt and pepper, then add them to the pot. Sear for 4-5 minutes per side until golden brown. Remove from the pot and set aside.
Lower the heat to medium and add the minced garlic and diced onion to the pot. Sauté for 2-3 minutes until fragrant.
Add the chopped red bell pepper and sliced zucchini to the pot. Cook for an additional 3-4 minutes while stirring occasionally.
Stir in the rice, chicken broth, diced tomatoes (with their juices), paprika, and dried thyme. Mix well to combine.
Nestle the seared chicken thighs back into the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
Add the baby spinach to the pot, stirring gently until wilted, about 2 minutes.
Sprinkle the grated parmesan cheese over the top, cover the pot again, and let it sit off the heat for 5 minutes to melt the cheese.
Serve warm and enjoy your delicious one-pot wonder!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 903 mg | 19% | |
*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.
