Saturday Night Special
Transform your weekend dinners with the irresistible "Saturday Night Special," a one-pan wonder that’s as comforting as it is flavorful. This hearty recipe combines tender, golden-seared chicken thighs with a medley of vibrant vegetables, including red bell peppers, zucchini, and juicy cherry tomatoes, for a burst of fresh, vibrant flavors. Baby potatoes soak up the rich, savory broth made with chicken stock, fragrant garlic, and a hint of white wine for an optional touch of sophistication. Seasoned with earthy oregano and smoky paprika, this dish simmers to perfection in just 35 minutes, making it an effortless and satisfying centerpiece for any Saturday night gathering. With minimal prep, easy cleanup, and all the right spices, this complete meal is the ultimate recipe for a cozy and flavorful evening at home. Perfect for feeding the whole family or impressing guests, it's your ticket to a stress-free night filled with deliciousness!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cups baby potatoes, quartered
- 1 cup chicken stock
- 0.5 cup white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken thighs on both sides with half of the paprika, salt, and pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove from the pan and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same pan.
Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the red bell pepper slices, zucchini, and cherry tomatoes. Cook for 5 minutes, stirring occasionally, until slightly softened.
Add the baby potatoes to the pan, then pour in the chicken stock and white wine (if using). Stir in the dried oregano and the remaining paprika, salt, and pepper.
Return the chicken thighs to the pan, nestling them into the vegetables.
Cover the pan with a lid and simmer on medium-low heat for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
Taste and adjust the seasoning if needed.
Garnish with freshly chopped parsley before serving, if desired.
Serve hot as a complete meal and enjoy your Saturday night special!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1296 mg | 28% | |
*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.
