Description
This One-Pot Chicken and Vegetables Skillet features tender, seasoned chicken thighs seared to golden perfection, then simmered alongside a medley of fresh baby potatoes, carrots, and green beans. Infused with garlic, onion, and a splash of lemon juice, this wholesome, gluten-free dinner is simple yet bursting with flavor, perfect for a healthy family meal prepared in just one pan.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Vegetables & Aromatics
- 3 garlic cloves, minced
- 1 small onion, sliced
- 2 cups baby potatoes, halved
- 1 1/2 cups carrots, sliced
- 1 cup green beans, trimmed
Liquids & Garnish
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the Chicken: Pat the chicken thighs or breasts dry and season them evenly with salt, black pepper, paprika, and dried thyme to infuse flavor.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes on each side until the skin is golden brown. Remove the chicken from the pan and set aside to rest.
- Sauté Aromatics: In the same skillet, add the minced garlic and sliced onion. Sauté for 1 to 2 minutes until fragrant and the onions begin to soften.
- Cook Vegetables: Add the halved baby potatoes and sliced carrots to the skillet. Stir and cook for about 5 minutes, allowing them to develop slight color and start to soften.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. This will help cook the vegetables thoroughly and keep the dish moist.
- Return Chicken and Cook Covered: Nestle the seared chicken back into the skillet with the vegetables. Reduce the heat to medium-low, cover the pan, and cook for 15 to 20 minutes until the chicken is fully cooked and the vegetables are tender.
- Add Green Beans: Remove the lid and stir in the trimmed green beans. Cook uncovered for an additional 5 minutes, allowing the green beans to become crisp-tender.
- Finish and Serve: Stir in a splash of fresh lemon juice for brightness. Garnish with chopped parsley if desired, then serve the skillet hot for a satisfying meal.
Notes
- Swap green beans for zucchini or bell peppers for a fresh variation.
- Bone-in chicken pieces can be used; just increase cooking time to ensure doneness.
- For extra richness, stir in 1 tablespoon of butter at the end of cooking.
