Easy One Dish Chicken Dinner Recipes: Quick & Delicious
Imagine the tantalizing aroma of golden-brown chicken mingling with herbs and vegetables, all simmered together in a harmonious blend of savory juices. The result is a symphony of flavors: tender, succulent chicken, perfectly cooked vegetables, and a sauce rich with the essence of each ingredient. It's a complete culinary experience in a single vessel, where textures and tastes dance in perfect harmony.
Equipment
- Large oven-safe pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Oven mitts
- Meat thermometer (optional, but recommended)
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes optional
- 1.5 lbs Yukon Gold potatoes cut into 1-inch pieces
- 4 cups chicken broth
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Step 1: Preheat Oven: Preheat the oven to 400F (200C). Ensure the oven is fully preheated before proceeding to the next step for even cooking.
- Step 2: Saut Aromatics: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Saut for 5-7 minutes, or until the onions are translucent and the vegetables are slightly softened.
- Step 3: Add Garlic and Spices: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for an additional minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Step 4: Brown Chicken: Add the chicken pieces to the pot and season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It does not need to be cooked through at this stage.
- Step 5: Add Potatoes and Bell Pepper: Add the chopped potatoes and bell pepper to the pot. Stir to combine all the ingredients evenly.
- Step 6: Add Chicken Broth: Pour the chicken broth into the pot, ensuring that it covers the chicken and vegetables. Bring the mixture to a simmer.
- Step 7: Bake in Oven: Cover the pot with a lid (or tightly with aluminum foil if using a pot without a lid) and transfer it to the preheated oven. Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Step 8: Check for Doneness: Remove the pot from the oven and check that the chicken is cooked to an internal temperature of 165F (74C) and that the potatoes are easily pierced with a fork. If needed, return to the oven for additional cooking time.
- Step 9: Serve: Let the dish rest for 5-10 minutes before serving. Garnish with chopped fresh parsley before serving.
- Optional Tips: For a richer flavor, use bone-in chicken thighs. Sweet potatoes or parsnips can be substituted for Yukon Gold potatoes. Add a splash of lemon juice or a tablespoon of Dijon mustard to the broth for added flavor.
Notes
Variations
The adaptability of this recipe lends itself to numerous variations:
- Ingredient Swaps: Other protein sources, such as turkey or sausage, can be used in place of chicken. Vegetables can be adjusted based on seasonal availability and preference; consider adding mushrooms, zucchini, or green beans. Sweet potatoes or parsnips offer a flavorful alternative to Yukon Gold potatoes.
- Regional Twists: For a Mediterranean flavor profile, incorporate olives, feta cheese, and sun-dried tomatoes. A Tex-Mex version could include corn, black beans, and a sprinkle of chili powder. An Asian-inspired dish might feature soy sauce, ginger, and sesame oil.
- Dietary Adjustments: To make this recipe gluten-free, ensure that the chicken broth is certified gluten-free. For a low-carb version, replace the potatoes with cauliflower florets and increase the portion of non-starchy vegetables. Dairy-free versions can be achieved by using a plant-based alternative to chicken broth, like vegetable broth.
Serving Suggestions
This one-dish chicken dinner is best served warm, directly from the oven. It can be presented as a complete meal on its own or paired with a side of crusty bread for soaking up the flavorful juices. A simple green salad provides a refreshing contrast to the richness of the dish. This recipe is suitable for weeknight dinners, family gatherings, or casual entertaining. It also works well as a make-ahead meal for busy schedules.
Storage Tips
To preserve freshness, leftovers should be stored in an airtight container in the refrigerator within two hours of cooking. Properly stored, the dish will remain flavorful and safe to consume for up to three days. For longer storage, the cooked chicken and vegetables can be frozen in a freezer-safe container for up to two months. When ready to serve, thaw in the refrigerator overnight and reheat thoroughly in the oven or microwave until heated through to an internal temperature of 165F (74C). Note that freezing may slightly alter the texture of the vegetables.
Frequently Asked Questions
- Question 1: Can this recipe be prepared in a slow cooker?Answer: Yes, this recipe can be adapted for a slow cooker. Saut the aromatics and brown the chicken in a skillet before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- Question 2: Can I use bone-in, skin-on chicken instead of boneless, skinless thighs?Answer: Yes, bone-in, skin-on chicken can be used. It may increase the cooking time. It’s recommended to brown the chicken in the pot before adding the vegetables and broth.
- Question 3: How can I prevent the potatoes from becoming mushy?Answer: Choose a variety of potato that holds its shape well during cooking, such as Yukon Gold or red potatoes. Cut the potatoes into larger pieces and avoid overcooking them. Ensure the pot isn’t overcrowded, as this can lead to uneven cooking.
- Question 4: Can I add other vegetables to this dish?Answer: Absolutely. Almost any vegetable can be incorporated, but consider their cooking times. Add quicker-cooking vegetables, such as zucchini or spinach, towards the end of the cooking process to prevent them from becoming overcooked.