Quick & Easy One Dish Chicken Dinners: Ideas & Recipes
Imagine tender chicken, imbued with the savory aroma of herbs and spices, nestled amidst vibrant vegetables, all harmonizing in a single, flavorful creation. The beauty of this culinary approach lies in its ability to deliver a complete and satisfying meal, where each component complements the other, creating a symphony of tastes and textures. From the succulent chicken to the perfectly cooked accompanying ingredients, every bite offers a comforting and delightful experience.
Equipment
- Large Dutch oven or oven-safe pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Optional: Potato peeler
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups chicken broth
- 1 lb Yukon Gold potatoes peeled and cubed
- 1 cup frozen peas
- 2 tbsp olive oil
- 2 tbsp cornstarch optional, for thickening
- 2 tbsp cold water optional, for thickening
Instructions
- Step 1: Prepare the Chicken and Vegetables: Pat the chicken pieces dry with paper towels and season with salt and pepper. Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic. Peel and cube the Yukon Gold potatoes.
- Step 2: Saut Aromatics: Heat the olive oil in a large Dutch oven or oven-safe pot over medium heat. Add the chopped onion, carrots, and celery and saut for 5-7 minutes, or until softened. Add the minced garlic, dried thyme, and dried rosemary and cook for another minute, until fragrant.
- Step 3: Brown the Chicken: Add the seasoned chicken to the pot and cook, stirring occasionally, until browned on all sides. Do not overcrowd the pot; cook in batches if necessary to ensure even browning.
- Step 4: Add Broth and Potatoes: Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Add the cubed Yukon Gold potatoes and bring the mixture to a simmer.
- Step 5: Bake or Simmer: Cover the pot and either bake in a preheated oven at 375F (190C) for 30 minutes or simmer on the stovetop over low heat for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Step 6: Add Peas and Thicken (Optional): Stir in the frozen peas and cook for another 5 minutes, until heated through. If desired, create a slurry by whisking together the cornstarch and cold water. Slowly pour the slurry into the pot, stirring constantly, until the stew thickens to your desired consistency.
- Step 7: Serve: Remove the pot from the oven (or stovetop) and let it cool slightly. Serve hot, garnished with fresh parsley if desired.
- Optional Tips: For a richer flavor, use bone-in, skin-on chicken thighs and brown them well before adding the vegetables. Other vegetables, such as parsnips, sweet potatoes, or mushrooms, can be substituted or added to the stew. If you don't have chicken broth, vegetable broth can be used as a substitute. For extra flavor, add a bay leaf to the stew during cooking and remove it before serving.
Notes
Variations
The featured one-dish chicken dinner recipe provides a solid foundation that can be readily adapted to suit diverse tastes and dietary needs. The flexibility of the recipe makes it ideal for culinary experimentation.
- Ingredient Swaps: The recipe can be modified by substituting vegetables based on seasonal availability or personal preference. For example, green beans, bell peppers, or zucchini can replace or complement the carrots and celery. Chicken breasts can be used in place of chicken thighs, though cook time may need adjustment to prevent dryness. Quinoa, barley, or lentils can substitute for potatoes to alter the carbohydrate component.
- Regional Twists: Global flavors can be introduced to the base recipe. Adding coconut milk and curry powder creates an Indian-inspired variation, while diced tomatoes, black beans, and chili powder offer a Southwestern flair. Italian herbs and Parmesan cheese transform the dish into a comforting Italian classic.
- Dietary Adjustments: The recipe is naturally gluten-free. For a dairy-free version, ensure the chicken broth used is dairy-free and omit any optional dairy-based garnishes. To increase the vegetable content, add more non-starchy vegetables, such as spinach or kale, during the last few minutes of cooking.
Serving Suggestions
This versatile chicken dinner is suitable for a variety of occasions. It makes a satisfying and complete weeknight meal, requiring minimal effort for preparation and cleanup. The dish is also appropriate for casual gatherings or potlucks, as it can be easily scaled to serve a larger group. Serving with a side of crusty bread or a simple green salad complements the meal well. Garnishing with fresh herbs, such as parsley or thyme, adds visual appeal and enhances the overall flavor.
Storage Tips
Proper storage is essential for preserving the freshness and flavor of the cooked chicken dinner. Allow the dish to cool completely before transferring it to an airtight container. Refrigerated, the cooked chicken dinner will remain fresh for up to 3-4 days. For longer storage, the dish can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, ensuring the chicken is heated thoroughly to an internal temperature of 165F (74C) before consumption.
Frequently Asked Questions
- Question 1: Can this recipe be made in a slow cooker?
Answer: Yes, the recipe can be adapted for a slow cooker. Brown the chicken and saut the vegetables on the stovetop first, then transfer everything to the slow cooker. Add the broth and potatoes and cook on low for 6-8 hours or on high for 3-4 hours. Add the peas during the last 30 minutes of cooking. - Question 2: Can I use frozen chicken?
Answer: It is not recommended to cook from frozen. Always thaw chicken completely before cooking to ensure even cooking and prevent the chicken from becoming dry or tough. - Question 3: How can I prevent the potatoes from becoming mushy?
Answer: Cut the potatoes into larger, uniform pieces and avoid overcooking. Check for doneness after about 25 minutes of baking or simmering and adjust the cooking time accordingly. Choose Yukon Gold or red potatoes, as they hold their shape better than russet potatoes. - Question 4: Can I add cream or milk to make the stew creamier?
Answer: Yes, a splash of cream or milk can be added during the last few minutes of cooking to create a creamier texture. However, this will alter the nutritional profile and dairy-free status of the dish.