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One-pot chicken recipe


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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken

This easy chicken and vegetable stew is a perfect family meal when things get busy.

1 person made this

IngredientsServes: 4

  • 1 small whole chicken
  • 2 tablespoons butter
  • 1 onion, minced
  • chicken stock or water, as needed
  • 2 bay leaves
  • 2 sprigs thyme
  • salt and pepper to taste
  • 4 potatoes
  • 5 small carrots
  • 200g button mushrooms
  • 3 stalks celery
  • 3 cloves garlic, minced

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Cut chicken into pieces. Heat butter in a frying pan and add chicken pieces. Brown pieces on all sides then transfer to a large heavy pot.
  2. Brown minced onion in the pan and and add to the chicken. Add chicken stock or water to cover chicken halfway, bay leaves, thyme, salt and pepper.
  3. Place on medium heat and simmer for about 30 minutes.
  4. Cut potatoes and carrots into cubes. If using baby carrots, you don’t have to cut them. Chop celery. If the mushrooms are large, cut in half.
  5. After the chicken has simmered for 30 minutes, add the vegetables to the pot. Simmer until the vegetables are tender, about 30 further minutes.
  6. Add more water as needed during cooking. Add garlic and remove bay leaf in the last 5 minutes of cooking.

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Reviews & ratingsAverage global rating:(4)


This One-Pot Spring Chicken Recipe Is Our New All-Time Favorite

Light, savory, inexpensive, and oh-so-easy, it’s the perfect weeknight meal.

Sure, sheet pan suppers are all the rage, and rightfully so. But sometimes you want a dish that is even easier and even more hands-off. Which for me, means a Dutch oven dinner. With a quick amount of prep and then a long slow cook in the oven, a one-pot dinner like this is practically foolproof, and very forgiving on timing.

My favorite this spring (and one that is in nearly constant rotation in our house), is a simple French-inspired dish of beans and chicken in an intense aromatic broth. The best part is that it is a technique that is easily adaptable, so once you know how, you can change up some of the ingredients or aromatics to make the flavor profile different. Start with the basic, and then feel free to play.


How to Make It

Combine chicken, vinegar, black pepper, 1 teaspoon oregano, and 1/4 teaspoon salt in a large bowl, turning to coat chicken on all sides. Let stand 20 minutes drain.

Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 6 chicken thighs to pan in a single layer cook until well browned, about 3 minutes per side. Transfer chicken to a plate. Repeat process with remaining 1 tablespoon oil and remaining 6 chicken thighs.

Reduce heat to medium. Add onion, bell peppers, and garlic to pan cook, stirring often, until vegetables are tender, about 10 minutes. Stir in saffron (if using), cumin, 1 teaspoon oregano, and 1 teaspoon salt cook 1 minute. Stir in stock, farro, and tomatoes. Increase heat to high bring to a boil. Return chicken and accumulated juices to pan. Reduce heat to medium-low cover and cook until chicken is done, about 20 minutes.

Stir in olives. Cook, uncovered, until farro is tender and most of the liquid has been absorbed, about 8 minutes. Stir in peas cook until peas are tender, about 3 minutes.


Want to make with Greek Chicken with white meat?

From a reader, Bryce, who made the recipe with boneless chicken breasts:

Just FYI for anyone in the future who was wondering if you could make this with boneless Chicken Breast–You absolutely can and it is deeeelicious! I followed the pan searing directions for the chicken but after removing them, I set them aside until 25 minutes into cooking the rice portion in the oven. After 25 minutes I added the chicken breast on top and continued cooking it for another 25 minutes. I made it for my neighbors in need, but also made it for us. We loved it and they did too! Thank you!

So I figured I would make a hybrid of the recipe with my Baked Chicken Brown Rice Vegetable Casserole, kind of like my Spanish Olives Chicken and Rice (One Pan!). So a quick series of adjustments and dinner was on the table in no time. Absolutely LOVED it.

With such an easy method, I plan on making a few different flavor variations of this recipe as we go into the fall season:


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 1 x

Description

This one-pot recipe Spanish Chicken and Potatoes is full of flavor and vibrant color and is perfect served with a big piece of crusty white bread or over a steaming hot pile of rice. The recipe is one inspired from a tomato “salsa” my sweet host mother, Fatima, always made for me when I lived in Sevilla, Spain.

Ingredients

  • 1/2 cup olive oil
  • 1 large yellow onion, sliced (about 1 cup )
  • 3 cloves garlic
  • 5 ripe tomatoes, cut in half
  • 1/2 of a large eggplant, skin removed and diced ( 2 – 3 cups)
  • 1 1/2 teaspoon salt
  • 1 1/2 lbs. chicken breast meat
  • 1 large Russet potato, sliced
  • salt and pepper to taste
  • 1 teaspoon all purpose seasoning (I used poultry seasoning)
  • 1/2 cup fresh parsley leaves
  • crusty bread or rice for serving

Instructions

  1. Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
  2. Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
  3. Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
  4. Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

Keywords: spanish chicken, chicken and potatoes, spanish chicken and potatoes


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Our Favorite One-Pot Chicken and Rice Recipe (Plov)

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Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov&rsquos popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia&rsquos Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union.

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin, and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.

Photo credit: Sonya Sanford

From our kitchen to hers

I took one bite and thought to myself, Yum, this is fantastic!

So I called one of my friends, who I know works out of the house, and asked if she wanted to swing by to “pick up dinner” from our house!

She was elated, I was more than happy to practice a “random act of kindness,” and to think of how I could bless someone else.

We enjoyed the dish for dinner, knowing our friends did as well.


Recipe Ingredients

This one pot meal is full of chicken, rice, veggies, and spices. It’s filling and full of flavor.

Here’s what you’ll need for this chicken and rice recipe:

  • bone-in, skin-on chicken thighs
  • salt and fresh ground pepper
  • Italian seasoning
  • sweet paprika
  • garlic powder
  • olive oil
  • butter
  • yellow onion, red bell peppers, and carrots
  • garlic
  • long grain white rice
  • low sodium chicken broth
  • chopped fresh parsley


Cheesy Chicken Pasta (One Pot Meal) + Video

Thanks for commenting. Enjoy and let me know how it goes!

What can I substitute for the wine?

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

I had another recipe that called for white wine and was told to substitute "white wine vinegar" it turned out great so I'm sure you could also substitute it in this recipe.

Did you try the white wine vinegar? If so, how did it turn out?

I did not have enough broth so I used cream of chicken soup, very tasty.

I did not use dried tomatoes but a can of tomatoes roasted with basil and sauce 15 oz can. And cream of chicken soup with wine and also chicken broth too. So tasty.

I substituted 1cup of white wine vinegar and it unfortunately overpowered the dish, making it really acidic. I love the dish otherwise, but will at least half the vinegar next time.

It was unanimous. " Wine and Parmesan cheese (in those proportions) DON'T MIX"! And the aftertaste. had quite the bite! We all had to brush our teeth immediately,LOL!
oh, and one last thing,the kitchen smelled like someone just got sick!

Wine and Parmesan go fabulous together! I have fed this to 10 people ALL of them loved it and wanted the recipe!!

I would like to thank you for this fantastic recipe it was so easy and it so YUMMY this will something I will be cooking forever.

good basic recipe to build off off and do your own tweaking. IMHO

White wine makes any recipe it calls for. amazing. I would never use a substitution.

Many people can not use wine and must substitute. Chicken broth is an excellent substitution for white wine.

You can purchase Dealcholized wine. It is so much better than cooking wine and much less salty. "Fre" makes a good alcohol removed wine, both red and white. You can purchase it at Wegmans. Many grocery stores now carry it.

Donna, was one of the best tasting and efficient recipes I've ever made. We are old and have dietary issues. Plus, I'm a foodie and I can't wait to try this recipe again with the twists below. I think this recipe is perfection! Thank you! everyone for letting me sing the praises:

We used boneless, skinless thighs--I do not like white meat. I think that you might find boneless, skinless, white meat in prepared in 1/2" pieces so you have no prep--I was pleased that our grocery store had boneless, skinless dark meat but we still had to carve the chicken into the pieces.
We should have bought the pre-chopped onions that are available in produce. It would have saved a short bit of time. We used one yellow onion as the recipe specified.

I used garlic from a jar, which saved prep time. So sue me. it saved time.

That was all the prep work that it took and it was very quick (like 10 minutes).

My mother doesn't like heat, so I only added a dash of the red pepper flakes. This was not my preference, because I like things spicier. But a dash did give it a nice little kick.

The jar of sun dried tomatoes we purchased, weren't cut. They were large tomatoes. I'd suggest cutting these in half before you put them in the pot.

Next time I make this I'd like to try it with three Italian cheeses sprinkled over the top of each plate. The parmesan that was in the dish was fabulous. But I love cheese. I'd like to see what those other flavors would do. I might even try it with a little mushroom.

But it is perfect as it it.

This is a perfect recipe. It took us at most 30 minutes from prep to finish. You only have one dish to clean, the pot that you dump everything and cook in, and a few prep utensil. I cannot wait to make this again! One of the best and easiest recipes I've ever made.