Healthy One-Pot Chicken Recipe – Easy Family Dinner Idea
This healthy one-pot chicken recipe is the perfect solution for busy weeknights. Tender chicken is cooked with fresh vegetables and herbs in a single pot, creating a flavorful and nutritious meal with minimal cleanup. Ideal for family dinners, meal prep, or when you want a wholesome comfort food that’s quick and easy to prepare.
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Knife + cutting board
- Measuring cups & spoons
- Ladle
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup brown rice (or quinoa)
- 3 cups low-sodium chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- 1 cup spinach or kale (optional)
- Salt & pepper to taste
- Fresh parsley and lemon zest for garnish
Instructions
- Sauté aromatics: Heat olive oil in pot. Add onion, carrot, celery, and garlic. Cook until softened.
- Add chicken: Season lightly and sear until golden on both sides.
- Incorporate grains: Stir in rice or quinoa. Let it toast briefly with aromatics.
- Add liquid & herbs: Pour in broth. Add thyme, rosemary, and bay leaf. Stir well.
- Simmer: Cover and cook on low heat for 30–35 minutes, until chicken is tender and grains are cooked.
- Finish: Stir in spinach or kale. Adjust seasoning. Garnish with parsley and lemon zest. Serve hot.
Notes
- Chicken cuts: Thighs stay juicier than breasts; bone-in adds flavor.
- Grain swaps: Use farro, barley, or couscous for variety.
- Flavor twists: Add cumin and peppers for Latin flair, or ginger and soy for Asian inspiration.
- Storage: Refrigerate up to 3 days; freeze portions for 2 months.
- Pro Tip: Keep liquid levels balanced—too much makes soup, too little risks dryness.