One-Pot Chicken and Vegetables

I’ve been looking for more easy recipes that include vegetables I like, and this one’s got plenty.

Heat a little vegetable oil in a large pot over medium-high heat. Cook a package of boneless, skinless chicken thighs for two minutes on each side.

Then add the following:

  • 1 can diced tomatoes
  • 1 package frozen chopped spinach, thawed
  • 1 package frozen corn kernels, thawed
  • 1 onion, chopped
  • 1 cup chicken broth (use homemade for more flavor)
  • 1 Tablespoon lemon juice
  • ½ teaspoon chili powder
  • 2 teaspoons garlic

If you want to make the dish more substantial, also add 1½ cups uncooked brown rice and ½ cup of water when you add the veggies.

Bring it to a boil, then cover and simmer over medium heat for 20 minutes until the chicken is cooked through (and the rice is tender, if you used it). Add salt and pepper to taste.

It warms up wonderfully. If you already have leftover chicken, just make the vegetable part, and put in however much chopped chicken you want when you eat it. I even like it for a substantial healthy breakfast!

9 Responses to “One-Pot Chicken and Vegetables”

  1. joecab Says:

    For a minute I thought my RSS feeds were getting crossed!

  2. Dave Says:

    That sounds great – really simple, and chicken thighs have a lot of flavor. But 20 minutes doesn’t sound like long enough for uncooked brown rice. Is it really done that fast? I frequently serve brown rice as a side and it takes about 45-50 minutes using the traditional method (1 cup rice, 2 cups liquid, bring to a boil, then reduce to simmer)

  3. Johanna Says:

    Joecab, sorry about that. It’s just my own little bit of diversity.

    Dave, I admit, I rarely make it with the rice. Maybe it’s supposed to be the quick-cooking kind, and I never noted that properly?

  4. Dave Says:

    Perhaps… I seldom use the quick-cooking kind as I don’t like the texture of it. I think I would suggest that anyone interested in adding rice make this a 2-pot dish and ccok the rice separately. Step 1: start the rice (and cook it in chicken stock). While the rice is cooking, do everything else. Final step, add in the rice, mix well and serve. And I think I would add the rice bit by bit, blending it as I go so that I don’t inadvertantly end up with waaaayyyy too much rice overpowering and blanding out the chicken and veggies. Leftover rice can be refrigerated for 2-3 days and used for other things. I often mix leftover cooked brown rice into meatloaf – it has a good texture for mixing with ground beef and adds fiber.

  5. Johanna Says:

    Great suggestions, thanks! I love cooking rice, grits, cous cous in chicken broth or juice, for more flavor.

  6. joecab Says:

    Naw don’t be sorry — variety is the spice of life, and this really does sounds pretty tasty

  7. Rich Says:

    Tried a variation of this last night.

    2 Boneless chicken breasts, fat trimmed and cut into strips.
    1 Can Diced tomatoes
    2 cloves garlic
    1 package frozen green beans
    1 package frozen corn
    1 Onion Chopped
    1 can 99% fat free chicken Broth
    1/2 cup brown rice
    1 cup water
    2 table spoons of olive oil

    Add garlic and oil into pot until garlic speaks(sizzles). Add chicken and onion until slightly browned. Add everything else and then cook until rice and chicken are done.

    Louisiana Hot sauce for a kick after served.

  8. Johanna Says:

    Oooh, great twist! I imagine you could use all kinds of green veggies in variation. (Too bad I don’t like more of them.)

  9. Rich Says:

    The hot sauce really made it. I imagine had I remembered the lemon juice and chili powder the effect would have been similar. I was actually setting out to make what you posted, I just forgot what the greens were. I have to try the original at some point. ;)




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