One-Pot Chicken Recipe

Name: One-Pot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tbsp cornstarch; 1 tsp dried thyme; 2 tbsp olive oil; 1 tbsp butter; 1 1/8 lb boneless chicken thighs, skin on; 3 None small onions, quartered; 1 clove garlic, peeled and pressed; 5 oz mixed spring greens; 1 3/4 cups vegetable stock; 10 oz new potatoes, halved; 12 oz broccoli, cut into florets; 6 None scallions, sliced thinly; 1 oz fresh basil, chopped, plus extra leaves to garnish; 1 oz fresh tarragon, chopped, plus extra leaves to garnish; 1 3/4 oz pine nuts (about 1/3 cup); 2 tbsp extra virgin olive oil

Servings: persons

2 tbsp cornstarch
1 tsp dried thyme
2 tbsp olive oil
1 tbsp butter
1 1/8 lb boneless chicken thighs, skin on
3 None small onions, quartered
1 clove garlic, peeled and pressed
5 oz mixed spring greens
1 3/4 cups vegetable stock
10 oz new potatoes, halved
12 oz broccoli, cut into florets
6 None scallions, sliced thinly
1 oz fresh basil, chopped, plus extra leaves to garnish
1 oz fresh tarragon, chopped, plus extra leaves to garnish
1 3/4 oz pine nuts (about 1/3 cup)
2 tbsp extra virgin olive oil

1
Preheat the oven to 350u00b0F. Mix the cornstarch and dried thyme in a bowl and coat the chicken thighs. Heat half of the olive oil and the butter in a large Dutch oven and brown the chicken, skin down, for 3-4 mins. Turn and cook for another 2-3 mins or until the chicken is golden. Set chicken aside.
2
Return the dish to the heat, add the remaining olive oil and saute the onion and garlic for 4-5 mins until softened, then add the spring greens and cook for 3-4 mins. Stir in the stock and potatoes, season to taste and bring to a boil. Cover and simmer for 5 mins, then add the broccoli, scallions and chicken, skin side up. Bake, uncovered, for 15-20 mins until the potatoes are tender and the chicken is cooked through.
3
Meanwhile, combine the basil, tarragon and pine nuts in a food processor, adding the extra virgin olive oil slowly to make a pesto. Add pesto to the chicken, and serve garnished with basil and tarragon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp cornstarch, 1 tsp dried thyme, 2 tbsp olive oil, 1 tbsp butter, and more.

Yes, One-Pot Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Chicken

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