Classic Easy One-Pot Chicken & Vegetable Medley
This one-pot chicken and vegetable medley is a delicious and easy weeknight meal. Tender chicken, rice, and a colorful mix of vegetables are simmered together in a savory broth for a complete and satisfying dish.
Equipment
- Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 cup short-grain white rice rinsed
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium carrots peeled and sliced into 1/2-inch rounds
- 1 cup broccoli florets
- 1/2 cup frozen peas
Garnish
- Fresh parsley chopped (for garnish)
Instructions
Cooking Steps
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then add chicken pieces and brown on all sides for 5-7 minutes; remove the chicken to a plate.
- Add chopped onion to the pot and cook until softened for about 3 minutes, then add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot; stir in rinsed rice, Italian seasoning, salt, and pepper.
- Return browned chicken to the pot, nestling it into the rice and liquid, and add sliced carrots. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in broccoli florets and frozen peas, cover again, and continue to simmer for 5-10 minutes, or until rice is tender, chicken is cooked through, and vegetables are crisp-tender.
- Remove from heat and let rest, covered, for 5 minutes before serving, then garnish with fresh parsley.
Notes
For extra flavor, you can use chicken thighs with bone and skin, just adjust the cooking time accordingly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.