One Pot Chicken Vegetables Recipe – Easy 45-Minute Dinner

One Pot Chicken Vegetables Recipe is a healthy chicken recipe that cooks an entire dinner in a single skillet: golden chicken thighs, sweet carrots, crisp bell pepper, and tender zucchini in a light garlic-tomato pan sauce. The main takeaway is simple: you get a balanced plate of protein and vegetables with only one pan to wash, and it lands on the table in about 45 minutes from a cold stove.

If you have ever cooked chicken and vegetables separately, you already know the problem. Two pans, two timings, and a sink full of dishes. Here everything goes in one vessel in a deliberate order, so each vegetable cooks exactly as long as it should.

Think of the pan like an account: every bit of flavor you build stays in and compounds instead of being washed down the drain. That is why the chicken gets browned first and the sauce is built on top of those browned bits.

About the Ingredients

6 bone-in, skin-on chicken thighs (about 2.25 lb / 1 kg total)

Bone-in skin-on thighs stay juicy and give you the browned fat that flavors the whole pan. If you only have boneless skinless thighs, buy them and reduce the sear to 4 minutes per side, since they cook faster and dry out easily.

1.5 tsp kosher salt, divided

Kosher salt dissolves and seasons more evenly than table salt on raw chicken. If you use fine table salt, cut the total amount to 1 tsp because the crystals are much denser.

0.75 tsp freshly ground black pepper

Fresh-cracked pepper tastes brighter than pre-ground. A cheap blade grinder or a pepper mill is one of the highest-return tools in a home kitchen.

2 tbsp olive oil

Regular olive oil handles this medium-high heat fine. If you want a higher smoke point for the sear, swap in avocado oil or refined coconut oil.

1 medium yellow onion, cut into 1-inch wedges (about 1.5 cups / 200g)

Wedges hold their shape and turn sweet rather than mushy. Red onion works too, but it will tint the sauce slightly pink.

3 medium carrots, peeled and cut into 1/2-inch coins (about 2 cups / 240g)

Carrots need the longest cook time of any vegetable here. If you are short on time, cut them into 1/4-inch coins so they soften faster.

1 large red bell pepper, cut into 1-inch pieces (about 1.5 cups / 180g)

Red peppers are sweeter than green. Green bell pepper is a fine substitute, just expect a slightly more bitter, grassy note.

2 medium zucchini, cut into 1/2-inch half-moons (about 3 cups / 380g)

Zucchini releases water, so it goes in last to avoid steaming. Yellow summer squash or a small eggplant can stand in with the same timing.

4 garlic cloves, minced (about 1 tbsp)

Fresh garlic is worth the 30 seconds of work here. If you use jarred minced garlic, add 1 tsp and stir it in off the heat so it does not burn.

1 cup (240 ml) low-sodium chicken broth

Low-sodium lets you control the final seasoning. Vegetable broth or a splash of dry white wine plus water both work as substitutes.

1 can (14.5 oz / 410g) diced tomatoes, with their juice

Diced tomatoes give you acidity and body without a long simmer. Crushed tomatoes make a thicker sauce; fire-roasted adds a smoky edge.

1 tsp dried oregano and 0.5 tsp smoked paprika

Oregano is the backbone herb and smoked paprika adds depth. If you have no smoked paprika, use regular paprika plus a pinch of cumin.

Tips & Tricks

Dry The Chicken Skin Before Searing

Pat the thighs completely dry with paper towels. Wet skin steams instead of browning, and you lose the crisp texture and the flavorful fond that makes the sauce taste rich.

Do Not Crowd The Pan

Six thighs need room to breathe in a 12-inch skillet. If yours is smaller, sear in two batches; crowding drops the pan temperature and the chicken turns gray instead of golden.

Add Zucchini Last, Always

Zucchini is mostly water and turns to mush in 10 minutes. Adding it in the final 8 minutes keeps it bright green and firm, which is the difference between a good and a soggy one pot meal.

Rest Before You Cut

Give the chicken 5 minutes off the heat before serving. The juices redistribute and stay in the meat instead of running out onto the plate.

Step-by-Step Instructions

1. Dry And Season The Chicken

Pat the 6 chicken thighs completely dry with paper towels, then season both sides with 1 tsp kosher salt and the black pepper. Let them sit at room temperature for 10 minutes while you cut the vegetables, which helps them cook evenly.

2. Sear The Chicken Skin-Side Down

Heat 2 tbsp olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes. Place the thighs skin-side down and sear undisturbed for 7 minutes at 375F to 400F (190C to 205C) until the skin is deep golden brown and releases easily from the pan. Flip and sear 3 minutes more, then move the chicken to a plate; it will not be cooked through yet.

3. Soften The Aromatics

Pour off all but 2 tbsp of the rendered fat, then add the onion and carrots to the same pan. Cook over medium heat for 6 minutes at 325F (165C), stirring occasionally, until the onion edges turn translucent and the carrots start to soften.

4. Bloom The Garlic And Spices

Add the minced garlic, 1 tsp oregano, and 0.5 tsp smoked paprika. Stir constantly for 45 seconds until fragrant; the moment you smell toasted garlic, move on, because burnt garlic turns the whole sauce bitter.

5. Build The Sauce

Pour in the 1 cup chicken broth and the can of diced tomatoes with their juice. Scrape the browned bits off the bottom of the pan with a wooden spoon, bring to a simmer at 212F (100C), and let it bubble for 3 minutes until the liquid thickens slightly.

6. Return The Chicken And Simmer

Nestle the seared thighs skin-side up into the vegetables, cover, and simmer gently for 12 minutes at 200F to 210F (93C to 99C). The sauce should bubble steadily at the edges, not boil hard.

7. Add The Peppers And Zucchini

Tuck the bell pepper and zucchini around the chicken, cover again, and cook 8 more minutes at 200F to 210F (93C to 99C). The zucchini should be fork-tender but still hold its shape and stay bright green.

8. Check Temperature And Rest

Insert an instant-read thermometer into the thickest part of a thigh without touching bone; it should read 165F (74C). If it is below that, cover and simmer 3 more minutes. Take the pan off the heat, taste the sauce and add the remaining 0.5 tsp salt if needed, then rest 5 minutes before serving.

Delicious Variations

Mediterranean Twist

Swap the oregano for 1 tsp dried basil, add 0.5 cup pitted Kalamata olives and 1 tbsp capers with the tomatoes, and finish with crumbled feta. The briny notes cut the richness of the thighs.

Spicy Harissa Version

Stir 2 tbsp harissa paste into the broth before simmering and add a pinch of red pepper flakes with the garlic. Serve with lemon wedges to balance the heat.

Boneless Chicken Breast Version

Use 4 boneless skinless breasts, sear 4 minutes per side, and reduce the covered simmer to 8 minutes total. Check at 165F (74C) early, since breast meat overcooks fast.

How to Store One Pot Chicken Vegetables Recipe – Healthy Chicken Recipe

Frequently Asked Questions

Pick up six bone-in thighs and whatever firm vegetables look best this week, and you have dinner handled in one pan. Cook it once, note your own timing, and it becomes a repeatable weeknight default. Make your money work for you.

One Pot Chicken Vegetables Recipe – Healthy Chicken Recipe

One Pot Chicken Vegetables Recipe is a healthy chicken recipe with juicy seared thighs and tender veggies in one skillet for a fast, low-mess weeknight dinner.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.25 lb / 1 kg total)
• 1.5 tsp kosher salt, divided
• 0.75 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, cut into 1-inch wedges (about 1.5 cups / 200g)
• 3 medium carrots, peeled and cut into 1/2-inch coins (about 2 cups / 240g)
• 1 large red bell pepper, cut into 1-inch pieces (about 1.5 cups / 180g)
• 2 medium zucchini, cut into 1/2-inch half-moons (about 3 cups / 380g)
• 4 garlic cloves, minced (about 1 tbsp)
• 1 cup (240 ml) low-sodium chicken broth
• 1 can (14.5 oz / 410g) diced tomatoes, with their juice
• 1 tsp dried oregano and 0.5 tsp smoked paprika

📋 Instructions

1. 1Dry And Season The Chicken — Pat the 6 chicken thighs completely dry with paper towels, then season both sides with 1 tsp kosher salt and the black pepper. Let them sit at room temperature for 10 minutes while you cut the vegetables, which helps them cook evenly.
2. 2Sear The Chicken Skin-Side Down — Heat 2 tbsp olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes. Place the thighs skin-side down and sear undisturbed for 7 minutes at 375F to 400F (190C to 205C) until the skin is deep golden brown and releases easily from the pan. Flip and sear 3 minutes more, then move the chicken to a plate; it will not be cooked through yet.
3. 3Soften The Aromatics — Pour off all but 2 tbsp of the rendered fat, then add the onion and carrots to the same pan. Cook over medium heat for 6 minutes at 325F (165C), stirring occasionally, until the onion edges turn translucent and the carrots start to soften.
4. 4Bloom The Garlic And Spices — Add the minced garlic, 1 tsp oregano, and 0.5 tsp smoked paprika. Stir constantly for 45 seconds until fragrant; the moment you smell toasted garlic, move on, because burnt garlic turns the whole sauce bitter.
5. 5Build The Sauce — Pour in the 1 cup chicken broth and the can of diced tomatoes with their juice. Scrape the browned bits off the bottom of the pan with a wooden spoon, bring to a simmer at 212F (100C), and let it bubble for 3 minutes until the liquid thickens slightly.
6. 6Return The Chicken And Simmer — Nestle the seared thighs skin-side up into the vegetables, cover, and simmer gently for 12 minutes at 200F to 210F (93C to 99C). The sauce should bubble steadily at the edges, not boil hard.
7. 7Add The Peppers And Zucchini — Tuck the bell pepper and zucchini around the chicken, cover again, and cook 8 more minutes at 200F to 210F (93C to 99C). The zucchini should be fork-tender but still hold its shape and stay bright green.
8. 8Check Temperature And Rest — Insert an instant-read thermometer into the thickest part of a thigh without touching bone; it should read 165F (74C). If it is below that, cover and simmer 3 more minutes. Take the pan off the heat, taste the sauce and add the remaining 0.5 tsp salt if needed, then rest 5 minutes before serving.

👨‍🍳 Chef's Note: If your skillet runs dry during the covered simmer, add 1/4 cup water rather than more oil; the sauce should be thin enough to spoon over the chicken, not greasy.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 34g protein · 12g carbs · 14g fat

Written by Diego Fernandez

Diego covers personal finance for freelancers and gig workers, with a focus on budgeting, taxes, and retirement planning. He breaks down complex money topics into simple, step-by-step guides.