One-Pot Dutch Oven Chicken Dinner
A hearty and flavorful chicken dinner cooked all in one pot, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs chicken thighs (bone-in, skin-on) Opt for thighs for richer flavor.
- 1 tablespoon olive oil For browning the chicken.
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup green beans, trimmed
- 4 medium potatoes, diced (Yukon gold preferred)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth Use homemade or low-sodium for better flavor.
- 1 tablespoon lemon juice
- to taste fresh parsley, chopped (for garnish)
Instructions
Preparation
- Gather all ingredients and wash and chop the vegetables, ensuring uniform sizes for even cooking.
- Pat the chicken thighs dry with a paper towel and season them with salt, black pepper, smoked paprika, and dried thyme.
Cooking
- In a large Dutch oven, heat olive oil over medium-high heat. Once hot, add chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown. Flip and sear the other side for an additional 5 minutes. Remove chicken and set aside.
- In the same pot, add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Add sliced carrots, celery, and diced potatoes to the pot. Stir well and sauté for another 5 minutes.
- Return the browned chicken thighs to the Dutch oven. Pour in chicken broth and lemon juice, ensuring the broth covers about half of the chicken and vegetables. Bring to a gentle boil.
- Once boiling, reduce heat to low, cover the pot, and let it simmer for 30-35 minutes until chicken is cooked through and vegetables are tender.
- After 30 minutes, add trimmed green beans to the pot, cover, and simmer for an additional 10 minutes until green beans are bright green and tender but still crisp.
- Garnish with freshly chopped parsley and serve hot in bowls.
Notes
Allow the dish to rest for 5-10 minutes after cooking to let flavors meld. Variations include swapping vegetables or using different herbs.