One Pot Chicken and Vegetables

Name: One Pot Chicken and Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Cuisine: American
Ingredients: 0.33 cup All-Purpose Flour; 0.5 tsp Black Pepper; 2 lb Boneless Chicken Thigh; 0.75 cup Celery; 1 cup Diced Onion; 0 whole Fresh Parsley; 1.5 tsp Italian Seasoning; 1.5 tbsp Minced Garlic; 3 cups Mixed Vegetables; 8 oz Mushrooms; 1 tbsp Olive Oil; 0.75 tsp Salt; 2 tbsp Unsalted Butter; 2 cups Unsalted Chicken Broth; 0.25 cup Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Heart-Healthy ❤️Halal 🕌Kosher ✡️Comfort-Food

One Pot Chicken and Vegetables brings tender chicken thighs together with mushrooms and mixed vegetables in a savory, herb-forward pan sauce. Italian seasoning, garlic, and a light flour-thickened broth create a comforting gravy that coats every bite. It’s a cozy, family-friendly meal perfect for busy weeknights or a simple weekend dinner.

Prep15 mins
Cook45 mins
Serves5
DifficultyEasy

1

Put flour, salt, pepper, and Italian herb seasoning into a large resealable plastic bag and mix well. Add the chicken pieces to the seasoned flour, seal the bag, and shake to lightly coat the chicken.
2

Melt butter in a large, deep skillet or Dutch oven over medium-high heat. When the butter stops sizzling, add the chicken and brown each side for 3 to 5 minutes. Brown in batches if needed to avoid crowding the skillet. Remove the chicken to a plate and keep warm.
3

Reduce the heat to medium and use a wooden spoon to loosen any browned bits so they do not burn. Add olive oil. When the oil is hot, add the onions, celery, and mushrooms; cook and stir for about 3 minutes. Add the garlic and cook about 30 seconds more. Pour in the chicken broth and stir.
4

Push the vegetables to one side of the pot and return half the chicken to the pot. Cover with the vegetables and repeat with the remaining chicken on the other side of the pot. Bring to a boil, cover, reduce the heat, and simmer for about 20 minutes.
5

Add the frozen mixed vegetables. Press the vegetables down into the cooking liquid with a spoon, replace the cover, and cook until the vegetables are tender, about 10 minutes.
6

Stir 2 tablespoons flour with 1/4 cup cold water in a small bowl to make a slurry; stir until smooth with no lumps.
7

Gradually add the slurry to the chicken and vegetables while stirring rapidly. Cook and stir until the sauce thickens, 3 to 5 minutes.
8

Pour into a serving dish, garnish with fresh parsley, and serve warm.