One-Pan Juicy Chicken Thighs & Vegetables (Easy Skillet Dinner)

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is budget-friendly and has a neutral flavor.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Vegetable broth can be cheaper and still provide flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat and is often less expensive.

Season the chicken thighs with vegetable oil, all-purpose seasoning, paprika, complete seasoning, ground black pepper, and sea salt, massaging the seasoning into the chicken.

Heat vegetable oil in a pot until hot.

Place the chicken thighs skin-side down into the pot and cook for 3 to 5 minutes on both sides until browned.

Flip the chicken thighs to the opposite side and add garlic to the pot.

Remove the chicken from the pot after browning.

Prepare the vegetables: add fresh pepper, sweet potato, and fresh onion to the pot and sauté for about 1 minute.

Add fresh carrot, fresh spring onion, and fresh thyme to the pot, along with a teaspoon of lemon juice, and mix well.

Cover the pot and cook the vegetables for about 5 minutes until softened.

Place the chicken thighs back into the pot and add the juice from the bowl for extra flavor.

Cook everything together for about 20 to 25 minutes until the chicken is fully cooked and the veggies are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens