Easy One Pan Chicken Recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile, while vegetable oil is more budget-friendly.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-saving alternative.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds heat and flavor, while black pepper is a more common spice.

Preheat the oven to 400°F (200°C).

Heat olive oil in a large oven-safe skillet over medium heat until shimmering.

Season chicken thighs with salt, black pepper, and red pepper flakes.

Add chicken thighs to the skillet, skin-side down, and cook until golden, about 5-7 minutes.

Flip the chicken and cook for another 5 minutes until browned.

Remove chicken from the skillet and set aside.

Add chopped onions and garlic to the skillet, sauté until translucent, about 3-4 minutes.

Stir in diced bell peppers, carrots, and zucchini, cooking for another 5 minutes.

Add diced tomatoes and chicken broth to the skillet, stirring to combine.

Return the chicken to the skillet, nestling it into the vegetables.

Sprinkle with rosemary and thyme, then bring to a simmer.

Transfer the skillet to the oven and roast for 25-30 minutes until chicken is cooked through.

Remove from oven and let rest for 5 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens