This is an easy, hearty chicken dinner that comes together in one Dutch oven. The chicken gets browned first, then cooks slowly with potatoes, carrots, onions, and garlic until everything is tender and full of flavor. It’s simple enough for a weeknight but still feels like a real comfort meal.
Ingredients
Directions
- Pat the chicken thighs dry and season both sides with salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs for 3–4 minutes per side, then remove them from the pot and set aside.
- Add the sliced onions to the Dutch oven and cook for about 5 minutes, scraping up the browned bits from the bottom.
- Add the minced garlic and cook for about 30 seconds, then add the potatoes and carrots. Cook for 3–5 minutes, stirring occasionally.
- Pour in the chicken broth and soy sauce. Stir everything together, then return the chicken thighs to the Dutch oven, nestling them among the vegetables.
- Bring the broth to a gentle boil, then reduce the heat to low and cover. Simmer for 30–40 minutes, or until the chicken reaches 165°F and the potatoes and carrots are tender.
- Remove from the heat and stir in the butter. Drizzle with toasted sesame oil just before serving, if desired.
- Serve over 1/2 cup of rice.
Macros
Calories: 710 kcal
Protein: 53 g
Carbohydrates: 86 g
Fat: 18 g
This is a healthy, filling, and comforting chicken dinner with a good amount of protein. Make a bunch and then save the rest for leftovers!