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Spring Chicken Thighs One Pot Recipe
Ash Tyrrell

Spring Chicken Thighs One Pot Recipe

The first time I made this spring chicken thighs one-pot recipe, I couldn’t believe how easy it was to put together. I tossed everything into one pot, and within minutes my kitchen smelled like a cozy countryside café.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs – bone-in for more flavor and juiciness.
  • 1 red bell pepper – sliced; adds sweetness and bright color.
  • 1 medium onion – chopped; builds a savory base.
  • 3 cloves fresh garlic – minced; skip jarred garlic for a fresher taste.
  • 1 large carrot – sliced; brings a natural sweetness and texture.
  • 2 cups chicken broth – homemade or low-sodium store-bought.
  • 1 teaspoon fresh thyme – fresh sprigs work best for aroma.
  • 3 tablespoons tomato purée – adds depth and a hint of tang.
  • 2 spring onions – chopped for a fresh garnish.
  • 2 tablespoons olive oil – for browning the chicken.
  • Salt and pepper – to taste.

Method
 

  1. Season the chicken thighs with salt and pepper. Heat olive oil in your pot over medium-high heat. Sear the chicken on both sides until golden brown, locking in the juices. Once browned, remove and set aside.
  2. In the same pot, add onions and garlic to the flavorful oil left behind. Sauté for 2–3 minutes until softened and fragrant. Pour in the chicken broth, scraping the bottom to release all the browned bits—this is where the flavor hides.
  3. Return the chicken to the pot. Sprinkle in thyme and stir in the tomato purée until everything is well coated. If you like, add a couple of thin lemon slices for brightness.
  4. Add red bell pepper, carrot, and any extra vegetables you’re using. Stir gently to let them mingle with the broth and chicken. Cover and simmer for 25–30 minutes until the chicken is fully cooked and veggies are tender.
  5. Once done, turn off the heat and top with chopped spring onions. Serve hot straight from the pot for that rustic, comforting vibe.

Notes

  • Always sear the chicken first—it makes the broth richer.
  • Use fresh herbs and garlic instead of dried for the best flavor.
  • Don’t overcrowd the pot; everything cooks more evenly when it has space.
  • If you want a thicker broth, remove the chicken and simmer the sauce uncovered for a few extra minutes.