Clinical Nurse Specialist's One-Pot Chicken

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs and vibrant vegetables simmered in a herbed sauce, all cooked in one pot for effortless cleanup after a long shift. This American-inspired one-pot recipe, ready in about 35 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 1 medium zucchini
• 1 medium bell peppers
• 1 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs diced chicken thighs with 1/2 tsp salt and 1/4 tsp pepper, then brown for 5-7 minutes until golden on all sides.
2. Step 2: Add 1 diced medium onion and 2 minced garlic cloves to the pot, cooking for 2 minutes until fragrant. Stir in 1 cup diced zucchini and 1 cup diced bell peppers, cooking for 3 minutes until vegetables begin to soften.
3. Step 3: Pour in 1 cup low-sodium chicken broth, then add 1 tsp dried thyme, 1/2 tsp dried rosemary, and remaining salt and pepper. Bring to a simmer, cover, and cook for 20 minutes until chicken is fully cooked and vegetables are tender. Stir in 1/4 cup chopped fresh parsley before serving.