Efficient One-Pot Lemon Herb Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A no-fuss one-pot meal ready in 45 minutes with minimal cleanup, mirroring the effortless performance of multi-surface pet hair vacuums. This Mediterranean one-pot recipe, ready in about 45 minutes, pairs boneless, skinless chicken thighs, olive oil, and garlic for a weeknight-friendly dinner. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1.5 lbs chicken thighs and cook for 6 minutes per side until golden brown; remove and set aside.
  2. Step 2: Add 2 minced garlic cloves to the pot and cook for 1 minute until fragrant. Stir in 1 lemon zest, 1 tbsp lemon juice, 1 tbsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Add 2 cups quartered baby potatoes, 1 cup halved cherry tomatoes, and 1 cup broccoli florets to the pot, stirring to coat in the sauce. Pour in 1/2 cup chicken broth, then bring to a simmer.
  4. Step 4: Return the chicken to the pot, cover, and cook for 20 minutes until potatoes are tender and chicken is cooked through.
  5. Step 5: Remove the lid and cook for an additional 2 minutes to thicken the sauce, then serve.

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