One-Pot Chicken and Vegetable Medley with Tomatoes and Thyme

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Chicken thighs and seasonal vegetables simmered in a rich tomato-thyme broth, ready in 45 minutes with minimal cleanup. This American one-pot recipe, ready in about 45 minutes, pairs chicken thighs, avocado oil, and onion 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.

Ingredients

• 12 oz chicken thighs
• 2 tbsp avocado oil
• 1 large onion
• 2 cloves garlic
• 1 cup cherry tomatoes
• 1 cup zucchini
• 1 cup bell peppers
• 1 tsp dried thyme
• 1 cup chicken stock

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Cut chicken into 1-inch pieces and season with salt and pepper. Heat 1 tbsp avocado oil in a large oven-safe skillet over medium-high heat, add chicken, and cook for 5 minutes until browned on all sides, then remove and set aside.
2. Step 2: Add remaining 1 tbsp avocado oil to the skillet, then stir in diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in cherry tomatoes, diced zucchini, sliced bell peppers, and dried thyme, then pour in chicken stock and bring to a simmer.
4. Step 4: Return chicken to the skillet, cover, and simmer on stovetop for 10 minutes. Transfer to a 375°F (190°C) oven and bake for 15 minutes until chicken is cooked through and vegetables are tender.