20 Delicious One Pot Chicken Thigh Recipes Easy

Craving something hearty, delicious, and fuss-free? You’re in the right place! Our roundup of 20 Delicious One Pot Chicken Thigh Recipes is all about bringing maximum flavor to your table with minimal cleanup. Perfect for busy weeknights or lazy weekends, these dishes promise to be your new go-to comfort food. So, grab your favorite pot, and let’s dive into these easy, mouthwatering recipes!

Garlic Butter One Pot Chicken Thighs with Spinach

Imagine coming home to a dish that’s not only bursting with flavor but also leaves you with just one pot to clean. These Garlic Butter One Pot Chicken Thighs with Spinach are your weeknight dinner hero.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 4 cups fresh spinach
• 1 tablespoon lemon juice

Instructions

1. Season chicken thighs with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
5. Return chicken thighs to the skillet, cover, and simmer for 15 minutes.
6. Add spinach and lemon juice, stirring until spinach wilts, about 2 minutes.

The magic of this dish lies in the garlic butter sauce that coats every bite, turning simple ingredients into something extraordinary.

Tip: For an extra layer of flavor, let the chicken rest in the sauce for a few minutes before serving.

One Pot Lemon Herb Chicken Thighs with Rice

Imagine coming home to a dish that fills your kitchen with the zesty aroma of lemon and herbs, all while being a breeze to clean up. These One Pot Lemon Herb Chicken Thighs with Rice are your weeknight dinner hero.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down for 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same skillet, sauté garlic for 30 seconds until fragrant. Add rice, thyme, and rosemary, stirring to coat the rice in the oils.
3. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Arrange lemon slices over the rice, then place the chicken thighs on top, skin-side up.
4. Bring to a simmer, then cover and reduce heat to low. Cook for 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the crispy-skinned chicken thighs perched atop fluffy, herb-infused rice, with each bite bursting with bright lemon flavor.

Tip: For an extra crispy skin, broil the chicken for the last 2 minutes of cooking.

Creamy Sun-Dried Tomato One Pot Chicken Thighs

Imagine coming home to a dish that’s both comforting and bursting with flavor—these Creamy Sun-Dried Tomato One Pot Chicken Thighs are just that, with minimal cleanup to boot.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add sun-dried tomatoes and garlic. Sauté for 1 minute until fragrant.
3. Pour in heavy cream and chicken broth, stirring to combine. Add dried basil, salt, and black pepper. Bring to a simmer.
4. Return chicken thighs to the skillet, skin-side up. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through.
5. Sprinkle Parmesan cheese over the chicken and sauce. Cover for another 2 minutes until cheese is melted.
6. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the sun-dried tomatoes, which infuse the creamy sauce with a tangy depth that’s irresistibly good.

Tip: For an extra layer of flavor, use the oil from the sun-dried tomatoes to sauté the garlic.

One Pot Chicken Thighs with Mushrooms and White Wine

Imagine coming home to a dish that’s not only bursting with flavor but also leaves you with just one pot to wash. These One Pot Chicken Thighs with Mushrooms and White Wine are your weeknight hero, combining juicy chicken, earthy mushrooms, and a splash of white wine for a meal that feels gourmet without the fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove from skillet and set aside.
2. In the same skillet, add mushrooms and cook for 5 minutes until they start to soften. Add minced garlic and dried thyme, cooking for 1 minute until fragrant.
3. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
4. Return chicken thighs to the skillet, skin-side up. Add chicken broth, then cover and simmer for 20 minutes until chicken is cooked through.
5. Remove lid, stir in butter until melted and sauce thickens slightly. Garnish with fresh parsley before serving.

The magic of this dish lies in the crispy-skinned chicken thighs bathing in a rich, wine-infused sauce with mushrooms, creating a depth of flavor that’s hard to resist with just one bite.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms alongside the cremini.

Spicy Honey Garlic One Pot Chicken Thighs

Get ready to fall in love with these Spicy Honey Garlic One Pot Chicken Thighs, a dish that perfectly balances sweet, spicy, and savory flavors in every bite.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro (for garnish)

Instructions

1. Preheat your oven to 375°F.
2. In a small bowl, whisk together 1/4 cup honey, 3 tablespoons soy sauce, 2 tablespoons sriracha sauce, and 4 cloves of minced garlic until well combined.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs and pour the honey garlic sauce over them, ensuring each piece is well coated.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Garnish with 1 tablespoon chopped fresh cilantro before serving.

The magic of this dish lies in the caramelized edges of the chicken, where the spicy honey garlic glaze turns sticky and irresistible.

Tip: For an extra kick, drizzle a little more sriracha on top before serving.

One Pot Chicken Thighs with Quinoa and Vegetables

Looking for a hearty, healthy meal that’s as easy to make as it is delicious? These One Pot Chicken Thighs with Quinoa and Vegetables are your weeknight dinner hero, combining protein, grains, and veggies in one simple dish.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 cup diced carrots
• 1 cup diced zucchini
• 1/2 cup diced onion

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken thighs with salt, black pepper, garlic powder, and paprika. Add to the skillet, skin-side down, and cook for 5 minutes until golden. Flip and cook for another 3 minutes. Remove chicken and set aside.
2. In the same skillet, add diced onion, carrots, and zucchini. Sauté for 3 minutes until slightly softened. Stir in quinoa and chicken broth, scraping up any browned bits from the bottom of the pan.
3. Return the chicken thighs to the skillet, nestling them into the quinoa mixture. Bring to a simmer, then cover and transfer to the oven. Bake for 25 minutes, or until the quinoa is fluffy and the chicken is cooked through.

The magic of this dish lies in the crispy-skinned chicken thighs perched atop fluffy quinoa, infused with the savory depth of roasted vegetables. It’s a one-pot wonder that doesn’t skimp on flavor or texture.

Tip: For an extra burst of freshness, sprinkle with chopped parsley or a squeeze of lemon before serving.

One Pot Chicken Thighs in Creamy Mustard Sauce

Imagine coming home to a dish that’s not only easy to make but also packs a punch of flavor with minimal cleanup. These One Pot Chicken Thighs in Creamy Mustard Sauce are your weeknight dinner hero.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon dried thyme

Instructions

1. Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crisp. Flip and cook for another 3 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the thinly sliced onion and minced garlic. Cook for 2-3 minutes until softened.
4. Pour in 1 cup chicken broth to deglaze the skillet, scraping up any browned bits. Stir in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, and 1 teaspoon dried thyme. Bring to a simmer.
5. Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through.
6. Uncover and simmer for an additional 5 minutes to thicken the sauce slightly.

The magic of this dish lies in the dual mustards, creating a sauce that’s tangy, creamy, and utterly irresistible. Serve it over mashed potatoes or crusty bread to soak up every last drop.

Tip: For an extra layer of flavor, sprinkle some fresh parsley on top before serving.

One Pot Chicken Thighs with Sweet Potatoes and Brussels Sprouts

Whip up this hearty one-pot meal that combines juicy chicken thighs with the sweet and earthy flavors of sweet potatoes and Brussels sprouts for a fuss-free dinner that’s packed with flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 large sweet potato, peeled and cubed into 1-inch pieces
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 400°F.
2. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Season the chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Place the chicken thighs skin-side down in the skillet and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken and set aside.
3. In the same skillet, add the sweet potato and Brussels sprouts. Toss them in the remaining oil and spices left in the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften.
4. Return the chicken thighs to the skillet, nestling them among the vegetables. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. The magic of this dish lies in the crispy-skinned chicken thighs that infuse the sweet potatoes and Brussels sprouts with rich, smoky flavors, creating a perfectly balanced bite every time.

Tip: For extra crispy skin, pat the chicken thighs dry with paper towels before seasoning and cooking.

One Pot Chicken Thighs with Orzo and Feta

Imagine coming home to a dish that’s hearty, flavorful, and only dirties one pot—this One Pot Chicken Thighs with Orzo and Feta is your weeknight hero.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup orzo pasta
• 2 cups chicken broth
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 lemon, zested and juiced

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. In the same skillet, add the orzo and toast for 1 minute. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
4. Return the chicken to the skillet, nestling it into the orzo. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the orzo is tender.
5. Remove from the oven and stir in 1/2 cup crumbled feta, 1/4 cup chopped fresh parsley, the zest and juice of 1 lemon. Let sit for 2 minutes before serving.

The magic here? The orzo absorbs all the chicken’s juices and broth, becoming incredibly flavorful while the feta adds a creamy tang that’s irresistible.

Tip: For an extra crispy skin, broil the chicken for the last 2 minutes of cooking.

One Pot Chicken Thighs with Black Beans and Corn

Looking for a fuss-free dinner that packs a punch of flavor? These One Pot Chicken Thighs with Black Beans and Corn are your weeknight hero, combining juicy chicken with hearty sides in just one pan.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with salt, pepper, cumin, and smoked paprika.
2. Place chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until skin is golden and crispy. Flip and cook for another 3 minutes.
3. Remove chicken from skillet. Add black beans, corn, and chicken broth to the skillet, stirring to combine. Place chicken thighs back on top of the bean mixture.
4. Transfer skillet to the oven. Bake for 20 minutes until chicken is cooked through (internal temperature of 165°F).
5. Remove from oven. Sprinkle with chopped cilantro and drizzle with lime juice before serving.

The magic of this dish lies in the crispy-skinned chicken thighs perched atop a vibrant mix of beans and corn, all infused with smoky spices and a bright lime finish.

Tip: For an extra layer of flavor, let the chicken marinate in the spices and lime juice for 30 minutes before cooking.

One Pot Chicken Thighs with Coconut Milk and Curry

Imagine coming home to a kitchen filled with the aromatic bliss of coconut milk and curry, all from one pot! This One Pot Chicken Thighs with Coconut Milk and Curry is your ticket to a flavorful, fuss-free dinner.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add chicken, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same pot, add onion, garlic, and ginger. Cook for 2 minutes until fragrant. Stir in curry powder and turmeric, cooking for another minute.
3. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Add fish sauce and brown sugar, stirring to combine.
4. Return chicken to the pot, skin-side up. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, until chicken is cooked through.
5. Remove from heat and stir in lime juice. Garnish with fresh cilantro before serving.

The magic of this dish lies in the creamy coconut milk melding with the bold curry spices, creating a sauce that’s irresistibly rich and complex.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

One Pot Chicken Thighs with Artichokes and Olives

Nothing beats the simplicity and flavor of a one-pot meal, especially when it combines juicy chicken thighs with the tangy punch of artichokes and olives. This dish is a weeknight hero that’s as easy to make as it is delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup pitted kalamata olives
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with salt, black pepper, dried oregano, and smoked paprika.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the artichoke hearts, olives, chicken broth, and lemon juice to the skillet, stirring to combine. Return the chicken thighs to the skillet, skin-side up.
5. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

The magic of this dish lies in the crispy-skinned chicken thighs bathing in a briny, lemony sauce with artichokes and olives, creating a Mediterranean flavor explosion in every bite.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

One Pot Chicken Thighs with Bacon and Cabbage

Imagine coming home to a dish that fills your kitchen with the comforting aromas of bacon and herbs, all cooked in one pot for easy cleanup. This One Pot Chicken Thighs with Bacon and Cabbage is a hearty meal that promises minimal fuss and maximum flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 slices bacon, chopped
• 1 small head cabbage, cored and sliced into wedges
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
2. Season chicken thighs with salt, pepper, and thyme. Place them skin-side down in the skillet and cook until the skin is golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add onion and garlic, sautéing until softened, about 2 minutes. Add cabbage wedges and chicken broth, stirring to combine.
4. Return chicken thighs and bacon to the skillet, nestling them among the cabbage. Cover and simmer on low heat for 25 minutes, or until chicken is cooked through and cabbage is tender.

The magic of this dish lies in the way the cabbage absorbs all the smoky bacon and savory chicken flavors, becoming irresistibly tender. It’s a one-pot wonder that brings comfort to any table.

Tip: For an extra crispy skin, broil the chicken thighs for the last 2-3 minutes of cooking.

One Pot Chicken Thighs with Apricots and Almonds

Imagine coming home to a dish that’s as easy to make as it is impressive, with juicy chicken thighs, sweet apricots, and crunchy almonds all cooked in one pot for minimal cleanup.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dried apricots, halved
• 1/4 cup sliced almonds
• 1 cup chicken broth
• 2 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes, then remove from the skillet.
3. In the same skillet, add the apricots, almonds, chicken broth, honey, cumin, and smoked paprika. Stir to combine, then nestle the chicken thighs back into the skillet, skin-side up.
4. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the apricots are plump.

The magic of this dish lies in the contrast of textures and flavors—crispy chicken skin against the soft, sweet apricots and the nutty crunch of almonds.

Tip: For an extra layer of flavor, toast the almonds in a dry pan before adding them to the skillet.

One Pot Chicken Thighs with Green Beans and Potatoes

This One Pot Chicken Thighs with Green Beans and Potatoes is a hearty, flavorful meal that comes together with minimal cleanup, perfect for busy weeknights.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb green beans, trimmed
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 400°F. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat.
2. Season the chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp paprika. Place them skin-side down in the skillet and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
3. Remove the chicken and set aside. In the same skillet, add the green beans and baby potatoes, tossing them in the remaining oil and spices. Pour in 1/2 cup chicken broth.
4. Return the chicken to the skillet, nestling it among the vegetables. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the potatoes are tender.
5. The magic of this dish lies in the crispy-skinned chicken thighs perched atop a bed of tender vegetables, all infused with rich, savory flavors from the spices and broth.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

One Pot Chicken Thighs with Peppers and Onions

Nothing beats the simplicity and flavor of one-pot meals, and these chicken thighs with peppers and onions are a weeknight winner.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon balsamic vinegar

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, black pepper, and paprika. Place chicken skin-side down in the skillet and cook for 5-7 minutes until skin is golden and crispy. Flip and cook for another 3 minutes. Remove chicken and set aside.
2. In the same skillet, add sliced onions and bell peppers. Cook for 5 minutes until they start to soften. Add minced garlic and cook for 1 more minute.
3. Pour in chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Return chicken to the skillet, skin-side up, and bring to a simmer.
4. Cover and reduce heat to low. Cook for 20 minutes, or until chicken is cooked through and vegetables are tender.

The magic of this dish lies in the crispy chicken skin that stays perfectly intact while the meat becomes fork-tender, all while the peppers and onions melt into a sweet and tangy sauce.

Tip: For an extra layer of flavor, try adding a sprinkle of fresh thyme or rosemary when you return the chicken to the skillet.

One Pot Chicken Thighs with Lentils and Carrots

This One Pot Chicken Thighs with Lentils and Carrots is a hearty, flavor-packed meal that comes together with minimal cleanup—perfect for busy weeknights.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup dried green lentils, rinsed
• 2 large carrots, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 2 cups chicken broth
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt, black pepper, smoked paprika, and cumin. Place chicken in the pot, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove chicken and set aside.
2. In the same pot, add onion, garlic, and carrots. Cook for 3-4 minutes until softened.
3. Stir in lentils and chicken broth. Bring to a boil, then reduce heat to low. Return chicken to the pot, skin-side up. Cover and simmer for 25 minutes until lentils are tender and chicken is cooked through.
4. Sprinkle with fresh parsley before serving.

The smoky paprika and cumin give this dish a warm, comforting flavor, while the lentils soak up all the delicious juices from the chicken.

Tip: For extra crispy skin, broil the chicken for 2-3 minutes after cooking.

One Pot Chicken Thighs with Zucchini and Tomatoes

Looking for a fuss-free dinner that packs a punch of flavor? These One Pot Chicken Thighs with Zucchini and Tomatoes are your weeknight savior, combining juicy chicken with fresh veggies in a single skillet.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon dried oregano
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the zucchini, cherry tomatoes, and 1/2 teaspoon dried oregano. Cook for 2-3 minutes, just until the veggies start to soften.
4. Pour in 1/4 cup chicken broth, then return the chicken to the skillet, nestling it among the veggies.
5. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and the veggies are tender.

The magic of this dish lies in the crispy chicken skin mingling with the juicy tomatoes and tender zucchini, all infused with garlic and oregano. It’s a simple yet sophisticated flavor profile that feels like a hug in a bowl.

Tip: For an extra burst of freshness, sprinkle with chopped basil or parsley before serving.

One Pot Chicken Thighs with Pesto and Pasta

Imagine coming home to a dish that’s as easy to make as it is comforting, with minimal cleanup to boot. These One Pot Chicken Thighs with Pesto and Pasta are your weeknight dinner savior, combining juicy chicken, al dente pasta, and vibrant pesto in one seamless dish.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz fusilli pasta
• 2 cups chicken broth
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large, deep skillet over medium-high heat. Season chicken thighs with salt and pepper, then add to the skillet skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove chicken and set aside.
2. In the same skillet, add fusilli pasta and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, stirring occasionally.
3. Return chicken thighs to the skillet, nestling them into the pasta. Cover and cook for another 10 minutes, or until pasta is al dente and chicken is cooked through.
4. Remove from heat and stir in basil pesto until everything is well coated. Sprinkle with grated Parmesan cheese before serving.

The magic of this recipe lies in the crispy-skinned chicken thighs that steam to perfection atop the pasta, infusing it with rich flavor. It’s a one-pot wonder that feels gourmet without the fuss.

Tip: For an extra layer of flavor, toast the pasta in the skillet for a minute before adding the broth.

One Pot Chicken Thighs with Apples and Sage

Imagine coming home to the comforting aroma of chicken thighs roasting with sweet apples and earthy sage—all in one pot for easy cleanup.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 medium apples, cored and sliced into 1/2-inch wedges
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh sage, chopped
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook for another 3 minutes.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the apple wedges and cook for 2 minutes until slightly softened.
5. Return the chicken to the skillet, nestling it among the apples. Sprinkle 1 tablespoon fresh sage over the top and pour in 1/2 cup chicken broth.
6. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the apples are tender.

The magic of this dish lies in the caramelized apples melding with the savory chicken and sage, creating a symphony of flavors with minimal effort.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

Conclusion

We hope this roundup of 20 delicious one-pot chicken thigh recipes inspires your next easy, flavorful meal! Perfect for busy home cooks, these dishes promise minimal cleanup and maximum taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for more culinary inspiration. Happy cooking!