Description
A delicious one-pan meal featuring tender chicken thighs and vibrant Mediterranean vegetables, all cooked in a warm broth.
Ingredients
Scale
- 6 bone-in skinless chicken thighs
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced (optional)
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add the sliced bell peppers and zucchini, cook for an additional 3-4 minutes.
- Push the vegetables to the side and add the chicken thighs to the skillet, browning on both sides.
- Pour in the diced tomatoes and chicken broth, ensuring the chicken is partially submerged.
- Bring to a simmer, then transfer the skillet to the oven.
- Bake for 30-35 minutes, or until the chicken is cooked through and tender.
- Serve warm with your choice of side dishes.
Notes
For extra flavor, consider adding herbs like thyme or oregano. For a spicier kick, add crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken casserole, Mediterranean chicken, one-pan dinner, healthy casserole