chicken with potatoes and broccoli
Chicken Dinner Healthy Healthy Meals

Chicken With Potatoes And Broccoli

chicken with potatoes and broccoli One pot chicken meals are my favorites for those busy weeknights. I especially like this chicken with potatoes and broccoli because it is the ultimate one pot dish. You have the protein from the chicken, the vitamins from the broccoli and celery and starch from the potatoes.

I have posted a similar dish in the past, but I used Moroccan seasoning. This time, I am using Italian herbs instead and added celery. It changed the flavor quite a bit. It is incredible how you can make two different dishes with the same ingredients just by using different herbs and spices. This is why I love cooking. 🙂

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 4

Ingredients:

1 lb of skinless boneless chicken thighs
1 head of broccoli cut into florets
2 Idaho potatoes, peeled and cut into wedges
1/2 an onion chopped
2 celery sticks cubed
2 cloves of garlic finely chopped or minced
1/2 teaspoon of Italian herbs
1/2 teaspoon of ground ginger
Salt and pepper to taste
1 tablespoon of olive oil
1 cup of water

Directions:

chicken with potatoes and broccoli In a large skillet heat up the olive oil and saute the onion and celery until they’re translucent. chicken with potatoes and broccoli 2 Add the garlic and chicken, then season with salt, pepper, ground ginger and Italian herbs. chicken with potatoes and broccoli Saute the seasoned chicken with the onion and celery turning it a couple of times until it’s no longer pink. chicken with potatoes and broccoli Add the one cup of water and cover the skillet, then cook on low medium heat for 20 to 25 minutes or until the chicken is fork tender.
Here is a quick tip on how to save prep time during this dish. While the chicken is cooking, you can start peeling the potatoes and cutting the broccoli. By the time you are done, the chicken should be ready and you can move on to the next step. chicken with potatoes and broccoli 5 Add the potato wedges to the skillet and cook for another 10 – 15 minutes just until the potatoes are fork tender but still present a bit of resistance. You don’t want your potatoes mushy.
The potatoes will absorb all that goodness from the chicken stock, leaving you with the most delicious potatoes you’ll ever make. chicken with potatoes and broccoli 6 Add the broccoli florets and allow them to steam for only 3 to 5 minutes. You’ll know they’re ready when their color turns dark green as shown on the picture below. Never over cook broccoli, you will end up killing most of its nutrients. chicken with potatoes and broccoli 7 Serve the chicken with potatoes and broccoli hot. You might want to serve a little of bread with this dish to soak up all of that delicious sauce at the bottom of the skillet.

Chicken With Potatoes And Broccoli
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • 1 lb of skinless boneless chicken thighs
  • 1 head of broccoli cut into florets
  • 2 Idaho potatoes, peeled and cut into wedges
  • ½ an onion chopped
  • 2 celery sticks cubed
  • 2 cloves of garlic finely chopped or minced
  • ½ teaspoon of Italian herbs
  • ½ teaspoon of ground ginger
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1 cup of water
Directions
  1. In a large skillet heat up the olive oil and saute the onion and celery until they’re translucent.
  2. Add the garlic and chicken, then season with salt, pepper, ground ginger and Italian herbs.
  3. Saute the seasoned chicken with the onion and celery, turning it a couple of times until it’s no longer pink.
  4. Add the one cup of water and cover the skillet, then cook on low medium heat for 20 to 25 minutes or until the chicken is fork tender.
  5. Add the potato wedges to the skillet and cook for another 10-15 minutes just until the potatoes are fork tender but still present a bit of resistance. You don’t want your potatoes mushy.
  6. Add the broccoli florets and allow them to steam for only 3 to 5 minutes. You’ll know they’re ready when their color turns dark green.
  7. Serve the chicken with potatoes and broccoli hot. You might want to serve a little of bread with this dish to soak up all of that delicious sauce at the bottom of the skillet.

4 Comment

        1. Tom, thank you for trying my recipe. I’m glad you enjoyed it 🙂
          Adding mushrooms will make the dish even better. Not to mention all the nutrition benefits you will get from it 😉

Leave a Reply

Download The Top 15 Recipes on Tajoon Ebook for Free

* indicates required