Description
This garlic herb chicken & veggie bowl is a fast, wholesome, and comforting dinner—featuring juicy herb-seasoned chicken thighs, golden roasted potatoes and carrots, and fresh steamed broccoli all brought together with savory pan juices.
Ingredients
2 chicken thighs (bone-in or boneless)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
1 tsp rosemary
1 tsp parsley
Salt & cracked black pepper to taste
1/2 cup chicken broth
3 medium Yukon gold potatoes, cubed
1 cup baby carrots
1 tbsp butter
1 cup broccoli florets (steamed)
Instructions
1. Pat chicken thighs dry, rub with olive oil, and season with garlic powder, herbs, salt, and pepper.
2. Sear chicken on both sides in a hot skillet until golden brown.
3. Toss potatoes and carrots with olive oil, salt, and pepper. Add to skillet with chicken broth and butter.
4. Cover and simmer for 15–20 minutes, or until chicken is cooked and potatoes are fork-tender.
5. Steam broccoli until bright green and tender, about 4–5 minutes.
6. Plate chicken, vegetables, and drizzle with pan sauce. Garnish with parsley if desired.
Notes
Use low-sodium broth to control salt level.
Swap Yukon Gold for sweet potatoes or cauliflower for variety.
Steam broccoli separately to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg