Juicy One-Pan Chicken Thighs with Vegetables
A nutritious dinner ready in 30 minutes. Crispy skin, tender meat, and a savory mustard gravy.
Looking for a nutritious dinner that feels like a weekend feast but is ready in just over 30 minutes? This One-Pan Chicken Thighs recipe is the ultimate weeknight savior.
The magic lies in the technique: by dredging the chicken in seasoned flour before searing, we create a golden crust that seals in the juices. As it simmers in a rich mustard-infused broth, that flour naturally thickens the sauce into a savory gravy—no heavy cream required. It’s healthy, hearty, and leaves you with only one pan to clean!
🍹 Complete the Meal
Looking for a refreshing drink to pair with this savory chicken? Try our tropical Fresh Passion Fruit Juice. The sweet and tart flavor cuts through the richness of the gravy perfectly.
Why We Love Bone-In Chicken Thighs
While chicken breasts are popular, chicken thighs are the superior choice for one-pan meals. They are more forgiving, staying juicy even if simmered a few minutes too long. The bone adds depth to the broth, and the skin crisps up beautifully.
If you prefer a lighter option, you can use boneless skinless thighs, but reduce the cooking time by about 5-8 minutes to prevent them from drying out.
Ingredients You’ll Need
This recipe uses pantry staples to create a restaurant-quality sauce.
- 🍗 Chicken Thighs: 4 pieces. We recommend bone-in for maximum flavor.
- 🧅 Aromatics: 2 onions (sliced into wings) and 2 minced garlic cloves form the flavor base.
- 🥕 Veggies: 1 sliced bell pepper and 1 grated carrot adding natural sweetness.
- 🥣 The Liquid: 2 cups chicken broth mixed with 1 tbsp mustard (Dijon creates a sharper taste, yellow is milder).
- 🌾 The Coating: 2 tbsp flour mixed with paprika, salt, and pepper. This is crucial for the gravy texture.
Step-by-Step Instructions
1. Season and Dredge
Rinse the chicken and pat it completely dry with paper towels. Moisture is the enemy of browning! Mix the flour, salt, pepper, and paprika in a bowl. Dredge each thigh in the mixture, shaking off any excess.
2. The Sear
Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down. Let it cook undisturbed for 4-5 minutes until deep golden brown. Flip and cook for another 2 minutes. Remove chicken from the pan (it won’t be fully cooked yet).
3. Build the Flavor Base
Don’t wash the pan! Add the onions, peppers, carrots, and garlic to the remaining fat. Sauté for 5 minutes. The moisture from the veggies will help lift the “fond” (browned bits) from the bottom of the pan—this is where the flavor lives.
4. Simmer to Perfection
Nestle the chicken back into the vegetables. Brush the top of each thigh with a little mustard. Pour the chicken broth around the meat (try not to pour directly on the skin to keep it crispy). Bring to a boil, cover, reduce heat to low, and simmer for 20-25 minutes.
💡 Chef’s Pro Tips
- Check the Temperature: Chicken is safe to eat at 165°F (74°C). If you have a meat thermometer, use it!
- Crispy Skin Hack: If the skin gets too soft during simmering, pop the skillet under the oven broiler (grill) for 2-3 minutes at the very end.
- Serving Suggestion: This dish is best served over Basmati rice to soak up the sauce, or with a side of crusty bread.
Frequently Asked Questions
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The sauce usually thickens when cold, so add a splash of water when reheating.
Can I freeze this dish?
Yes! One-Pan Chicken Thighs freeze well. Freeze the chicken and sauce together for up to 2 months. Thaw overnight in the fridge before reheating.
