Summer one-pot chicken recipe

For a lighter alternative to this easy one-pot chicken, use a cup of chicken stock instead of cream and stir in 2 teaspoons of Djion or wholegrain mustard.

The ingredient of Summer one-pot chicken recipe

1. 600g chicken thigh fillets, halved
2. 2 tablespoons olive oil
3. 200g yellow squash, thickly sliced
4. 450g kipfler potatoes, peeled, thickly sliced
5. 2 garlic cloves, crushed
6. 250g cherry tomatoes, halved
7. 125ml (1/2 cup) chicken stock
8. 125ml (1/2 cup) cream
9. 1 tablespoon fresh oregano leaves, plus extra to serve
10. 150g green beans, trimmed
11. 100g sugar snap peas, trimmed
12. Crusty bread, to serve

The instruction how to make Summer one-pot chicken recipe

1. Season chicken well. Heat oil in a large heavy-based frying pan over medium heat. Cook chicken for 1-2 minutes each side or until golden. Remove from pan and set aside.
2. Add squash to pan. Cook, stirring, for 2-3 minutes or until lightly golden and just tender. Remove and set aside. Add potatoes and garlic and cook for 2 minutes.
3. Add tomatoes, cook, stirring often, for 5 minutes until tomatoes start to soften. Add stock and cream. Simmer for 2-3 minutes. Return chicken to pan with oregano. Simmer for a further 4-5 minutes until potatoes are tender.
4. Return squash to pan. Add beans and sugar snap peas and simmer for 1-2 minutes until heated through. Season well. Divide among serving bowls, scatter with extra oregano and black pepper. Serve with crusty bread.

Nutritions of Summer one-pot chicken recipe

calories: 612.796 calories
fatContent: 35 grams fat
saturatedFatContent: 13 grams saturated fat
carbohydrateContent: 36 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 36 grams protein
cholesterolContent:
sodiumContent: