One Pot Chicken Thighs with Veggies

One Pot Chicken Thighs with Veggies

This savory dish is great for warding off the cold and flu season or anytime you want a bowl of tasty, loaded with benefits soup. The protein from the chicken combined with the vitamins A and fiber are a great addition to a health-conscious lifestyle!

Serves 4

Cook time: 1 hour


  • 8 chicken thighs rinsed and patted dry
  • 2 tbsp. avocado oil 
  • 2 tbsp. butter
  • 2 carrots, diced
  • 1 cup chicken broth or stock
  • 2 celery stalks, diced
  • 1 small yellow onion, diced 
  • 1/2 tsp. sage
  • 2 cloves garlic, diced
  • 1/2 tsp. thyme
  • 1 pound mixed mushrooms, rinsed and patted dry
  • 1 tsp. dried parsley


  1. Rinse chicken and pat dry, set aside.

  2. In a large stockpot or dutch oven, heat avocado oil and butter, on medium and add in garlic, onions, and seasonings. Cook while stirring for 2-3 minutes.

  3. Add chicken to pan, turn the heat up slightly and brown on one side for 5 minutes, then flip to the other side and brown for 5 additional minutes.

  4. Add vegetables to the pan, and cook for 5 minutes, stirring occasionally, reducing heat to low.

  5. Pour in broth and cover. Simmer for 25 minutes or until thighs are cooked through. (remove thigh and place on a plate and pierce with a fork, juice should be clear, then put back into the pan)

  6. Serve in bowls, season to taste.

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Nutrition Facts
Servings 4.0
Amount Per Serving
calories 437
% Daily Value *
Total Fat 33 g 51 %
Saturated Fat 9 g 46 %
Monounsaturated Fat 13 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 117 mg 39 %
Sodium 1003 mg 42 %
Potassium 367 mg 10 %
Total Carbohydrate7 g 2 %
Dietary Fiber 1 g 6 %
Sugars 2 g
Protein 29 g 58 %
Vitamin A 151 %
Vitamin C 6 %
Calcium 8 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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