Spring Chicken Thighs One Pot Recipe
When the fresh blooms of spring start to color the countryside, I find myself craving lighter, fresher meals that still bring comfort and warmth.
This Spring Chicken Thighs One Pot Recipe is inspired by the flavors of Southern France, particularly the Provence region known for its sun-kissed vegetables, fragrant herbs, and simple yet elegant approach to cooking.
I first tasted a similar dish in a small countryside inn near Aix-en-Provence, where every meal felt like a celebration of the season. The combination of golden, crispy chicken thighs, aromatic rice, and fresh spring vegetables perfectly captures that rustic, wholesome, and full of life.
Ingredients
Here is the list of ingredients you’ll need to bring this vibrant, one-pot meal to life.
- 4 boneless, skin-on chicken thighs – Skin-on thighs are perfect here; they get wonderfully crispy and keep the meat incredibly moist during the slow bake.
- 1 ½ teaspoons salt, divided – A crucial element for seasoning both the chicken and the rice base.
- ½ teaspoon black pepper, divided – Use freshly ground pepper for the best, most robust flavor.
- 1 medium onion, chopped – Provides a sweet, aromatic foundation for the entire dish.
- 3 garlic cloves, chopped – Always use fresh garlic; its potent flavor is essential.
- ½ cup white wine – A dry white wine like Sauvignon Blanc or Pinot Grigio works best to deglaze the pan and add a layer of acidity.
- 2 cups white rice – Long-grain white rice is a good choice as it soaks up the broth beautifully without becoming mushy.
- 2 cups broth – Chicken or vegetable broth will work; using broth instead of water adds significant flavor.
- 2 ears of corn, kernels cut off the cob – Fresh corn provides a sweet pop and a delightful texture.
- 1 cup sugar snap peas, cut on a bias – Cutting them on a diagonal makes them look more appealing and helps them cook evenly.
- 1 medium zucchini, cut into cubes – Adds a mild flavor and a soft, pleasant bite to the vegetable mix.
- 1 cup peas – You can use fresh shelling peas if they are in season, but frozen peas work just as well.
- 1 teaspoon oregano – Dried oregano adds a classic, earthy herb flavor that pairs well with chicken.
- 1 teaspoon garlic powder – This enhances the garlic flavor throughout the vegetables.
- 2 teaspoons lemon juice – Freshly squeezed lemon juice brightens up the vegetables and cuts through the richness of the chicken.
Note: This recipe is designed to provide several generous servings, making it ideal for a family meal.
Variations
This recipe is a wonderful template that you can easily adjust based on your preferences or what you have on hand.
- Different Veggies: Feel free to swap the spring vegetables for others like asparagus, broccoli florets, or chopped bell peppers. Just be mindful of cooking times.
- Herb Variations: Change the flavor profile by using different herbs. Thyme, rosemary, or a sprinkle of paprika in the rice would be delicious alternatives.
- Add Some Spice: If you enjoy a bit of heat, add a pinch of red pepper flakes to the onions and garlic as they sauté.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
Equipment You Need
- Large, Oven-Safe Pan with a Lid: You’ll need a pan that can go from the stovetop to the oven to make this a true one-pot meal.
- Cutting Board and Knife: For prepping all the fresh vegetables and aromatics.
- Large Mixing Bowl: To toss the vegetables with their seasonings before adding them to the pot.
- Measuring Cups and Spoons: To ensure your ingredient ratios are just right for a perfect result.
How to Make Spring Chicken Thighs One Pot Recipe?
This recipe is designed for ease, allowing you to build layers of flavor in a single pan before letting the oven do the heavy lifting. The chicken is seared to create a crispy skin, then slow-baked with aromatic rice. The fresh spring vegetables are added at the very end and broiled briefly, so they stay crisp and vibrant, perfectly capturing the essence of the season.
Step 1: Sear the Chicken
First, preheat your oven to 275°F. Pat the chicken thighs completely dry with paper towels, which is the key to getting that perfectly crispy skin. Season both sides with 1 teaspoon of salt and ¼ teaspoon of pepper. Heat a large, oven-safe pan over medium-high heat and place the chicken skin-side down. Let it cook without moving for about 8 minutes until the skin is golden brown and crisp. Flip the chicken and cook for just a few more minutes on the other side.
Step 2: Build the Flavor Base
Remove the chicken from the pan and set it aside. Reduce the heat to medium and add the chopped onions to the pan, cooking them in the rendered chicken fat for 5-7 minutes until they become soft and translucent. Add the chopped garlic during the last two minutes of cooking. Next, pour in the white wine to deglaze the pan, scraping up all those flavorful brown bits from the bottom. Let the wine cook down for a few minutes.
Step 3: Toast the Rice and Bake
Stir the rice into the pan, coating it evenly with the onions and garlic. Toast the rice for 1-2 minutes until it becomes fragrant, and season it with the remaining salt and pepper. Add the chicken back to the pan, skin-side up, and nestle it into the rice. Pour in the broth, stir to combine, and bring the liquid to a simmer. Cover the pan and transfer it to the oven to bake for 2 hours.
Step 4: Add Vegetables and Broil
While the chicken is baking, prepare your vegetables. In a large bowl, combine the corn, sugar snap peas, zucchini, and peas. Toss them with olive oil, salt, pepper, oregano, garlic powder, and lemon juice. Once the chicken has baked for two hours, remove the pan from the oven. Arrange the seasoned vegetables over the top of the rice, stirring them in slightly but keeping the chicken skin exposed. Turn your oven to the broil setting and broil for 10 minutes until the veggies are crisp-tender and the chicken skin is beautifully crisped.
🇫🇷 A Taste of Provence, France: The Heart of Spring Flavors
In the sun-drenched region of Provence, France, spring is a season of renewal and flavor. Nestled between the Alps and the Mediterranean, this area is world-famous for its olive groves, vineyards, and vibrant markets overflowing with fresh herbs and vegetables.
Dishes like this Spring Chicken Thighs One Pot reflect Provençal cooking at its finest — simple, colorful, and deeply connected to the land. Every bite celebrates the region’s rustic charm and its devotion to fresh, seasonal ingredients.
Additional Tips for Making this Recipe Better
Through making this dish, I’ve found a few little things that really help perfect it.
- Don’t crowd the pan: When you first sear the chicken, I make sure there’s enough space between the thighs. If they’re too close together, they’ll steam instead of sear, and you won’t get that super crispy skin we’re all after.
- Wait to add the veggies: The real magic of this spring version is the crunchy vegetables. I wait until the very end, just before broiling, to add them. This keeps them from getting mushy and preserves their fresh, bright flavors.
- Watch the broiler closely: Ovens can vary, and a broiler works fast. I always stay near the oven and keep a close eye on the dish for that final 10-minute broil to make sure the chicken skin gets crispy without burning.
How to Serve Spring Chicken Thighs One Pot Recipe?
In Provence, meals are meant to be shared leisurely under the spring sun, surrounded by friends, laughter, and the scent of blooming lavender.
Serve this Spring Chicken Thighs One Pot right from the pan, just as the locals would rustic and full of charm.
Pair it with a crisp glass of white wine and a side of simple green salad tossed with lemon vinaigrette.
This meal beautifully embodies the Provençal philosophy of enjoying food that’s fresh, flavorful, and full of heart.
Make Ahead and Storage
While this dish is best enjoyed fresh, leftovers are still delicious and easy to manage.
Storing: Once the dish has cooled to room temperature, transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3 days.
Reheating: For the best results, reheat the chicken and rice in an oven-safe dish at 350°F until warmed through. This helps to re-crisp the chicken skin slightly. You can also microwave individual portions, though the vegetables and chicken skin will lose their crispness.
Nutritional Information
Here is an estimated nutritional breakdown for this recipe, per serving.
- Calories: 550 kcal
- Protein: 28g
- Carbohydrates: 65g
- Fat: 18g
Why You’ll Love This Recipe?
Here are a few reasons why this one-pot meal is sure to become a favorite in your home.
- One-Pot Wonder: The entire meal comes together in a single pan, which means you get an incredible, multi-layered dish with minimal cleanup. It’s perfect for making a delicious dinner without a pile of dishes.
- Celebration of Spring: This recipe makes the most of seasonal produce, combining savory chicken with the fresh, crunchy textures of spring vegetables like snap peas and corn. It’s a bright and vibrant meal.
- Crispy Skin and Juicy Meat: The technique of searing the chicken first, then slow-baking it, results in unbelievably crispy skin while the meat stays tender and moist.
- Deeply Flavorful Rice: The rice cooks in the chicken drippings, aromatics, and broth, absorbing all the savory flavors to become a delicious side dish in its own right.
