This One Pot Chicken with Spinach and Carrots recipe is truly a “One-Pot Wonder.” Dinner is simple when all you need is one pot, a cutting board, and a knife. The after dinner, clean-up is even easier.
The best part about this recipe is the broth. It gets deep flavor first from the seared chicken thighs, then from the onions and garlic, and finally peaks with the accumulation of all the vegetables and arrowroot starch. I cleaned my plate to the last drop…literally.
The prep-work is quite simple and can be done simultaneously while cooking. I detail the steps below to incorporate the prep into the cooking time, so don’t get scared when you see the 12-step process below.
In an effort to save money, I selected frozen spinach instead of fresh. The difference between frozen and fresh all boils down to your desired cooking method. You can read more on the frozen versus fresh debate in my post Paleo Shopping Tricks.
Lastly, and most importantly, I chose to use boneless chicken thighs instead of breasts solely for the added fat. The only fat in this recipe comes from the 2 tablespoons of avocado oil, which is pretty much gone after you sear the thighs. The added fat from the thighs contribute more to the vegetables and deepen the flavor of the broth. By all means, if you prefer to use chicken breast, please substitute it, but keep a close watch on the internal temperature of the chicken to ensure they don’t get overcooked.
- 2 tbsp avocado oil
- 6-8 boneless chicken thighs
- 1 onion
- 6 garlic cloves
- 1/2 tsp dried thyme
- 1 lb carrots
- 2 lb bag frozen spinach
- 2 tbsp arrowroot starch
- 1 cup broth (check for sugar-free)
- 1 tsp salt
- 1/2 tsp pepper
- Heat the avocado oil in a large, flat-bottom pan over medium-high heat.
- Add the chicken thighs to the pan and sear for 5 minutes on each side.
- While the chicken thighs are cooking, dice the onion and chop the garlic.
- Even though the chicken will not be cooked through, remove the thighs from the pan and set them aside for later.
- Add the diced onion to the pan and stir into the juices from the cooked chicken. This adds a great, deep flavor to the onions.
- While the onions are cooking, roughly cut the carrots into 1 inch rounds.
- Once the onions are translucent, add the chopped garlic and thyme and stir to combine.
- Add the cut carrots and the bag of frozen spinach. You don’t have to thaw the spinach, it will cook just fine from frozen.
- In a small bowl, combine the arrowroot starch with some of the broth and whisk together so there are no clumps.
- Add this arrowroot-broth mixture to the pan along with the remaining broth.
- Season with salt and pepper, give everyone one final stir and nestle the chicken thighs into the pan, pushing them down half-way.
- Reduce the heat to medium-low and simmer, covered, for 20 minutes or until the carrots are soft and the chicken reaches 165 degrees.
This same recipe can be made in the oven, which simplifies the recipe even more. Check out this Oven Baked Chicken and Vegetables recipe.
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