Boiled Chicken with Vegetables

Boiled Chicken with Vegetables is a wholesome and flavorful dish that brings together tender chicken and a vibrant mix of fresh vegetables. This recipe is perfect for those seeking a nutritious meal that's easy to prepare, making it an ideal choice for busy weeknights or family gatherings. With its comforting flavors and simple one-pot cooking method, Boiled Chicken with Vegetables is sure to become a staple in your home. Enjoy the delightful combination of lean protein and colorful veggies, all simmered to perfection in a savory broth.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Main Cuisine: American Keyword: Feel free to swap out vegetables based on what you have available or your family's preferences. For added flavor, consider marinating the chicken in herbs or lemon juice before cooking. Servings: Serves 4 Calories: 380kcal Author: Tisha

Ingredients

4 bone-in, skin-on chicken thighs
4 cups water
2 carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, quartered
2 cloves garlic, smashed
1 bay leaf
1 teaspoon dried thyme
1 cup green beans, trimmed
2 cups broccoli florets
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Season the chicken thighs with salt and pepper and place them in a large pot or Dutch oven.
Pour in the water and add carrots, celery, onion, garlic, bay leaf, and thyme. Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover the pot, and simmer for about 30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the pot; add green beans and broccoli. Simmer for an additional 5-7 minutes until vegetables are tender yet vibrant.
Drizzle olive oil over the chicken before serving alongside the boiled vegetables. Garnish with fresh parsley.

Nutrition