Quick and easy one‑pot chicken dinner for busy nights

There are days when I really don't feel like spending long hours in the kitchen. That's when I turn to tried-and-true solutions—simple, quick, and hearty meals that practically cook themselves. One of my go-to recipes, which I often make for my family, is my favorite one-pot dish with chicken and potatoes. Just a few simple ingredients, one baking dish, and literally 10 minutes of work—the oven does the rest for me.

It's an ideal choice for a quick dinner for busy people and a great way to use up vegetables I currently have in the fridge. One-pot chicken and potatoes offer not only convenience but also an abundance of flavors.

My recipe for a one-pot chicken and potato dish doesn't require any culinary skills. It's truly a simple idea for a warm, homemade meal that can be prepared even on the busiest day. Its great advantage is that it tastes fantastic the next day, so I often make more to have a ready dinner for the following day.

All I need are a few basic items—chicken, potatoes, and vegetables. The rest is a matter of seasonings and a bit of time in the oven.

To prepare my quick oven dinner, I need:

                            
• About 1 pound of chicken breast
• 4 large potatoes
• 2 onions
• 1 carrot
• 1 parsley root
• Half a leek
• 1 red bell pepper
• 5 mushrooms
• 3 cloves of garlic
• Half a cup of vegetable broth
• 3 tablespoons of tomato paste
• 2 tablespoons of oil
• 1 teaspoon of dried marjoram
• Salt and pepper to taste
• Chopped parsley for garnish

The recipe is child’s play, and the whole dish comes together really quickly. Here’s my proven step-by-step method:

                  
1. Cut the chicken into cubes and season with salt, pepper, and marjoram.
2. Heat oil in a pan and quickly sear the meat until it’s lightly browned.
3. Add the diced onion and sliced leek, and sauté for a moment.
4. Add the pressed garlic and sauté for another minute.
5. Peel and chop all the vegetables (potatoes, carrot, parsley root, bell pepper, and mushrooms) into smaller pieces.
6. Place the seared chicken with onions and leeks into the baking dish, then add the chopped vegetables.
7. Pour the broth over the top and spread the tomato paste on top.
8. Cover the dish and place it in the oven preheated to 350°F.
9. Bake for about 40-50 minutes, until the potatoes are soft and everything blends beautifully.
10. After removing from the oven, sprinkle with parsley and serve hot.

I love this recipe for its versatility. The one-pot chicken and potatoes always turn out delicious and aromatic. It's full of flavor and, above all, very filling. Importantly, the ingredients can be freely modified. If I don’t have mushrooms, I add zucchini or broccoli instead. Chicken thighs or even turkey pieces work great as substitutes for chicken breast.