Category: One Pot

One Pot Creamy Chicken Thighs and Spinach

Creamy Chicken Thighs and juicy Spinach is tender and full of natural flavors. Chicken Thighs are fairly affordable and may be purchased in bulk. I enjoy mixing up a bulk purchase by preparing a variety of delicious meals just like this one. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this simple One Pot Creamy Chicken Thighs and Spinach on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The Creamy Juices of this dish are perfect with rice, potatoes or with a nice tear of fresh French Bread. The meat is so tender and moist this dish is a must try. Thanks for visiting and see you again soon.

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Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, Italian seasoning and mix everything together until well coated.

Marinate for 10 minutes.

Heat the pan up to medium-high and add olive oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan.

Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

In the same pan: add butter and minced garlic. Cook for 30 seconds or until fragrant. Add chicken broth & heavy whipping cream (evaporated milk or half & half for less calories). 

Spinach and mix everything together or until the leaves are slightly welted.

Return all the seared chicken in the pan.

Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened or reduced in half. Season with salt if needed.

Serve

Enjoy!

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One Pot Creamy Chicken and Spinach

Simple to make, this one pot Creamy Chicken and Spinach is rich, tender and delicious.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Ingredients
  

  • 6 chicken thighs (boneless & skinless) about 1.5 lbs
  • ½ cup chicken broth unsalted or low-sodium
  • ½ cup heavy whipping cream
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp paprika
  • 9 oz fresh spinach
  • 3 garlic cloves minced

Instructions
 

  • Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, Italian seasoning and mix everything together until well coated. Marinate for 10 minutes.
  • Heat the pan up to medium-high and add olive oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
  • In the same pan: add butter and minced garlic. Cook for 30 seconds or until fragrant.
  • Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories), spinach and mix everything together or until the leaves are slightly welted. Return all the seared chicken in the pan. 
  • Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened or reduced in half. Season with salt if needed. 

Serve & Enjoy!

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    Sun Dried Tomato Chicken Thighs

    Sun Dried Tomato Chicken Thighs are simmered to moist and tender excellence in a savory sauce that is perfect to serve with rice or mashed potatoes. Chicken Thighs are very affordable and this is one simple yet very tasty recipe. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Simple and easy, anyone can make a meal that every will enjoy. My family enjoys this hearty selection and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this delicious Sun Dried Tomato Chicken Thigh entree today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve with fresh French bread as the sauce is with cleaning your plate for. Thanks for visiting and see you again soon.

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    Trim off fat from the chicken thighs.

    Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, oregano, thyme, Parmesan cheese and mix everything together until well coated.

    Marinate for 10 minutes.

    Heat the pan up to medium-high and add sun dried tomato oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan.

    Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

    In the same pan: add onions, sun dried tomatoes and sauté for 3-4 minutes or until the onions become translucent. Add garlic and cook for 30 seconds or until fragrant. Deglaze: pour in white wine to scrape the bottom of the pan. Let simmer for 2-3 minutes. 

    Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories) and mix everything together.

    Return all the seared chicken to the pan. 

    Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

    Serve with vegetables, rice, salad, pasta or bread. Enjoy!

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    Sun Dried Tomato Chicken Thighs

    Sun Dried Tomato Chicken Thighs are simmered to moist and tender excellence in a savory sauce that is perfect to serve with rice or mashed potatoes.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Ingredients
      

    Marinate

    • 6 chicken thighs (boneless & skinless) about 1.5 lbs
    • 2 tbsp grated Parmesan cheese
    • 1 tsp salt
    • 1 tsp dried oregano
    • ½ tsp black pepper
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp paprika
    • ½ tsp dried thyme

    Cook

    • ½ cup sun dried tomatoes
    • ½ cup dry white wine pinot grigio, sauvignon blanc, vermentino or chardonnay
    • ½ cup chicken broth unsalted or low-sodium
    • ½ cup heavy whipping cream
    • 2 tbsp sun dried tomatoes oil from the jar
    • 4 garlic cloves minced
    • 1 small onion chopped

    Instructions
     

    • Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, oregano, thyme, Parmesan cheese and mix everything together until well coated. Marinate for 10 minutes.
    • Heat the pan up to medium-high and add sun dried tomato oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
    • In the same pan: add onions, sun dried tomatoes and sauté for 3-4 minutes or until the onions become translucent. Add garlic and cook for 30 seconds or until fragrant.
    • Deglaze: pour in white wine to scrape the bottom of the pan. Let simmer for 2-3 minutes.
    • Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories) and mix everything together. Return all the seared chicken to the pan.
    • Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

    Serve with vegetables, rice, salad, pasta or bread. Enjoy!

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      One Pot Macaroni & Cheese

      Creamy rich buttery One Pot Macaroni & Cheese is full of tender cheesy noodles that are filling and delicious to the last bite. This affordable quick and easy to make selection is perfect on any occasion as a side or nice featured bowl of warm comforting food.  Full of flavor, chewy cheesy textures and at a budget price, this is perfect normal meal planning or a holiday celebration. This homemade one pot recipe is a compliment to the table as it offers warm smoldering noodles covered with melted cheese that everyone will enjoy.

      Watch the video and follow the instructions below to have ta warm bowl of melted buttery cheese and noodles today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. One Pot Macaroni & Cheese goes with almost any main entree and is a family favorite for tasty reasons. Thanks for visiting and see you again soon.

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      In a non-stick pot or dutch oven: add milk and bring to a simmer (medium heat). Add dried elbow macaroni then cook until al dente. Make sure to stir frequently to prevent sticking or burning on the bottom of the pot.

      Add butter and mustard. Mix everything together until the butter has completely melted.

      Add 1 cup of cheddar cheese and mix until fully melted. Add the other 1 cup of cheddar cheese and mix.

      Then, add 1 cup Parmesan cheese and mix until fully melted.

      Remove from heat source.

      Season with salt & pepper to taste.

      Serve & enjoy!

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      One Pot Macaroni & Cheese

      One Pot Macaroni & Cheese is rich with creamy buttery warm cheese and tender noodles.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes
      Course Side Dish
      Cuisine American
      Servings 8
      Calories

      Ingredients
        

      • 16 oz dried elbow macaroni
      • 5 cups whole milk
      • 2 cups shredded cheddar cheese
      • 1 cup shredded Parmesan cheese
      • ½ cup butter unsalted or salt
      • ½ tsp ground mustard

      Instructions
       

      • In a non-stick pot or dutch oven: add milk and bring to a simmer (medium heat).
      • Add dried elbow macaroni then cook until al dente. Make sure to stir frequently to prevent sticking or burning on the bottom of the pot.
      • Add butter and mustard. Mix everything together until the butter has completely melted. Add 1 cup of cheddar cheese and mix until fully melted. Add the other 1 cup of cheddar cheese and mix. Then, add 1 cup Parmesan cheese and mix until fully melted. Remove from heat source. Season with salt & pepper to taste.

      Serve and enjoy this creamy macaroni & cheese.

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        Dutch Oven Corned Beef

        Juicy and succulent Dutch Oven Corned Beef served with carrots and cabbage make a plate full of old world style rustic satisfaction. A comforting belly full of this dutch oven stewed tender meet that every one will absolutely devour. Put this gorgeous piece of meat on a serving tray with tender leaves of cabbage, sweet soft carrots and perfectly cooked potatoes for your next family & friends welcome to the table feast. This corned beef is so tender you will be able to cut it with a plastic fork. The savory meat captures the essence of its packaged marinade and blends it perfectly in a stew of good old fashioned comfort food. Have this meal with a cold beer and experience the traces of a growing tradition for those of us that love to cross into other cultures food experiences. Place some of the horseradish inspired cream on the side as a dip to give a tangy rich finish to a quality meal.

        This affordable and easy to make selection is perfect on any occasion that a good Irish Stout may also be found near the table.  Full of flavor, textures and at a budget price, this is perfect hearty meal planning. My family loves this recipe and we recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this Dutch Oven Corned Beef ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Old fashioned Corned Beef made from scratch in this easy to follow simple to create recipe. Thanks for visiting and see you again soon.

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        Clean, rinse and pat the corned beef dry with paper towel. Place beef in the dutch oven. Add onions, garlic, corned beef spice, and water. Place the dutch oven on a stove top set to high heat. Bring to a simmer (about 5-8 minutes), then cover with a lid. Place pot in oven and cook for 3 hours.

        Add carrots.

        Add cabbage

        Cover with the lid. Return the ‘dutch oven’ to the oven and cook for another 40 minutes. 

        Remove beef from the pot and let rest for 15 minutes before slicing.

        Slice and serve. Enjoy!

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        Dutch Oven Corned Beef

        Dutch Oven Corned Beef is deliciously tender and savory to the last bite.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 3 hours 40 minutes
        Total Time 3 hours 50 minutes
        Course Main Course
        Cuisine Irish
        Servings 6
        Calories

        Equipment

        • Dutch Oven

        Ingredients
          

        • 3 lbs corned beef
        • 8 cups water
        • 12 oz carrots chop into 2"
        • 2 tbsp corned beef spice
        • 1 onion chopped
        • 3 garlic cloves minced
        • 1 cabbage cut into quarters

        Horseradish Sauce

        • ½ cup sour cream
        • 2 tbsp prepared horseradish
        • 2 tsp Dijon mustard
        • ½ tsp Worcestershire sauce
        • salt & pepper

        Instructions
         

        • Preheat the oven to 300°F.
        • Clean, rinse and pat the corned beef dry with paper towel. Place beef in the dutch oven. Add onions, garlic, corned beef spice, and water.
        • Place the dutch oven on a stove top set to high heat. Bring to a simmer (about 5-8 minutes), then cover with a lid. Place pot in oven and cook for 3 hours.
        • Remove 'dutch oven' from the oven. Carefully remove the HOT lid. Add chopped carrots and cabbage. Cover with the lid. Return the 'dutch oven' to the oven and cook for another 40 minutes.
        • Remove beef from the pot and let rest for 15 minutes before slicing.
        • Sauce: combine all the ingredients together and mix until well combined.

        Slice and serve. Enjoy!

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          Dutch Oven Whole Chicken with Potatoes & Carrots

          Soft tender Whole Chicken that is melting with delicious juices and succulent flavors. The Dutch oven is a simple old fashioned one pot cooking approach that locks in flavor and maintains texture when following a good recipe like this one. Here the carrots make for a sweet treat and the moist potatoes help stuff away the hunger. I love to pull the lid off like I am presenting a master piece for consumption but this is one of my favorite easy to follow methods of cooking. My family eats a lot of chicken and this little bird however tasty was devoured pretty fast.

          Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and classic tasting Dutch Oven Whole Chicken with Potatoes & Carrots is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.

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          In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package.

          Clean and rinse then pat the chicken dry with paper towels. Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken.

          Stuff the onion & garlic cloves into the chicken’s cavity. Tie the legs together. Tuck the wings behind the chicken’s back.

          Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth.

          Then place the whole chicken on top of the vegetables. 

          Place the uncovered dutch oven in the middle rack of the Oven. Bake at 450°F for 15 minutes to brown the chicken skin. Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. 

          Remove the dutch oven and let rest at room temperature for 10-15 minutes.

          Serve and enjoy!

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          Dutch Oven Whole Chicken with Potatoes & Carrots

          Good old fashioned whole chicken with potatoes & carrots is a classic entree that is perfect on any occasion.
          3.97 from 26 votes
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 1 hour 55 minutes
          Total Time 2 hours 5 minutes
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Equipment

          • 6 QT Dutch Oven

          Ingredients
            

          • 5 – 5 ½ lbs whole chicken
          • 1 onion chopped
          • 4 garlic cloves
          • 1 lb carrots sliced
          • 1 lb yukon gold potatoes chopped
          • 1 cup low- sodium chicken broth

          Seasoning

          • 2 tbsp extra virgin olive oil
          • 1 tbsp salt
          • ½ tbsp garlic powder
          • ½ tbsp onion powder
          • ½ tbsp dried thyme
          • 1 tsp black pepper

          Instructions
           

          • Preheat the oven to 450°F.
          • In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package. Clean and rinse then pat the chicken dry with paper towels.
          • Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken. Stuff the onion & garlic cloves into the chicken's cavity. Tie the legs together. Tuck the wings behind the chicken's back.
          • Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth. Then place the whole chicken on top of the vegetables. DO NOT PUT THE LID ON.
          • Place the uncovered dutch oven in the middle rack of the oven. Bake at 450°F for 15 minutes to brown the chicken skin.
          • Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. Note: It took me 1 hour and 40 minutes to completely cook my bird.
          • Remove the dutch oven and let rest at room temperature for 10-15 minutes.

          Serve and enjoy!

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            One Pot Taco Pasta

            One Pot Taco Pasta is quick and easy plus it is delicious and very filling. The Taco Seasonings are perfect for the ground beef and pasta combination but the secret is using good beefsteak. This dish is full of flavor, textures and comes in at a budget price which makes it ideal for normal meal planning. The stewing of the ingredients and the broth make for some wonderful kitchen aromas that are appealing and pleasant. The taco Pasta keeps well when refrigerated and is a great selection for lunch on the go. I generally only publish items that were a hit with my focus group and this taco pasta was a teenager favorite. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have a warm mouthwatering serving form this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is great to dip your favorite fresh bread in as you enjoy to contents of your bowl. I normally recommend French bread with meals like this as it is a great side. Garlic bread also goes pretty good with this if you prefer. Thanks for visiting and see you again soon.

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            Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. 

            Add onion, garlic, taco seasoning & tomato paste.

            Cook for 1 minute or until fragrant.

            Add beef broth, rotel tomatoes

            Add broth and mix well (make sure to submerge the noodles in the broth). 

            Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.

            Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add ½ cups of shredded cheese at a time while continuing to mix well. Add queso cotija and mix.

            Season with salt & pepper if needed.

            Let rest for a few minutes before serving. 

            Garnish with cilantro, queso cotija, jalapeños.

            Serve

            Enjoy!

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            One Pot Taco Pasta

            Simple to follow delicious one to recipe for scrumptious Taco Pasta.
            No ratings yet
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            Prep Time 5 minutes
            Cook Time 20 minutes
            Total Time 25 minutes
            Course Main Course
            Cuisine American, Mexican
            Servings 4
            Calories

            Ingredients
              

            • 1 lb ground beef or chuck
            • ½ lb orecchiette pasta or any pasta
            • 2 cups unsalted or low-sodium beef broth/stock
            • 1 cup queso cotija
            • 1 cup shredded cheddar cheese
            • ½ cup heavy cream or half & half
            • 10 oz Rotel diced tomatoes and green chiles
            • 2 tbsp taco seasoning or 1 package
            • 2 tbsp tomato paste
            • ½ onion chopped
            • 3 garlic cloves minced

            Instructions
             

            • Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. Optional: drain grease.
            • Add onion, garlic, taco seasoning, tomato paste, and cook for 1 minute or until fragrant. Add pasta, beef broth, rotel tomatoes and mix well (make sure to submerge the noodles in the broth). 
            • Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.
            • Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add shredded cheese and mix well. Add queso cotija and mix. Season with salt & pepper if needed. Let rest for a few minutes before serving. 

            Garnish with cilantro, queso cotija, jalapeños. Serve & enjoy!

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