Description
This One Pan Chicken Thighs and Pasta is a flavorful, easy-to-make dish that combines crispy chicken, tender pasta, and aromatic vegetables. Perfect for a weeknight dinner, it’s a comforting and filling meal that comes together in just under an hour. Plus, it’s made in one pan, which means fewer dishes to clean up afterward!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 8 oz pasta (penne, fusilli, or rigatoni)
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Season the chicken thighs with salt, pepper, paprika, thyme, and oregano.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 5-6 minutes until crispy. Flip and cook for another 2-3 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, sauté onion, bell pepper, and garlic until softened, about 3 minutes.
- Add chicken broth and bring to a simmer. Stir in pasta and ensure it’s submerged. Add more broth if needed.
- Place the chicken thighs back into the pan, skin-side up. Cover and simmer for 25-30 minutes, or until the chicken reaches 165°F and the pasta is tender.
- Garnish with Parmesan cheese and fresh herbs before serving.
Notes
- For extra crispy skin, place the skillet under the broiler for the last 2-3 minutes of cooking.
- You can substitute boneless chicken thighs or different vegetables as per your preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 4g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg