Chicken Maryland

Prep Time
Cook Time
1h 20m
Ready In

"A tasty chicken and vegie dish, from American Diabetes Association. Feel free to use any combination of fresh vegies equaling 4 cups. Serve with cooked brown rice."

Original recipe yields 8 servings


  • Serving Size: 1 (472.5 g)
  • Calories 827.5
  • Total Fat - 58.6 g
  • Saturated Fat - 15.5 g
  • Cholesterol - 333.4 mg
  • Sodium - 511.1 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.4 g
  • Protein - 57.7 g
  • Calcium - 49.4 mg
  • Iron - 2.8 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.3 mg

Step 1

Place flour, salt, pepper and paprika in a zippered plastic bag.

Step 2

Add chicken thighs and shake to coat.

Step 3

Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.

Step 4

Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.

Step 5

Add vegetables, cover and cook until vegetables are tender, about 10 minutes.

Step 6


Tips & Variations

No special items needed.



One of the best one pot dishes I have had in a very long time. I used 2 chicken cutlets from which I removed the skin and trimmed of excess fat and they had a weight of 12 1/2 ounces and I also made up more vegies than a 1 serve called for, normally I would only have ate 1 cutlet which was my intention as I was going to make a pizza with the meat but the cutlets were just so delicious that I ate both though I struggled at the end with the last mouthful, thank you Mikekey, made for Pick Me tag game.

review by:
(8 Jun 2017)