Dutch Oven Chicken and Potato Stew

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Rich chicken and potato stew simmered with root vegetables and herbs, cooked to tender perfection in a Dutch oven. This American one-pot recipe, ready in about 60 minutes, pairs olive oil, chicken thighs, and onion for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 4 bone-in chicken thighs, skin-on (about 2 lbs)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 potatoes, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch pieces
• 1 cup chicken broth
• 1/2 cup fresh parsley, chopped
• 1 tsp dried thyme

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Season 4 bone-in, skin-on chicken thighs with salt and pepper, then sear for 5 minutes per side until golden brown.
2. Step 2: Remove chicken and set aside. Add 1 diced onion and 3 minced garlic cloves to the Dutch oven, and cook for 3 minutes until softened.
3. Step 3: Return chicken to the pot, then add 4 cubed potatoes, 2 diced carrots, 1 cup chicken broth, 1 tsp dried thyme, and 1/2 cup chopped fresh parsley. Stir to combine.
4. Step 4: Bring to a simmer, cover, and cook on low for 45 minutes until chicken is cooked through and vegetables are tender.