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-inspired one-pot recipe, ready in about 60 minutes, pairs olive oil, chicken thighs, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, skin-on (about 2 lbs) chicken thighs
• 1 large, diced onion
• 3 cloves, minced garlic
• 4, peeled and cut into 1-inch cubes potatoes
• 2, peeled and cut into 1-inch pieces carrots
• 1 cup chicken broth
• 1/2 cup, chopped fresh parsley
• 1 tsp dried thyme

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.