Dutch Oven Chicken and Potato Stew
Rich chicken and potato stew simmered with root vegetables and herbs, cooked to tender perfection in a Dutch oven. This american-inspired one pot ready in about 60 minutes pairs olive oil, large, diced onion, minced garlic 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.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Bring to a simmer, cover, and cook on low for 45 minutes until chicken is cooked through and vegetables are tender.
Frequently asked questions
How long does Dutch Oven Chicken and Potato Stew take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dutch Oven Chicken and Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Dutch Oven Chicken and Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dutch Oven Chicken and Potato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dutch Oven Chicken and Potato Stew?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the rich flavor. My kids asked for seconds!
- ★★★★★
This stew was a hit with the whole family! So comforting and easy to make in the Dutch oven.
- ★★★★☆
Great recipe! The potatoes were perfectly cooked and the chicken was tender.
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