Herb-Infused Chicken and Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply savory chicken stew with root vegetables and fresh herbs, ideal for sustained energy and digestive comfort. This mediterranean-inspired chicken (anti-inflammatory) ready in about 50 minutes pairs chicken thighs, carrots, celery 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.

★ 4.2 (13 ratings) Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then brown for 4-5 minutes per side until golden.
  2. Step 2: Add diced onion, carrots, and celery; cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Pour in 3 cups chicken broth, then add dried thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a gentle simmer.
  4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until chicken is tender and vegetables are fork-tender.
  5. Step 5: Remove chicken, shred meat from bones, and return to pot. Simmer uncovered for 5 minutes to meld flavors.

Frequently asked questions

How long does Herb-Infused Chicken and Vegetable Stew take to make?

Total time is about 50 minutes (20 min prep + 30 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 Herb-Infused Chicken and Vegetable 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 chicken thighs from drying out.

Can I substitute ingredients in Herb-Infused Chicken and Vegetable 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 Herb-Infused Chicken and Vegetable 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 Herb-Infused Chicken and Vegetable Stew?

Mediterranean chicken 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.

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