Mediterranean One-Pot Chicken & Vegetable Stew with Herbed Croutons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A deeply flavorful stew simmered to perfection with seasonal vegetables, tender chicken, and aromatic herbs, finished with a crunch of homemade herbed croutons for elegant simplicity. This Mediterranean-inspired one-pot recipe, ready in about 70 minutes, pairs chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1.5 lbs bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2, peeled and diced into 1/2-inch pieces carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 cup white wine
• 4 cups low-sodium chicken broth
• 1 can (14 oz), drained diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 medium, diced zucchini
• 1 cup frozen peas
• 2 slices, day-old, cut into 1/2-inch cubes baguette
• 1/2 tsp dried rosemary
• 1/4 tsp garlic powder

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering; add chicken skin-side down and sear for 4-5 minutes until golden brown. Flip and sear 3-4 minutes more, then remove and set aside.
2. Step 2: Add remaining 2 tbsp olive oil to the pot, then add diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened and translucent.
3. Step 3: Add minced garlic and cook for 1 minute until fragrant, then pour in 1 cup white wine. Scrape up browned bits and simmer for 3 minutes until wine reduces by half.
4. Step 4: Return chicken to pot, then add 4 cups chicken broth, drained diced tomatoes, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer, cover, and reduce heat to low. Simmer for 30 minutes.
5. Step 5: Add 2 cups diced zucchini and simmer uncovered for 10 minutes until tender. Stir in 1 cup frozen peas and cook for 2 minutes until heated through. Discard bay leaf.
6. Step 6: For croutons: Toss 2 slices baguette cubes with 1 tbsp olive oil, 1/2 tsp dried rosemary, and 1/4 tsp garlic powder. Spread on a baking sheet and toast in 375°F oven for 8-10 minutes until golden and crisp, stirring once halfway.
7. Step 7: Season stew with salt and pepper to taste, then serve hot topped with herbed croutons.