One-Pan Chicken and Vegetable Stew
A hearty, one-pan meal with tender chicken, seasonal vegetables, and a savory herb broth. This comfort food-inspired soups ready in about 65 minutes pairs (bone-in, skin-on) chicken thighs, medium (diced) carrots, stalks (diced) celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, 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 medium (diced) carrots
- 2 stalks (diced) celery
- 1 large (diced) onion
- 2 cups (chopped) tomatoes
- 3 cloves (minced) garlic
- 4 cups chicken broth
- 1 tsp (dried) thyme
- 1/2 tsp (dried) oregano
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Preheat oven to 375°F. Place chicken thighs in a large oven-safe skillet.
- Step 2: Add carrots, celery, onion, tomatoes, garlic, thyme, oregano, salt, and pepper. Stir to coat.
- Step 3: Pour in chicken broth, ensuring the chicken is submerged. Cover and bake for 35-40 minutes until chicken is fully cooked and vegetables are tender.
- Step 4: Uncover and simmer for 5 minutes to thicken the broth. Serve hot, garnished with fresh herbs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Vegetable Stew take to make?
Total time is about 65 minutes (20 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 One-Pan 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 medium (diced) carrots from drying out.
Can I substitute ingredients in One-Pan 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 One-Pan Chicken and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 One-Pan Chicken and Vegetable Stew?
Comfort Food soups 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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
