One-Pan Chicken and Vegetable Stew
A hearty, one-pan meal with tender chicken, seasonal vegetables, and a savory herb broth. This soup recipe, ready in about 65 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 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
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
