One-Pot Chicken and Vegetable Comfort Stew

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A hearty one-pot stew featuring tender chicken and a medley of healthy vegetables, perfect for cozy weeknights. This chicken recipe, ready in about 55 minutes, pairs boneless skinless 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 350 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 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, sliced 1/4-inch thick carrots
• 2, sliced celery stalks
• 3 minced garlic cloves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 4 cups chicken broth
• 1 cup frozen peas
• 2 cups baby spinach
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 lb boneless skinless chicken thighs cut into 1 1/2-inch chunks and sear for 4-5 minutes until browned on all sides but not cooked through; transfer chicken to a plate.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks; sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried rosemary; cook for 1 minute until aromatic.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 2 minutes to cook the flour, forming a light roux.
5. Step 5: Gradually pour in 4 cups chicken broth while stirring to prevent lumps; bring to a simmer and cook for 5 minutes until the broth thickens slightly.
6. Step 6: Return the browned chicken pieces to the pot, season with 1 1/2 tsp salt and 1 tsp black pepper, cover, and simmer over low heat for 20 minutes until chicken is cooked through and tender.
7. Step 7: Stir in 1 cup frozen peas and 2 cups baby spinach; cook for 3 more minutes until peas are heated and spinach is wilted. Adjust seasoning if needed and serve warm.