One-Pot Chicken and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting, hearty stew with tender chicken and root vegetables in a creamy herb sauce, cooked entirely in one pot for effortless weeknight dinner. This american-inspired one pot ready in about 55 minutes pairs boneless and skinless Chicken thighs, medium, finely chopped Onion, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 lb, boneless and skinless Chicken thighs
• 3 medium, peeled and chopped into 1/2-inch pieces Carrots
• 2 medium, peeled and chopped into 1/2-inch pieces Potatoes
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 4 cups Chicken broth
• 1 (14 oz) can Diced tomatoes
• 1 tsp dried Thyme
• 1/2 tsp dried Rosemary
• 2 tbsp Flour
• 1/2 cup Heavy cream
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lb boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear for 4-5 minutes per side until golden brown; remove and set aside.
2. Step 2: Add 1 medium finely chopped onion and 3 minced garlic cloves to the pot, cooking for 3 minutes until softened. Add 3 medium chopped carrots and 2 medium chopped potatoes, stirring to coat in the oil.
3. Step 3: Pour in 4 cups chicken broth and 1 (14 oz) can of diced tomatoes, then add 1 tsp dried thyme, 1/2 tsp dried rosemary, and return the seared chicken to the pot.
4. Step 4: Bring to a simmer, cover, and cook for 20 minutes until vegetables are tender.
5. Step 5: In a small bowl, mix 2 tbsp flour with 2 tbsp cold water to make a slurry; stir into the stew and cook for 2 minutes until slightly thickened.
6. Step 6: Stir in 1/2 cup heavy cream and cook for 1 more minute until heated through. Adjust seasoning with salt and pepper if needed.