One-Pot Chicken and Vegetable Stew with Carrots and Potatoes
A comforting stew with tender chicken and vegetables simmered in a savory broth, perfect for busy weeknights with minimal cleanup. This american-inspired one pot ready in about 50 minutes pairs bone-in and skin-on chicken thighs, medium, peeled and diced carrots, medium, peeled and cubed potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, bone-in and skin-on chicken thighs
- 2 medium, peeled and diced carrots
- 2 medium, peeled and cubed potatoes
- 1/2 cup, chopped onion
- 2 cloves, minced garlic
- 2 cups chicken broth
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Season 1 lb chicken thighs with 1/2 tsp salt and 1/4 tsp pepper, then sear for 4 minutes per side until golden brown.
- Step 2: Remove chicken and set aside. Add 1/2 cup chopped onion and 2 minced garlic cloves to the pot, cooking for 2 minutes until fragrant.
- Step 3: Add 2 diced medium carrots and 2 cubed medium potatoes, stirring to coat in oil and onions.
- Step 4: Pour in 2 cups chicken broth and add 1 tsp thyme. Return chicken to the pot, then bring to a simmer.
- Step 5: Cover and cook for 25 minutes until potatoes are tender. Discard bones, shred chicken, and return to pot. Stir in 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Vegetable Stew with Carrots and Potatoes take to make?
Total time is about 50 minutes (15 min prep + 35 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-Pot Chicken and Vegetable Stew with Carrots and Potatoes?
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 chopped onion from drying out.
Can I substitute ingredients in One-Pot Chicken and Vegetable Stew with Carrots and Potatoes?
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-Pot Chicken and Vegetable Stew with Carrots and Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Pot Chicken and Vegetable Stew with Carrots and Potatoes?
American one pot 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
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★★
Perfect one pot recipe for a weeknight dinner.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
