One-Pot Chicken and Vegetable Stew with Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty one-pot chicken and vegetable stew simmered with aromatic herbs — 45 minutes, one pan, and minimal cleanup. This American-inspired one-pot recipe (whole30), ready in about 45 minutes, pairs chicken thighs, carrots, chicken broth 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 chicken thighs (about 500g) dry with paper towels. Season with salt and pepper. Heat a large Dutch oven over medium-high heat and add 1 tbsp oil. Sear chicken thighs for 4-5 minutes per side until golden brown.
  2. Step 2: Remove chicken and set aside. Add 3 medium diced carrots (about 150g) to the pot and cook for 3 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
  3. Step 3: Return chicken to pot, add 2 cups chicken broth and 1 tsp fresh thyme leaves. Bring to a simmer, cover, and cook for 25 minutes until chicken is tender. Stir in 2 tbsp chopped chives before serving.

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