One-Pot Chicken and Vegetable Stew with Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty one-pot chicken and vegetable stew simmered with aromatic herbs — 45 minutes, one pan, and minimal cleanup. This american-inspired one pot (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.

★ 4.8 (18 ratings) 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.

Frequently asked questions

How long does One-Pot Chicken and Vegetable Stew with Herbs take to make?

Total time is about 45 minutes (15 min prep + 30 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 Herbs?

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 chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and Vegetable Stew with Herbs?

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 Herbs 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.

Is One-Pot Chicken and Vegetable Stew with Herbs whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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