One-Pot Chicken and Vegetable Stew with Tomato

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty, flavorful stew made with chicken and seasonal vegetables in a rich tomato broth. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs Chicken thighs, Onion, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1.2 lbs Chicken thighs
• 1/2 cup Onion
• 1 cup Carrots
• 1 cup Zucchini
• 1 can (14 oz) Tomato
• 3 cloves Garlic
• 1 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• 1 cup Water

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1.2 lbs diced chicken thighs and cook for 5 minutes, stirring occasionally, until browned on all sides.
2. Step 2: Add 1/2 cup diced onion and 3 minced garlic cloves to the pot. Cook for 2 minutes until fragrant.
3. Step 3: Stir in 1 cup sliced carrots, 1 cup diced zucchini, 1 can (14 oz) diced tomatoes, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup water. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through (165°F internal) and vegetables are tender. Adjust seasoning if needed before serving.