One-Pot Chicken and Wild Rice Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Hearty and nourishing chicken stew simmered with wild rice and a medley of root vegetables, all cooked together in one pot for an easy, comforting meal. This American-inspired one-pot recipe, ready in about 75 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/4-inch rounds carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 cup, rinsed wild rice
• 6 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 1 medium, peeled and diced parsnip
• 1 medium russet, peeled and diced potato
• 1/4 cup, chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs cut chicken thighs and sauté for 5-6 minutes until browned but not fully cooked. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 sliced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 cup rinsed wild rice, 1 tsp dried thyme, 1/2 tsp dried sage, 1 tsp salt, and 1/4 tsp black pepper, coating the grains and veggies.
4. Step 4: Pour in 6 cups chicken broth, add 1 medium diced parsnip and 1 medium diced potato. Return the browned chicken to the pot, bring to a boil, then reduce to a simmer.
5. Step 5: Cover and cook for 45 minutes until rice is tender, vegetables are cooked through, and chicken is fully cooked. Adjust salt with remaining 1/2 tsp as needed.
6. Step 6: Garnish with 1/4 cup chopped fresh parsley before serving warm.