One-Pot Chicken, Potato, and Leek Stew
A hearty and simple stew made with chicken, potatoes, and leeks in a savory broth, perfect for a weeknight dinner. This american-inspired one pot ready in about 45 minutes pairs pounds chicken thighs, medium, cubed potatoes, peeled and sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1.5 pounds chicken thighs
- 4 medium, cubed potatoes
- 3, white and light green parts only, sliced leeks
- 2, peeled and sliced carrots
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Pat 1.5 pounds chicken thighs dry with paper towels and season with 1 teaspoon salt and 0.5 teaspoon black pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until golden brown; remove and set aside.
- Step 2: Add 4 medium cubed potatoes, 3 sliced leeks, and 2 sliced carrots to the pot and cook for 3 minutes, stirring occasionally.
- Step 3: Pour in 4 cups chicken broth and add 1 teaspoon dried thyme. Return the chicken thighs to the pot, bring to a simmer, and cover.
- Step 4: Simmer for 25-30 minutes until the potatoes are tender and the chicken is cooked through.
- Step 5: Taste and adjust seasoning with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken, Potato, and Leek Stew 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, Potato, and Leek Stew?
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 pounds chicken thighs from drying out.
Can I substitute ingredients in One-Pot Chicken, Potato, and Leek Stew?
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, Potato, and Leek Stew 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, Potato, and Leek Stew?
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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
