One-Pot Comfort Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

This american-inspired chicken ready in about 50 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 320 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 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, sliced into 1/4-inch rounds carrots
• 2, sliced celery stalks
• 3, minced garlic cloves
• 2 medium, peeled and diced into 1-inch cubes potatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 2-inch pieces and sear for 4-5 minutes until golden brown on all sides; remove chicken and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté over medium heat for 5 minutes until vegetables soften and onion becomes translucent.
3. Step 3: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Then stir in 2 medium diced potatoes and cook for 2 minutes.
4. Step 4: Pour in 4 cups chicken broth, add 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Return the chicken to the pot, bring to a simmer, and cook uncovered for 25 minutes until potatoes are tender and chicken is cooked through.
5. Step 5: Stir in 1 cup frozen peas and cook for an additional 3 minutes until peas are heated through. Remove bay leaf and sprinkle 2 tbsp chopped fresh parsley before serving.