One-Pot Dill Chicken and Potatoes
Tender chicken thighs and potatoes simmered in a savory dill-infused broth with carrots and onions, all cooked in a single pot for minimal cleanup. This american-inspired one pot ready in about 55 minutes pairs bone-in, skin-on chicken thighs, medium, peeled and sliced carrot, small, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lbs bone-in, skin-on chicken thighs
- 2 medium, peeled and cut into 1-inch cubes potatoes
- 1 medium, peeled and sliced carrot
- 1 small, chopped onion
- 3 cloves, minced garlic
- 2 tbsp fresh, chopped (or 1 tbsp dried) dill
- 1 cup chicken broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then brown them on both sides for 3-4 minutes per side until golden, then remove and set aside.
- Step 2: Add the chopped onion to the pot and cook for 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Step 3: Add the potatoes, carrots, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup chicken broth to the pot, then bring to a simmer. Return the chicken thighs to the pot, nestling them into the vegetables.
- Step 4: Stir in 2 tbsp fresh dill, cover the pot with a lid, and reduce heat to low. Simmer for 25-30 minutes until the potatoes are tender and the chicken is cooked through (internal temperature 165°F).
- Step 5: Remove the lid and let the sauce reduce for 2-3 minutes to thicken slightly. Discard any excess skin from the chicken thighs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Dill Chicken and Potatoes take to make?
Total time is about 55 minutes (15 min prep + 40 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 Dill Chicken and Potatoes?
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 small, chopped onion from drying out.
Can I substitute ingredients in One-Pot Dill Chicken and Potatoes?
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 Dill Chicken and Potatoes 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 Dill Chicken and Potatoes?
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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
