One-Pot Hearty Chicken and Vegetable Stew

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A warming, nutritious stew combining tender chicken with fresh vegetables simmered in a savory broth, perfect for a wholesome meal. This one-pot recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, carrot, celery stalks 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 lb boneless skinless chicken thighs
• 2 medium, peeled and diced carrot
• 2, diced celery stalks
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 2 medium, peeled and cubed potatoes
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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 1-inch pieces and sauté for 5-6 minutes until the edges start to brown but chicken is not fully cooked.
2. Step 2: Add 1 medium chopped yellow onion, 3 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks to the pot. Cook, stirring occasionally, for 4-5 minutes until the vegetables soften and onion becomes translucent.
3. Step 3: Stir in 2 medium peeled and cubed potatoes, 4 cups chicken broth, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until potatoes and chicken are tender and the stew thickens slightly.
4. Step 4: Remove the bay leaf and sprinkle 2 tbsp chopped fresh parsley over the stew. Stir gently and serve hot.