One-Pot Lemon Chicken and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A comforting, hands-off stew with tender chicken and vegetables simmered in a bright lemon broth, ready in 30 minutes. This american-inspired one pot ready in about 40 minutes pairs cut into 1-inch pieces chicken thighs, olive oil, medium, diced 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, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 medium, diced onion
• 2, sliced carrots
• 2, diced potatoes
• 3 cups chicken broth
• 2 tbsp lemon juice
• 1 tsp dried thyme
• to taste salt
• to taste pepper
• 1/4 cup, chopped parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb diced chicken and cook until golden, about 5 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 diced medium onion and cook for 3 minutes until softened. Add 2 sliced carrots and 2 diced potatoes, stirring to coat.
3. Step 3: Return chicken to the pot, add 3 cups chicken broth, 2 tbsp lemon juice, 1 tsp dried thyme, salt, and pepper. Bring to a simmer, cover, and cook for 20 minutes until vegetables are tender. Stir in 1/4 cup chopped parsley and let sit for 2 minutes before serving.