One-Pot Lemon-Dill Chicken and Potato Stew

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A comforting, hands-off meal featuring tender chicken, potatoes, and fresh dill in a bright lemon broth. This American-inspired one-pot recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 boneless skinless chicken thighs
• 2 medium potatoes
• 1 medium onion
• 3 cloves garlic
• 1 cup chicken broth
• 1/2 cup lemon juice
• 2 tbsp fresh dill
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

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 heat. Add 1 medium onion, diced, and cook for 3-4 minutes until translucent.
2. Step 2: Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
3. Step 3: Add 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces, and cook for 5 minutes, stirring occasionally, until browned on all sides.
4. Step 4: Add 2 medium potatoes, peeled and diced into 1/2-inch cubes, and cook for 2 minutes.
5. Step 5: Pour in 1 cup chicken broth and 1/2 cup lemon juice, then bring to a simmer.
6. Step 6: Reduce heat to low, cover, and cook for 25 minutes until potatoes are tender.
7. Step 7: Stir in 2 tbsp fresh dill, chopped, and season with salt and black pepper to taste. Cook for 2 more minutes.