One-Pot Lemon-Dill Chicken & Vegetable Stew
A comforting, aromatic stew with chicken, seasonal vegetables, and bright lemon-dill flavors—all cooked in one pot for minimal cleanup. This french-inspired whole30 ready in about 40 minutes pairs chicken thighs, medium zucchini, medium carrots 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 chicken thighs
- 1 medium zucchini
- 2 medium carrots
- 2 cups chicken stock
- 1 large lemon
- 3 tbsp fresh dill
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Pat 1 lb chicken thighs dry, season with 1 tsp sea salt and 1/2 tsp black pepper, then sear for 3-4 minutes per side until golden brown.
- Step 2: Add 2 minced garlic cloves and sauté for 30 seconds until fragrant, then stir in 1 medium diced zucchini and 2 diced medium carrots.
- Step 3: Pour in 2 cups chicken stock, squeeze juice from 1 large lemon, and add 3 tbsp fresh dill. Bring to a gentle simmer and cook for 15 minutes until vegetables are tender.
- Step 4: Reduce heat to low, add 1/2 cup of lemon zest, and simmer for 5 more minutes until flavors meld and stew thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill Chicken & Vegetable Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Lemon-Dill Chicken & Vegetable Stew?
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 chicken thighs from drying out.
Can I substitute ingredients in One-Pot Lemon-Dill Chicken & Vegetable Stew?
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 Lemon-Dill Chicken & Vegetable Stew 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 Lemon-Dill Chicken & Vegetable Stew?
French whole30 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
