One-Pot Lemon Herb Chicken & Vegetable Stew

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

A comforting, all-in-one pot stew with tender chicken, seasonal vegetables, and a bright lemon-herb broth—ready in 35 minutes for a wholesome family dinner. This american-inspired one pot ready in about 50 minutes pairs bone-in skin-on chicken thighs, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1/2 cup white wine
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 lemon zest
• 2 tbsp lemon juice
• 2 medium, peeled and diced potatoes
• 1 cup frozen peas
• 1/2 tsp, plus more to taste salt
• 1/4 tsp, plus more to taste black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Season 1.5 lbs chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and set aside.
2. Step 2: In the same pot, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and lightly browned.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1/2 cup white wine and scrape up any browned bits from the bottom. Simmer for 2 minutes to reduce wine slightly.
4. Step 4: Add 4 cups chicken broth, 1 bay leaf, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 lemon zest, and 2 tbsp lemon juice. Bring to a gentle simmer, then add 2 diced potatoes. Cover and simmer for 20 minutes until potatoes are tender.
5. Step 5: Stir in 1 cup frozen peas and return the chicken to the pot. Simmer uncovered for 5 minutes until peas are heated through. Discard the bay leaf.
6. Step 6: Season with additional salt and black pepper to taste. Serve hot, garnished with 2 tbsp chopped fresh parsley.