One-Pot Rustic Tomato and Herb Chicken Stew
A comforting, slow-simmered chicken stew with ripe tomatoes and fresh herbs that meld into a hearty, flavorful sauce. This mediterranean-inspired chicken ready in about 60 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 28 oz can canned diced tomatoes
- 2 cups chicken broth
- 1 tsp dried oregano
- 3 sprigs fresh thyme sprigs
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 medium, peeled and sliced into 1/2-inch rounds carrots
- 2, sliced into 1/4-inch pieces celery stalks
- 2 tbsp chopped, for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 6 bone-in chicken thighs, skin side down, and sear for 5 minutes until golden brown. Flip and cook an additional 4 minutes, then remove chicken and set aside.
- Step 2: Reduce heat to medium and add 1 diced yellow onion to the pot. Sauté for 4 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Pour in 28 oz canned diced tomatoes with their juice and 2 cups chicken broth, scraping the bottom of the pot to release browned bits. Stir in 1 tsp dried oregano, 3 sprigs fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 4: Add 2 sliced carrots and 2 sliced celery stalks to the pot, then nestle the seared chicken thighs back into the stew. Bring to a simmer, cover, and cook on low heat for 35 minutes until chicken is tender and cooked through.
- Step 5: Remove thyme sprigs. Adjust seasoning with additional salt if needed. Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does One-Pot Rustic Tomato and Herb Chicken Stew take to make?
Total time is about 60 minutes (15 min prep + 45 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 Rustic Tomato and Herb Chicken 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Rustic Tomato and Herb Chicken 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 Rustic Tomato and Herb Chicken 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 Rustic Tomato and Herb Chicken Stew?
Mediterranean chicken 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.
