Pumpkin-Spiced Chicken Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty chicken stew simmered with pumpkin purée and aromatic spices, combined with tender root vegetables for a warming, savory meal. This American-inspired Halloween recipe, ready in about 70 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pounds, cut into 1.5-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2 medium, peeled and sliced into 1/2-inch rounds parsnips
• 1 cup pumpkin purée
• 3 minced garlic cloves
• 3 cups chicken broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp leaves fresh thyme

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 Dutch oven over medium-high heat. Add 1.5 pounds cut chicken thighs and sear for 4-5 minutes per side until golden brown but not fully cooked; remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced parsnips. Sauté for 6 minutes until vegetables soften and onion becomes translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1 tbsp fresh thyme leaves, cooking for 1 minute until fragrant.
4. Step 4: Add 1 cup pumpkin purée and 3 cups chicken broth, stirring to combine and deglaze the pot.
5. Step 5: Return chicken to the pot, season with 1 tsp salt and 1/2 tsp black pepper, bring stew to a boil, then reduce heat to low and simmer uncovered for 30 minutes until chicken is cooked through and vegetables are tender.
6. Step 6: Adjust seasoning if needed and serve hot with crusty bread or over rice.