Winsted Housewares One-Pot Chicken & Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A simple, one-pot meal using common household ingredients, featuring tender chicken and seasonal vegetables. This American-inspired one-pot recipe, ready in about 35 minutes, pairs chicken thighs, carrots, frozen peas 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 lb, bone-in, skin-on chicken thighs
• 2 medium, peeled and sliced carrots
• 1 cup frozen peas
• 1.5 cups chicken broth
• 1 tbsp olive oil
• 1/2 medium, chopped onion
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1 lb bone-in chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp black pepper, then heat 1 tbsp olive oil in a large pot over medium-high heat and brown chicken skin-side down for 5 minutes until golden.
2. Step 2: Add 1/2 chopped onion and 2 minced garlic cloves to the pot, sautéing for 2 minutes until softened, then stir in 2 sliced carrots and 1 tsp dried thyme, cooking for 3 more minutes.
3. Step 3: Pour in 1.5 cups chicken broth, bring to a simmer, cover, and cook on low for 20 minutes until chicken is tender. Uncover, stir in 1 cup frozen peas, and cook for 3 minutes more until peas are heated through.