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 one-pot recipe, ready in about 35 minutes, pairs chicken thighs, carrots, and frozen peas for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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, bone-in, skin-on
• 2 medium carrots, peeled and sliced
• 1 cup frozen peas
• 1.5 cups chicken broth
• 1 tbsp olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 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 5 Skillet 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.