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Overhead view of One Pot Chicken and Vegetable Stew in a pot with chunks of chicken, carrots, and yellow potatoes.
Lindsay Lehrer

One Pot Chicken and Vegetable Stew

A cozy one-pot chicken and vegetable stew with creamy yellow potatoes, tender chicken, and hearty vegetables simmered to perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: American, American Comfort Food
Calories: 320
Ingredients Equipment Method Video

Ingredients
  

  • 2 lbs chicken breasts or thighs cubed
  • 3 tablespoon butter
  • 5-6 yellow potatoes quartered
  • 3 carrots sliced or use baby carrots
  • 1 zucchini optional
  • 1 large Vidalia onion chopped
  • 2 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 –2 bay leaves optional, remove before serving
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or dutch oven
  • cutting board
  • Knife
  • Measuring cups

Method
 

  1. Melt butter in a large pot over medium heat.
  2. Season chicken with paprika, garlic powder, onion powder, salt, and pepper.
  3. Sear chicken for 2–3 minutes per side until lightly golden; remove and set aside.
  4. Add potatoes, carrots, onions, and zucchini to the same pot.
  5. Nestle the rosemary, thyme, and sage sprigs (and bay leaves, if using) into the stew. They’ll infuse the broth as it simmers. Remember to remove the herbs before serving.
  6. Layer chicken over vegetables, add Italian seasoning, and pour in chicken broth.
  7. Cover and simmer on medium-low for 30–40 minutes, until chicken is tender and potatoes are soft.
  8. Garnish with parsley and serve warm.

Video