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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Cost: $13
Servings: 6
Equipment
- Large pot or dutch oven
- cutting board
- Knife
- Measuring cups
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
Instructions
- Melt butter in a large pot over medium heat.
- Season chicken with paprika, garlic powder, onion powder, salt, and pepper.
- Sear chicken for 2–3 minutes per side until lightly golden; remove and set aside.
- Add potatoes, carrots, onions, and zucchini to the same pot.
- 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.
- Layer chicken over vegetables, add Italian seasoning, and pour in chicken broth.
- Cover and simmer on medium-low for 30–40 minutes, until chicken is tender and potatoes are soft.
- Garnish with parsley and serve warm.
Nutrition
Calories: 320kcal