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Hearty One-Pot Stewed Chicken Recipe

Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 hour 15 minutes
Servings 6
Calories 486
Craving a warm, comforting meal that practically cooks itself? This hearty one-pot chicken stew is your answer! Tender chicken, savory veggies, and rich broth come together in a simple stovetop recipe that’s perfect for chilly evenings.

Ingredients

  • 1 ½ lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 2 tbsp avocado oil, divided
  • 3 medium carrots, peeled and cut diagonally into ½-inch slices
  • 1 medium sweet onion, cut into 12 wedges
  • 6 cloves garlic, chopped
  • 5 cups chicken broth or stock, divided
  • 2 tbsp all-purpose flour
  • 1 dried bay leaf
  • 12 oz baby white potatoes, scrubbed and quartered
  • ¼ cup fresh chopped parsley
  • Kosher salt and freshly ground black pepper to taste

Instructions 

Prep the chicken

  • Pat the chicken dry with paper towels.
  • Season generously with salt and pepper.

Brown the chicken

  • Heat 1 tablespoon of oil in a heavy-bottomed Dutch oven or soup pot over high heat.
  • Add the chicken and cook, stirring occasionally, for 5-6 minutes, until browned on all sides.
  • Transfer the browned chicken to a plate.

Sauté vegetables

  • Reduce heat to medium and add the remaining 1 tablespoon of oil.
  • Add carrots and onions, cooking for 4-5 minutes, stirring occasionally, until onions soften and begin to turn golden.
  • Add garlic and cook for another 30 seconds, stirring constantly, until fragrant.

Deglaze the pot

  • Pour in 1/2 cup of chicken broth while stirring to release any browned bits from the bottom of the pot.

Thicken the broth

  • In a small bowl, whisk together the flour and 1/2 cup of the remaining chicken broth until smooth.
  • Stir the mixture into the pot.
  • Add the chicken back into the pot along with the remaining 4 cups of chicken broth.
  • Drop in the bay leaf and season with salt and pepper to taste.

Simmer

  • Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 25 minutes, partially covered.

Add potatoes

  • Add the quartered potatoes to the pot and cook uncovered for 18-20 minutes, or until potatoes are tender.
  • Adjust heat to maintain a gentle simmer.
  • Taste the broth and adjust seasoning with more salt and pepper if needed.

Finish and serve

  • Stir in chopped parsley and remove the bay leaf before serving.

Notes

  • Leftovers: Store leftover stew in the fridge for up to 3 days. Avoid freezing, as the potatoes' texture and the broth's consistency may change.
  • Crockpot: This recipe isn't suitable for the crockpot because browning the chicken and vegetables is essential to building flavor and texture. The crockpot can't replicate this step.
Calories: 486kcal
Course: Main Course
Cuisine: American
Keyword: Hearty One-Pot Stewed Chicken Recipe