One-Pot Stewed Chicken

One-Pot Stewed Chicken is a warm, simple meal that cooks in one pot and fills the house with good smells. This easy stew uses chicken thighs, vegetables, tomatoes, and broth for a cozy bowl of comfort. If you want a hands-off dinner that still tastes homemade, this recipe works well. Try it on a busy weeknight or for a small family meal. Serve it with crusty bread or rice like a quick pasta side such as 30-minute creamy chicken pasta for extra comfort.

Why Make This Recipe

• Quick & easy: One pot means less prep and less cleanup.
• Simple ingredients: You need common pantry items and fresh vegetables.
• Great flavor: Browning the chicken and sautéing the veggies builds rich taste.
• Comfort food: Warm, filling, and perfect for cool nights or simple family dinners.
• Crowd-pleaser: Mild, familiar flavors most people enjoy.

This version stands out because you brown the chicken first to add depth and then simmer with tomatoes and broth for a rich, homey sauce. It’s both satisfying and easy to change to your taste.

Ingredients

For the pot base:

• 1 medium onion, diced (for sweet flavor)
• 2–3 garlic cloves, minced (fresh is best)
• 2 carrots, chopped (adds sweetness and texture)
• 2 celery stalks, chopped (for aroma and body)

For the chicken:

• 4–6 chicken thighs (bone-in or boneless, skin on or off)

For the liquid and tomatoes:

• 3 cups chicken broth (low-sodium if you prefer)
• 1 can (14 oz) diced tomatoes, undrained

For seasoning and cooking:

• 2 bay leaves
• 1–2 teaspoons dried thyme (or a few fresh sprigs)
• Salt and black pepper, to taste
• 2 tablespoons olive oil (for browning and sautéing)

You can pair this stew with simple sides like mashed potatoes or a bread dish such as one-pot honey BBQ chicken mac and cheese.

How to Make One-Pot Stewed Chicken

1. Prepare ingredients first: chop onion, garlic, carrots, and celery. Measure broth and open tomatoes. This saves time during cooking.
2. Heat a large pot over medium heat. Add olive oil and warm until it shimmers. A hot pan helps brown the chicken well.
3. Add the diced onion and minced garlic. Cook, stirring, until the onion softens and turns translucent (about 3–4 minutes). This builds the flavor base.
4. Stir in the chopped carrots and celery. Cook for about 4–5 minutes until they start to soften. You should see the edges turn slightly golden.
5. Push the vegetables to the sides and add the chicken thighs. Brown each side for 2–3 minutes until the skin or surface gains color. Browning seals flavor into the meat.
6. Pour in the chicken broth and the can of diced tomatoes with their juices. Scrape the bottom of the pot to lift any browned bits — that adds extra taste.
7. Add bay leaves, thyme, and a pinch of salt and pepper. Stir once to combine. Don’t over-season yet; you can adjust later.
8. Bring the pot to a gentle boil, then lower the heat to a simmer. Cover and cook for 30–40 minutes. The chicken is done when it reaches 165°F (74°C) and the meat pulls easily from the bone.
9. Taste the stew and add more salt or pepper if needed. Remove and discard the bay leaves before serving.
10. If you want a thicker broth, lift the lid and simmer uncovered for 5–10 minutes until it reduces slightly.

Visual cues: onions translucent, vegetables slightly soft, chicken browned, sauce bubbling gently at a simmer.

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and garlic, and sauté until softened.
3. Add chopped carrots and celery, cooking for an additional 5 minutes.
4. Stir in the chicken thighs, browning slightly.
5. Pour in chicken broth and diced tomatoes, then add bay leaves, thyme, salt, and pepper.
6. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.
7. Remove bay leaves before serving. Enjoy your one-pot meal!

How to Serve One-Pot Stewed Chicken

• Spoon stew over cooked rice, mashed potatoes, or buttered egg noodles.
• Serve with crusty bread to soak up the sauce.
• Garnish with chopped fresh parsley for color.
• For a lighter meal, serve over steamed greens or with a simple side salad.

How to Store One-Pot Stewed Chicken

• Refrigerator: Cool to room temperature, then store in an airtight container up to 3–4 days.
• Freezer: Freeze in a sealed container for up to 3 months. Leave some headroom if using a jar.
• Reheat: Warm gently on the stove over low heat until hot through, or microwave in short intervals, stirring often. Add a splash of broth or water if the sauce tightened up.

Tips to Make One-Pot Stewed Chicken

• Pat chicken dry before browning to get better color.
• Use bone-in thighs for more flavor and juicier meat.
• Do not rush the browning — color = flavor.
• Taste and adjust salt at the end to avoid over-seasoning.
• If you like a thicker stew, mash a few carrots into the sauce or simmer uncovered at the end.

Variation (if any)

• Add potatoes: Chop and add with the carrots for a heartier stew.
• Make it spicy: Add 1/4–1/2 teaspoon red pepper flakes or a chopped chili.
• Creamy version: Stir in 1/2 cup cream or coconut milk at the end for a richer sauce.
• Use different herbs: Swap thyme for rosemary or oregano for a different aroma.

FAQs

Can I use chicken breasts instead of thighs?

Yes. Use bone-in or boneless breasts, but watch the cooking time—breasts cook faster and can dry out. Check for doneness and remove when just cooked through.

Is this recipe freezer-friendly?

Yes. Cool fully, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

How do I make this gluten-free?

This recipe is naturally gluten-free if your chicken broth and canned tomatoes are labeled gluten-free. Always check labels to be safe.

Can I use fresh tomatoes instead of canned?

Yes. Use about 2 cups of chopped fresh tomatoes and a splash of water or extra broth if needed.

How thick should the sauce be?

The sauce should be brothy but slightly thickened. It should coat a spoon lightly. Simmer uncovered a few minutes to reduce if it’s too thin.

Conclusion

One-Pot Stewed Chicken is a simple, tasty meal that fills your kitchen with warm, homey aromas. It cooks in one pot, uses familiar ingredients, and works well for busy nights or when you want a low-effort dinner that still feels special. If you like this stew, you may also find helpful ideas and a similar method in this Simple Chicken Stew Recipe-Little Broken post for more inspiration. If you try the recipe, please leave a comment and a star rating — and tell us: what variation did you try?

One-Pot Stewed Chicken

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• Author: chef-ava
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

A warm, simple meal that cooks in one pot and fills the house with good smells. This easy stew uses chicken thighs, vegetables, tomatoes, and broth for a cozy bowl of comfort.

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Ingredients

Scale 1x2x3x

• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4–6 chicken thighs (bone-in or boneless, skin on or off)
• 3 cups chicken broth (low-sodium if preferred)
• 1 can (14 oz) diced tomatoes, undrained
• 2 bay leaves
• 1–2 teaspoons dried thyme (or a few fresh sprigs)
• Salt and black pepper, to taste
• 2 tablespoons olive oil

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Instructions

1. Prepare ingredients: chop onion, garlic, carrots, and celery. Measure broth and open tomatoes.
2. Heat a large pot over medium heat and add olive oil.
3. Add the diced onion and minced garlic; cook until onion softens and turns translucent (about 3–4 minutes).
4. Stir in the chopped carrots and celery; cook for about 4–5 minutes until starting to soften.
5. Push the vegetables aside and add the chicken thighs; brown each side for 2–3 minutes.
6. Pour in the chicken broth and can of diced tomatoes. Scrape the bottom of the pot.
7. Add bay leaves, thyme, salt, and pepper; stir to combine.
8. Bring to a gentle boil, then lower heat and simmer for 30–40 minutes until chicken reaches 165°F (74°C).
9. Taste and adjust seasoning as needed; remove bay leaves before serving.

Notes

Serve with crusty bread, rice, or buttered egg noodles. Garnish with chopped fresh parsley.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 6g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 105mg