Easy One-Pot Dinners
A hearty and comforting stew packed with tender chicken and wholesome vegetables, perfect for a cozy weeknight meal with minimal fuss and easy cleanup.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 stalks celery sliced
- 2 medium potatoes peeled and diced
- 4 cups chicken broth
- 1 can diced tomatoes undrained (14.5 oz)
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- salt to taste
- black pepper to taste
- 0.25 cup all-purpose flour mixed with 1/2 cup cold water (optional
- fresh parsley chopped for garnish
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- 2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- 3. Stir in potatoes, chicken broth, diced tomatoes (with their juice), dried thyme, and dried rosemary. Bring to a simmer.
- 4. Return the browned chicken to the pot. Season generously with salt and pepper. Cover and simmer for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- 5. If you prefer a thicker stew, gradually whisk in the flour and water mixture and simmer for another 5-10 minutes, stirring occasionally, until the stew thickens to your desired consistency.
- 6. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley before serving.
Notes
Feel free to customize with your favorite vegetables like corn, peas, or green beans. A splash of cream or a knob of butter at the end can add extra richness. Serve with crusty bread or over rice for a complete meal.