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Bowl of One Pot Chicken Stew with chicken, potatoes, and carrots garnished with parsley

One Pot Chicken Stew

This One Pot Chicken Stew is a time-saving, flavorful meal that combines tender chicken and vibrant vegetables, making it the perfect option for busy nights and hearty family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 3 (5 ounce) boneless, skinless chicken thighs cut into bite-sized cubes
  • 1 large onion chopped
  • 1/4 cup all-purpose flour
  • 4 cups water
  • 3 cups skin-on cubed potatoes
  • 1 cup diced carrot
  • 1 tablespoon chicken soup base
  • 1 tablespoon Herbes de Provence
  • 1 cup chopped button mushrooms
  • 1/2 cup diced green bell pepper

Equipment

  • Dutch oven or large pot
  • Wooden spoon or silicone spatula

Method
 

  1. Heat the vegetable oil in a Dutch oven or large pot over medium heat.
  2. Add the chicken and chopped onion, and stir frequently. Cook until the chicken is lightly browned and the onion has softened, about 5-7 minutes.
  3. Sprinkle the flour over the chicken and onion mixture, stirring to coat everything evenly. Cook for 2-3 minutes to get rid of the raw flour taste.
  4. Pour in the water, then add the potatoes, carrots, chicken soup base, and Herbes de Provence. Stir to combine, bring to a simmer, cover, and let cook for 15-20 minutes.
  5. Uncover and add the mushrooms and bell peppers. Continue simmering until the veggies are tender, about another 10-15 minutes.
  6. Give the stew a final stir, adjust seasoning with salt and pepper if needed, and serve hot.

Notes

Use chicken stock instead of water and chicken soup base for a richer flavor. This stew stores beautifully—reheat in a pot over medium heat or microwave until warm.