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One-Pot Chicken and Potato Stew

One-Pot Chicken and Potato Stew

Make this easy One-Pot Chicken and Potato Stew with tender chicken, potatoes, carrots, and savory broth. A hearty family dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories: 395
Ingredients Method Notes

Ingredients
  

  • For the Stew
  • 2 pounds boneless skinless chicken breasts or thighs, cut into large chunks
  • 1½ pounds baby potatoes halved
  • 3 medium carrots peeled and chopped
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional Thickener
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Garnish
  • Fresh chopped parsley

Method
 

  1. Heat the olive oil and butter in a large Dutch oven or heavy pot over medium-high heat.
  2. Season the chicken with paprika, garlic powder, salt, and black pepper.
  3. Add the chicken and cook for 4 to 5 minutes until lightly browned. Remove from the pot and set aside.
  4. Add the onion and carrots to the pot and cook for about 5 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds until fragrant.
  6. Mix in the tomato paste and cook for 1 minute.
  7. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
  8. Add the Italian seasoning, thyme, baby potatoes, and browned chicken.
  9. Bring the stew to a gentle boil.
  10. Reduce the heat to low, cover, and simmer for 30 to 35 minutes until the potatoes are tender and the chicken is fully cooked.
  11. If you prefer a thicker stew, whisk together the cornstarch and cold water, then stir it into the stew. Simmer for another 2 to 3 minutes until thickened.
  12. Taste and adjust the seasoning if needed.
  13. Sprinkle with fresh parsley before serving.

Notes

  • Baby Yukon Gold potatoes hold their shape best.
  • Chicken thighs produce a richer, juicier stew.
  • Stir occasionally to prevent sticking.
  • Simmer gently rather than boiling.
  • Fresh parsley adds brightness at the end.