By This Juicy One-Pot Chicken Stew with Potatoes and Carrots balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Juicy One-Pot Chicken Stew with Potatoes and Carrots captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Juicy One-Pot Chicken Stew with Potatoes and Carrots becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
3 medium potatoes, peeled and cubed
1 teaspoon paprika
1/2 teaspoon turmeric (optional, for color)
Salt and black pepper to taste
3 cups chicken broth (low sodium)
1 tablespoon lemon juice (optional, for brightness)
2 tablespoons chopped fresh parsley (for garnish)
PREPARATION STEPS
Sear the Chicken:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken and sear for about 3–4 minutes on each side until golden. Remove and set aside.
Sauté Aromatics:
In the same pot, add chopped onions and sauté until translucent, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
Add Vegetables:
Add carrots and potatoes to the pot. Stir in paprika, turmeric (if using), salt, and pepper.
Simmer:
Return the chicken to the pot and pour in the chicken broth
Bring to a boil, then reduce heat to low
Cover and simmer for 30–35 minutes, or until the vegetables are tender and the chicken is fully cooked.
Finish and Serve:
Stir in lemon juice, adjust seasoning if needed, and garnish with fresh parsley. Serve hot with crusty bread or rice.
Nutritional Information:
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Calories: ~350 kcal per serving
Servings: 4
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
