This one-pan chicken and potato stew combines strips of chicken breast with potatoes, carrot, onion, garlic, tomato, and dried herbs. Browning the chicken first and softening the aromatics in the same pan builds the base before everything simmers together.
Ingredients
- 1 lb. (450 g) chicken breast, cut into strips
- 3 medium potatoes, peeled and chopped
- 1 large carrot, shredded
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste or grated tomato
- 1 tablespoon olive oil
- ½ cup chicken broth or water
- 1 teaspoon dried herbs, such as thyme, parsley, or a mixture
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a deep skillet or pot. Add the chicken strips and cook until lightly golden.
- Add the onion, garlic, and shredded carrot to the same pan. Cook, stirring, until the vegetables begin to soften.
- Stir in the chopped potatoes and tomato paste or grated tomato, coating the ingredients evenly.
- Pour in the chicken broth or water. Add the dried herbs and season with salt and pepper.
- Cover and simmer over low heat for 20–25 minutes, until the potatoes are tender. Check the thickest chicken pieces with a food thermometer; poultry must reach 165°F (74°C).
- Stir gently, taste the broth, and adjust the salt and pepper if needed. Serve hot.
Timing and Practical Notes
Allow 10 minutes for preparation and 30 minutes for cooking, or 40 minutes total. Cut the potatoes into similar-size pieces so they soften at roughly the same rate. Keep the pot covered during the low simmer and stir carefully enough to avoid breaking up the potatoes.
If using tomato paste, stir it through the vegetables before adding the liquid so it does not remain in one concentrated spot. Refrigerate leftovers promptly in a covered container.
