This hearty chicken and vegetable stew is the kind of cozy one-pot dinner that practically cooks itself. Tender chunks of golden-seared chicken simmer with potatoes, carrots, zucchini and sweet cherry tomatoes in a light, savory broth. If you love easy chicken dinners, try our Quick Chicken Schnitzels in 20 Minutes or the creamy Creamy Rice Skillet with Chicken and Zucchini next time.
Ingredients
- 500 g (1.1 lb) chicken fillet
- 2 medium potatoes (about 300 g / 10.5 oz)
- 2 small carrots
- 1 medium onion
- 250 g (9 oz) zucchini
- 1 bell pepper
- 200 g (7 oz) cherry tomatoes
- 2 garlic cloves
- 250 ml (1 cup) chicken or vegetable broth
- 1 tsp paprika
- 1 tsp Italian herbs
- Salt and black pepper to taste
- 1 bay leaf (optional)
- Vegetable oil for frying
Instructions
- Season the chicken with salt, black pepper and paprika, then toss to coat evenly.
- Sear the chicken over high heat until golden brown on all sides. Transfer to a plate.
- In the same pan, saute the onion until soft, then add the carrots and potatoes. Cook for about 5 minutes.
- Add the bell pepper, and after 2 minutes stir in the zucchini.
- After a couple more minutes, add the garlic and Italian herbs. Stir well.
- Add the halved cherry tomatoes and return the chicken to the pan.
- Pour in the broth, stir and add the bay leaf if using.
- Bring to a boil, cover and simmer on low heat for about 25 minutes, stirring gently from time to time.
Tips
- Sear the chicken over properly high heat without crowding the pan — that golden crust adds a lot of flavor to the stew.
- Cut the vegetables into similar-sized pieces so everything cooks evenly.
- The stew tastes even better the next day; store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Per 100 g: 61.27 kcal, protein 10.11 g, fat 0.56 g, carbs 3.44 g. For safe cooking guidance, check the USDA recommendations on cooking chicken to a safe internal temperature. Serve this stew alongside our Marinated Tomato Salad with Fresh Herbs for a fresh contrast.