Sheet Pan Chicken Stew: The Easiest One-Pan Dinner

Sheet pan chicken stew is the ultimate cozy comfort food, simplified. This isn't your grandmother's old-fashioned stew simmering for hours on the stove. This is a busy weeknight solution that delivers deep, satisfying flavor with minimal effort and cleanup. My inspiration? A desire for hearty, nourishing food without spending all day in the kitchen. Sheet pan chicken stew captures all the best parts of a classic stew and transforms it into a simple, delicious meal using just one pan.

Why You Will Love This sheet pan chicken stew Recipe

What makes this sheet pan chicken stew so lovable? It's comfort food reimagined for the modern kitchen. The vegetables caramelize beautifully alongside tender chicken pieces, creating a symphony of flavors in every bite. The entire dish comes together in under an hour, giving you more time to relax or tackle other tasks. As someone who values fresh ingredients and bold flavors, I consider this recipe to be pure happiness on a pan. It's the taste equivalent of a warm hug on a chilly evening and a fantastic way to enjoy a complete meal with easy preparation.

Ingredients Needed for This sheet pan chicken stew Recipe

Here's what you'll need to create this heartwarming dish:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 pound Yukon gold potatoes, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups chicken broth
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste

How to Make This sheet pan chicken stew Recipe

Let's get started on creating this delicious and easy meal. Follow the steps detailed to ensure optimal enjoyment.

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken thighs, onion, carrots, celery, potatoes, and bell pepper.
3. Add the minced garlic, olive oil, thyme, rosemary, and red pepper flakes (if using). Season generously with salt and pepper. Toss everything together until well coated.

4. Spread the mixture evenly in a single layer on a large sheet pan. Be careful not to overcrowd the sheet pan!

5. Pour the chicken broth over the vegetables and chicken on the sheet pan.

6. Bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir the stew halfway through to ensure even cooking.

7. Remove the sheet pan chicken stew from the oven and let it cool slightly before serving.
8. Garnish with fresh parsley before serving.

How to Serve This sheet pan chicken stew Recipe

This sheet pan chicken stew is a complete meal in itself. However, you might enhance it with a side of crusty bread for dipping into the flavorful broth. Consider serving it with a simple green salad for a fresh contrast. For plating, scoop the stew into bowls and liberally sprinkle with parsley. A dollop of sour cream or plain Greek yogurt can also add a tangy element.

Looking for some more simple, yet satisfying recipes? Check out this incredible Sheet Pan Turkey Pasta.

How to Store This sheet pan chicken stew Recipe

Leftover sheet pan chicken stew can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the stew. Portion it into freezer-safe containers or bags, leaving some space for expansion. Frozen stew can last for up to 2 months. Reheat in the microwave or on the stovetop until heated through.

Tips to Make This sheet pan chicken stew Recipe

Want to perfect your sheet pan chicken stew? Here are a few tips and tricks!

• Feel free to swap out the vegetables based on your preferences or what you have on hand. Sweet potatoes, parsnips, or turnips would all work well.
• For a richer flavor, use bone-in, skin-on chicken thighs. Just be sure to increase the cooking time a bit.
• Don't overcrowd the pan. If necessary, use two sheet pans to ensure the vegetables roast properly. Overcrowding will steam the vegetables instead of roasting them.
• Make sure your chicken is cooked all the way through before serving. Chicken should reach an internal temperature of 165°F (74°C).

Helpful Notes for This sheet pan chicken stew Recipe

For the best results, use high-quality chicken broth. Homemade broth is ideal, but store bought broth is a time-saver and works fine if not available. Adjust the amount of red pepper flakes depending on your spice preference. Consider adding a bay leaf to the stew during baking for additional flavor depth. Remember to remove it before serving! Be sure to use a sheet pan with a rim to catch any juices that render from the chicken and vegetables.

Variation of This sheet pan chicken stew Recipe

This recipe is incredibly versatile. In the fall, try adding butternut squash and apples for a seasonal twist. For a spicier version, add diced jalapeños or a pinch of cayenne pepper. For a creamy sheet pan chicken stew, stir in a dollop of heavy cream or coconut milk after baking. Another alternative is to take inspiration from Sheet Pan Shrimp Rice Bowl and add rice!

Frequently Asked Questions

Sheet Pan Chicken Stew: The Easiest One-Pan Dinner

Sheet pan chicken stew is hearty, comforting, and easy to make, all on one pan! Carrots, potatoes, and tender chicken thighs are roasted to perfection in under an hour.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American

Nutrition:

Calories: 350
Protein: 30g
Carbs: 20g
Fat: 18g

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 pound Yukon gold potatoes, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups chicken broth
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken thighs, onion, carrots, celery, potatoes, and bell pepper.
3. Add the minced garlic, olive oil, thyme, rosemary, and red pepper flakes (if using). Season generously with salt and pepper. Toss everything together until well coated.
4. Spread the mixture evenly in a single layer on a large sheet pan.
5. Pour the chicken broth over the vegetables and chicken on the sheet pan.
6. Bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir the stew halfway through to ensure even cooking.
7. Remove the sheet pan chicken stew from the oven and let it cool slightly before serving.
8. Garnish with fresh parsley before serving.

Notes

• Feel free to use other root vegetables like parsnips or turnips. Bone-in, skin-on chicken thighs can be substituted, but increase cook time. To prevent overcrowding, use two sheet pans.