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Why You'll Love This one pot chicken and winter vegetable stew with spinach and garlic for meal prep
- Easy to Prepare: This recipe requires minimal preparation and can be cooked in under an hour, making it perfect for busy weeknights.
- Customizable: You can easily swap out ingredients to suit your dietary needs and preferences, such as using gluten-free broth or adding other vegetables.
- Nutritious: This stew is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal option.
- Meal Prep Friendly: This recipe makes a large batch of stew that can be portioned out and refrigerated or frozen for up to 5 days, making it perfect for meal prep.
- Flavorful: The combination of chicken, vegetables, and spices creates a rich and savory flavor profile that's sure to please even the pickiest eaters.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch of stew, making it a cost-effective meal option for families or individuals on a budget.
- One Pot Wonder: This recipe can be cooked in just one pot, making cleanup a breeze and reducing waste.
- Perfect for Winter: The warm, comforting flavors of this stew make it the perfect meal for cold winter nights.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, winter vegetables such as carrots, potatoes, and parsnips, spinach, garlic, and chicken broth. The chicken provides lean protein, while the winter vegetables add natural sweetness and texture. The spinach and garlic provide a burst of fresh flavor, while the chicken broth serves as a rich and savory base for the stew. When selecting ingredients, choose fresh and high-quality options whenever possible. For the chicken, opt for boneless, skinless breast or thighs. For the winter vegetables, choose a variety of colors to add visual appeal to the stew. Fresh spinach is essential, as it wilts quickly and adds a burst of flavor. Garlic can be substituted with shallots or onions, but fresh garlic is preferred for its pungent flavor.
How to Make one pot chicken and winter vegetable stew with spinach and garlic for meal prep
Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
Add 1 pound of chicken breast or thighs to the pot and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
Add 1 onion, 3 cloves of garlic, 2 carrots, 2 potatoes, and 1 parsnip to the pot. Cook until the vegetables are tender, about 10-12 minutes.
Add 4 cups of chicken broth and the browned chicken back to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the chicken is cooked through.
Stir in 1 cup of fresh spinach leaves and cook until wilted, about 1-2 minutes.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Using a high-quality chicken broth will elevate the flavor of the stew and make it more rich and savory.
Cook the vegetables until they are tender, but still crisp. Overcooking can make them mushy and unappetizing.
Adding the spinach at the end of cooking time will help preserve its nutrients and flavor. If added too early, it can become overcooked and bitter.
Using fresh herbs, such as parsley or thyme, can add a bright and fresh flavor to the stew. Choose herbs that complement the other ingredients and add them at the end of cooking time.
Feel free to experiment with different spices and seasonings to find the combination that works best for you. Some options include paprika, cumin, or dried herbs like oregano or basil.
This recipe makes a large batch of stew that can be portioned out and refrigerated or frozen for up to 5 days. It's perfect for meal prep and can be customized to suit your dietary needs and preferences.
If you like a little heat in your stew, add some diced jalapenos or red pepper flakes to give it a spicy kick.
Feel free to experiment with different vegetables to find the combination that works best for you. Some options include sweet potatoes, green beans, or bell peppers.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C), but avoid overcooking it, as it can become dry and tough.
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Not Browning the Chicken Properly:
Fix: Take the time to properly brown the chicken on all sides, as this will add flavor and texture to the stew.
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Not Using Enough Liquid:
Fix: Make sure to use enough chicken broth to cover the ingredients and create a rich and savory sauce.
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Not Seasoning Enough:
Fix: Don't be afraid to season the stew liberally with salt, pepper, and other spices to bring out the flavors of the ingredients.
Variations & Substitutions
Replace the chicken with roasted tofu or tempeh and add more vegetables, such as mushrooms or bell peppers, to make a hearty and satisfying vegetarian stew.
Use gluten-free chicken broth and be mindful of any gluten-containing ingredients, such as soy sauce or Worcestershire sauce, to make a gluten-free version of the stew.
Add diced jalapenos or red pepper flakes to give the stew a spicy kick. You can also add other spicy ingredients, such as hot sauce or sriracha, to taste.
Use low-sodium chicken broth and be mindful of any high-sodium ingredients, such as soy sauce or broth concentrates, to make a low-sodium version of the stew.
Replace the chicken with roasted tofu or tempeh and use vegan-friendly broth and ingredients, such as nutritional yeast or vegan Worcestershire sauce, to make a vegan version of the stew.
Brown the chicken and cook the vegetables in a skillet, then transfer everything to a slow cooker with the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Storage & Make-Ahead
Cool the stew to room temperature, then cover and store in the refrigerator for up to 24 hours. Reheat gently before serving.
Cool the stew to room temperature, then cover and store in the refrigerator for up to 5 days. Reheat gently before serving.
Cool the stew to room temperature, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat gently before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Cool the stew to room temperature, then transfer to an airtight container or freezer bag and store in the freezer. Thaw overnight in the refrigerator, then reheat gently before serving.
Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free chicken broth and being mindful of any gluten-containing ingredients, such as soy sauce or Worcestershire sauce. Make sure to check the labels of any store-bought ingredients to ensure they are gluten-free.
Can I customize this recipe to suit my dietary needs?
Yes, you can customize this recipe to suit your dietary needs. Feel free to swap out ingredients, such as using tofu or tempeh instead of chicken, or adding other vegetables to suit your tastes. You can also make this recipe vegetarian, vegan, or low-sodium by making a few simple substitutions.
How do I reheat this recipe?
You can reheat this recipe gently over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, stirring every 30 seconds, until hot and steaming.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to a slow cooker with the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.
How many servings does this recipe make?
This recipe makes 6-8 servings, depending on serving size. You can easily double or triple the recipe to feed a larger crowd.
Can I make this recipe in advance and freeze it for later?
Yes, you can make this recipe in advance and freeze it for later. Cool the stew to room temperature, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat gently before serving.
one pot chicken and winter vegetable stew with spinach and garlic for meal prep
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup frozen spinach, thawed and drained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Heat the oil in a large pot. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Step 2: Add the chicken and cook until browned. Add the chicken to the pot and cook until it's browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- Step 3: Add the garlic, carrots, and potatoes. Add the minced garlic, chopped carrots, and chopped potatoes to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Step 4: Add the chicken broth, thyme, and rosemary. Pour in the chicken broth, dried thyme, and dried rosemary. Stir to combine, then add the browned chicken back to the pot.
- Step 5: Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 6: Stir in the spinach and season. Stir in the thawed spinach and cook until it's wilted. Season the stew with salt and pepper to taste.
- Step 7: Serve hot. Serve the stew hot, garnished with fresh herbs, if desired.
Recipe Notes
- You can use frozen chicken breast or thighs for this recipe. Just thaw them first and pat dry with paper towels before using.
- If using fresh spinach, add it to the pot in the last 5 minutes of cooking. Frozen spinach can be added directly to the pot.
- You can customize this recipe by adding your favorite vegetables, such as diced bell peppers or sliced mushrooms.
- To make this recipe ahead, cook the stew without the spinach, then refrigerate or freeze it. Reheat and add the spinach just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat and serve.
