One Pot Irish Chicken

You know those nights when you want something cozy, hearty, and slightly smug to serve guests because you only used one pot? This One Pot Irish Chicken hits that sweet spot. I found this recipe on a whim, tweaked it to match my lazy-chef mood, and now it lives in my dinner rotation. Want comfort food without the drama? You’re in the right place.

I even tried a pan-friendly spin inspired by another favorite recipe I keep coming back to: one-pan garlic butter chicken and potatoes. FYI, that version taught me a lot about browning chicken properly—so don’t skip searing.

 

Why You’ll Love This Recipe

• One-pot simplicity: You cook, simmer, and serve from the same pot—fewer dishes, more couch time.
• Comforting, hearty flavors: chicken, potatoes, carrots, and cabbage make a meal that feels like a warm hug.
• Fast weeknight friendly: You finish it in about an hour with minimal effort.
• Budget-wise: You get a full meal on a modest grocery bill—score.
• Easy to customize: Swap herbs or veggies and still get great results.

Ingredients You’ll Need

• 4 chicken thighs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 3 cups chicken broth
• 1 cup cabbage, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste

Keep these ingredients basic and pantry-friendly. I often add a splash of white wine when I feel fancy—IMO it gives a nice lift.

How to Make (Step-by-Step)

1. Heat olive oil in a large pot over medium heat.

Get your pot hot and shimmering. Warm oil seals in flavor.

2. Add the chicken thighs and brown on both sides.

Sear each side for 3–4 minutes until golden. Don’t crowd the pot; do two at a time if needed.

3. Remove the chicken and set aside.

Move the thighs to a plate. You’ll bring them back—save the juices in the pot.

4. In the same pot, add the onion and garlic, sauté until softened.

Scrape up those browned bits; they carry flavor. Sauté for about 2–3 minutes.

5. Add the carrots and potatoes, stirring for a few minutes.

Let the edges get a little color. You want the veggies to start to soften.

6. Pour in the chicken broth, then add the chicken thighs back to the pot.

Pour slowly and stir a bit. Nestle the thighs into the liquid so they can cook evenly.

7. Add the chopped cabbage and thyme, and season with salt and pepper.

Cabbage cooks down and becomes sweet. Adjust salt and pepper now, since the broth reduces.

8. Bring to a simmer, cover, and cook for about 30-40 minutes until the chicken is cooked through and the vegetables are tender.

Check the thighs at 30 minutes; they should reach 165°F internally and shred easily with a fork.

9. Serve hot and enjoy your comforting meal!

Spoon the broth over everything and dig in. Add crusty bread if you want to feel extra accomplished.

Pro Tips for the Best Results

• Sear well: Browning the chicken creates deep flavor—don’t rush it.
• Trim excess fat: You avoid greasy broth and keep the dish clean-tasting.
• Cut veggies uniform: Even-sized pieces cook evenly and look nicer.
• Taste and adjust: Salt after the broth reduces; flavors concentrate.
• Use bone-in thighs: They stay juicier and pack more flavor than boneless.
• Add acid at the end: A squeeze of lemon brightens the whole pot at the table.

Fun Variations & Topping Ideas

Variations:

• Stout or beer swap: Replace 1 cup of broth with stout for a deep, Irish-inspired flavor.
• Add mushrooms: Toss in sliced mushrooms with the onions for earthier depth.
• Make it spicy: Add a pinch of red pepper flakes if you like heat.

Toppings:

• Fresh parsley or thyme leaves for brightness.
• A dollop of crème fraîche or sour cream to make the broth creamy.
• Crunchy fried onions for texture contrast.
• Grated cheddar if you want to go full comfort-food mode.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days. Cool the pot slightly before transferring to avoid condensation and soggy veggies.

To reheat:

• Microwave: Heat in 1-minute bursts until warm.
• Stovetop: Warm gently over low heat, stirring occasionally. Add a splash of broth if it looks dry.
• Oven: Place in a covered oven-safe dish at 325°F (160°C) until heated through—about 15–20 minutes.

Avoid freezing if you keep the potatoes whole; they get mealy. If you must freeze, remove potatoes and reheat them separately after thawing.

Leftover ideas

• Shred the chicken and toss into a sandwich with mustard and cabbage for a quick lunch.
• Use the broth as a base for a rustic soup—add barley or rice.
• Chop leftover veggies and fold into scrambled eggs for a hearty breakfast.
• Make shepherd’s pie: Spread leftovers in a baking dish, top with mashed potatoes, and bake until bubbly.

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but watch them closely. Breasts cook faster and can dry out. I recommend cutting them into large pieces and checking internal temp around 20–25 minutes.

Can I make this in a slow cooker?

Absolutely. Brown the chicken first for flavor, dump everything into the slow cooker, and cook on low for 6–7 hours. I prefer the stovetop for texture, but slow cooker convenience wins on busy days.

Can I use different vegetables?

Yes—use root vegetables like parsnips or turnips for a different twist. Just adjust cook times if veggies are larger or tougher.

How do I thicken the broth if I want a gravy?

Mix 1 tablespoon cornstarch with 1–2 tablespoons cold water and stir into the simmering broth. Simmer for a few minutes until it thickens.

Is this recipe gluten-free?

Yes, when you use gluten-free broth. Many store-bought broths contain gluten, so check the label.

Conclusion

This One Pot Irish Chicken gives you comfort, simplicity, and great flavor with almost zero fuss. You get juicy chicken, tender vegetables, and a savory broth that doubles as a natural sauce—what’s not to love? If you want a version that inspired my tweaks, check out Parsley Thyme & Limoncello’s One Pot Irish Chicken recipe for more ideas and variations.

If you try this, tell me what tweak you made—I love swapping notes. Leave a comment and a rating on the recipe so other folks know it works (or how you made it better). And yes, serve with bread. You’ll thank me.