One Pot Paleo Chicken Dinner Recipe

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This is a super quick and easy recipe for One Pot Paleo Chicken Dinner perfect for a Sunday. Needs only 9 ingredients and 30 minutes to cook. It's Gluten-Free, Paleo and Whole 30 friendly.

This is a super quick and easy recipe for One Pot Paleo Chicken Dinner perfect for a Sunday family dinner. Needs only 9 ingredients and 30 minutes to cook. It’s Gluten-Free, Paleo and Whole 30 friendly.

Use the “Jump To Recipe” button above to skip ahead to the recipe card, but don’t be too hasty – the post contains all the tips and tricks.

top shot of white casserole dish with chicken and vegetables, a white bowl with chicken and vegetables and a sauce server - on top of a white a grey striped chicken towel.

We’ve been having some cold rainy days, and in my books, cold rainy days call for this hearty One Pot Paleo Chicken Dinner.

This recipe is an extremely simple one that came into existence one ordinary weekend when my mom decided to do some cooking – something that didn’t happen very often – which thinking back means it was actually a pretty extraordinary weekend.

Needless to say, we were so impressed with this dish she came up with, that it became a staple for rainy day dinners and lazy Sunday lunches.

high side shot of white bowl with a chicken thigh on top of vegetables garnished with parsley

How to make a One Pot Paleo Chicken Dinner:

It’s such a simple recipe, that it’s hard to believe so much flavor exists in so few ingredients.

  1. Chicken,
  2. Zucchini,
  3. Carrot,
  4. Mushrooms,
  5. Onion,
  6. Baby potatoes.

I like to start off by heating up a LARGE pot, then adding all the chicken (skin side down).

chicken cutlets searing in a large stainless steel pot. hand and tongs flipping over a piece

Then, while it sears – I quickly chop all the veggies.

You really want the chicken to SEAR. You need to let them sear to the point just before they start burning – it’s such an important step for developing the delicious flavor of this chicken dinner.

When the chicken is seared and looks like mine in the photos, turn them all over to the other side and start tossing all the ingredients on top of the chicken.

Then add the aromatics, a handful of herbs and spices, hot water and bring it up to a boil.

top shot of a stainless steel pot with with vegetables. mushrooms, potatoes, zucchini, carrots.

Once it boils, you can turn down the heat slightly – it still needs to boil, but it doesn’t need to be extremely vigorous.

Lastly, put a lid on it and set a timer for 30 minutes.

When the 30 minutes is over, it’s time to feast.

top shot of cooked paleo one pot chicken dinner in a stainless steel pot

I like to dish up the meal in a serving casserole. Put the chicken to one side and the veggies on the other side using a slotted spoon.

The juice that gets left behind I pour into a sauce server. If there’s too much liquid left, you can thicken it with some tapioca starch. I’ve never had to do it though, since it tends to reduce enough throughout the 30 minutes cooking.

top shot of chicken and vegetables in a white dish and a small bowl with chicken and vegetables to the right

Of course, if you prefer – you can add double the water to turn it into more of a stew or soup.

If you need more paleo dinner inspiration for chicken, check out some of our other yummy recipes:

  1. Instant Pot Paleo Chicken Noodle Soup
  2. Simple Instant Pot Chicken Stew [Paleo, Whole 30, Low-Carb, Keto]
  3. Paprika Chicken Skillet
  4. Ratatouille Chicken Casserole
  5. Chicken Zucchini Meatballs [Paleo, Whole 30, Low-Carb, Keto]

One Pot Paleo Chicken Dinner How-To Video:

One Pot Paleo Chicken Dinner

This is a super quick and easy recipe for One Pot Paleo Chicken Dinner perfect for a Sunday. Needs only 9 ingredients and 30 minutes to cook. It's Gluten-Free, Paleo and Whole 30 friendly.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, French, Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 190kcal


  • 1 lb chicken pieces (500g)
  • 1 yellow onion (diced)
  • 2 cups zucchini (350g)(cut into rounds)
  • 2 cups baby potatoes (sliced in half)
  • 2 cups carrots (peeled and sliced into rounds)
  • 2 cups white button mushrooms (250g) (sliced half)
  • 2 cups hot water

Herbs and Spices:

  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • 1 tbsp salt (use 2 tsp if you're using fine table salt)
  • 1/2 tsp black pepper


  • Heat up a large pot and sear the chicken, skin side down. It needs to get a GOOD sear, so don't be scared to let it sit for a while.
  • Now, add all the rest of the ingredients and bring to a boil.
  • Lower the heat so it doesn't boil too vigorously.
  • Put a lid on the pot and let it boil for 30 minutes.
  • When done, I like to separate the vegetables, chicken and sauce.
  • Garnish with freshly chopped parsley and serve immediately.
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Tips and Tricks:
1. If the sauce is too runny – remove the chicken and vegetable and let it simmer for a few minutes longer in order to reduce and thicken.
2. You can also add a knob of cold butter from the fridge to help thicken the sauce once you’ve removed it from the stove.


Calories: 190kcal | Carbohydrates: 17g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 1241mg | Potassium: 681mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7285IU | Vitamin C: 22.6mg | Calcium: 44mg | Iron: 1.6mg
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  1. What a colorful looking stew! I don’t usually make chicken stew.but this is definitely one I want to try.i love to cook. this i just live it..keep posting.thank you so much for posting

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