Tag: one pot meal

Cider Braised Pork Shoulder – Simply Scratch
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This Cider Braised Pork Shoulder is so tender and delicious. A seared bone-in pork shoulder cooks low and slow with vegetables and herbs in an apple cider broth. I like serve this over mashed potatoes or whipped butternut squash for the ultimate comfort fall dinner. Yields 6 to 8 servings.

Ever since the first cold wisps of fall I’ve been dying to braise something. Anything. Everything.

So last week I picked a beautiful sunny yet slightly chilly day, I hit play on my favorite playlist and took out my favorite dutch oven.

If I had to pick my favorite thing to braise, it would be a pork shoulder. Or venison. But being that I had a pork shoulder that I had planned to throw in the slow cooker to make carnitas with, but didn’t because that would involve me going down into our basement storage area and find it, and well, as you can see I’d rather braise in my Staub.

Being that I live in Michigan there’s a cider mill right around the corner from us, so come fall, we always have apple cider in our fridge. Therefore I knew exactly what I was making for dinner with my pork shoulder – and it wasn’t sandwiches.

To Make This Cider Braised Pork You Will Need:
- avocado oil
- bone-in pork shoulder
- kosher salt
- freshly ground black pepper
- onion
- carrots
- celery
- garlic
- apple cider
- low-sodium chicken broth
- fresh thyme sprigs
- rainbow carrots
Prep The Pork Shoulder:

Preheat your oven to 300°F (or 150°C).

Always pull a large piece of meat 30 to 60 minutes before searing it. Doing this will take the chill off of it, because you don’t ever want to sear cold meat. Next pat it dry with paper towels.

Then place 2 tablespoons of avocado oil into a large 7-quart Dutch oven and heat to medium-high.

While the pot is preheating season all sides of the pork shoulder generously with kosher salt and black pepper.

Next, sear the meat for 3 to 5 minutes on all sides.

If the roast is sticking, give it another minute and try again.

While your searing the pork, roughly chopped up 1 large onion, 2 carrots, 2 celery stalks and then smash and peel 4 large cloves of garlic.

Once you’ve seared the pork, remove to a clean plate and set off to the side.

Next add in all the chopped vegetables and garlic, and use a wooden spatula to stir while scraping the bottom of the pot.

Nestle the pork shoulder into the vegetables in the pot.

Pour in 2 cups of apple cider and 1 cup low-sodium chicken broth.

Lastly, add in 8 sprigs of fresh thyme.

Cover and slide into your preheated oven for 3 hours.

In the last 10 minutes of cooking, prep 10 rainbow carrots. If you can’t find them, you can of course use regular carrots.

After braising for 3 hours, remove the pot from the oven and preheat your oven to 375°F (or 190°C). The pork will be fall-apart-tender and your home should be smelling incredible.

Carefully remove the pork shoulder to a carving board with a juice groove. I use tongs and a large spatula to help lift it out of the pot. Remove the bone and discard.

Use a knife to cut into 8 large chunks. If it falls apart while cutting it (which it may very well) no worries.

Using a slotted spoon, remove the veggies, garlic and thyme stems and transfer to a bowl. They’ve done their job flavoring the braising liquids. Allow these to cool before throwing away.

Pour the braising liquids into a fat separator. After a few minutes, the fat will rise to the top.

Pull the plunger out of the spout and pour the braising liquids back into the pot leaving the fat in the separator cup.

Use tongs to add the pork back into the pot with the braising liquids.

Then add in the rainbow carrots. Place the pot, leaving it uncovered, back into the oven for 50 to 60 minutes or until the carrots are fork tender.

The carrots will cook and the pork will get a little crispy on the top.

Serve the cider braised pork and tender carrots over mashed potatoes, cauliflower puree or whipped butternut squash.

Spoon some of the apple cider braising liquids over top and season with a little freshly ground black pepper, and a sprinkle of chopped fresh parsley and thyme.

This luscious and tender cider-braised pork is simple, scrumptious and perfect for cooler fall or chilly winter days.

Enjoy! And if you give this Apple Cider Braised Pork Shoulder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Cider Braised Pork Shoulder

A seared bone-in pork shoulder cooks low and slow with vegetables and herbs in an apple cider broth. I like serve this over mashed potatoes or whipped butternut squash for the ultimate comfort fall dinner. Yields 6 to 8 servings.

Prep Time: 25 minutes

Cook Time: 3 hours 50 minutes

Total Time: 4 hours 15 minutes

2 tablespoons avocado oil

4 pounds bone-in pork shoulder

kosher salt

freshly ground black pepper

1 large yellow onion, chopped

2 carrots, roughly chopped

2 ribs celery, roughly chopped

3 cloves peeled fresh garlic, smashed

2 cups apple cider

1 cup low-sodium chicken broth

8 sprigs fresh thyme

10 rainbow carrots, cut into 1/2 inch pieces (or use regular)

1 tablespoon chopped fresh parsley leaves

Preheat your oven to 300°F (or 150°C).

Always pull a large piece of meat 30 to 60 minutes before searing it. Doing this will take the chill off of it, because you don’t ever want to sear cold meat. Next pat it dry with paper towels.

Then place 2 tablespoons of avocado oil into a large 7-quart Dutch oven and heat to medium-high. While the pot is preheating season all sides of the pork shoulder generously with kosher salt and black pepper.

Once the oil is hot, sear the pork for 3 to 5 minutes on all sides. While your searing the pork, roughly chopped up 1 large onion, 2 carrots, 2 celery stalks and then smash and peel 4 large cloves of garlic.Once you’ve seared the pork, remove to a clean plate and set off to the side.

Next add in all the chopped vegetables and garlic, and use a wooden spatula to stir while scraping the bottom of the pot. Nestle the pork shoulder into the vegetables in the pot. Pour in 2 cups of apple cider and 1 cup low-sodium chicken broth. Lastly, add in 8 sprigs of fresh thyme. Cover and slide into your preheated oven for 3 hours.

In the last 10 minutes of cooking, prep the rainbow carrots. After braising for 3 hours, remove the pot from the oven and preheat your oven to 375°F (or 190°C). Carefully remove the pork shoulder to a carving board with a juice groove. I use tongs and a large spatula to help lift it out of the pot. Remove the bone and discard. Use a knife to cut into 8 large chunks. If it falls apart while cutting it (which it may very well) no worries.

Using a slotted spoon to remove the veggies, garlic and thyme stems and transfer to a bowl, let cool before discarding. Pour the braising liquids into a fat separator. After a few minutes, the fat will rise to the top. Pull the plunger out of the spout and pour the braising liquids back into the pot leaving the fat in the separator cup.

Use tongs to add the pork back into the pot with the braising liquids. Then add in the rainbow carrots. Place the pot, leaving it uncovered, back into the oven for 50 to 60 minutes or until fork tender.

Serve the cider braised pork and tender carrots over mashed potatoes, cauliflower puree or whipped butternut squash. Spoon some of the apple cider braising liquids over top and season with a little freshly ground black pepper, and a sprinkle of chopped fresh parsley and thyme.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 317kcal, Carbohydrates: 18g, Protein: 29g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 93mg, Sodium: 189mg, Potassium: 916mg, Fiber: 3g, Sugar: 11g, Vitamin A: 15430IU, Vitamin C: 11mg, Calcium: 71mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This recipe was originally posted on October 21, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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September 16, 2025
Greek Chicken Recipe (30-Minute)
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Our 30-minute one-pan Greek Chicken and Lemon Rice dinner is packed with so much flavor you’ll be shocked by how easy it is! This healthy Mediterranean recipe uses lemon rice, chicken, spinach, grape tomatoes, feta cheese, and classic Greek spices. It’s an easy, one-skillet chicken and rice recipe that is healthy, gluten-free, high-protein, a great source of fiber, and can be easily made dairy-free.

My family said that this One Pan Greek Chicken and Lemon Rice is the best chicken and rice recipe they’ve ever had, and we hope you love it too!

Ingredients for Greek Chicken and Rice

Here’s what you’ll need to make this flavorful Greek Chicken and Rice dish. Most of these ingredients are pantry or fridge staples, making it easy to pull together any night of the week.

Greek Chicken Thighs
- Chicken Thighs: Juicy, flavorful dark meat that stays tender and moist during cooking.
- Dried Oregano: A staple Mediterranean herb with earthy, slightly peppery notes.
- Dried Thyme: Adds a warm, woodsy flavor that complements the other herbs.
- Paprika: Brings a subtle smokiness and beautiful color to the dish.
- Garlic Powder: A quick way to add mellow, savory garlic flavor throughout.
- Kosher Salt: Enhances the natural flavors of the chicken and rice.
- Red Pepper Flakes: Adds a subtle kick of heat to balance the lemon and herbs.
I love the look and flavor of bone-in, skin-on chicken thighs or breasts, but they take much longer to cook. For this recipe, I don’t recommend using them to keep things quick and easy.

Greek Lemon Rice
- Olive Oil: Used to sauté and add richness to the rice and toppings.
- Grape Tomatoes: Sweet, juicy bursts of flavor that roast beautifully.
- Garlic: Freshly minced for bold, aromatic depth in the rice.
- Dried Oregano: Infuses the rice with classic Greek flavor.
- Turmeric: Gives the rice a warm, golden hue and mild, earthy taste.
- Salt: Seasoning to bring out all the other flavors in the rice.
- Spinach: Adds color, nutrients, and a soft, leafy texture.
- Sun-Dried Tomatoes: Chewy, tangy, and sweet! With a concentrated tomato flavor.
- Lemon Zest: Lifts the entire dish with a bright flavor.
- Lemon Juice: Adds tang and freshness to balance the savory elements.
- Cooked Rice: A hearty, neutral base that soaks up all the flavorful add-ins.
Feta Topping
- Feta Cheese: Creamy and salty, it adds a rich contrast to the warm rice.
- Extra Virgin Olive Oil: Adds smoothness and depth.
- Lemon Juice: Provides brightness and cuts through the richness of the cheese.
- Fresh Oregano: An aromatic enhancement for the Mediterranean profile.
- Fresh Dill: Adds a pop of freshness!
- Fresh Parsley: Clean tasting, it balances the bolder herbs.
- Kalamata Olives: Briny and robust, they add a savory Mediterranean bite.
- Black Pepper: Finishes the topping with a bit of complexity.
How To Make 30-Minute Greek Chicken and Rice

This one-skillet Greek Chicken and Rice comes together in just 30 minutes with simple steps and bold Mediterranean flavors. Here’s how to make it from start to finish! It is quick, fresh, and full of flavor.

Chicken
1. Season: Coat the chicken thighs with all the spices.
2. Sear: Add to a hot skillet with olive oil, skin-side down, then lower the heat and cook until golden.
3. Flip: Turn the chicken and cook until fully done and cooked through.
4. Rest: Transfer the chicken to a plate and set aside.
Rice
1. Sauté: Cook tomatoes, garlic, oregano, and salt in the same pan until the tomatoes soften.
2. Stir: Add spinach, rice, sun-dried tomatoes, lemon zest, lemon juice, and more tomatoes. Drizzle in oil if dry.
Finish
1. Mix: In a bowl, combine feta, olive oil, lemon juice, herbs, and olives.
2. Combine: Stir half of the feta mixture into the rice.
3. Slice: Cut the rested chicken and arrange it on top of the rice. Cover briefly to warm through.
4. Top: Finish with the remaining feta mixture and a sprinkle of fresh herbs.
This is a very easy recipe, so don’t be overwhelmed that it has three parts!

For a faster prep, chop all the herbs together, then divide according to the recipe. Or, to save time, use all dried herbs instead!

Little Extras That Make a Big Difference

Looking to pack in even more flavor? Take inspiration from our Greek pasta salad by adding sliced onions, cured meats, or even sautéed zucchini! I also love to serve this with a dollop of tzatziki, fresh chopped cucumbers and red onion, or a warm piece of pita bread on the side!

Want to take this recipe from delicious to downright irresistible? Grill a few lemon halves before you start cooking. Charring the lemons brings out their natural sweetness and makes the perfect finishing touch! Just squeeze over the dish before serving!

FAQs For This Easy One-Skillet Greek Chicken and Rice Dish

Can I make this recipe with chicken breasts?

Yes, you can! Thighs cook longer so the time may be different, just be aware of that.

Can you make this Greek chicken dish in advance?

You definitely can! It is a great option to meal prep for the week. It stays well in the fridge for up to 5 days and you can reheat it in the microwave, stovetop or oven.

I don’t love olives, what else can I use?

Cade agrees, which is such a bummer. Tomatoes, roasted red peppers (jarred or fresh) and capers would be great substitutions! Ok fine, you can also just omit the olives.

Is this dish good for kids?

My kids LOVE this recipe! They tend to pick out the olives like Cade, but one day I know they will eat them.

This Greek Chicken Skillet is everything I love in a weeknight dinner! Flavorful, fresh, and surprisingly simple. It’s a one-pan wonder!

Adapted from Julia’s Album

Watch How This Greek Chicken Recipe is Made…

Other One Pan Meals You’ll Love
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For the Chicken

Season the chicken thighs all over with the seasonings.

6 Chicken Thighs, 1 teaspoon Dried Oregano, ½ teaspoon Dried Thyme, 1 ½ teaspoons Paprika, 1 ¼ teaspoon Garlic Powder, ½ teaspoon Kosher Salt, ¼ teaspoon Red Pepper Flakes

Heat a cast-iron skillet over medium high heat. Add 2 Tablespoons of olive oil. Add chicken thighs, top down and turn the heat down to medium. Cook the chicken for 5 minutes on one side, watching for signs of over browning, reduce heat to low-medium if needed. (Refer to our post on how to cook chicken in a pan for the easiest way to know if the chicken is cooked without cutting into it or a thermometer.)

2 Tablespoons Olive Oil

Flip the chicken over, reduce heat to medium-low, and cook for about 5 more minutes until cooked through, 165 degrees internal temperature.

Remove the chicken from the skillet to a plate to rest.

Make the Rice

Add a drizzle of olive oil to the pan. Add half of the halved grape tomatoes, garlic, turmeric, and oregano, and ½ -1 teaspoon of salt. Cook the tomatoes on medium heat for about 2 minutes until beginning to soften and burst.

1-2 Tablespoons Olive Oil, 1 Cup Grape Tomatoes, 6 Cloves Garlic, 1 teaspoon Dried Oregano, ¼ teaspoon Salt, ½ teaspoon Turmeric

Stir in the fresh spinach, cooked rice, sun dried tomatoes, zest and freshly squeezed lemon juice as well as the remaining uncooked halved grape tomatoes. Increase the heat to medium heat, stirring to combine. If the pan looks dry, drizzle in a little oil. While cooking, move onto the topping.

1 ½ Cups Spinach, ½ Cup Sun-Dried Tomatoes, 2 Lemons, ¼ – ⅓ Cup Freshly Squeezed Lemon Juice, 2 ½ Cups Cooked Basmati or Jasmine Rice, 1 Cup Grape Tomatoes

Prepare the Topping

Meanwhile, in a medium bowl, combine the feta with 1 Tablespoon of extra virgin olive oil, 1 Tablespoon of freshly squeezed lemon juice, oregano, dill, and parsley and the olives. Gently toss to coat.

6 oz Feta Cheese, 1 Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Fresh Oregano, 2 teaspoons Fresh Dill, 1 Tablespoon Fresh Parsley, ⅓ Cup Kalamata Olives, Pepper, 1 Tablespoon Freshly Squeezed Lemon Juice

Mix half of the feta mixture into the skillet with lemon rice. Slice the chicken on a cutting board and arrange on top of the entire mixture. Allow to heat with a lid on for about 2 minutes.

Top with the remaining feta mixture and sprinkle fresh herbs on top as garnish.

6 oz Feta Cheese

Bring 1 ¼ – 1 ½ cups of water to boil in a saucepan. Add the rice along with some salt and stir. Place the lid on and turn down to a simmer for 15 minutes or until tender.
This will yield approximately 2 ¼ – 2 ½ cups of rice.

Serving: 1breast, Calories: 589kcal, Carbohydrates: 73g, Protein: 34g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 133mg, Sodium: 856mg, Potassium: 875mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1526IU, Vitamin C: 16mg, Calcium: 231mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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August 2, 2025
Oven Braised Beef Stew – Simply Scratch
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This one-pot, Oven Braised Beef Stew is filled with hunks of browned beef and vegetables like potatoes, carrots, mushrooms and green beans along with fresh herbs and garlic in a rich and deeply flavorful gravy. Yields 10 (1½-cup) servings.

Boy is it getting cold out side!

When the temperatures start to drop, I do not want to leave the house. I want to be holed up in comfy clothes with a good book or movie, endless cups of coffee and eating cozy comforting dishes like soup or stew.

This oven braised beef stew is easy, delicious and comforting. Beautifully browned beef with lots of veggies, herbs and garlic in a deeply rich and brown gravy, all made in one pot. Typically I serve this crusty sourdough bread, or with no-knead bread or a grilled cheese sandwich.

It’s just what you need during these cold weather months.

To Make This Braised Beef Stew You Will Need:
- avocado oil – Or use any neutral oil made for high temperature cooking/roasting like extra light olive oil
- bottom round roast – A lean cut of beef that is best for braising or cooking low and slow.
- steak seasoning – I like Simply Organic Chophouse or Kinder’s steak seasoning.
- dry red wine – Like malbec, merlot or pinot noir. Use a wine that you like to drink.
- yellow onion – Adds a sweet and subtle onion flavor to the stew.
- celery – Lends earthy flavor and delicious texture.
- carrots – Adds color and subtle sweetness.
- mushrooms – Add delicious earthy flavor and texture. Use baby Bella (cremini) or white button mushrooms.
- russets potatoes – I like to use them because their starches help thicken the stew.
- green beans – I like to use fresh, however frozen can be used as well.
- garlic – Adds distinct punchy flavor.
- thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
- rosemary (fresh) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
- bay leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
- beef stock – The base of the stew, use fat free homemade or high-quality store-bought stock.
- tapioca flour (finely ground) – A great gluten-free thickener.
- Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
- kosher salt – This will draw out flavor of the vegetables and seasons the soup.
- black pepper – Adds some subtle bite and flavor.
- parsley leaves – Adds herbaceous freshness and a pop green – for garnish.
Prep The Beef:

Preheat your oven to 250℉ (or 120℃).

Then cube up a 2-1/2 to 3 pounds of a bottom round roast into roughly 1-1/2 inch pieces. I like to slice it into steaks, then cut each steak into long strips and then cube into pieces. Just like how I did it in this post. Personally, I like to cut my own stew meat because do you really know what cut of meat you’re getting in the pre-cut package labeled “stew meat”?

Next, add the cubed beef into a bowl and season with 2 generous tablespoons of steak seasoning. I like to use Kinder’s buttery steak seasoning (not sponsored).

Toss well to combine.

Heat 2 tablespoons avocado oil in a large 7-quart (or larger) dutch oven. Then work in batches, searing the meat on all sides until deep golden.

The rich color and deep flavor of this braised beef stew is because of the searing of the beef well.

Transfer the deeply caramelized meat to a clean plate and repeat with the remaining pieces. For me I did this in 3 batches total and it took me about 20-25 minutes.

Prep the Vegetables:

While the beef is searing, I prep the remaining vegetables. You will need 2 medium yellow onions (roughly chopped) , 4 short stalks of celery (sliced), 3 to 4 large carrots that have been cut into pieces and 2 medium russets (cut into 1-1/2 inch pieces).

You will also need 1 (8 ounce) package of cremini or white button mushrooms (cleaned and halved), 6 ounces fresh green beans (trimmed and cut in half ), 4 peeled and roughly chopped cloves fresh garlic.

Build The Stew:

Then reduce the heat to medium, and add in the onions and garlic. Stir and cook for 2 minutes.

Pour 1/2 cup dry red wine (I’m using pinot noir) into the pot and use a wooden spatula to scrape up the browned bits on the bottom of the pot.

Immediately tossing all the meat back in, along with any juices that accumulated on the plate. Next add in the onions, celery, carrots, mushrooms, potatoes and green beans. Then place 4 springs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves on top.

Quickly whisk together 1/4 cup of tapioca flour in with the 6 cups beef broth and 1 tablespoon Worcestershire.

NOTE: I can easily find tapioca flour and my local grocery store but if you’re having trouble finding it, I’ve linked it in the recipe printable.

Then pour it all into the pot.

Cover with a heavy lid and bring to a boil before sliding into your preheated oven for 2-1/2 to 3 hours.

Once the vegetables and meat are perfectly tender, remove the herb stems and bay leaves. At this point, if you find that the stew could use more broth, add it now and heat if necessary on the stove top.

I wish you could smell this!

Season with kosher salt and freshly ground black pepper to taste.

As you’d expect, this braised beef stew fills your home with the most intoxicating aroma. And on days when the weather chills you to the bone, this stew is a warm hug – thawing you from the inside out in the best way possible.

Ladle stew into bowls and top with freshly ground black pepper, minced parsley and serve with crusty sourdough bread.

How To Store Beef Stew:

Allow the beef stew to cool completely before storing in an air-tight container or containers and refrigerate.

How long Will Beef Stew Last In The Fridge?

If stored properly, beef stew should last for up to 3 to 4 days.

Can Beef Stew Be Frozen?

Yes! In fact, I like to use tapioca flour because it’s more stable when freezing and doesn’t cause watery separation when reheated.

How To Freeze Beef Stew:

Once the beef stew has cooled, transfer to freezer safe containers leaving 1/4 to 1/2-inch of space to allow for expansion when freezing. Reheat slowly on the stove top until hot.

Enjoy! And if you give this Oven Braised Beef Stew recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Oven Braised Beef Stew

This one-pot, Oven Braised Beef Stew is filled with hunks of browned beef and vegetables like potatoes, carrots, mushrooms and green beans along with fresh herbs and garlic in a rich and deeply flavorful gravy. Yields 10 (1½-cup) servings.

Prep Time: 35 minutes

Cook Time: 4 hours

Total Time: 4 hours 35 minutes

2 to 3 tablespoons avocado oil, or extra light olive oil

2½ to 3 pounds bottom round roast, cut into 1½ inch pieces (see notes)

2 (heaping) tablespoons steak seasoning, I use Kinder’s Buttery Steak Seasoning

1/2 cup dry red wine, like malbec, merlot or pinot noir

2 medium yellow onions, roughly chopped

4 short stalks celery, sliced

3 to 4 carrots, roughly chopped

8 ounces mushrooms, cremini or white button, cleaned and cut in half

2 medium russet potatoes, unpeeled, cut into 1½-inch pieces

6 ounces fresh green beans, trimmed and cut in half

4 cloves garlic, peeled and chopped

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

6 cups beef stock, or more if desired.

1/4 cup fine ground tapicoa flour

1 tablespoon Worcestershire sauce

kosher salt, to taste

freshly ground black pepper, to taste

chopped parsley leaves, for garnish

Preheat your oven to 250℉ (or 120℃).

Heat the oil in a 7-quart or larger dutch oven on medium high heat.

Meanwhile, add the beef to a bowl and toss with the steak seasoning. Work in batches searing the meat on all sides until deep golden brown, transferring it to a clean plate and repeating with the remaining pieces.

Reduce the heat under the dutch oven to medium-low and add in the onions and garlic. Stir and cook for 2 minutes. Pour in the wine and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the browned meat back in the pot along with any juices that accumulated, and the remaining vegetables and garlic, stirring to combine.

In a large liquid measuring cup, combine the beef stock, Worcestershire and tapioca. Pour the mixture into the pot, add in the bay leaf and lay the fresh herbs on top. Cover and increase the heat to high and bring it to a boil then slide the pot into your oven and braise for 2½ to 3 hours.

Once braised, remove pot from oven and uncover. At this point, if you find that the stew could use more broth, add it now and heat if necessary on the stove top.Remove the herbs and bay leaf and season with salt and pepper to taste.

Ladle stew into bowls and top with chopped fresh parsley and serve with crusty torn bread or a grilled cheese. sandwich.

See blog post for storing and freezing instructions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
How to Cut A Roast Into Stew Meat: First slice it into steaks, then cut each steak into long strips and then cube into pieces.

Serving: 1.5cups, Calories: 287kcal, Carbohydrates: 19g, Protein: 31g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 70mg, Sodium: 389mg, Potassium: 1054mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3205IU, Vitamin C: 9mg, Calcium: 69mg, Iron: 4mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: American
This recipe was originally posted on December 12, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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October 13, 2024
Creamy White Chicken Chili – Simply Scratch
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In this one-pot creamy White Chicken Chili recipe, chicken is poached in broth with spices, garlic and onions before being shredded and added back in with great northern beans and dice green chiles. Sour cream and heavy cream lends delicious flavor and creaminess to this chili. Serve topped with shredded cheese, cilantro and with tortilla chips. This recipe will yield 6 to 8 servings (depending on the serving size).

This white chicken chili is one of my all time favorite chili recipes.

In this one-pot dream, chicken is poached in broth with spices and sautéed onions and garlic before being shredded and added back in to the pot with great northern beans, diced green chiles. This recipe is adapted from a recipe my dear friend Heidi gave me a decade ago. Not much has changed over the years, as it’s still a favorite in our home.

In this post I share how to make the recipe, what to top it and serve it with and also the best way to store and freeze this white chicken chili!

To Make This Creamy White Chicken Chili You Will Need:
- olive oil – Lends fat for sautéing.
- yellow onion – Adds a subtle sweet onion flavor.
- garlic – Adds distinct punchy flavor.
- kosher salt – This will draw out flavor and season the dish.
- cumin – Lends earthiness and warmth, with an edge of citrus.
- oregano – I use mexican oregano, however regular will work just fine. Lends earthy and slightly bitter flavor.
- cayenne pepper – Lends some flavor and heat.
- white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.
- boneless skinless chicken – I like to use both breast and thigh meat, but you can use all of one or the other.
- low-sodium chicken broth – Lends flavor and liquid for the chili.
- great northern beans – I use canned (rinsed and drained) for ease, however you can soak and cook your own.
- chopped green chiles (canned) – I use 1 (4-ounce) each mild and hot.
- sour cream – Full fat sour cream works best in this recipe.
- heavy cream – Lends creaminess to this chili recipe.
Make The Chili:

In a dutch oven or heavy bottom soup pot, add 1 tablespoon olive oil, 1 diced medium yellow onion and 3 cloves of minced garlic with a pinch of kosher salt.

Stir and cook over medium to medium-low heat until soft and translucent with golden edges. About 8 to 10 minutes.

Once cooked, measure and add in 1 teaspoon ground cumin, 1 teaspoon oregano (mexican oregano if you have it), 1/2 teaspoon white pepper and 1/4 teaspoon cayenne pepper.

Stir and cook 1 minute.

Next, add in 1-1/4 pounds of boneless, skinless chicken and 1-3/4 cup low-sodium chicken broth. I like to use a combination of chicken breasts and thighs. However, you can do all chicken breasts or all thighs.

Cover, with the lid askew and bring to a boil over high heat.

Once boiling, reduce the heat to medium-low to low and poach the chicken for 30 minutes.

When the chicken is fully cooked, us tongs to remove the chicken and transfer to a cutting board. Use two forks to shred the chicken.

Add the shredded chicken back into the the pot along with 2 (15-ounce) cans of drained and rinsed great northern beans and 2 (4-ounce) cans of diced green chiles.

Give that a stir.

Next, remove off the heat and add in 3/4 cup sour cream.

Stir again while pouring in 1/2 cup heavy cream.

Move the pot back onto the burner. With the heat on low, cover the soup leaving the lid askew and heat through until thickened. Stirring occasionally.

Ladle chili into bowls and top with desired toppings.

What toppings to use on White Chicken Chili?
- cheese – Monterey Jack, sharp white cheddar, pepper jack or jalapeno jack.
- sour cream
- cilantro
- green onions
- avocado
- jalapeños
- lime wedges
- hot sauce
- tortilla strips
What to serve with white chicken chili:

How To Freeze Chili And Reheat Later:
- COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
- PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
- FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
- STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
- REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
For More Chili Recipes Click Here!

Enjoy! And if you give this White Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Creamy White Chicken Chili

In this one-pot creamy White Chicken Chili recipe, chicken is poached in broth with spices, garlic and onions before being shredded and added back in with great northern beans and dice green chiles. Sour cream and heavy cream lends delicious flavor and creaminess to this chili. Serve topped with shredded cheese, cilantro and with tortilla chips.This recipe will yield 6 to 8 servings (depending on the serving size).

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

1 tablespoon olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon oregano, mexican oregano if you can find it

1/2 teaspoon white pepper

1/4 teaspoon cayenne

1¼ pounds boneless skinless chicken, breast, thighs or a combination of both

14½ ounces low-sodium chicken broth, (about 1¾ cups)

30 ounces (canned) great northern beans, or you could use soak and cook dried beans

8 ounces chopped green chiles

3/4 cup sour cream

1/2 cup heavy cream

1½ teaspoons kosher salt

In a 5-quart dutch oven or heavy bottom soup pot, add olive oil, yellow onion and garlic with a pinch of kosher salt. Stir and cook over medium to medium-low heat until soft and translucent with golden edges. About 8 to 10 minutes.

Once cooked, measure and add in cumin, oregano, white pepper and cayenne pepper. Stir and cook 1 minute.

Next, add in chicken and low-sodium chicken broth. I like to use a combination of chicken breasts and thighs. However, you can do all chicken breasts or all thighs.

Cover, with the lid askew and bring to a boil over high heat. Once boiling, reduce the heat to medium-low to low and poach the chicken for 30 minutes.

When the chicken is fully cooked, us tongs to remove the chicken and transfer to a cutting board. Use two forks to shred the chicken.

Add the shredded chicken back into the the pot along with the (drained and rinsed) great northern beans and the diced green chiles. Stir to combine.

Next, remove off the heat and add in the sour cream and heavy cream. With the heat on low, cover the soup leaving the lid askew and heat through until thickened. Stirring occasionally.

Ladle soup into bowls and serve topped with toppings of choice

If you decide to use canned beans to save time, simply omit the dry bean soaking and cooking instructions.

Serving: 1g, Calories: 446kcal, Carbohydrates: 37g, Protein: 34g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 100mg, Sodium: 883mg, Potassium: 1048mg, Fiber: 8g, Sugar: 2g, Vitamin A: 592IU, Vitamin C: 18mg, Calcium: 155mg, Iron: 4mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: Tex Mex
This post may contain affiliate links.

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Laurie McNamara

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January 11, 2024