One Pot Irish Chicken Recipe

One Pot Irish Chicken Recipe: A Comforting Irish Meal I Loved Making

I recently made this One Pot Irish Chicken and it truly hit the spot. It reminded me of cozy pub food with its rustic charm. The chicken was juicy, the stout broth was rich, and the veggies had soaked up all that savory goodness.

I even found it to be a great alternative to my usual Dump and Bake Chicken Tzatziki Casserole Recipe, but way easier! If you love bold, slow-simmered meals, this one is for you.

Ingredients You’ll Need for One Pot Irish Chicken

This dish comes together with simple pantry staples and some classic Irish flavors. Here’s everything I used and why each ingredient matters:

• 4 boneless, skinless chicken breasts – They stay tender and juicy when simmered. Avoid thin-cut ones—they dry out easily.
• 1 tablespoon olive oil – Helps give the chicken a golden sear.
• 1 large onion, chopped – Adds a natural sweetness after sautéing.
• 2 carrots, peeled and chopped – Brings color and a hint of earthiness.
• 2 celery stalks, chopped – Adds crunch and depth to the base.
• 4 cloves garlic, minced – A must-have for that deep, savory aroma.
• 1 teaspoon dried thyme – Offers a woodsy, herby flavor.
• 1 teaspoon dried rosemary – Pairs beautifully with chicken and stout.
• 1/2 teaspoon salt – Start with this and adjust later.
• 1/4 teaspoon black pepper – Gives a mild heat and rounds off flavors.
• 1 cup chicken broth – Forms the base of our rich, comforting broth.
• 1/2 cup dry Irish stout (like Guinness) – Brings out bold flavors; adds richness.
• 1 medium head green cabbage, cored and shredded – It softens well and soaks up flavor.
• 1 pound Yukon Gold potatoes, peeled and cubed – Creamy texture, ideal for soaking up broth.
• 4 slices bacon, diced – Adds smoky crispiness on top.
• 2 tablespoons butter – Brings everything together at the end.
• 1/4 cup chopped fresh parsley – A final touch of freshness and color.

Note: This recipe yields 4 hearty servings.

Creative Variations to Try

Feel like switching things up or making this recipe match your dietary needs? Here are some tasty variations that also tie well with other dinner recipes:

• Dairy-Free: Skip the butter and use olive oil instead when finishing the cabbage and potatoes.
• No Stout Version: Use all chicken broth if you’re avoiding alcohol or beer.
• Spicy Twist: Add a pinch of red pepper flakes or a spoonful of Dijon mustard to the broth.
• Low-Carb: Swap potatoes for cauliflower florets or rutabaga.
• Extra Veggies: Toss in chopped kale, peas, or mushrooms with the cabbage for added nutrition.

Cooking Time Breakdown

Here’s how long this One Pot Irish Chicken takes from start to finish:

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes

Equipment You’ll Need

Simple tools make this dish a breeze to prepare:

• Dutch oven or heavy-bottomed pot – For searing and simmering everything.
• Large skillet – To cook bacon and sauté cabbage and potatoes.
• Wooden spoon or spatula – For stirring and scraping flavorful bits.
• Sharp knife – For prepping vegetables and slicing chicken.
• Cutting board – Keeps your workspace clean and organized.

How to Make One Pot Irish Chicken?

This recipe is cooked in layers to build flavor at each step. Let’s walk through it in an easy, no-stress way.

Step 1: Season and Sear the Chicken

Start by patting the chicken breasts dry with paper towels. This helps them brown better. Season both sides with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear each breast for about 3–4 minutes per side until golden. Then set them aside.

Step 2: Build the Flavor Base

In the same pot, toss in the chopped onions, carrots, and celery. Cook for about 5–7 minutes until soft and fragrant. Stir them occasionally so they don’t burn. This combo is the heart of most good stews.

Step 3: Add Garlic and Herbs

Now add the minced garlic, dried thyme, and rosemary. Let them cook for just a minute while stirring constantly. This is when the kitchen really starts to smell amazing

Step 4: Deglaze with Stout and Broth

Pour in the stout and chicken broth. Stir and scrape the bottom of the pot to lift any caramelized bits—that’s pure flavor! Bring the pot to a gentle simmer.

Step 5: Simmer Chicken Until Tender

Carefully return the seared chicken breasts to the pot. Cover and simmer over low heat for 20–25 minutes. The chicken should be fully cooked and tender (internal temp 165°F/74°C).

Step 6: Cook Bacon and Veggies

Meanwhile, cook the diced bacon in a separate skillet until crispy. Remove and set aside. Don’t discard the bacon fat—it’s liquid gold for flavor.

Step 7: Sauté Cabbage and Potatoes

In the same skillet with bacon fat, add shredded cabbage and cubed potatoes. Sauté gently for 15–20 minutes until the cabbage is soft and the potatoes are fork-tender. If needed, splash in a little broth to keep things from drying out.

Step 8: Finish with Butter

Stir in butter and season the cabbage mixture with more salt and pepper to taste. This is what gives it that silky, rich finish.

Step 9: Plate and Serve

Let the chicken rest for a few minutes before slicing or shredding. Spoon the cabbage and potatoes onto serving plates, top with chicken, sprinkle crispy bacon and parsley, and serve right away.

Additional Tips for Making this Recipe Better

Here are a few helpful things I learned after making this dish at home:

• Let your chicken rest after searing—it stays juicy when added back.
• Always use a good quality stout for best flavor.
• Don’t skip the bacon step—it adds incredible texture and smoky notes.
• You can prep the veggies a day ahead to save time.
• If using chicken thighs, increase simmering time by 5–10 minutes.

How to Serve One Pot Irish Chicken?

This meal looks and tastes amazing when served with simple rustic charm. Spoon the cabbage and potatoes into shallow bowls or on wide plates. Top with sliced chicken, then scatter crispy bacon and parsley over it.

I love pairing it with crusty Irish soda bread or roasted garlic baguette. For a cozy dinner, it also goes great alongside my Chipotle Ranch Grilled Chicken Burrito Recipe for that ultimate comfort combo.

Nutritional Information

Here’s a rough estimate per serving of this satisfying meal:

• Calories: 530
• Protein: 40g
• Carbohydrates: 28g
• Fat: 26g

How to Store One Pot Irish Chicken

• Restoring: Reheat leftovers gently on the stovetop or in the microwave with a splash of broth to bring back moisture.
• Freezing: You can freeze portions of the cooked chicken and cabbage-potato mix separately for up to 2 months. Use freezer-safe containers.
• Reheating: Thaw overnight in the fridge. Reheat covered in a pot over low heat with a few spoonfuls of broth or water until hot.

Why You’ll Love This Recipe?

This dish quickly became one of my favorites to cook and eat. Here’s why:

• Easy Prep: Everything happens in one pot and one pan, with no complicated steps.
• Incredible Flavor: The stout broth and crispy bacon add rich, comforting depth.
• Customizable: Swap in your favorite vegetables or proteins easily.
• Dinner-Ready: It’s hearty enough for family dinners or even casual guests.
• Irish-Inspired Comfort: It feels like a cozy meal straight from an Irish kitchen.

Common Mistakes to Avoid for Better Results

Here are some mistakes I almost made—or have made before!

• Using thin chicken breasts: They dry out too quickly. Stick to medium-thick cuts.
• Overcooking the cabbage: It should be soft but not mushy.
• Skipping the sear: That golden crust adds flavor you don’t want to miss.
• Not tasting the cabbage-potato mix before serving: Always adjust salt and pepper.
• Pouring in too much stout: Stick to the measured amount—it’s strong!

More Info for a Better Cooking Experience

Want to make this dish truly yours? Try these final tips:

• Pair it with Irish soda bread or mashed turnips for a themed dinner.
• Use chicken thighs for extra richness and deeper flavor.
• Add a splash of cream at the end for a creamy twist.
• Turn leftovers into a stew by shredding chicken and simmering with more broth.

Ben Carraoli

One Pot Irish Chicken Recipe

I recently made this One Pot Irish Chicken and it truly hit the spot. It reminded me of cozy pub food with its rustic charm. The chicken was juicy, the stout broth was rich, and the veggies had soaked up all that savory goodness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Dinner

Calories: 530

Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts – They stay tender and juicy when simmered. Avoid thin-cut ones—they dry out easily.
• 1 tablespoon olive oil – Helps give the chicken a golden sear.
• 1 large onion chopped – Adds a natural sweetness after sautéing.
• 2 carrots peeled and chopped – Brings color and a hint of earthiness.
• 2 celery stalks chopped – Adds crunch and depth to the base.
• 4 cloves garlic minced – A must-have for that deep, savory aroma.
• 1 teaspoon dried thyme – Offers a woodsy herby flavor.
• 1 teaspoon dried rosemary – Pairs beautifully with chicken and stout.
• 1/2 teaspoon salt – Start with this and adjust later.
• 1/4 teaspoon black pepper – Gives a mild heat and rounds off flavors.
• 1 cup chicken broth – Forms the base of our rich comforting broth.
• 1/2 cup dry Irish stout like Guinness – Brings out bold flavors; adds richness.
• 1 medium head green cabbage cored and shredded – It softens well and soaks up flavor.
• 1 pound Yukon Gold potatoes peeled and cubed – Creamy texture, ideal for soaking up broth.
• 4 slices bacon diced – Adds smoky crispiness on top.
• 2 tablespoons butter – Brings everything together at the end.
• 1/4 cup chopped fresh parsley – A final touch of freshness and color.

Method

 

1. Start by patting the chicken breasts dry with paper towels. This helps them brown better. Season both sides with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear each breast for about 3–4 minutes per side until golden. Then set them aside.
2. In the same pot, toss in the chopped onions, carrots, and celery. Cook for about 5–7 minutes until soft and fragrant. Stir them occasionally so they don’t burn. This combo is the heart of most good stews.
3. Now add the minced garlic, dried thyme, and rosemary. Let them cook for just a minute while stirring constantly. This is when the kitchen really starts to smell amazing.
4. Pour in the stout and chicken broth. Stir and scrape the bottom of the pot to lift any caramelized bits—that’s pure flavor! Bring the pot to a gentle simmer.
5. Carefully return the seared chicken breasts to the pot. Cover and simmer over low heat for 20–25 minutes. The chicken should be fully cooked and tender (internal temp 165°F/74°C).
6. Meanwhile, cook the diced bacon in a separate skillet until crispy. Remove and set aside. Don’t discard the bacon fat—it’s liquid gold for flavor.
7. In the same skillet with bacon fat, add shredded cabbage and cubed potatoes. Sauté gently for 15–20 minutes until the cabbage is soft and the potatoes are fork-tender. If needed, splash in a little broth to keep things from drying out.
8. Stir in butter and season the cabbage mixture with more salt and pepper to taste. This is what gives it that silky, rich finish.
9. Let the chicken rest for a few minutes before slicing or shredding. Spoon the cabbage and potatoes onto serving plates, top with chicken, sprinkle crispy bacon and parsley, and serve right away.