craving a hearty, flavorful meal without juggling three pans and a sink full of regret this one-pot chicken bouillabaisse has you covered.
it keeps the spirit of the french classic but swaps seafood for juicy chicken thighs, so you get deep, saffron-rich broth on a wednesday night, no fishmonger required.
fennel, garlic, tomatoes, and a pinch of saffron do the heavy lifting. you do the dunking with a hunk of crusty bread.
why you’ll love this recipe
- weeknight easy. one pot from sear to simmer, less cleanup, more eating.
- big bistro flavor. garlic, fennel, saffron, and tomatoes make a broth that tastes like it simmered all day.
- instant pot friendly. faster, hands-off, same soulful results.
- flexible. swap veg, adjust heat, serve it rustic or fancy.
- crowd-pleaser. tender chicken wins over folks who skip seafood.
the flavor blueprint
- chicken thighs: rich, forgiving, and hard to overcook. searing builds the base.
- aromatics: onion, fennel, and garlic set the stage. fennel brings that classic anise note you expect from bouillabaisse.
- tomatoes: crushed or diced for body and gentle acidity.
- saffron: do not skip. even a pinch turns the broth golden and gives that unmistakable perfume.
- potatoes: yukon golds for creamy centers that hold their shape.
- herbs and citrus: thyme and bay for backbone, a finish of lemon zest or wedges to brighten.
how it comes together
- sear the chicken
pat the thighs dry and season well. sear in olive oil until the skin is well browned. pull them out and set aside. that fond on the bottom of the pot is flavor insurance. - build the base
add sliced fennel and onion with a pinch of salt. cook until soft and sweet. stir in garlic, a little tomato paste if you’ve got it, and bloom your saffron in a splash of warm stock or water before adding it to the pot. - simmer to marry flavors
stir in tomatoes, stock, thyme, bay, and potatoes. nestle the chicken back in. simmer until the potatoes are tender and the chicken is cooked through, skimming any excess fat if you like a cleaner broth. - finish and adjust
taste. need salt a squeeze of lemon a drizzle of good olive oil all fair plays. shower with chopped fennel fronds or parsley.
instant pot notes
- sauté mode: brown the chicken, then soften fennel and onion. add garlic, saffron, tomatoes, stock, and potatoes.
- pressure cook: seal and cook until chicken is tender and potatoes are just done. let pressure release naturally for a few minutes, then quick release.
- finish on sauté low if you want the broth a touch thicker.
tips for nailing it
- sear like you mean it. deep browning = deeper flavor and juicier chicken.
- bloom saffron. dissolve threads in warm liquid for a minute before adding so every drop tastes like saffron, not just the threads.
- layer salt. season in stages, not just at the end.
- mind the veg. cut potatoes and any add-ins in even sizes so they cook on the same timeline.
- bread is non-negotiable. this broth was born to be soaked up.
ingredient swaps and dietary tweaks
- vegetables: keep potatoes and fennel as your anchors. add carrots, leeks, or even strips of red pepper if you like.
- low carb: swap potatoes for cauliflower florets or fennel wedges only.
- dairy free: already dairy free. keep it that way and finish with olive oil instead of butter.
- gluten free: serve with gluten-free bread or skip the bread and add extra potatoes for heft.
- heat lovers: a pinch of chili flakes or a swirl of chili oil at the end.
how to serve it
ladle into warm shallow bowls. top with chopped fennel fronds, parsley, or a little lemon zest. pass wedges of lemon and plenty of garlic toasts or a torn baguette. if you want to go classic, offer a quick garlicky aioli on the side for dipping.
storing and reheating
cool and refrigerate in an airtight container for up to 3 days. the flavors deepen overnight. reheat gently on the stovetop, adding a splash of stock or water if the broth tightened up.
this one-pot chicken bouillabaisse tastes like travel without the airfare, and it turns even a weeknight into something you’ll want to linger over.
Simple Chicken Bouillabaisse One-Pot Recipe
This one-pot recipe is a simplified twist on the classic French seafood stew, swapping fish for chicken to create a savory, aromatic, and weeknight-friendly one-pot dish. Infused with garlic, fennel, saffron, and a hint of anise from pastis, this stew is perfect for busy evenings, delivering robust flavors with minimal effort.
Equipment
- Instant Pot (or electric pressure cooker)
Ingredients
Protein & Aromatics:
- 8 5- to 7-ounce bone-in chicken thighs, trimmed
- 1/2 teaspoon table salt
- 1/2 teaspoon pepper
- 2 tablespoons extra-virgin olive oil divided
Vegetables & Seasonings:
- 1 small fennel bulb stalks discarded, bulb halved, cored, and sliced thin
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1/4 teaspoon saffron threads crumbled
- 1/4 teaspoon cayenne pepper
Liquids & Add-ins:
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine
- 1/4 cup pastis or Pernod
- 3 cups chicken broth plus extra as needed
- 1 14.5-ounce can diced tomatoes, drained
- 12 ounces Yukon Gold potatoes unpeeled, cut into 3/4-inch pieces
- 1 3-inch strip orange zest
Garnish:
- 1 tablespoon chopped fresh tarragon or parsley
Instructions
- Prepare the Chicken: Pat chicken dry with paper towels and sprinkle with salt and pepper. Using the highest sauté or browning function, heat 1 tablespoon of oil in the Instant Pot until just smoking. Place half the chicken, skin side down, and cook until well-browned, 6 to 8 minutes; transfer to a plate. Repeat with the remaining oil and chicken.
- Cook the Aromatics: Add fennel to the fat left in the pressure cooker and cook using the highest sauté or browning function until softened for 3 to 5 minutes. Stir in garlic, tomato paste, saffron, and cayenne, and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Slowly whisk in wine and pastis, scraping up browned bits.
- Assemble the Stew: Stir in chicken broth, tomatoes, potatoes, and orange zest. Nestle the chicken, skin side up, into the pot, ensuring it is surrounded by the liquid. Add any accumulated juices from the chicken.
- Pressure Cook: Lock the lid in place and close the pressure release valve. Select the high-pressure cook function and cook for 3 minutes. Turn off the Instant Pot and use the quick-release function to release the pressure. Carefully remove the lid, allowing steam to escape away from you.
- Finish & Serve: Transfer chicken to a plate and discard the skin, if desired. Remove and discard the orange zest. Let the cooking liquid settle, then skim excess fat from the surface using a wide, shallow spoon. Adjust consistency with extra hot broth, if needed. Stir in tarragon or parsley and season with additional salt and pepper to taste. Divide the stew between shallow bowls, top with chicken, and serve.
Tried this recipe?Let us know how it was!
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.