When the weather turns cold, turn to our hearty Chicken Stew. It’s healthy, tasty, and incredibly easy to whip up, making it the ideal comfort food!
Chicken stew is a hearty, comforting dish that’s perfect for a cozy meal any time of year. Made with tender chunks of chicken simmered slowly with a variety of vegetables, it develops a rich, savory broth full of depth and warmth. The slow cooking allows the flavors to meld together, creating a thick and satisfying stew that is both rustic and nourishing.
Homemade bread and stew are the perfect combo! We especially love serving this chicken stew with 1-Hour Soft & Fluffy Dinner Rolls, Homemade Crescent Rolls, or Whole Wheat Dinner Rolls.
Table of Contents
Why We Love This Stew
- Chicken Stew is loaded with veggies and lean protein, making it a healthy meal option.
- This simple Chicken stew recipe is straightforward, requiring minimal prep and cooking time.
- Chicken Stew is leftover-friendly as it tastes even better the next day.
Recipe Ingredients
- Garlic: Offers a pungent, aromatic taste that deepens the flavor complexity.
- Chicken Broth: Infuses the stew with a savory, umami base.
- Dried Thyme: Imparts a subtle, earthy flavor with a hint of mint.
See the recipe card for full information on ingredients and quantities.
Variations
- Potato Options: For my chicken stew, I used medium potatoes, but if those aren’t available, you can easily substitute with red potatoes or Yukon Gold potatoes.
- Herbs and Spice Variations: Consider using rosemary, fresh parsley, bay leaves, or a pinch of paprika for added depth. A dash of cayenne pepper can introduce a subtle heat, while fresh dill can provide a unique, bright flavor.
How to Make Chicken Stew
Step 1: Combine the flour, salt, and pepper in a shallow dish. Add chicken, a few pieces at a time, and turn to coat with flour mixture.
Step 2: In a large stock pot or Dutch oven, melt butter and cook chicken until juices run clear. Add garlic, onion, and green beans, and cook for 3 minutes. Add potatoes and carrots.
Step 3: In a small bowl, combine the broth, thyme, and cornstarch and pour into the pot. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the vegetables are tender.
Step 4: Add salt and pepper to taste.
Expert Tips
- Deglaze the Pot: After browning the chicken, use a splash of broth to deglaze the pot. This helps lift the flavorful browned bits stuck to the bottom of the pan, enhancing the overall taste.
- Make a Roux: For a thicker stew, create a roux by mixing equal parts butter and flour, cooking until golden, and then gradually whisking in the broth. This adds a rich, smooth consistency.
FAQs
Feel free to add other vegetables like green peas, celery, corn, or bell peppers. Just make sure to adjust the cooking time as needed to ensure all vegetables are tender and cooked through.
Absolutely! You can use boneless skinless chicken thighs for ease, or opt for bone-in chicken and remove the bones later for added flavor. For an even quicker option, you can use rotisserie chicken.
For a creamy chicken stew, we suggest adding a bit of heavy cream or sour cream just before serving it. This will give the stew a rich, velvety texture.
Storage Info
STORE Chicken Stew leftovers in an airtight container and refrigerate for up to 3-4 days. You can transfer portions to the freezer and FREEZE them for up to 3 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm on the stove over medium-high heat until heated through. You can also reheat in the microwave, stirring occasionally, until hot.
More Delicious Soup and Stew to Try
Chicken Stew Recipe
Ingredients
- 1/3 cup all-purpose flour
- ½ tsp salt
- dash pepper
- 1 1/2 lbs boneless skinless chicken breasts - cut into 1-inch pieces
- 3 Tbsp butter
- 1 tsp minced garlic
- 1/2 onion - sliced
- 1 cup fresh green beans - diced
- 2 medium potatoes - peeled and cut into 3/4-inch cubes
- 3 medium carrots - cut into 1/4-inch slices
- 2 cups chicken broth
- 1/2 tsp dried thyme
- 1 tablespoon cornstarch
- garlic salt and pepper - season to taste
Instructions
- Combine the flour, salt, and pepper in a shallow dish. Add chicken, a few pieces at a time, and turn to coat with flour mixture.
- In a large stock pot or Dutch oven, melt butter and cook chicken until juices run clear. Add garlic, onion, and green beans, and cook for 3 minutes. Add potatoes and carrots.
- In a small bowl, combine the broth, thyme, and cornstarch and pour into the pot. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the vegetables are tender.
- Add salt and pepper to taste.
Using leftovers I made this dish and it is THE best! It is SO savory! As I’m eating I keep saying (out loud) this is SO GOOD!
P.S. I didn’t have thyme so substituted cilantro. Yummy!!!
This was so delicious. Reminded me a little of chicken and dumplings without the dumplings 😉
This stew is pure comfort food! Exactly what I was craving. I will be making it again soon!
With winter coming, comfort food recipes that you know and love are a must.
What a delicious and cozy recipe!! My daughter doesn’t like beef in stews, so this was a great alternative.
So glad you found something for your daughter to love.