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Get It NowWith ultra-tender chicken, hearty potatoes, and an array of chunky veggies, this chicken stew recipe combines basic ingredients and pantry staples into a steaming bowl of comfort food. I often have these components on hand at home, so this is the perfect dish to throw together when I’m not sure what to make. I think you’ll feel the same way! And if you’re a fan of cozy beef stew or pork stew, this heartwarming alternative is going to be your next dinnertime favorite.
Why You’ll Love This Chicken Stew Recipe
- Packed with savory flavors
- Warm and comforting
- Common pantry ingredients
- Easy to make in one pot
- Naturally thickened with potatoes
- Perfect for cool nights
Ingredients & Substitutions
This section explains how to choose the best ingredients for an easy chicken stew, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken – Since you will be cooking the chicken into a stew, it’s best to use boneless skinless chicken breasts or chicken thighs, instead of bone-in chicken breasts or thighs.
- Olive Oil – For sauteing. Avocado oil would also work.
- Vegetables – This chicken stew uses a medley of classic stew vegetables: Potatoes (you can use either Yukon gold or russet potatoes), carrots, celery, fresh or frozen peas, and onions. You could also add other veggies, such as mushrooms, green beans, or bell peppers to customize the flavor and texture to your liking.
- Garlic – I used fresh minced garlic, but you can easily use 1 teaspoon of jarred minced garlic for convenience.
- Fresh Thyme – You can also use other fresh herbs, like rosemary, oregano, or sage. If you only have dried herbs on hand, those will work — just use 1/3 of the amount because their flavor is more concentrated.
- Sea Salt & Black Pepper
- Chicken Broth – I make homemade chicken broth when I have time, but store-bought reduced-sodium broth work fine. You can also use bone broth for added nutrition.
- Bay Leaves – They’re optional, but add a subtle depth to the stew’s flavor.
- Heavy Cream – Optional, for a rich and creamy chicken stew.
How To Make Chicken Stew
This section shows how to cook chicken stew with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cook the chicken. In a medium Dutch oven or pot, heat the olive oil over medium-high heat. Add the chicken and sear until golden. Remove and transfer to a plate.
- Saute the veggies. Add the potatoes, carrots, onion, celery, garlic, thyme, salt, and pepper to the pot. Sauted until vegetables are starting to soften.
- Boil and simmer. Add the chicken back into the pot, along with the chicken broth and bay leaves. Bring to a boil, then cover and cook over medium-low heat, until potatoes are soft.
- Thicken. Unlike chicken soup, a recipe for chicken stew needs to be thick! Many versions do this with a roux or cornstarch, but I prefer to thicken naturally with potatoes instead! simply transfer 1 cup of the potatoes and 1/2 cup of broth to a blender, blend until smooth, and stir back into the pot.
- Finish. Add the heavy cream, if using, and the peas. Cook the chicken stew until hot. Adjust salt and pepper to your taste.
Tips For Cooking Chicken Stew
- Cut the vegetables to uniform sizes. This will ensure that they cook at the same rate.
- For extra thick stew, blend more of the potatoes. The more of the potatoes you blend, the thicker the chicken stew will be. You can even add an extra cup of potatoes to the chicken stew recipe if you want it super thick while still having a lot of potato chunks.
- Use root vegetables instead of potatoes for a lighter option. Try rutabagas, jicama, or turnips.
Storage Tips
- Store: Refrigerate any leftovers in an airtight container for up to 3-4 days.
- Reheat: Simply warm the stew in a saucepan over low to medium heat, stirring occasionally, until hot.
- Freeze: You can freeze chicken stew, but it’s best to do so without any added cream. Cool completely, pour into freezer bags, and store in the freezer for 3-4 months. Thaw in the fridge overnight before reheating, and if you want cream, add that fresh.
More Soup and Stew Recipes
Want more warm and comforting dinner ideas? Try some of these recipes:
My Favorite Tools For This Recipe
- Dutch Oven – I love the even heating in this Dutch oven to make flavorful soups and cozy meals. However, a regular large pot will work, too.
- Blender – This is my is my go-to for soups and smoothies, because it’s powerful enough to puree anything.
Chicken Stew
This chicken stew recipe is comfort in a bowl. Tender chicken, potatoes and veggies simmer to perfection, with a special trick to thicken.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a medium Dutch oven or pot, heat the olive oil over medium-high heat. Add the chicken and sear for 3-4 minutes, until golden. Remove and transfer to a plate.
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Add the potatoes, carrots, onion, celery, garlic, thyme, salt, and pepper to the pot. Sauté for 6-7 minutes, until vegetables are starting to soften.
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Add the chicken back into the pot, along with the chicken broth and bay leaves. Bring to a boil, then cover and cook for 18-20 minutes over medium-low heat, until the potatoes are soft.
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Transfer 1 cup of potatoes and ½ cup of broth to a blender. Blend until smooth. Pour back to the pot and stir together. (This well help to thicken up the broth.)
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Add the heavy cream, if using, and the peas. Cook for an additional 1-2 minutes, until warm. Adjust salt and pepper to taste if needed.
Did You Like It?
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Recipe Notes
Serving size: 1 1/2 cups
Nutrition info does not include optional ingredients.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
8 Comments
Eli
0I love how comforting and creamy this stew turned out. I had such a hearty meal last night thanks to this! I’m making this again this week and this time with more veggies!
Brady
0I have been sick for a week so I have been in bed scrolling the internet. I came across your recipe and I said “That’s what I need!” Luckily my oldest son is a good cook and loves his momma so he made it for me. It turned out amazing. So delicious and exactly what the doctor ordered. Thanks for sharing.
Kristyn
0I absolutely love this stew!! It’s filling, tasty, so comforting!! It’s a family favorite!
Rebecca Hubbell
0I made this this weekend, and the whole family raved about it! So much flavor and I have leftovers for lunch!
Mia
0First time my kids have eaten without complaints in a long time, YAY. Will definitely make it again!
Gwen
0Made this chicken stew for my grandmum and she really enjoyed it! It’s such a hearty and warm dish perfect for this cold weather and the natural thickener using blended potatoes and broth is something I’ve just learned through making this. Thanks for the recipe!
Thalia
0This soup is so wonderful. The blended potatoes make it really satisfying and filling. Very easy to follow recipe for a basic cook like myself.
Natasha
0I made this chicken stew last night and we were all super satisfied with it! It is so delicious and easy to make! So perfect for the cold weather.