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With 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.
- 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:
This chicken stew recipe is comfort in a bowl. Tender chicken, potatoes and veggies simmer to perfection, with a special trick to thicken.
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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.
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.)
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.
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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.
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