This hearty and comforting Chicken Stew is packed with tender chicken thighs, colorful vegetables, and a rich, creamy broth that warms you from the inside out. It’s a perfect one-pot meal that’s flavorful, satisfying, and ideal for chilly nights or family dinners.
Why You’ll Love This Recipe
This chicken stew hits all the marks—rich, nourishing, and easy to make with simple ingredients. Using chicken thighs adds extra flavor and tenderness, while the combination of potatoes, sweet potatoes, and green beans gives it a wholesome, rustic touch. It’s also versatile, allowing for easy swaps based on what you have on hand. The stew simmers to perfection in just under an hour, making it a practical yet soul-soothing dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 ½ pounds boneless, skinless chicken thighs, diced
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2 tablespoons olive oil
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2 carrots, diced
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1 small onion, chopped
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2 celery ribs, diced
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5 tablespoons all-purpose flour, divided
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½ teaspoon dried rosemary
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½ teaspoon dried thyme leaves
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¼ teaspoon ground sage
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Salt and black pepper, to taste
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1 ½ cups diced potatoes (peeled if using russets)
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1 ½ cups diced sweet potatoes (peeled)
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½ red bell pepper, finely diced
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¼ cup mixture of 2 tablespoons chicken broth + 2 tablespoons white vinegar
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4 cups chicken broth or stock
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1 cup green beans or thawed frozen peas
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½ cup heavy whipping cream
Directions
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In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the diced chicken and brown on all sides. Remove from the pot and set aside.
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In the same pot, add the remaining tablespoon of olive oil along with the onion, carrot, and celery. Cook for about 3 minutes until the onion softens.
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Stir in 3 tablespoons of flour along with the rosemary, thyme, sage, salt, and pepper. Cook, stirring constantly, for 2 minutes.
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Add in the potatoes, sweet potatoes, red bell pepper, the vinegar-broth mixture, the browned chicken, and the remaining 4 cups of broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
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Remove the lid and stir in the green beans and heavy cream.
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To thicken the stew, combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a jar. Shake until smooth, then gradually stir into the boiling stew until it reaches your desired thickness.
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Simmer uncovered for 10 more minutes until the stew is rich and creamy. Serve warm.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
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Swap the Protein: Use cooked shredded rotisserie chicken, turkey for a different twist.
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Make it Dairy-Free: Omit the cream or use a dairy-free alternative like coconut cream or cashew cream.
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Add More Veggies: Throw in spinach, kale, or mushrooms for an even more nutrient-dense meal.
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Change the Seasonings: Try Italian seasoning, smoked paprika, or bay leaves for a different flavor profile.
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Thicken with a Roux: For extra richness, make a roux with butter and flour before adding the broth.
Storage/Reheating
Storage:
Store leftover chicken stew in an airtight container in the refrigerator for up to 4 days.
Freezing:
Let the stew cool completely, then freeze in freezer-safe containers for up to 3 months. Leave space at the top for expansion.
Reheating:
Reheat on the stove over medium heat, stirring occasionally, until heated through. You can also microwave in short intervals, stirring in between.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs add more flavor and remain juicier after simmering.
How do I make it gluten-free?
Replace the flour with a gluten-free flour blend or cornstarch slurry for thickening.
Can I make this in a slow cooker?
Yes, brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.
What kind of potatoes are best?
Yukon gold, red potatoes, or peeled russets all work well. Sweet potatoes add a nice contrast and sweetness.
Can I leave out the cream?
Yes, the stew will still be delicious without it, though slightly less rich. You can also use a non-dairy alternative.
Why add vinegar to the stew?
The vinegar brightens up the flavors and balances the richness of the cream and chicken broth.
Can I use frozen vegetables?
Absolutely. Frozen peas, carrots, or green beans can be added directly to the stew without thawing.
What should I serve with chicken stew?
Crusty bread, cornbread, biscuits, or a fresh green salad pair beautifully with this dish.
How do I make the stew thicker?
Use the flour and water slurry, or simmer longer with the lid off to reduce and thicken the broth.
Is this recipe kid-friendly?
Yes, it’s mild, comforting, and packed with familiar ingredients that most kids enjoy.
Conclusion
This Chicken Stew is everything you want in a cozy, comforting meal—easy to make, satisfying, and full of wholesome ingredients. Whether you’re cooking for your family or meal prepping for the week, this creamy, hearty stew is sure to become a staple in your kitchen. Serve it with your favorite bread or salad and enjoy a bowl of pure comfort.
Print
Chicken Stew
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
This hearty Chicken Stew is loaded with tender chicken thighs, potatoes, sweet potatoes, and vegetables in a creamy, herb-infused broth. Perfect for a comforting weeknight dinner, it’s rich, filling, and easy to prepare in under an hour.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 small onion, chopped
- 2 ribs celery, diced
- 5 tablespoons all-purpose flour, divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- Salt and black pepper, to taste
- 1 ½ cups diced potatoes (peeled if using russet)
- 1 ½ cups diced sweet potatoes (peeled)
- ½ red bell pepper, finely diced
- ¼ cup mixture: 2 tablespoons chicken broth + 2 tablespoons white vinegar
- 4 cups chicken broth or stock
- 1 cup green beans (cut into 1-inch pieces) or thawed frozen peas
- ½ cup heavy whipping cream
- 1 cup water or broth (for thickening slurry)
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and brown on all sides. Remove and set aside.
- In the same pot, add remaining tablespoon olive oil, onion, carrots, and celery. Cook for 3 minutes until onions begin to soften.
- Stir in 3 tablespoons flour, rosemary, thyme, sage, salt, and pepper. Cook for 2 minutes, stirring constantly.
- Add the potatoes, sweet potatoes, red bell pepper, vinegar-broth mixture, browned chicken, and 4 cups chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes.
- Uncover, stir in green beans or peas and heavy cream.
- To thicken: In a jar, mix remaining 2 tablespoons flour with 1 cup water or broth. Shake until smooth and slowly stir into the boiling stew until desired thickness is reached.
- Simmer uncovered for an additional 10 minutes until stew is creamy and rich. Serve hot.
Notes
- Use both white and sweet potatoes for a mix of flavor and texture.
- Adjust thickness to your preference by controlling the amount of flour slurry added.
- This stew stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- For added greens, stir in baby spinach or kale just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg
