Irresistible Chicken Stew Recipe

The chill in the air always signals that it is time to bring out my heavy dutch oven for something hearty and warming. This creamy Chicken Stew recipe is my favorite way to fill the kitchen with the cozy aroma of simmering herbs.

I love how the tender vegetables and juicy chicken thighs meld together to create a rich meal that feels like a hug in a bowl. You can have this wholesome dinner on the table in under an hour with minimal fuss.

Why This Chicken Stew Will Become Your Go-To Recipe

Everything comes together in a single pot, meaning you get maximum flavor with barely any cleanup to worry about later. I appreciate how quickly this transforms simple pantry staples into a dinner that feels special enough for Sunday night.

Using boneless skinless chicken thighs ensures every bite remains juicy and tender without the risk of drying out like breast meat often does. The broth thickens beautifully as it cooks to coat every spoonful of potatoes and carrots in savory goodness.

My family always asks for seconds because the balance of savory herbs and sweet root vegetables appeals to everyone at the table. It is one of those reliable meals that delivers pure comfort after a long and busy day.

If you enjoyed this cozy meal, I recommend trying my Quick Turkey Chili Recipe for another hearty option. You might also like the Ultimate Easy Chicken Enchilada Soup when you want those same comforting vibes with a spicy twist.

Everything You Need for Perfect Chicken Stew

Here are the fresh ingredients and pantry staples you will need to gather:

• Chicken Thighs: Boneless and skinless cuts work best for staying moist during the simmer.
• Olive Oil: A quality oil helps sear the meat and soften the vegetables.
• Salt: Essential for bringing out the natural flavors of the broth and vegetables.
• Black Pepper: Adds a subtle heat and earthiness to the dish.
• Yellow Onion: Provides a savory aromatic base that sweetens as it cooks.
• Carrots: These add a pop of color and natural sweetness to balance the savory herbs.
• Celery: Sliced ribs add a nice texture and essential aromatic flavor.
• Garlic Cloves: Freshly minced garlic infuses the stew with a pungent kick.
• All-Purpose Flour: This acts as the thickener to create that velvety sauce consistency.
• Chicken Broth: Use a rich stock or broth to form the liquid base of the stew.
• Russet Potatoes: Starchy potatoes break down slightly to thicken the stew while remaining fluffy.
• Dried Rosemary: A woody herb that pairs perfectly with poultry dishes.
• Dried Thyme: Adds a subtle floral and earthy note to the simmering liquid.
• Ground Sage: This warm spice gives the stew that classic holiday flavor profile.
• Fresh Parsley: Brightens up the finished dish with color and a fresh herbal taste.

My Method for Chicken Stew

Let’s get cooking with these simple steps:

1. Start by patting the chicken thighs dry with paper towels to ensure they brown properly, then place them in a large bowl. Season the meat generously with one teaspoon of the salt and half a teaspoon of the black pepper. Heat your olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Add the seasoned chicken in a single layer and cook for about 4 minutes on each side until a golden brown crust forms. Remove the chicken to a cutting board and let it rest for a few minutes before cutting it into bite-sized chunks.
2. Add the chopped onion, sliced carrots, and celery directly into the same pot with the rendered chicken juices. Cook these vegetables for about 7 to 8 minutes, stirring occasionally until they have softened and the onions are translucent. Stir in the minced garlic and cook for just one more minute until the aroma becomes fragrant and strong.
3. Sprinkle the flour evenly over the sautéed vegetables and stir constantly to coat everything well. Cook this mixture for about one to two minutes to toast the flour and remove the raw taste, which helps create a rich flavor base. The mixture should look pasty and golden before you add any liquid.
4. Return the chopped chicken and any accumulated juices back to the pot along with the chicken broth, potato chunks, rosemary, thyme, sage, remaining salt, and pepper. Stir well to combine everything and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring the liquid to a rolling boil.
5. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes until the potatoes are fork-tender. Remove the lid and let it continue to simmer for another 5 minutes to allow the sauce to reduce and thicken to your liking. Ladle the hot stew into bowls and garnish with chopped fresh parsley before serving.

My Best Tips for Perfect Chicken Stew

Take the time to properly brown the Chicken Stew meat in batches so you do not overcrowd the pan during the searing step. This creates a golden crust that adds a significant depth of savory flavor to the final broth.

Allow the flour to cook with the vegetables for a full minute before you pour in the liquid ingredients. This crucial step removes the raw flour taste and ensures your stew has a silky and smooth consistency.

I always select starchy russet potatoes for this recipe because they soften perfectly and help naturally thicken the liquid. Cut them into uniform chunks so they cook evenly alongside the carrots without turning into mush.

Serving Your Chicken Stew

A crusty loaf of sourdough bread or warm garlic knots makes the perfect vessel for soaking up every drop of the creamy sauce. I also love balancing the richness of the Chicken Stew with a crisp green salad dressed in lemon vinaigrette.

You can garnish individual bowls with fresh parsley or even a squeeze of lemon juice to brighten up the savory flavors. This dish stays warm for a long time, making it ideal for serving straight from the pot on the table.

I’d love for you to follow along on Pinterest for more easy family dinner inspiration.

One Pot Creamy Chicken Stew

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• Author: Amelia Bryan
• Total Time: 50 min
• Yield: 6 servings
• Diet: Dairy Free

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Description

A comforting and hearty one-pot chicken stew packed with tender vegetables, chunks of juicy chicken, and savory herbs. Ready in under an hour.

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Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken thighs
• 1 large onion chopped
• 3 celery sticks sliced
• 3 carrots peeled and sliced
• 5 garlic cloves minced
• 5 tablespoons all-purpose flour
• 1 pound potatoes cut into 1/2-inch chunks
• 4 cups chicken broth
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon dried crushed rosemary
• 1 teaspoon ground sage
• 1 1/2 teaspoons salt divided
• 1 teaspoon black pepper divided
• Fresh parsley for serving

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Instructions

1. Season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
2. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add chicken and cook for 3-4 minutes per side until browned. Transfer to a cutting board, rest briefly, then cut into cubes.
3. Add onion, carrots, and celery to the pot. Cook for 7-8 minutes until softened and browned. Stir in garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove raw flour taste.
5. Return the cubed chicken to the pot. Add broth, potatoes, rosemary, thyme, sage, and remaining salt and pepper. Stir to combine and scrape up browned bits. Bring to a boil.
6. Reduce heat to a simmer, cover, and cook for 18-22 minutes until potatoes are tender. Uncover and simmer for 5 more minutes to thicken. Serve hot with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 35 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 2 cups
• Calories: 310
• Sugar: 3g
• Sodium: 759mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0.02g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 108mg

Keywords: Chicken Stew, hearty dinner, easy chicken recipe, comfort food, one pot meal