This hearty chicken stew combines tender, juicy chicken with a medley of root vegetables and a creamy, flavorful broth for the ultimate comfort meal.
Packed with high-quality protein, fiber-rich vegetables, and heart-healthy fats, it’s a nutritious, low-carb-friendly option.
Quick to prepare, satisfying, and perfect for meal prep, it’s ideal for weeknight dinners or cozy family meals.
Creamy Chicken Stew
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Mason jar (for optional thickening)
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 medium carrots diced
- 1 small onion chopped
- 2 celery ribs diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
- Salt and black pepper to taste
- 1 ½ cups potatoes diced and peeled
- 1 ½ cups sweet potatoes diced and peeled
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or stock
- 1 cup green beans trimmed and cut into 1-inch pieces (or thawed frozen peas)
- ½ cup heavy whipping cream
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Dice the chicken thighs into roughly 1-inch pieces for even cooking. Chop the onion, dice the carrots and celery, peel and cube the potatoes and sweet potatoes, and finely dice the red bell pepper. Measure out the flour, herbs, and seasonings. Having everything prepped and ready ensures a smooth cooking process.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the diced chicken pieces. Sear them until they develop a golden-brown crust on the outside, but don’t worry if the chicken isn’t fully cooked at this stage. Browning adds rich flavor to the stew. Once browned, remove the chicken from the pot and set aside on a plate.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onion, diced carrots, and celery. Cook for approximately 3 minutes, stirring occasionally, until the onion becomes slightly translucent and the vegetables begin to soften. This step releases the natural sweetness and flavors of the vegetables, forming the base of your stew.
- Create the Flavor Base: Sprinkle 3 tablespoons of the flour over the sautéed vegetables and stir well to combine. Add the dried rosemary, thyme, ground sage, and salt and black pepper to taste. Cook this mixture for about 2 minutes over medium heat, allowing the flour to lightly toast and the seasonings to bloom, which will deepen the flavor of the stew.
- Add Liquids and Main Vegetables: Carefully pour in the white wine, scraping the bottom of the pot to release any flavorful browned bits left from the chicken. Then, add the chicken broth, diced potatoes, sweet potatoes, and red bell pepper. Stir everything gently to combine. This step starts building the rich, comforting broth that will cook the chicken and vegetables to tender perfection.
- Return Chicken to Pot: Place the browned chicken pieces back into the pot, nestling them among the vegetables and broth. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 30 minutes. This simmering process allows the flavors to meld together and ensures the chicken becomes tender and juicy.
- Add Green Vegetables and Cream: After 30 minutes, remove the lid and stir in the green beans (or thawed peas) and the heavy cream. The cream adds a velvety richness, while the green vegetables provide freshness, color, and additional fiber. Continue simmering uncovered for an additional 10 minutes to allow the flavors to combine fully and the vegetables to cook just until tender.
- Optional Thickening: If you prefer a thicker stew, combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a mason jar. Shake vigorously until smooth and free of lumps. Gradually add this mixture to the simmering stew, stirring constantly, until the desired thickness is reached. Be careful to add it slowly, as the stew will thicken quickly.
- Taste and Adjust Seasoning: Taste the stew and adjust the seasoning as needed, adding extra salt or pepper if desired. This final adjustment ensures the stew is perfectly balanced in flavor, rich, and comforting.
- Serve and Enjoy: Ladle the warm chicken stew into bowls, making sure each serving gets a mix of chicken, vegetables, and creamy broth. This stew is perfect served on its own or with a slice of crusty bread for dipping. It also makes excellent leftovers, as the flavors deepen even more the next day.
Notes
- Use boneless, skinless chicken thighs for maximum tenderness and flavor; chicken breasts can dry out during simmering.
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the stew.
- Browning the chicken before simmering adds a rich depth of flavor that can’t be achieved by simply boiling.
- Adjust the cream quantity to taste for a lighter or richer stew; coconut cream can be substituted for a dairy-free option.
- Stir occasionally while simmering to prevent sticking at the bottom and to evenly distribute flavors.
- If you prefer a thicker consistency, prepare the flour slurry carefully and add gradually while stirring.
Chef’s Secrets: Techniques For Best Flavor
The key to a truly flavorful chicken stew lies in layering ingredients and cooking with care.
Browning the chicken first develops deep savory notes, while sautéing the aromatics releases their natural sweetness.
Toasting the flour with herbs before adding liquid ensures a richer, nutty undertone.
Simmering slowly allows vegetables to absorb flavors without becoming mushy, and adding cream at the end gives the broth a smooth, luscious texture.
For added complexity, a splash of white wine lifts the overall taste, balancing richness with subtle acidity.
Serving Suggestions: Delicious Ways To Enjoy
Serve this hearty chicken stew in generous bowls for a comforting meal, accompanied by warm, crusty bread or soft dinner rolls for dipping.
For lighter options, pair with a side salad of fresh greens, cherry tomatoes, and a lemon vinaigrette.
It also works beautifully over steamed rice, quinoa, or even creamy mashed potatoes for a more filling option.
Garnish with fresh parsley or thyme to brighten the presentation and add a fragrant finish.
Storage Tips: Keep Stew Fresh Longer
Allow the stew to cool slightly before transferring it to airtight containers.
It will keep in the refrigerator for up to 4 days and can be reheated gently on the stove or in the microwave.
For longer storage, freeze portions in freezer-safe containers for up to 3 months.
When reheating from frozen, thaw overnight in the fridge and reheat over low heat, stirring occasionally.
Avoid adding cream before freezing; stir it in after thawing to maintain the smooth texture.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs remain juicier and more forgiving during simmering. If using breast, cut into similar-sized pieces and watch the cooking time closely to prevent dryness.
2. Can I make this stew in advance?
Absolutely! Chicken stew tastes even better the next day, as the flavors meld. Prepare it a day ahead, refrigerate, and reheat gently when ready to serve.
3. How do I thicken the stew naturally?
The recipe provides a flour slurry method, but you can also mash a portion of the cooked potatoes or sweet potatoes and stir them back in to naturally thicken the stew without additional flour.
4. Can I freeze this stew?
Yes, this stew freezes well. Freeze in individual portions, leaving out the cream. After thawing, add cream during reheating for best texture.
5. What vegetables work best in this stew?
Root vegetables like carrots, potatoes, and sweet potatoes are ideal for their flavor and texture.
You can also add green beans, peas, parsnips, or turnips. Avoid delicate vegetables like zucchini, which can overcook during simmering.
