This hearty Chicken Stew is a comforting one-pot meal, packed with tender chicken, fresh vegetables, and a creamy, flavorful broth.
Rich in protein and fiber, it’s a nourishing choice that supports balanced nutrition.
Quick to prepare and perfect for meal prep, this stew offers a satisfying, wholesome option for weeknight dinners or cozy family meals.
Easy Chicken Stew
Equipment
- Dutch oven or heavy stockpot – 1
- Wooden spoon or spatula – 1
- Whisk (1)
- Knife – 1
- Cutting board – 1
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and cut into ½-inch rounds
- 2 cloves garlic minced
- 1 teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 2 small Yukon Gold potatoes cut into 1-inch cubes
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- Fresh thyme or parsley for garnish
Instructions
- Prepare and Brown Chicken: Start by heating 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Once the oil is shimmering, add the bite-sized chicken thigh pieces in a single layer. Allow the chicken to sear undisturbed for 2–3 minutes on each side until golden brown. Browning the chicken adds rich flavor to the stew. Once browned, transfer the chicken to a plate and set aside; it will finish cooking later with the vegetables.
- Sauté Aromatics and Vegetables: In the same Dutch oven, add the remaining tablespoon of olive oil. Toss in the chopped onion, celery, and carrot rounds. Cook over medium heat, stirring occasionally, for 3–4 minutes until the vegetables begin to soften and release their natural aromas. Reduce the heat to low, then stir in the minced garlic, poultry seasoning, kosher salt, and freshly ground black pepper. Mix thoroughly to evenly coat the vegetables with the seasonings. Remove the mixture to a separate plate once lightly softened to prevent overcooking.
- Create a Rich Roux: With the Dutch oven still on low heat, add the unsalted butter and allow it to melt completely. Gradually whisk in the all-purpose flour, stirring constantly to form a smooth paste. Continue whisking for 2–3 minutes until the roux develops a slightly nutty aroma and a light golden color. This process removes the raw flour taste and provides the creamy base for the stew.
- Incorporate Chicken Broth: Slowly pour in the chicken broth while continuously whisking to prevent lumps. Whisk until the mixture is smooth and begins to thicken slightly. This creamy liquid forms the heart of the stew and will coat the vegetables and chicken beautifully, creating a rich, velvety consistency.
- Combine Vegetables and Seasonings: Return the sautéed vegetables, garlic, and seasoning mixture to the Dutch oven, stirring to incorporate fully with the creamy broth. Add the bay leaf, cubed Yukon Gold potatoes, and green beans. Bring the mixture to a gentle simmer over medium-low heat. Cover the pot partially with a lid, and allow it to cook for 20–25 minutes. Stir occasionally, ensuring the potatoes cook evenly and the green beans retain their vibrant color and tender-crisp texture.
- Reintroduce Chicken and Add Peas: Once the potatoes and carrots are nearly tender, add the browned chicken pieces back into the pot along with the frozen peas. Stir gently to combine. Simmer for an additional 5–10 minutes, allowing the chicken to fully cook through and the peas to heat evenly. Taste the stew at this stage and adjust the seasoning with more salt or pepper if needed.
- Finish and Garnish: Remove the bay leaf from the stew and stir gently. Sprinkle freshly chopped thyme or parsley over the top for a burst of color and a fresh herbal note. This final touch elevates both the presentation and the flavor, making the stew visually appealing and aromatic.
- Serve and Enjoy: Ladle the hot, creamy chicken stew into bowls and serve immediately. This stew pairs wonderfully with crusty bread or warm dinner rolls, making it perfect for a comforting family dinner or a cozy weeknight meal. Leftovers can be reheated gently on the stovetop, maintaining the creamy texture and rich flavor.
Notes
- For a little extra heat, try adding a pinch of cayenne pepper or a dash of smoked paprika while cooking the vegetables.
- This stew reheats beautifully on the stovetop over low heat, making it perfect for meal prep or leftovers.
- If you want to make it more indulgent, add dumplings by dropping rounded tablespoons onto the simmering stew and covering for 15 minutes until cooked.
- Should the stew become too thick, gradually stir in additional chicken broth, ¼ cup at a time, until the desired consistency is reached.
- Fresh herbs such as thyme or parsley really brighten the flavor just before serving; avoid adding them too early to preserve their vibrant taste.
Chef’s Secrets for Perfect Stew
To elevate this chicken stew to restaurant-quality richness, start with browning the chicken thoroughly.
This caramelization adds depth of flavor that a simple boil can’t achieve.
Cooking the vegetables in the same pot absorbs those flavorful brown bits left behind, creating a naturally savory base.
Use a gentle simmer when combining the broth, vegetables, and chicken to prevent overcooking and maintain tender textures.
For the creamiest results, whisk the flour and butter slowly to ensure a smooth roux, and don’t rush the thickening stage.
Finally, adjust seasoning gradually, tasting at different stages to balance salt, pepper, and herbs perfectly.
Serving Suggestions for Cozy Meals
Serve this chicken stew piping hot with a slice of crusty bread, garlic bread, or soft dinner rolls to soak up the creamy broth.
It also pairs wonderfully with a simple side salad for a lighter touch.
For a heartier meal, consider serving over steamed rice or buttered noodles.
Garnish with fresh thyme or parsley to add visual appeal and a fresh, aromatic note.
This stew is also excellent for meal prep; pack in airtight containers for a grab-and-go lunch or reheated dinner.
Storage Tips for Longevity
This stew keeps well in the refrigerator for up to 4 days when stored in an airtight container.
For longer storage, freeze in portioned freezer-safe containers for up to 3 months.
When reheating, warm gently on the stovetop over low heat to preserve the creamy consistency and tender vegetables.
Avoid boiling when reheating, as this can make the chicken dry and the potatoes mushy.
If frozen, thaw overnight in the fridge before reheating for the best texture.
Stir occasionally to redistribute the broth and maintain a smooth, cohesive stew.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs are preferred for this stew as they stay moist and tender during simmering. If using breast, cook slightly less time to prevent drying out.
2. Can I make this stew in advance?
Absolutely! It actually tastes even better the next day as the flavors meld together. Store in the fridge for up to 4 days and reheat gently on the stove.
3. Can I add other vegetables?
Yes! Feel free to include vegetables like parsnips, bell peppers, or mushrooms. Just adjust cooking times based on the firmness of the vegetable to avoid overcooking.
4. How can I thicken the stew further?
If you prefer a thicker stew, mash a small portion of the potatoes in the broth or whisk in an extra tablespoon of flour mixed with butter before adding the chicken and vegetables.
5. Is this stew freezer-friendly?
Yes, it freezes well. Portion into airtight containers or freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently to maintain texture and flavor.
