25+ Hearty January Chicken Stew Recipes to Warm Your Winter

January is the perfect time to indulge in hearty, comforting dishes that bring warmth and nourishment during the cold winter months.

One of the best ways to enjoy a filling and flavorful meal is with a bowl of chicken stew. Whether you’re craving a classic, creamy chicken and vegetable stew, or something more adventurous like a spicy chicken and bean variation, the options are endless.

Chicken is the perfect protein for stews, as it absorbs the flavors of the broth while remaining tender and juicy. In this article, we’ll explore over 25 mouthwatering chicken stew recipes to keep you cozy all month long.

From rich and creamy to light and zesty, there’s a chicken stew here for every taste and occasion.

25+ Hearty January Chicken Stew Recipes to Warm Your Winter

When the winter chill sets in, there’s nothing quite like a hearty chicken stew to provide warmth and satisfaction.

These 25+ January chicken stew recipes offer a variety of flavors, textures, and ingredients to help you explore new culinary possibilities or stick to your beloved favorites.

Whether you like your stew spicy, creamy, or loaded with vegetables, you’ll find plenty of options to keep your dinner table filled with comfort all month long.

Enjoy making these nourishing dishes with your loved ones, and let the rich aromas fill your kitchen as you create cozy memories.

Hearty Winter Chicken Stew

This Hearty Winter Chicken Stew is perfect for a cozy January evening. Packed with tender chunks of chicken, hearty vegetables, and a rich, savory broth, this dish is a comforting and satisfying meal. The blend of potatoes, carrots, and celery paired with thyme and bay leaves creates a soothing, warming flavor that makes it an ideal choice for cold weather.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 4 medium potatoes, peeled and diced
• 3 large carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 cup heavy cream (optional, for creamier texture)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until golden on both sides. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, carrots, celery, and potatoes. Sauté for 5 minutes until the vegetables are softened.
3. Return the chicken thighs to the pot, add chicken broth, thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for 40 minutes or until the chicken is tender and cooked through.
4. Remove the chicken thighs from the pot, shred the meat, and return it to the stew. Stir in the heavy cream (if using) and adjust seasoning with salt and pepper as needed.
5. Serve hot, garnished with fresh parsley.

This Hearty Winter Chicken Stew brings the comfort of a classic dish with an extra layer of warmth and flavor that perfectly suits the cold January days. Its blend of tender chicken, vegetables, and creamy broth is both satisfying and nourishing, making it an excellent option for family dinners or as a meal to enjoy with friends. The leftovers can be stored for a quick and delicious lunch the next day, proving that this recipe is as convenient as it is comforting.

Creamy Chicken and Spinach Stew

The Creamy Chicken and Spinach Stew is an indulgent twist on the classic chicken stew. With the creamy texture from the addition of sour cream and the vibrant green of fresh spinach, this stew is not only delicious but packed with nutrients. A perfect balance of flavors from the garlic, lemon, and chicken creates a rich, savory stew that will brighten up any January day.

Ingredients:

• 1.5 lbs chicken breast, cubed
• 4 cups chicken broth
• 2 cups fresh spinach, chopped
• 1 cup sour cream
• 1 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium potatoes, diced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic for 3-4 minutes until softened.
3. Add the potatoes, chicken broth, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are tender.
4. Stir in the chicken, spinach, and sour cream. Let simmer for another 10 minutes until the chicken is cooked through and the spinach has wilted.
5. Add lemon juice, stir well, and adjust seasoning as needed.
6. Serve hot, garnished with fresh dill.

This Creamy Chicken and Spinach Stew is a delightful twist on a winter classic, offering rich, creamy goodness with the freshness of spinach. The sour cream gives the stew a velvety texture that contrasts beautifully with the vibrant flavors of garlic and lemon. It’s a wholesome meal that feels both indulgent and nourishing. Ideal for January, this dish will warm you up from the inside out, making it a great choice for cozy nights or when entertaining guests.

Rustic Chicken and Vegetable Stew

Rustic Chicken and Vegetable Stew is a hearty and filling dish with chunks of tender chicken and a variety of vegetables simmered to perfection in a savory broth. This recipe is perfect for a cold January evening when you need something robust and satisfying. With its use of root vegetables like sweet potatoes and parsnips, this stew offers a comforting and healthy option that will fill you up without being heavy.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 1 large sweet potato, peeled and diced
• 2 parsnips, peeled and sliced
• 2 cups carrots, peeled and sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 5 cups chicken broth
• 1 tsp dried rosemary
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/2 cup frozen peas
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic until fragrant, about 3 minutes.
3. Add the sweet potato, parsnips, carrots, and chicken broth to the pot. Season with rosemary, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Return the chicken to the pot and cook for 40 minutes, until the chicken is tender and the vegetables are soft.
5. Remove the chicken, shred the meat, and return it to the pot along with the peas. Let cook for an additional 5 minutes.
6. Taste and adjust seasoning if needed, then serve hot.

Rustic Chicken and Vegetable Stew is an excellent choice for anyone looking to enjoy a warm and wholesome meal during January. With its combination of hearty root vegetables, tender chicken, and rich broth, this stew offers a satisfying and balanced meal that’s perfect for the season. Its easy preparation and robust flavors make it a great weeknight dinner or a dish to share with family and friends. The mix of sweet potatoes and parsnips adds a natural sweetness that contrasts beautifully with the savory depth of the broth.

Chicken and White Bean Stew

Chicken and White Bean Stew is a protein-packed and filling dish that combines tender chicken with creamy white beans in a savory, herbed broth. This recipe is perfect for chilly January nights when you’re craving something hearty and nutritious. The beans lend a creamy texture while the chicken provides a lean source of protein, making it a well-rounded and satisfying stew for the whole family.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 3 cups cooked white beans (such as cannellini or great northern beans)
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides. Remove the chicken and set aside.
2. In the same pot, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Add the chicken broth, beans, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
4. Return the chicken to the pot and cook for 20-30 minutes until the chicken is fully cooked and the flavors are melded together.
5. Remove the bay leaf and adjust seasoning as needed. Garnish with fresh parsley before serving.

Chicken and White Bean Stew offers a delightful balance of flavors with the earthiness of the beans, the savory chicken, and the warmth of herbs. This stew is not only comforting but also filling and packed with nutrients, making it an ideal choice for a healthy and satisfying meal on a cold January day. The beans contribute to the dish’s creamy texture, while the chicken keeps it light and lean. Whether you’re preparing it for a busy weeknight or a cozy weekend dinner, this stew will keep you warm and nourished.

Lemon Chicken and Potato Stew

Lemon Chicken and Potato Stew is a zesty, refreshing take on the classic chicken stew. With the bright acidity of lemon, combined with the earthy potatoes and savory chicken, this stew brings a fresh yet comforting vibe to your January dinner table. The addition of lemon zest and juice adds a burst of flavor that contrasts perfectly with the richness of the broth.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless, cut into pieces
• 4 large potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• Zest and juice of 2 lemons
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic for 3-4 minutes until softened and fragrant.
3. Add the potatoes, chicken broth, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Return the chicken to the pot and simmer for 25-30 minutes, or until the potatoes are tender and the chicken is fully cooked.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

Lemon Chicken and Potato Stew is a wonderfully refreshing and bright dish that balances the richness of chicken and potatoes with the zesty flavors of lemon. This stew is perfect for January when you’re craving something warming but not too heavy. The lemon adds a unique twist to a classic recipe, making it feel light yet satisfying. It’s the ideal stew for those who want a dish that feels fresh while still offering the comfort and warmth of a traditional stew. The combination of flavors makes it a great option for both weeknight dinners and more festive occasions.

Spicy Chicken and Corn Stew

Spicy Chicken and Corn Stew is a vibrant and flavorful dish that brings a kick of heat to the comforting stew genre. With the sweetness of corn, the richness of chicken, and the subtle heat from chili and paprika, this stew is a great way to spice up your January meals. The combination of ingredients offers a perfect balance of flavors, making it a satisfying and warming choice for colder months.

Ingredients:

• 2 lbs chicken breast, cubed
• 3 cups corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño pepper, minced (adjust for spice level)
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, garlic, red bell pepper, and jalapeño until softened, about 5 minutes.
3. Add the chicken broth, corn, smoked paprika, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Return the chicken to the pot and simmer for 20-25 minutes until the chicken is cooked through and the flavors are well combined.
5. Adjust seasoning as needed, then serve hot, garnished with fresh cilantro.

Spicy Chicken and Corn Stew is a fantastic choice for anyone looking to add a little heat to their winter meals. The combination of spicy seasonings and the sweetness of corn creates a unique and vibrant flavor profile that is perfect for January’s colder weather. The stew’s heat can be adjusted to suit your taste, making it versatile for various spice preferences. It’s a hearty, flavorful option for those who crave a bit of adventure in their stew, and it pairs beautifully with a side of crusty bread or a simple green salad for a complete meal.

Chicken and Mushroom Stew

Chicken and Mushroom Stew is a rich and savory dish that combines the earthiness of mushrooms with the tenderness of chicken in a flavorful broth. This comforting stew is perfect for a chilly January evening when you’re craving something hearty but not too heavy. The mushrooms add a deep umami flavor, while the chicken and creamy broth provide the perfect balance of richness.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 4 cups mushrooms, sliced (such as cremini or white button)
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 2 tbsp flour (for thickening)
• 2 tbsp olive oil
• 1/2 cup heavy cream (optional, for creaminess)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides. Remove from the pot and set aside.
2. In the same pot, add the onions, garlic, and mushrooms. Sauté until the mushrooms release their moisture and become golden brown, about 5-7 minutes.
3. Sprinkle flour over the mixture, stirring well to combine, and cook for 1-2 minutes to create a roux.
4. Add chicken broth, thyme, salt, and pepper. Stir well, scraping any browned bits from the bottom of the pot.
5. Return the chicken to the pot, cover, and simmer for 30-40 minutes until the chicken is tender and cooked through.
6. Optional: Stir in heavy cream for a richer texture.
7. Serve hot, garnished with fresh parsley.

Chicken and Mushroom Stew is a deeply satisfying and flavorful dish, perfect for the cold winter months. The rich mushroom broth, combined with the tender chicken, creates a savory meal that is both comforting and indulgent. The heavy cream (if used) adds a touch of luxury, while the thyme and garlic enhance the natural flavors of the chicken and mushrooms. This stew is great for a cozy family dinner or a special occasion meal and pairs wonderfully with a slice of crusty bread to soak up all the delicious broth.

Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew is a deliciously hearty and slightly sweet dish that is perfect for January’s cold days. The combination of tender chicken, nutrient-packed sweet potatoes, and flavorful spices creates a balanced and satisfying meal. The natural sweetness of the sweet potatoes complements the savory broth, making it a perfect comfort food option for chilly weather.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cubed
• 2 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup kale or spinach, chopped (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken cubes and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the diced sweet potatoes, chicken broth, cinnamon, cumin, paprika, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
4. Return the chicken to the pot and cook for 25-30 minutes until the sweet potatoes are tender and the chicken is fully cooked.
5. Optional: Stir in chopped kale or spinach and cook for an additional 5 minutes.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

Chicken and Sweet Potato Stew is the perfect comfort food for a cold January day. The natural sweetness of the sweet potatoes combined with the savory spices creates a delicious contrast of flavors. The chicken adds heartiness and protein, making this stew not only flavorful but also filling and nutritious. With the optional addition of greens like kale or spinach, this dish becomes even more wholesome. It’s an easy-to-make, one-pot meal that’s perfect for busy weeknights or lazy weekends when you want something comforting yet healthy.

Spicy Chicken, Tomato, and Bean Stew

Spicy Chicken, Tomato, and Bean Stew is a bold and flavorful dish that combines the heat of chili peppers with the savory richness of chicken and the heartiness of beans. This stew is packed with flavor from the addition of tomatoes, garlic, and cumin, offering a comforting meal with a spicy kick to warm you up on chilly January evenings.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 red chili peppers, chopped (or 1 tsp chili flakes)
• 4 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides. Remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and chili peppers (or chili flakes) until softened, about 5 minutes.
3. Add the diced tomatoes, chicken broth, beans, cumin, coriander, paprika, salt, and pepper. Stir well to combine.
4. Return the chicken to the pot and bring to a boil. Reduce heat to a simmer and cook for 30-40 minutes until the chicken is fully cooked and the flavors are well melded.
5. Remove the chicken, shred the meat, and return it to the pot. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

Spicy Chicken, Tomato, and Bean Stew is a flavorful, warming dish that combines the heat of chili with the richness of beans and chicken. The vibrant flavors from the tomatoes, garlic, and spices create a stew that’s hearty and satisfying. Perfect for anyone who loves a bit of spice in their meals, this dish is ideal for January when you need something to warm you up. The stew is great for meal prepping and can be enjoyed as leftovers, making it both a delicious and practical option for busy days.

Chicken and Potato Stew

Chicken and Potato Stew is a comforting and satisfying dish that is perfect for January’s cold weather. The tender chicken and hearty potatoes are simmered in a savory broth with aromatic herbs, creating a warm and filling stew that’s simple to prepare and packed with flavor. This stew is a true crowd-pleaser, making it an ideal option for family meals or gatherings during the colder months.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs, cubed
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste
• 2 tbsp olive oil
• 1 cup frozen peas (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken cubes and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the diced potatoes, chicken broth, rosemary, thyme, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Return the chicken to the pot and cook for 20-25 minutes, until the potatoes are tender and the chicken is fully cooked.
5. Stir in the frozen peas (if using) and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

Chicken and Potato Stew is a hearty, soul-warming dish that’s perfect for the winter months. The tender potatoes and chicken absorb the savory flavors of the broth and herbs, creating a satisfying meal that’s both comforting and filling. The addition of peas adds a pop of color and nutrition, but you can leave them out for a more classic version of this dish. This stew is easy to make, budget-friendly, and perfect for feeding a crowd, making it an ideal recipe for busy weeknights or a cozy weekend dinner.

Chicken and Cabbage Stew

Chicken and Cabbage Stew is a wholesome, nutritious, and comforting dish that combines the lightness of cabbage with the heartiness of chicken in a savory broth. The mild flavors of the cabbage perfectly complement the chicken, and the stew can be customized with additional vegetables or spices to suit your taste. This is a great dish for a light yet satisfying meal in January.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs or breasts
• 1 medium cabbage, shredded
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar (optional)
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and brown on both sides. Remove the chicken from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and carrots for about 5 minutes until softened.
3. Add the shredded cabbage, chicken broth, turmeric, cumin, salt, and pepper. Bring to a boil.
4. Return the chicken to the pot, cover, and reduce heat to a simmer. Cook for 30-40 minutes, until the chicken is tender and cooked through.
5. Remove the chicken, shred it, and return it to the pot. Stir in apple cider vinegar for an extra touch of tanginess, if desired.
6. Serve hot, garnished with fresh parsley or dill.

Chicken and Cabbage Stew is a wonderfully light yet satisfying meal that is perfect for January when you want something nourishing but not too heavy. The combination of chicken, cabbage, and carrots in a spiced broth creates a flavorful and nutritious dish that is sure to keep you warm and full. This stew is easily adaptable to include other vegetables like potatoes or parsnips, and the addition of apple cider vinegar adds a lovely depth of flavor. It’s a simple, wholesome recipe that’s both comforting and healthy for the new year.

Chicken and Lentil Stew

Chicken and Lentil Stew is a hearty, protein-packed dish that’s perfect for January’s chilly nights. The combination of chicken, lentils, and vegetables in a savory broth makes for a filling and nutritious meal. Lentils add a wonderful texture to the stew, while the chicken provides richness and flavor. With the right balance of spices, this stew is both comforting and satisfying.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 1 cup dried lentils, rinsed
• 2 medium carrots, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp lemon juice (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken thighs and brown on both sides. Remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and carrots until softened, about 5 minutes.
3. Add the lentils, diced tomatoes, chicken broth, cumin, coriander, cinnamon, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Return the chicken to the pot, cover, and cook for 40-45 minutes until the lentils are tender and the chicken is fully cooked.
5. Remove the chicken, shred it, and return it to the stew.
6. Stir in lemon juice for a touch of brightness, if desired.
7. Serve hot, garnished with fresh cilantro.

Chicken and Lentil Stew is a filling and hearty dish that offers both comfort and nutrition in a single bowl. The lentils add a wonderful texture, while the spices enhance the flavors of the chicken and vegetables. With the option to add a squeeze of lemon juice, this stew has a refreshing touch that balances the richness of the broth. It’s a perfect meal for January when you need something hearty yet healthy, and the leftovers are even better the next day. Whether served with crusty bread or enjoyed on its own, this stew is a great way to enjoy the season’s best flavors.

Chicken and Butternut Squash Stew

Chicken and Butternut Squash Stew is a comforting and vibrant dish that combines the sweetness of butternut squash with savory chicken and aromatic herbs. This hearty stew is perfect for the chilly days of January, offering a nourishing balance of flavors and textures. The tender chicken, creamy squash, and rich broth make this dish both satisfying and healthy, providing a flavorful twist on traditional stews.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cubed
• 1 medium butternut squash, peeled and cubed
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp honey (optional)
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and carrots for 5 minutes until softened.
3. Add the butternut squash, chicken broth, ginger, cinnamon, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
4. Return the chicken to the pot, cover, and cook for 25-30 minutes, until the squash is tender and the chicken is fully cooked.
5. Stir in honey for a touch of sweetness, if desired.
6. Serve hot, garnished with fresh thyme.

Chicken and Butternut Squash Stew is a rich and flavorful dish that combines the sweetness of butternut squash with savory chicken and fragrant spices. The subtle heat from the ginger and the earthiness of the cinnamon complement the natural sweetness of the squash, creating a stew that is both comforting and flavorful. This dish is perfect for January when you’re craving a warm, satisfying meal, and it’s simple enough for busy weeknights but elegant enough for a special occasion. The addition of honey enhances the natural flavors, and fresh thyme provides a fragrant finish that ties everything together beautifully.

Spicy Chicken and Bean Stew

Spicy Chicken and Bean Stew is a flavorful and hearty dish that combines tender chicken with protein-packed beans in a rich, spicy broth. This stew is a perfect way to warm up on a cold January day, offering bold flavors with a slight heat that’s just enough to satisfy your taste buds without overwhelming them. The mix of beans, vegetables, and chicken makes this stew a well-rounded, filling meal.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs, cubed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 medium tomatoes, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the diced tomatoes, chicken broth, cumin, paprika, chili powder, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil.
4. Add the kidney beans, black beans, and chicken back to the pot. Reduce heat to a simmer and cook for 25-30 minutes, allowing the flavors to meld together.
5. Serve hot, garnished with fresh cilantro.

Spicy Chicken and Bean Stew is the perfect combination of heat, heartiness, and comfort. The tender chicken, hearty beans, and bold spices come together to create a stew that is both satisfying and warming on those cold January nights. The addition of fresh cilantro adds a bright, herbaceous note that balances the spiciness of the dish. This stew can easily be adjusted to your spice preferences, and with its rich broth and protein-packed beans, it makes for a filling and nourishing meal. It’s a great option for meal prep and will keep you coming back for more with each hearty spoonful.

Chicken and Mushroom Stew

Chicken and Mushroom Stew is a savory and earthy dish, perfect for cozy dinners during January. The combination of tender chicken and umami-rich mushrooms creates a comforting stew with deep, rich flavors. The broth is seasoned with fresh herbs, and the mushrooms add a nice meaty texture, making this stew feel indulgent without being overly heavy. It’s a simple yet sophisticated dish that will please any crowd.

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts, cubed
• 2 cups cremini or white mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream (optional for richness)
• 1 tsp dried thyme
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the onions, garlic, and mushrooms until softened and the mushrooms release their liquid, about 6 minutes.
3. Add the chicken broth, thyme, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
4. Return the chicken to the pot and cook for 20-25 minutes, until the chicken is fully cooked and the flavors meld.
5. For a richer broth, stir in the heavy cream and simmer for another 5 minutes.
6. Serve hot, garnished with fresh parsley.

Chicken and Mushroom Stew is a rich and savory dish that brings out the best in both chicken and mushrooms. The earthy mushrooms provide depth and texture to the stew, while the creamy broth makes it luxurious and comforting. This dish is perfect for January’s cold weather, offering a warm and satisfying meal that isn’t too heavy. The addition of fresh parsley brightens the dish, and the option to add heavy cream gives it an indulgent feel without overpowering the flavors. It’s a classic, simple stew that’s sure to become a go-to winter favorite.

Note: More recipes are coming soon!