Easy Chicken Stew
A creamy, protein-rich Chicken Stew loaded with tender chicken, carrots, potatoes, green beans, and peas. Perfectly seasoned and easy to make, it’s an ideal weeknight dinner or meal-prep option that’s both comforting and nutritious.
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.
