I remember the first time I made this chicken stew recipe on a chilly November evening when my family was fighting off colds. The house filled with that incredible aroma of simmering chicken and vegetables, and I knew I’d stumbled onto something special.

This isn’t just another chicken dish. It’s the kind of meal that warms you from the inside out, with tender pieces of chicken swimming in a thick, flavorful broth alongside hearty vegetables.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes
Servings	6 servings
Difficulty Level	Easy

If you love hearty soups like this one, you’ll want to check out my Chicken Soup Recipe next.

Table of Contents

Why You’ll Love This Chicken Stew Recipe

This recipe has become my go-to for busy weeknights and lazy weekends alike. The best part is how flexible it is, and you probably already have most of the ingredients in your kitchen right now.

The magic happens when you brown the chicken first, creating a flavorful base that infuses the entire stew. I learned this trick after making bland stew a few times, and it completely transformed the dish.

Here’s what makes this chicken stew absolutely irresistible:

Rich and hearty: The thick, gravy-like broth coats every ingredient, making each spoonful satisfying and full of flavor
One-pot wonder: Everything cooks together in a single pot, which means less cleanup and more time enjoying your meal
Budget-friendly: Uses affordable chicken thighs or breasts and simple vegetables, making this a wallet-friendly comfort food
Meal prep champion: This stew actually tastes better the next day as the flavors meld together, perfect for making ahead
Customizable: Add whatever vegetables you have on hand, swap the herbs, or adjust the thickness to your preference
Freezer-friendly: Make a double batch and freeze portions for those nights when you need dinner fast

Ingredients

To make this delicious chicken stew, you’ll need ingredients that create layers of flavor while keeping things simple and accessible. I’ve tested this recipe with various combinations, and this is the perfect balance.

2 pounds (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
3 tablespoons all-purpose flour, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 large yellow onion, diced
3 medium carrots, peeled and sliced into 1/2-inch rounds
3 celery stalks, diced
4 cloves garlic, minced
1 pound (450g) baby potatoes, halved
4 cups (950ml) low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 bay leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/4 cup (60ml) heavy cream (optional, for creamier stew)
2 tablespoons fresh parsley, chopped for garnish

Another favorite: Chicken Chowder Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly. I learned the hard way that using a thin-bottomed pot led to scorched vegetables, so invest in quality cookware if you can.

Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
Sharp chef’s knife for chopping vegetables
Cutting board
Wooden spoon or silicone spatula for stirring
Measuring cups and spoons
Tongs for handling chicken
Ladle for serving

For a lighter option, try: Cream of Chicken Soup Recipe

Recommended Products for This Recipe

After making this stew countless times, I’ve found a few products that genuinely elevate the results and make the cooking process smoother.

1. Le Creuset 7.25-Quart Round Dutch Oven

This Dutch oven is my absolute workhorse in the kitchen. The even heat distribution means your vegetables won’t scorch, and the chicken browns beautifully without sticking. It’s pricey, but I’ve had mine for over eight years and it still looks and performs like new.

Get it on Amazon

2. Better Than Bouillon Roasted Chicken Base

I keep this in my fridge at all times because it makes such a difference in depth of flavor compared to boxed broth. A little goes a long way, and one jar lasts me months. The concentrated paste means you can control the saltiness and intensity of your broth.

Get it on Amazon

3. OXO Good Grips Wooden Spoon Set

These wooden spoons won’t scratch your Dutch oven and they’re perfectly shaped for stirring thick stews. The longer handles keep your hands safely away from the heat, and they’re comfortable to hold even during extended cooking sessions.

Get it on Amazon

4. Premium Dried Herbs Collection

Fresh herbs are wonderful, but quality dried herbs are essential for stews where you want sustained flavor throughout long cooking times. I use this set for the thyme, rosemary, and sage in this recipe, and they stay fragrant for months.

Get it on Amazon

Read Also: Creamy Chicken Soup Recipe

Step-by-Step Instructions: How to Make Chicken Stew

Follow these detailed steps to create the perfect chicken stew. I’ve included all the little tips and tricks I’ve learned through trial and error to help you avoid the mistakes I made when I first started.

1. Prepare the Chicken

Pat the chicken thighs dry with paper towels (this is crucial for getting a good sear).
Cut the chicken into 1-inch pieces, trying to keep them roughly the same size for even cooking.
Place the chicken pieces in a medium bowl.
Sprinkle 2 tablespoons of flour over the chicken and toss until each piece is evenly coated (the flour helps thicken the stew and creates a beautiful golden crust).
Season the flour-coated chicken generously with salt and pepper.

2. Brown the Chicken

Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until it shimmers (you should see little ripples across the surface).
Working in batches to avoid crowding the pan, add the chicken pieces in a single layer (crowding creates steam instead of a nice sear).
Let the chicken cook undisturbed for 3 to 4 minutes until the bottom develops a golden-brown crust.
Flip each piece using tongs and cook for another 2 to 3 minutes on the second side.
Transfer the browned chicken to a clean plate and set aside (the chicken won’t be fully cooked yet, and that’s perfectly fine).
Repeat with remaining chicken, adding more oil if the pan looks dry.

3. Sauté the Aromatics

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the pot.
Once the butter melts and starts to foam, add the diced onion, carrots, and celery.
Season the vegetables with a pinch of salt and pepper.
Cook, stirring occasionally, for about 5 to 6 minutes until the onion becomes translucent and the vegetables start to soften (you want them tender but not mushy).
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant (be careful not to burn the garlic).

4. Create the Base

Sprinkle the remaining 1 tablespoon of flour over the vegetables.
Stir continuously for 1 to 2 minutes to cook off the raw flour taste and create a light roux (this will help thicken your stew beautifully).
The mixture should coat the vegetables and smell slightly nutty.

5. Build the Stew

Pour in the chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pot (this fond is pure flavor gold).
Add the halved baby potatoes, stirring them into the liquid.
Sprinkle in the dried thyme, rosemary, sage, kosher salt, and black pepper.
Drop in the bay leaves.
Return the browned chicken and any accumulated juices from the plate back into the pot.
Give everything a good stir to combine all the ingredients.

6. Simmer to Perfection

Bring the mixture to a boil over high heat (you’ll see large bubbles breaking the surface).
Once boiling, reduce the heat to medium-low to maintain a gentle simmer (small bubbles should slowly rise to the surface).
Partially cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
Let the stew simmer for 30 to 35 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
The broth should reduce and thicken naturally during this time.

7. Final Touches

Remove and discard the bay leaves (they’ve done their job flavoring the stew).
Taste the stew and adjust the seasoning with additional salt and pepper if needed (I usually add a bit more at this stage).
If you want a creamier stew, stir in the heavy cream and let it warm through for 2 to 3 minutes (don’t let it boil after adding the cream).
If your stew seems too thick, add a splash of chicken broth to reach your desired consistency.
If it’s too thin, let it simmer uncovered for a few more minutes to reduce.

8. Serve

Ladle the hot stew into bowls, making sure each serving gets plenty of chicken, vegetables, and broth.
Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Serve immediately with your favorite bread for dipping.

This pairs beautifully with my Biscuits and Gravy Recipe on the side.

Tips for The Best Chicken Stew

After making this recipe dozens of times and learning from every batch, here are my tried-and-true tips for chicken stew perfection.

Don’t skip browning the chicken: This step creates deep, complex flavors through the Maillard reaction that you simply can’t achieve any other way (I made this mistake once and the stew tasted flat).
Use low-sodium broth: It gives you complete control over the saltiness of your final dish, especially since the stew reduces as it cooks.
Cut vegetables uniformly: Same-sized pieces cook at the same rate, preventing some vegetables from turning mushy while others stay hard.
Patience with the simmer: Resist the urge to crank up the heat; a gentle simmer tenderizes the chicken beautifully without making it stringy or tough.
Brown in batches: Overcrowding the pan drops the temperature and causes the chicken to steam rather than brown, resulting in gray meat instead of golden.
Season in layers: Salt and pepper at multiple stages (chicken, vegetables, final dish) builds more balanced flavor than adding it all at once.
Let it rest: If time allows, let the finished stew sit for 10 minutes before serving so the flavors can meld together even more.
Use bone-in chicken for extra flavor: While this recipe calls for boneless thighs, using bone-in pieces adds more depth (just remove the bones before serving).
Taste as you go: The best cooks constantly taste and adjust, so don’t be afraid to add a pinch more seasoning if needed.

Read Also: Chicken Corn Chowder Recipe

What to Serve with Chicken Stew

This hearty stew is a complete meal on its own, but these sides make it even more special.

A crusty bread is my number one choice because there’s nothing better than soaking up every last drop of that rich, flavorful broth. I’ve paired this stew with everything from simple dinner rolls to artisan sourdough.

Here are my favorite accompaniments:

Healthy Cornbread for a slightly sweet contrast
Broccoli Salad for freshness and crunch
Roasted Potatoes if you want extra potato goodness
Baked Ziti for a heartier meal
Deviled Eggs as a protein-rich starter
Healthy Coleslaw for a tangy side
Simple green salad with vinaigrette to cut through the richness

For a lighter option, try: Lemon Chicken Soup Recipe

Variations of Chicken Stew

One of the things I love most about this recipe is how adaptable it is. Here are some variations I’ve tried and loved over the years.

Creamy Chicken Stew: Add 1 cup of heavy cream or half-and-half at the end of cooking for an ultra-rich, velvety texture (reduce the broth by 1 cup to compensate).
Mediterranean Style: Replace the thyme and sage with oregano and add diced tomatoes, bell peppers, and a splash of white wine for a Greek-inspired version.
White Wine Chicken Stew: Deglaze the pot with 1/2 cup of dry white wine after browning the chicken, then proceed with the recipe (the wine adds wonderful depth).
Root Vegetable Medley: Add parsnips, turnips, or sweet potatoes along with the regular potatoes for more variety and natural sweetness.
Mushroom Chicken Stew: Stir in 8 ounces of sliced cremini or button mushrooms when you add the other vegetables for an earthy flavor boost.
Spicy Version: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the garlic for a kick of heat.
Lemon Herb: Finish the stew with 2 tablespoons of fresh lemon juice and extra fresh herbs for a bright, springtime version.
Slow Cooker Adaptation: Brown the chicken and sauté vegetables as directed, then transfer everything to a slow cooker and cook on low for 6 to 7 hours.
Instant Pot Version: Use the sauté function for browning, then pressure cook on high for 12 minutes with natural release.
Southern Style: Omit the cream and thicken with a flour and butter roux for a more traditional gravy-like consistency.

You might also enjoy: Cuban Chicken Soup Recipe

Storage and Reheating

Properly storing and reheating this chicken stew ensures you can enjoy it for days. I often make a double batch specifically for meal prep.

Refrigerator Storage:

Let the stew cool to room temperature before storing (don’t let it sit out for more than 2 hours).
Transfer to airtight containers and refrigerate for up to 4 days.
The stew will thicken considerably in the fridge as it cools, which is completely normal.
Store in individual portions for easy grab-and-go lunches.

Freezer Storage:

Cool the stew completely before freezing.
Portion into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion.
Label with the date and contents.
Freeze for up to 3 months for best quality.
Remove as much air as possible from freezer bags to prevent freezer burn.

Reheating Instructions:

From refrigerator: Reheat in a pot over medium-low heat, stirring occasionally, for 10 to 15 minutes until heated through (add a splash of broth if it’s too thick).
From frozen: Thaw overnight in the refrigerator, then reheat as above, or reheat directly from frozen over low heat for 25 to 30 minutes.
Microwave method: Heat individual portions in a microwave-safe bowl on 50% power for 2 to 3 minutes, stirring halfway through.
Always reheat to an internal temperature of 165°F (74°C) for food safety.

This pairs beautifully with my Chicken Gravy Recipe drizzled on top.

Nutritional Facts

Per serving (1/6 of recipe):

Calories: 385
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 142mg
Sodium: 720mg
Total Carbohydrates: 26g
Dietary Fiber: 3g
Sugars: 4g
Protein: 31g
Vitamin A: 120% DV
Vitamin C: 25% DV
Calcium: 6% DV
Iron: 15% DV

Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.

Another favorite: Seafood Stew Recipe

Health Benefits of Key Ingredients

While this chicken stew is undeniably comforting, it’s also surprisingly nutritious thanks to the wholesome ingredients.

Chicken thighs: Provide high-quality protein for muscle maintenance and repair, plus essential B vitamins for energy metabolism, and are rich in selenium which supports immune function.
Carrots: Loaded with beta-carotene which converts to vitamin A for eye health, and contain antioxidants that may reduce inflammation.
Celery: Offers anti-inflammatory compounds and is rich in vitamin K for bone health, while being extremely low in calories.
Garlic: Contains allicin, a powerful compound with antibacterial and antiviral properties, and may help lower blood pressure and cholesterol.
Onions: Rich in quercetin, an antioxidant that may reduce inflammation and support heart health.
Potatoes: Provide complex carbohydrates for sustained energy, vitamin C for immune support, and potassium for healthy blood pressure.
Chicken broth: Supplies collagen and minerals that support joint health and gut function, and helps keep you hydrated.
Herbs (thyme, rosemary, sage): Packed with antioxidants and anti-inflammatory compounds that support overall health and add flavor without extra sodium.

Read Also: Shepherds Pie Recipe

FAQs About Chicken Stew

1. Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well in this recipe, though they have a tendency to dry out more easily than thighs.

I recommend reducing the simmering time to about 20 to 25 minutes and checking for doneness at the 20-minute mark. The internal temperature should reach 165°F (74°C) but no higher to keep them juicy.

2. How can I make this stew thicker?

There are several easy ways to thicken your chicken stew if you prefer a heartier consistency. The simplest method is to let it simmer uncovered for an additional 10 to 15 minutes to reduce the liquid naturally.

You can also mash a few of the cooked potato pieces against the side of the pot and stir them in to release their starch. For a quicker fix, make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the simmering stew and cook for 2 to 3 minutes until thickened.

3. Can I make this in a slow cooker?

Yes, you can adapt this recipe for a slow cooker, though I still recommend browning the chicken first for better flavor. After browning the chicken and sautéing the vegetables on the stovetop, transfer everything to your slow cooker.

Add all the remaining ingredients and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be tender and the chicken fully cooked when done.

4. What can I use instead of heavy cream?

If you want to skip the heavy cream or don’t have it on hand, there are plenty of alternatives. Half-and-half works perfectly and creates a slightly lighter but still creamy texture.

For a dairy-free version, coconut milk (full-fat from a can) adds richness with a subtle coconut flavor that’s actually quite pleasant. You can also use Greek yogurt stirred in at the very end off the heat, though be careful not to let it boil or it may curdle.

5. How do I know when the chicken is fully cooked?

The best way to ensure your chicken is safely cooked is to use an instant-read thermometer. Insert it into the thickest part of a chicken piece, and it should read 165°F (74°C).

Visually, the chicken should be opaque throughout with no pink remaining, and the juices should run clear when pierced with a fork. If you’ve simmered the stew for the full 30 to 35 minutes, the chicken should be perfectly cooked and tender.

For a lighter option, try: Buffalo Chicken Soup Recipe

Final Thoughts

This chicken stew recipe has become one of my most treasured comfort food dishes. Every time I make it, I’m reminded of why simple, hearty meals bring people together around the table.

The beauty of this recipe lies in its flexibility and forgiving nature, making it perfect for both beginner cooks and experienced home chefs. I hope this becomes a staple in your home just as it has in mine, warming hearts and bellies on cold evenings.

Give this recipe a try and let me know how it turns out! I’d love to hear about any variations you create or special touches you add to make it your own.

Recommended: