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Tender pieces of chicken, potatoes, and veggies are simmered in a lightly creamy broth in this Chicken Stew recipe. Ready in under an hour, it’s a quick, easy, and hearty recipe that’s perfect for chilly winter nights.
When people think stew, they typically think beef stew, but we love this chicken stew just as much. It’s made with tender, juicy chicken thighs, potatoes, and veggies in a lightly creamy broth. We often serve it with some crusty bread or biscuits to ensure every last bit gets soaked up. Otherwise, it’s a complete and easy dinner on its own.
During the winter, we rotate this with our hearty chicken stews and soups, like chicken pot pie soup and chicken and rice soup. There’s just something about a stew or soup loaded with chicken and veggies that makes a dreary winter night better!
Why This Is The Best Chicken Stew Recipe
- Ready in an hour. This chicken stew is not one that needs to simmer on the stovetop for hours. In fact, just 30 minutes does the trick. Yet it’s far from lacking in flavor.
- Lightly creamy. A small amount of heavy cream added at the end gives the broth a final creamy touch, without making it heavy.
- Hearty & filling. This stew is loaded with pieces of chicken thighs, carrots, green beans, and potatoes. One bowl is extra filling and nourishing, just the thing for those chilly days.
- Make-ahead friendly. Leftovers last for days in the fridge and months in the freezer, making this chicken stew ideal for meal prep. I love to freeze leftovers for lunch on busy days!
Key Ingredients
Here’s an overview of the ingredients needed to make this stew. Be sure to scroll down to the recipe card below for the exact measurements.
- Olive oil – For cooking the chicken.
- Chicken – I used boneless, skinless chicken thighs. Chicken breast would also work, though it won’t be as flavorful and tender.
- Butter – For cooking the veggies.
- Veggies & aromatics – Carrots, celery, onion, garlic, and green beans.
- Flour – Thickens the stew.
- Herbs & spices – Dried rosemary, thyme, ground sage, bay leaf, salt, and pepper.
- Potatoes – I like to use russet potatoes in stews as they hold up well when slow cooked.
- White wine – Use any that you like, there’s no need for expensive wine.
- Chicken broth – I like to use low sodium broth to ensure the soup isn’t too salty.
- Heavy cream – Adds some rich creaminess to the broth.
How To Make Chicken Stew
This stew is incredibly fast and easy to make, requiring less than 30 minutes to simmer on the stovetop. The printable instructions can be found in the recipe card below.
- Cook the chicken. Heat the oil over medium heat. Cook the chicken pieces for 5-7 minutes, until brown on all sides. Remove from the pan and set aside.
- Cook the veggies. Melt the butter in the same pan. Saute the carrots, celery, and onion for about 5 minutes, then add the garlic and cook for another minute. Sprinkle the flour on top and cook for 1-2 minutes.
- Deglaze the pan. Stir in the spices and herbs, along with the potatoes and chicken. Pour the wine on top, scraping the bottom to release any brown bits. Simmer for 2-3 minutes.
- Simmer. Pour in the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. The potatoes should be tender.
- Add the beans. Stir in the green beans. Cook for an additional 5 minutes until tender.
- Add the heavy cream. Remove the bay leaf. Stir in the heavy cream and simmer for 2-3 minutes, just til heated through.
- Enjoy! Give the stew a taste and adjust any seasonings as necessary. Serve and enjoy!
Recipe Tips & Variations
Here are a few ways to customize this chicken stew recipe, along with a few general tips.
- Add more veggies. For extra flavor, add 1/2 cup of frozen peas or corn during the last 5 minutes of cooking.
- Use fresh herbs. If you have fresh herbs, use 1 tablespoon each of fresh rosemary and thyme instead of dried.
- Make it alcohol-free. If you prefer not to use wine, replace it with an equal amount of chicken broth.
- Use other greens. Swap out the green beans for chopped kale or spinach, adding them in the last few minutes of cooking.
- Don’t boil the cream. Once the heavy cream is added, keep the temperature at a gentle simmer only. Boiling the heavy cream can cause it to curdle or separate.
Proper Storage
- Fridge: Store leftover chicken stew in an airtight container in the refrigerator for up to 3 days.
- Freezer: This stew freezes well. Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Reheat gently on the stovetop over low heat, adding a splash of broth or water if the stew has thickened too much.
Chicken Stew
Tender pieces of chicken, potatoes, and veggies are simmered in a lightly creamy broth in this Chicken Stew recipe. Ready in under an hour, it’s a quick, easy, and hearty recipe that’s perfect for chilly winter nights.
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs boneless, skinless, cut into 1-inch pieces
- 2 tablespoons butter
- 2 medium carrots peeled and sliced
- 2 stalks celery sliced
- 1 medium onion diced
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1 bay leaf
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 medium russet potatoes peeled and diced
- 1/2 cup white wine
- 4 cups chicken broth 32 ounces
- 1 cup fresh green beans cut into 1-inch pieces
- 1/2 cup heavy cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, melt the butter over medium heat. Add the carrots, celery, and onion, and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring frequently.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Stir in the rosemary, thyme, sage, bay leaf, salt, and pepper. Add the diced potatoes and return the chicken to the pot.
- Pour in the white wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes.
- Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Stir in the green beans and cook for an additional 5 minutes, uncovered, until the beans are tender but still bright green.
- Remove the bay leaf, then stir in the heavy cream. Simmer for 2-3 minutes to heat through. Taste and adjust seasoning if needed. Serve hot and enjoy!
Last Step:
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Notes
Store leftover chicken stew in the fridge for up to 3 days.
Nutrition
Calories: 505kcal | Carbohydrates: 24g | Protein: 23g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 1124mg | Potassium: 765mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4094IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg
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