Chicken Stew
Updated Oct 26, 2025
This chicken stew is made in one pot with chicken thighs, potatoes, carrots, onions, and herbs. It only takes 10 minutes to prep!
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My Chicken Stew is So Good!
When I tried this chicken stew for the first time, it was an instant hit. I love that it’s so much faster to make than beef stew. The two dishes are similar and have many of the same ingredients, but chicken stew is creamier! Since I learned how to make it, I’ve been adding it to my dinner rotations during the winter, and it’s so delicious and filling. I think you’re going to love it as much as I do!
Chicken Stew Ingredients
- Chicken thighs: I like boneless, skinless chicken thighs for this recipe because they’re hard to overcook! But, you can also sub in 1 ½ pounds of chicken breast.
- Spices: I use salt, pepper, dried rosemary, ground sage, and dried thyme to flavor this chicken stew!
- Olive oil: I prefer the taste of olive oil, but any high-heat cooking oil will do.
- Vegetables: Yellow onion, carrots, and celery are always my go-to stew veggies!
- Garlic: I like to use fresh garlic whenever I can, but if you need to use garlic powder instead, add 2 ½ teaspoons in with the other spices.
- Flour: I usually use all-purpose flour for this recipe, but you can use a gluten-free blend, too.
- Chicken broth: I love making homemade chicken broth, but store-bought works, too!
- Potatoes: I like to use a starchier, white potato for this recipe, so it holds its shape like a russet.
How to Make Chicken Stew
Chicken Stew Recipe
This chicken stew is made in one pot with chicken thighs, potatoes, carrots, onions, and herbs. It only takes 10 minutes to prep!
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots peeled and sliced
- 3 celery sticks sliced
- 5 garlic cloves minced
- 5 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 pound potatoes cut into ½-inch chunks
- 1 teaspoon dried crushed rosemary
- 1½ teaspoons dried thyme leaves
- 1 teaspoon ground sage
- Fresh parsley for serving
Instructions
- In a large bowl, season the chicken thighs with 1 teaspoon salt and ½ teaspoon pepper.
- Heat the olive oil in a large heavy-bottomed pot over medium high heat. Add the seasoned chicken thighs and cook for 3-4 minutes per side until browned. Remove the cooked chicken to a cutting board to rest for a few minutes before cutting into cubes.
- Add the onion, carrots, and celery to the pot and cook for 7-8 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Sprinkle the flour over the cooked veggies and stir until coated well.
- Return the diced cooked chicken to the pot with the broth, potatoes, rosemary, thyme, sage, and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot.
- Reduce the heat to a simmer, cover and cook for 20 minutes until the potatoes are tender, stirring occasionally. Uncover and continue to simmer for 5 more minutes until the broth has thickened. Ladle into bowls with fresh parsley and serve.
Notes
- My Top Tip: When you sprinkle the flour over your vegetables, make sure to let it cook before moving on to the next step! Otherwise, your stew might have a raw flour-y taste to it.
- Storage: This chicken stew will last for up to 3 days in an airtight container in the fridge. You can reheat it on the stovetop until warm or in the microwave for a few minutes, adding 30-second intervals as necessary! Freezing is not recommended.
Nutrition
Serving: 2cups, Calories: 310kcal, Carbohydrates: 26g, Protein: 28g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 759mg, Potassium: 894mg, Fiber: 3g, Sugar: 3g, Vitamin A: 5147IU, Vitamin C: 20mg, Calcium: 55mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Let your chicken rest before chopping it up. This will allow the chicken’s juices to redistribute, keeping it moist even when you chop it!
- Cook your flour. When you sprinkle the flour over your vegetables, make sure to let it cook before moving onto the next step! Otherwise your stew might have a raw flour-y taste to it.
- Scrape the bottom of the pot as the stew boils. The browned bits at the bottom of the pot have so much flavor. That’s why you want to scrape them up with a wooden spoon or spatula when the stew’s boiling!
Serving ideas
- Serve with bread. I always serve soup with a nice side of bread for dipping. My go-tos are homemade dinner rolls and garlic cheese bread.
- Make a side salad. A fresh salad goes great with this chicken stew, like a classic Caesar salad, a fresh garden salad, or a broccoli salad.
- Pair with a sandwich. For an easy soup-sandwich combo, try my tuna melt, classic grilled cheese, or white bean avocado sandwich.
Comments
This was an absolute hit with my family! My one son after every bite said it’s the best thing he’s eaten. Thank you for a great weekday recipe!!
Aww, that makes me so happy to hear!! Thank you so much, Mel!
This dish is fun to make. Simple ingredients, easy to follow recipe and easy on budget.
It tastes amazing with lots of flavour and very moorish.
Will keep making this. Yum.
Yay!! So happy you liked it, Kevin! Thank you!!
I found your Mediterranean soup recipe on Pinterest. I made it and it was delicious. I went back to Pinterest because I was gonna make another recipe of it to freeze. I canโt seem to find the recipe either as Pinterest has changed some of its format. Pleaseโฆ would you send me the recipe? In advance, thank you so very much.
Hi there! I think you might be talking about my Mediterranean White Bean Soup? Here’s the link: https://feelgoodfoodie.net/recipe/white-bean-soup/