This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
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, cozy, and filling. I think you’re going to love it as much as I do!
Chicken Stew Ingredients
- Chicken thighs: I like chicken thighs for this recipe because they’re hard to overcook, so they stay moist! Using boneless, skinless chicken thighs will make them easy to just chop up and add back to the stew after cooking. (If you need to, you can substitute 1 ½ pounds of chicken breast.)
- Spices: Salt, pepper, dried rosemary, ground sage, and dried thyme!
- Olive oil: You can use another high-heat cooking oil.
- Onion, carrots, and celery: I almost always add this trio to stews—it adds a lot of flavor! Make sure to slice the carrot and celery into bite-size pieces.
- Garlic: If you need to substitute garlic powder, you can use 2 ½ teaspoons and add it with the other spices.
- Flour: This will help thicken the stew and make it creamy! I use all-purpose flour, but you can use a gluten-free blend if you need to.
- Chicken broth: Homemade or store-bought works!
- Potatoes: I like to use a starchier, white potato for this recipe so it holds it shape—like a russet.
Popular Additions
- Add greens. At the end of cooking, stir in a cup of chopped spinach or kale.
- Add frozen peas. I’ll sometimes add 1 cup of frozen peas during the last few minutes of cooking!
- Worcestershire sauce. Adding a couple of tablespoons of Worcestershire sauce for umami flavor is one of my tricks to making the stew! It would work great in this recipe too.
- Heavy cream. For an extra-creamy, rich chicken stew, stir in ¼ to ½ cup of heavy cream.
How to Make Chicken Stew
My Best Chicken Stew Tips
- Use fresh herbs. Want to swap out the dried herbs for fresh? Use three times the amount. That would be 1 ½ teaspoons fresh chopped herbs for every ½ teaspoon dried. Instead of adding them with the liquid, as with dried herbs, stir the fresh herbs in with the garlic. This helps release their oils and infuses the stew with more flavor.
- Let the chicken rest before chopping it up. This will allow the chicken’s juices to redistribute, keeping it moist even when you chop it!
- Cook the flour. When you sprinkle the flour over the 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
More Hearty Stew Recipes:
- Easy Beef Stew
- Beef and Okra Stew
- Mediterrean Lamb Stew
- Chunky Vegetable Stew
- Beef Kafta Potato Stew
- Chicken Green Bean Stew
If you try this Chicken Stew recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Chicken Stew Recipe
This chicken stew is creamy made in one pot with chicken thighs, potatoes, carrots, onions and herbs.
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
Storage: Kept in an airtight container in the fridge, this chicken stew will last for up to 3 days. You can reheat it on the stovetop until warm or in the microwave for a few minutes, adding 30-second intervals as necessary!
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.
Cuisine American
