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This homemade Chicken Stew is filled with tender chicken thighs, potatoes, carrots, and celery in a rich, savory broth. This easy chicken stew is a cozy one pot chicken stew that’s especially good with crusty bread for soaking up every last bite.
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Table of Contents
❤️ Why You’ll Love This Recipe
- A hearty chicken stew with tender chicken, potatoes, and vegetables, all made in one pot.
- Simple pantry seasonings give the broth plenty of flavor.
- Great for leftovers and easy to make ahead.
- Perfect for chilly evenings and family dinners.
What Is Chicken Stew?
Chicken stew is a comforting, thick-broth dish made by gently simmering chicken with vegetables and seasonings. Unlike a lighter chicken soup, this stovetop chicken stew uses butter and flour to give the broth a heartier texture.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Chicken thighs: Stay tender and flavorful during simmering.
Potatoes: Baby red potatoes hold their shape and make the stew filling.
Onion, celery, and carrots: Build a classic savory base.
Butter and flour: Help thicken the broth.
Chicken broth: Makes up the flavorful stew base.
Worcestershire sauce and dried herbs: Add savory depth.
Fresh parsley: Brightens the finished dish.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
Here are a few easy swaps if you need to work with what you have on hand.
- Chicken thighs: Substitute boneless, skinless chicken breasts. Check for doneness early to avoid drying them out.
- Baby red potatoes: Use baby gold potatoes or 1-inch chunks of Yukon gold potatoes.
- Yellow onion: Sweet onion works well.
- Chicken broth: Use low-sodium chicken broth and adjust salt to taste.
- Fresh garlic: Substitute about 1 teaspoon garlic powder for the 4 cloves.
- Italian parsley: Use flat-leaf or curly parsley.
- Dried herbs: Substitute 2 teaspoons Italian seasoning for the basil, oregano, rosemary, and thyme.
Variations
- Add green vegetables: Stir in 1 cup frozen peas or green beans during the last 5 minutes.
- Make it creamy: Stir in ¼ cup heavy cream near the end of cooking.
- Use turkey: Substitute diced boneless turkey thigh for the chicken and cook until fully done.
Tips for Best Results
- Brown the chicken in batches so it develops flavor instead of steaming.
- Stir the broth in slowly to prevent lumps.
- Keep the stew at a gentle simmer so the chicken stays tender.
- Partially cover the pot to help the broth thicken while limiting evaporation.
- Avoid russet potatoes if you want chunks that hold their shape.
FAQs
Yes. Cut boneless, skinless chicken breasts into bite-size pieces and simmer gently until they reach 165°F. Breasts can dry out if overcooked.
Simmer the stew uncovered for a few extra minutes. For a thicker stew, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water, then simmer until thickened.
Yes. Brown the chicken and cook the vegetables as directed. Add everything except parsley to a slow cooker and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is cooked and potatoes are tender. For best results, make the flour and broth mixture on the stovetop first.
Yes. Make it up to 2 days ahead, refrigerate promptly, and reheat gently with a splash of broth if needed.
Yes, for up to 3 months. Potatoes may soften after thawing, so slightly undercook them if preparing a batch specifically for freezing.
Yes. Stir in 1 cup of frozen peas or green beans during the last 5 minutes of simmering.
Storage
Refrigerator: Cool the stew promptly and store in an airtight container for up to 3 days.
Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F. Add a splash of broth if the stew has thickened.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Season the chicken with salt and pepper, then brown it in olive oil in a Dutch oven. Work in batches if needed.
- Add butter, onion, celery, and carrots. Cook until softened, then stir in garlic.
- Stir in flour and cook for 2-3 minutes. Gradually pour in broth, scraping the bottom of the pot.
- Return chicken to the pot. Add potatoes, Worcestershire sauce, and dried herbs.
- Partially cover and simmer for 25-30 minutes, until the potatoes are tender and the chicken reaches 165°F.
- Stir in parsley and serve warm.
Make Ahead
Make the stew up to 2 days in advance. Let it cool, refrigerate in a covered container, and reheat gently on the stovetop. Add a little broth if needed to loosen the stew.
What to Serve With Chicken Stew
Crusty bread, warm dinner rolls, or homemade biscuits are perfect for soaking up the broth. A simple green salad or roasted vegetables make easy sides if you want to round out the meal.
If You Enjoyed This Recipe
For another cozy chicken dinner, try my Slow Cooker Chicken and Dumplings. It’s a great choice when you want a hearty meal with very little hands-on work.
If you’re in the mood for a classic comfort food favorite, Best Ever Beef Stew is packed with tender beef and vegetables in a rich broth.
My Chicken Biscuit Pot Pie brings chicken, vegetables, and fluffy biscuits together for an easy family dinner.
For a different take on chicken and potatoes, Indian Chicken Potato Stew adds warm spices to a filling, flavorful stew.
When you want something a little lighter, Instant Pot Chicken Noodle Soup is another delicious way to enjoy a comforting bowl of chicken soup.
And if you love a good old-fashioned stew, Brunswick Stew is another satisfying recipe worth adding to your dinner plans.
Looking for more ideas? Browse the Recipe Index for easy meals, cozy soups, and family favorites.
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Equipment
- dutch oven or stockpot
Ingredients
- 1½ pounds boneless skinless chicken thighs, diced into ½-inch pieces
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 2 medium carrots, cut diagonally into ½-inch pieces
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 pound baby red potatoes, cut into 1-inch pieces
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ cup fresh Italian parsley, finely chopped
Instructions
- Season the diced chicken with salt and black pepper.1½ pounds boneless skinless chicken thighs, ½ teaspoon salt, ¼ teaspoon cracked black pepper
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken and brown on all sides for 4-5 minutes, working in batches if needed to avoid overcrowding the pot. Transfer the chicken to a plate and set aside.1 tablespoon olive oil
- Reduce the heat to medium. Add the butter, onion, celery, and carrots to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.3 tablespoons butter, 1 large yellow onion, 3 celery stalks, 2 medium carrots
- Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant.4 cloves garlic
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes to remove the raw flour taste.¼ cup all-purpose flour
- Slowly pour in the chicken broth while stirring constantly. Scrape the bottom of the pot to release any browned bits.4 cups chicken broth
- Return the browned chicken and any accumulated juices to the pot. Add the potatoes, Worcestershire sauce, dried basil, oregano, rosemary, and thyme. Stir to combine.1 pound baby red potatoes, 1 tablespoon Worcestershire sauce, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme
- Partially cover the pot and bring the stew to a gentle boil. Reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
- Remove the pot from the heat and stir in the chopped parsley.¼ cup fresh Italian parsley
- Ladle the stew into bowls and serve warm with crusty bread, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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