This hearty chicken stew is a comforting, protein-packed meal perfect for any day of the week.
Tender chicken, root vegetables, and aromatic herbs simmer in a flavorful broth, creating a fiber-rich, nutrient-dense dish.
With healthy fats from olive oil and cream, it’s satisfying, easy to make, and ideal for meal prep or a cozy family dinner.
Easy Homemade Chicken Stew
Equipment
- 1 large pot or Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring cup
- 1 tablespoon & teaspoon measuring spoons
- 1 wooden spoon
- 1 mason jar (for thickening, optional)
Ingredients
- 1½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 carrots peeled and diced
- 1 small onion chopped
- 2 celery ribs diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
- Salt and black pepper to taste
- 1½ cups potatoes peeled and diced
- 1½ cups sweet potatoes peeled and diced
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or stock
- 1 cup green beans cut into 1-inch pieces, or thawed frozen peas
- ½ cup heavy cream
Instructions
- Prepare the Chicken Thighs: Start by patting the chicken thighs dry with paper towels, then dice them into roughly 1-inch pieces. Drying the chicken helps it brown properly, adding depth of flavor to the stew. Keep the pieces evenly sized so they cook uniformly. Set aside while you prep the vegetables.
- Heat the Olive Oil: Place a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and allow it to warm until it shimmers. Properly heated oil ensures the chicken sears beautifully without sticking.
- Brown the Chicken: Add the diced chicken to the hot oil in a single layer. Let it sear without moving for about 2–3 minutes on one side until it develops a golden-brown crust. Stir and cook for an additional 2 minutes, just until the chicken is lightly cooked through but not fully done. Remove the chicken from the pot and transfer it to a plate, leaving behind any flavorful browned bits in the pot.
- Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pot.Toss in the chopped onion, diced carrots, and diced celery. Stir frequently and cook for 3–5 minutes, or until the onion becomes translucent and the vegetables begin to soften. This step builds a fragrant base for the stew.
- Create the Flavor Base: Sprinkle 3 tablespoons of flour over the vegetables, stirring constantly to coat them evenly. Add the dried rosemary, dried thyme, ground sage, and a pinch of salt and black pepper. Continue cooking for 2–3 minutes, allowing the flour to toast slightly. This step thickens the stew and enhances the herbal flavors.
- Add Potatoes and Sweet Potatoes: Stir in the diced potatoes and sweet potatoes, making sure each piece is coated with the herb-flour mixture. This ensures the root vegetables absorb the flavors from the aromatics and spices.
- Deglaze with White Wine: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits carry concentrated flavor that enriches the stew. Let the wine simmer for 1–2 minutes so the alcohol cooks off.
- Return Chicken and Add Broth: Carefully return the partially cooked chicken to the pot. Pour in 4 cups of chicken broth or stock, ensuring all ingredients are submerged. Stir gently to combine everything evenly.
- Simmer the Stew: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Let the stew simmer for 30 minutes, allowing the chicken to finish cooking and the vegetables to soften.Check occasionally to ensure it’s not sticking to the bottom.
- Add Green Vegetables and Cream: After 30 minutes, remove the lid and add the green beans (or thawed peas) and ½ cup heavy cream. Stir gently to distribute the cream and vegetables throughout the stew.
- Adjust Thickness (Optional): If you prefer a thicker stew, combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a mason jar. Shake vigorously to dissolve lumps. Gradually add this mixture to the simmering stew, stirring continuously, until your desired consistency is reached.
- Final Simmer and Taste: Simmer the stew uncovered for an additional 10 minutes, allowing flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Enjoy: Ladle the stew into bowls, ensuring each serving has a balance of chicken, vegetables, and creamy broth. Garnish with fresh herbs if desired. This stew is best enjoyed hot and pairs wonderfully with crusty bread or a simple side salad.
Notes
- Boneless, skinless chicken thighs work best for tender, juicy results; chicken breasts can be used but may dry out.
- Browning the chicken adds depth and richness to the stew, don’t skip this step.
- You can use a combination of potatoes and sweet potatoes for a balance of texture and sweetness.
- Frozen peas or green beans can be used in place of fresh vegetables.
- For a thicker stew, use a flour slurry, cornstarch, or reduce the broth slightly.
- White wine is optional; you can substitute additional chicken broth for a non-alcoholic version.
- Adjust seasoning at the end to taste, especially after adding cream.
- This stew can easily be doubled for meal prep or freezing.
Chef’s Secrets for Rich Flavor
To make your chicken stew truly exceptional, focus on layering flavors.
Begin by browning the chicken to create a deep, savory base.
Toasting the flour with aromatics like onions, carrots, and celery builds a subtle nutty richness.
Use a mixture of potatoes and sweet potatoes to balance texture and natural sweetness, while herbs like rosemary, thyme, and sage elevate the aroma.
For an extra creamy finish, stir in the heavy cream at the very end to prevent curdling.
Finally, deglazing the pot with white wine or a splash of broth ensures no flavorful bits are left behind.
Serving Suggestions for Maximum Enjoyment
Serve this hearty stew hot, straight from the pot, for ultimate comfort.
Pair it with crusty bread, garlic rolls, or buttery biscuits to soak up the savory broth.
A simple side salad or steamed greens adds freshness and color.
For a more filling meal, serve over cooked rice, quinoa, or mashed potatoes.
Garnish with fresh parsley or thyme for a pop of flavor and presentation. Leftovers taste even better the next day as the flavors continue to meld.
Storage Tips to Keep Fresh
Allow the stew to cool slightly before transferring to airtight containers. It will keep in the refrigerator for up to 4 days.
Reheat gently over low-medium heat to prevent curdling the cream. For longer storage, freeze in freezer-safe containers for up to 3 months; thaw in the refrigerator overnight before reheating.
Avoid reheating on high heat to maintain the smooth texture and prevent the vegetables from becoming mushy.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, chicken breasts can be used, but thighs are preferred for juiciness and flavor.
If using breasts, add them later in the cooking process to prevent drying out.
2. How can I make this stew thicker?
To thicken, create a slurry with flour or cornstarch mixed with water or broth.
Gradually stir into the simmering stew until it reaches your desired consistency. You can also simmer uncovered to reduce the liquid naturally.
3. Can I make this stew in a slow cooker?
Absolutely! Brown the chicken and sauté vegetables first for depth of flavor.
Then transfer everything to a slow cooker, add broth and seasonings, and cook on low for 5–6 hours or high for 3–4 hours.
Add cream and green beans in the last 30 minutes.
4. Can I substitute the cream for a lighter option?
Yes, for a lighter stew, replace heavy cream with half-and-half or coconut milk.
Keep in mind this may slightly alter the richness and flavor profile but still provides a creamy texture.
5. What vegetables work best in this stew?
Root vegetables like carrots, potatoes, and sweet potatoes are ideal for heartiness.
Green beans, peas, or bell peppers can be added for color and freshness.
Avoid vegetables that overcook quickly, like zucchini, unless added at the very end.
