If you’re looking for a cozy, comforting dish that feels like a warm hug on a chilly evening, then you’ve got to try this Easy Chicken Stew Recipe. Honestly, I love this because it’s straightforward, uses everyday ingredients, and the flavor? Absolutely unbeatable. Whether you’re new to cooking stews or just want something foolproof, this recipe will quickly become your go-to for dinner.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these in your kitchen, making it super accessible.
- Quick Prep: It only takes about 15 minutes to get everything ready—perfect for busy weeknights.
- Rich, Creamy Flavor: The combo of cream and mushrooms gives the stew a velvety texture that everyone will rave about.
- Family Favorite: My loved ones can’t get enough, and I’m sure yours will too!
Ingredients You’ll Need
These ingredients work beautifully together to create a hearty stew that’s packed with flavor and texture. When shopping, look for fresh vegetables and good-quality chicken to make the stew shine.
- Olive oil: Adds a subtle fruity base and helps sauté the veggies without overpowering the flavors.
- Butter: I like the richness butter offers—don’t skip it, even if you’re using olive oil!
- Onion: Gives a natural sweetness and depth. Half a medium one is just right for balance.
- Celery: Brings a fresh, slightly peppery crunch that brightens the stew.
- Carrots: Their natural sweetness pairs wonderfully with the savory elements.
- Garlic: Just a few cloves, minced finely, for that gentle aromatic kick.
- Flour: This helps thicken the stew and gives the broth a beautiful body.
- Chicken broth/stock: Use homemade or low-sodium store-bought for the best control over saltiness.
- Heavy/whipping cream: For that luscious creamy texture you’ll love spooning up.
- Italian seasoning: A simple combo of herbs adds wonderful flavor complexity.
- Mushrooms: I prefer cremini for their earthiness, but white mushrooms work great too.
- Russet potatoes: These absorb flavors well and give the stew substance.
- Chicken breasts: Lean and tender, they cook quickly and soak up the savory broth.
- Salt & pepper: Essential for seasoning to your taste at the end.
Variations
I like to switch things up sometimes to suit what I have on hand or to cater to different dietary needs. Feel free to make this recipe your own — a stew this flexible is a kitchen win!
- Use chicken thighs instead: They’re juicier and a bit more forgiving if you overcook the stew a bit.
- Make it dairy-free: Swap heavy cream for coconut milk or a cashew cream for a different but still creamy vibe.
- Add more veggies: Throw in some green beans, peas, or even corn for extra color and nutrition.
- Spice it up: A pinch of cayenne or smoked paprika can give the stew a lovely warmth without overpowering the flavors.
How to Make Easy Chicken Stew Recipe
Step 1: Sauté the base flavors
Heat the olive oil and butter in a large Dutch oven or heavy soup pot over medium-high heat. Toss in the chopped onion, celery, carrots, and minced garlic. Sauté them gently for 5 to 7 minutes until they’re soft and fragrant. This part fills your kitchen with an amazing aroma and builds a flavorful foundation for the stew.
Step 2: Thicken with flour
Sprinkle in the flour and stir it well, letting it cook for about a minute. This step gets rid of that raw flour taste and helps create that velvety texture in the broth you’ll love. Be sure to stir constantly so it doesn’t clump up.
Step 3: Build the stew
Slowly pour in the chicken broth, whisking as you go to fully dissolve any flour lumps. Then stir in the cream, Italian seasoning, sliced mushrooms, diced potatoes, and whole chicken breasts. At this point, your stew is starting to look like magic in a pot!
Step 4: Simmer to perfection
Turn the heat to high to bring the stew to a gentle boil, then reduce it to medium-low. Let it simmer with the lid slightly ajar for about 25 minutes. This is the key to tender chicken and perfectly cooked potatoes and veggies. Don’t forget to stir occasionally to prevent anything from sticking.
Step 5: Finish and serve
Once cooked, remove the chicken breasts carefully, chop them into bite-sized pieces, and stir them back into the stew. Taste and season with salt and pepper according to your preference. Now you’re ready to serve a bowlful of comfort!
Pro Tips for Making Easy Chicken Stew Recipe
- Don’t skip the gentle simmer: Too high a heat will toughen the chicken and make the stew cloudy.
- Cut ingredients evenly: This ensures everything cooks uniformly so you don’t get half-mushy potatoes or undercooked chicken.
- Sauté veggies first: It deepens the flavor way beyond just tossing raw veggies in the pot.
- Thicken gradually: Stirring in flour slowly helps avoid lumps and gives that dreamt-of stew texture.
How to Serve Easy Chicken Stew Recipe
Garnishes
I love finishing this stew with a sprinkle of fresh parsley or a few thyme leaves to give a pop of color and freshness. Sometimes I add a dash of cracked black pepper right before serving, which really wakes up the flavors.
Side Dishes
For sides, crusty bread or warm dinner rolls are my favorites to soak up the creamy broth. Sometimes I serve it alongside a simple green salad with vinaigrette to balance the richness.
Creative Ways to Present
For special occasions, I like to serve the stew in individual soup crocks or hollowed-out bread bowls—it’s both charming and practical for soaking up every last drop. Garnishing with edible flowers or microgreens adds a restaurant-style touch that guests always appreciate.
Make Ahead and Storage
Storing Leftovers
After the stew cools, I store leftovers in airtight containers in the fridge. It keeps beautifully for up to 3 days, making it perfect for easy lunches or dinner the next day.
Freezing
This Easy Chicken Stew Recipe freezes well, too. Just portion it into freezer-safe containers or bags, and freeze for up to 3 months. I find that the texture stays great, especially if you thaw it slowly overnight in the fridge.
Reheating
Reheat the stew gently on the stove over low to medium heat, stirring occasionally to prevent sticking. You might want to add a splash of broth or water if it seems too thick after refrigeration. Avoid microwaving if you can—it can heat unevenly and affect texture.
FAQs
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Can I use bone-in chicken for this stew?
Absolutely! Using bone-in chicken adds extra flavor to the broth, but cooking time might be a little longer to ensure the meat is fully cooked and tender. Just make sure to remove the bones before serving or shred the meat right in the pot if you prefer.
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Is it okay to prepare this stew in a slow cooker?
Yes, but I recommend sautéing the veggies and flour in a pan first to build flavor. Then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add cream toward the end to prevent curdling.
- Can I make this stew gluten-free?
You can swap the all-purpose flour for a gluten-free alternative like rice flour or cornstarch. Just adjust the amount slightly and add it at the same step to thicken the stew.
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What’s the best way to reheat leftovers?
Reheat gently on the stovetop over low heat, stirring to ensure even warmth and prevent sticking. If the stew thickens too much, stir in a little broth or water to loosen it up.
Final Thoughts
This Easy Chicken Stew Recipe holds a special place in my kitchen because it’s reliable and comforting no matter what the day brings. I love sharing it with friends and family, especially when everyone needs something warm and satisfying. Give it a try—you’ll be amazed how easy it is to bring classic comfort food to your table with just a handful of ingredients and a little time. Trust me, you’re going to want to make this over and over.
Print
Easy Chicken Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This Easy Chicken Stew is a comforting and hearty meal perfect for chilly days. Made with tender chicken breasts, fresh vegetables, and a creamy broth, this recipe comes together quickly with simple ingredients to create a delicious and satisfying stew.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 3 cups chicken broth or stock
- 1/2 cup heavy or whipping cream
- 1/2 teaspoon Italian seasoning
- 8 ounces mushrooms (white or cremini), sliced
- 2 large Russet potatoes, peeled and diced
- 1.5 pounds uncooked chicken breasts
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a Dutch oven or large soup pot. Sauté over medium-high heat for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Flour: Stir in the flour and let it cook for about a minute to remove the raw taste and create a roux that will thicken the stew.
- Incorporate Liquids and Ingredients: Slowly stir in the chicken broth, ensuring the flour is fully dissolved to avoid lumps. Then add the heavy cream, Italian seasoning, sliced mushrooms, diced potatoes, and whole chicken breasts to the pot.
- Simmer the Stew: Increase heat to high and bring the stew to a gentle boil. Then reduce heat to medium-low and simmer with the lid slightly ajar for 25 minutes, stirring occasionally to prevent sticking and to allow flavors to meld and the chicken and vegetables to cook fully.
- Prepare Chicken and Season: Remove the cooked chicken breasts from the pot and cut them into bite-sized pieces. Return the chicken to the stew, season with salt and pepper to taste, stir well, and serve hot.
Notes
- This recipe uses simple pantry staples and fresh produce for a quick, hearty meal.
- Prep time is only about 15 minutes, making it convenient for weeknight dinners.
- Simmering the stew with the lid slightly open helps to thicken the broth as it reduces.
- Feel free to add additional herbs like thyme or parsley for extra flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 4 g
- Sodium: 619 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 102 mg
