Chicken Stew Recipe brings a rich, savory broth, tender chicken, and hearty vegetables with thyme, garlic, and a whisper of lemon. It suits weeknight cooks and cozy-weekend planners alike, and it takes about 1 hour 10 minutes from start to finish. I test-batch this one every fall, and my kid steals the carrots like clockwork.
Why You Should Try This Chicken Stew Recipe
Chicken Stew Recipe delivers classic comfort with deep flavor, simple steps, and budget-friendly ingredients. Browning the chicken and toasting tomato paste build big flavor without fancy moves. The stew thickens just enough for a spoon to stand at attention, yet it stays silky.
You can tweak it for dairy-free, gluten-free, or creamy versions with tiny adjustments. Swap in rotisserie chicken when time runs short. Freeze portions for quick lunches, then bring them back to life with a splash of stock and lemon.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Swap: bone-in thighs or drumsticks, simmer 10 to 15 minutes longer
- Shortcut: use 3 cups shredded rotisserie chicken, add in the last 10 minutes
- 1.5 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- Tip: double-concentrated tube tomato paste toasting power for extra depth
- 2 tablespoons all-purpose flour
- Gluten-free: use 1 tablespoon cornstarch mixed with 1 tablespoon water and add near the end
- 5 cups low-sodium chicken broth or stock
- Brand note: Kitchen Basics or Better Than Bouillon both taste great; keep it low-sodium so you can season accurately
- 1 pound Yukon gold potatoes, cut into 1-inch chunks
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves, plus extra sprigs
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano, optional
- 1 cup frozen peas
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Optional creamy finish: 1/3 cup heavy cream or half-and-half
Equipment:
- Dutch oven or heavy pot with lid
- Chef’s knife and cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
How to Make Chicken Stew
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
- Pat the chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high. Sear the chicken in two batches until browned on the edges, 4 to 5 minutes per batch. Transfer the chicken to a plate.
- Lower the heat to medium and add the remaining 1 tablespoon oil. Add onion, carrots, and celery with a pinch of salt. Stir and scrape the browned bits so the veggies pick up that flavor, 5 to 6 minutes.
- Stir in garlic for 30 seconds. Add tomato paste and cook until it darkens and smells sweet-savoury, about 2 minutes.
- Sprinkle in flour and stir for 1 minute to coat the vegetables. Slowly pour in the broth while you stir to smooth out any lumps.
- Add potatoes, smoked paprika, thyme, bay leaf, Worcestershire, and oregano if using. Bring the pot to a strong simmer.
- Return the chicken and any juices to the pot. Reduce the heat to low, cover, and simmer for 20 minutes. Uncover and simmer 10 to 15 minutes more until the potatoes turn tender and the stew thickens.
- Stir in peas and, if you want a creamy finish, the cream. Simmer 2 minutes so the peas heat through.
- Turn off the heat. Add lemon juice and parsley. Taste and adjust with salt and pepper. Fish out the bay leaf and any thyme stems.
Shortcuts and swaps:
- Using rotisserie chicken: skip the sear, add the shredded meat in Step 7, and simmer 10 minutes.
- Gluten-free: skip the flour in Step 4. Thicken at the end with the cornstarch slurry and simmer 2 minutes.
Tips & Tricks
- Brown the chicken in batches so the pot stays hot and the pieces color instead of steaming.
- Keep potato chunks the same size for even cooking.
- Use low-sodium stock, then season at the end for the cleanest flavor.
- Want it thicker without flour? Lightly mash a few potato pieces against the pot.
- Add mushrooms with the onions for extra savoriness.
- For a dairy-free pot, skip cream and boost richness with 1 tablespoon olive oil at the end.
- Pre-chopped mirepoix from the produce section saves time.
- For slow cooker: sauté step 1 to 4 on the stove, transfer to slow cooker with potatoes and broth, cook on low 6 to 7 hours, then finish with peas, lemon, and parsley.
- For pressure cooker: sauté as written, add broth and potatoes, pressure cook 8 minutes, quick release, finish with peas, lemon, and parsley.
What to Serve with Chicken Stew
Spoon the stew into warm bowls and top with extra parsley and cracked pepper. Pair it with crusty bread, buttery biscuits, or a pot of rice to catch every drop. A crisp green salad or roasted green beans add freshness. Pour a light red like pinot noir, a chilled sauvignon blanc, or sparkling water with lemon.
Storage
Chill leftovers in shallow containers and store in the fridge for up to 4 days. Freeze in airtight containers for up to 3 months, leaving a little headspace for expansion. Reheat gently on the stovetop over medium-low with a splash of broth to loosen. If you plan to freeze, add peas and any cream during reheating so the color stays bright and the texture stays smooth.
Nutrition Information
- Serving size: about 1.5 cups
- Servings: 6
- Calories: ~380
- Protein: ~32 g
- Carbs: ~28 g
- Fat: ~15 g
- Saturated fat: ~4 g
- Fiber: ~4 g
- Sodium: ~780 mg
- Sugar: ~5 g
Values per serving, based on boneless thighs and no cream.
Chicken Stew Recipe
Ingredients
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add chicken pieces and brown on all sides.
- Add chopped carrots, potatoes, and celery; cook for 5 minutes.
- Pour in chicken broth, add salt, pepper, and thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Check seasoning and adjust if necessary before serving.