Chicken Stew (45 Minutes, One Pot!)
This hearty chicken stew tastes like it simmered all day, but it’s ready in just 45 minutes!
Packed with tender chicken, buttery potatoes, and cozy veggies, it’s comfort food made easy.
Your family will love how flavorful and satisfying it is, and you’ll appreciate how quick and simple it was to prepare!
For Chicken Stew
- Chicken Breasts – Boneless and skinless work perfectly here; they’ll shred easily and add lots of flavor to the stew.
- Butter – Cooking the vegetables in butter gives them a delicious richness you won’t want to skip.
- Carrots and Celery – These classic stew veggies build a comforting flavor base—feel free to toss in onion, peas, or corn too!
- Garlic – Adds depth and savory flavor. Don’t skimp here!
- All-purpose Flour – Helps thicken the stew, giving you that perfectly hearty texture.
- Baby Potatoes – Quartered baby potatoes cook quickly and stay tender, not mushy.
- Chicken Broth – Low-sodium is best; it lets you control the saltiness and flavors.
- Thyme and Bay Leaf – These herbs infuse subtle warmth and depth; dried thyme works too if you don’t have fresh.
- Fresh Parsley – An optional but tasty garnish that adds freshness and color to finish off the stew!
Chicken Stew
Ingredients
- 2 tbsp tablespoons butter
- 2 large carrots, peeled and sliced into rounds
- 1 stalk celery, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 1 tbsp all-purpose flour
- 1½ Ibs boneless, skinless chicken breasts
- 3 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- ¾ Ib baby potatoes, quartered
- 3 cups low-sodium chicken broth
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat butter in a large pot over medium heat. Add sliced carrots and chopped celery, then season generously with salt and freshly ground black pepper. Cook vegetables, stirring frequently, until tender, about 5 minutes. Add minced garlic and cook until aromatic, about 30 seconds.
- Sprinkle flour over the vegetables, stirring until they’re evenly coated. Add chicken breasts, thyme sprigs, bay leaf, quartered potatoes, and chicken broth to the pot. Season again with salt and pepper. Bring to a gentle simmer and cook until the chicken is fully cooked (no longer pink) and potatoes are fork-tender, about 15 minutes.
- Remove the pot from heat. Transfer chicken breasts to a medium bowl and shred into bite-sized pieces using two forks. Once shredded, return chicken to the stew.
- Serve the stew garnished with freshly chopped parsley, if desired.
Notes
- Enjoy your stew with crusty homemade bread or biscuits for dipping.
- Pair with a crisp spinach salad or creamy mashed potatoes for a satisfying meal.
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and add extra flavor. They’re a great swap if you prefer dark meat or want a more tender stew.
2. How can I thicken my stew?
Easy! Try one of these tricks:
- Mash some potatoes into the broth.
- Mix a tablespoon of flour with water and stir it in.
- Add a splash of heavy cream for a richer texture.
3. Can I make this ahead of time?
Yes! In fact, it tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to 4 days.
4. Can I freeze chicken stew?
Yep! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
5. What should I serve with chicken stew?
Go classic with:
- Crusty bread or biscuits for dipping
- A fresh green salad
- Mashed potatoes or rice to soak up that flavorful broth
Now grab a bowl and get cozy—this stew is calling your name!
