A cozy, one-pot meal that’s packed with tender chicken, hearty potatoes, and flavorful broth—ready in just 45 minutes! This easy homemade stew is perfect for busy weeknights when you want something warm, comforting, and full of wholesome 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)
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.
Serving Suggestions:
- 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.
Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days.