Easy chicken stew recipe is a one-pot meal, that is simple to put together, and is ready in under an hour. It makes a comforting and hearty winter meal. It is the best-stewed chicken recipe that is loaded with tender shredded chicken, potatoes, onions, carrots, celery, and green beans in a flavorful broth.
Ingredients for Chicken Stew Recipe:
- Butter– Use 2 tablespoons of butter to saute the vegetables.
- Onion and red pepper– ½ of onion and red pepper are diced and added for loads of flavor.
- Carrots and celery– Peel and slice 2 carrots into rounds. You will also need 2 celery stalks, sliced.
- Salt and pepper– You will add it to the vegetables and to the stew, to taste.
- Garlic– Mince 3 cloves of garlic to give the stew a wonderful flavor.
- Flour– The recipe calls for just 2 tablespoons of all-purpose flour to thicken the stew and make it creamy. The stew is not super thick but you can use a little more if you want the stew to be thicker.
- Chicken breasts– 1½ pounds boneless, skinless chicken breast or you could use thighs. If the breasts are thick, I recommend cutting them in half.
- Thyme and bay leaf– 3 sprigs of fresh thyme and 1 bay leaf add flavor to the stew. You can garnish with more thyme if desired.
- Baby potatoes– ¾ pounds of potatoes cut into quarters so they are bite-sized. Use small baby potatoes like gold or red potatoes. You can leave the skin on.
- Green beans– 1 cup of cut green beans are added at the end. You could substitute with peas if desired.
- Chicken broth– Use 3½ cups of low-sodium chicken broth and you can add more salt to the stew as needed.
How to Make Chicken Stew?
- In a dutch oven or large pot, melt the butter. Add the onions, carrots, and celery. Season the vegetables with salt and pepper. Stir and cook until the vegetables are softened and tender, about 10 minutes. Stir in the garlic.
- Toss in the flour and stir until all the veggies are coated in it. Add the chicken, potatoes, red pepper, thyme, and bay leaf, then pour in the broth. Season the mixture with salt and pepper. Bring the mixture to a simmer and cook until the chicken is cooked through with no pink in it and the vegetables are tender (25-30 minutes). Stir in the green beans during the last 10 minutes of cooking.
- Remove from the heat. Take out and discard the bay leaf and thyme stems. Using tongs, remove the chicken. Shred it using 2 forks, then return it to the pot.
- Garnish with thyme if desired, then serve.
How to Thicken Chicken Stew?
To thicken chicken breast stew, add flour to the vegetables. This will thicken the broth. If you need to thicken it a little more later in the cooking process, make a slurry. Whisk 1 tablespoon of flour and 2 tablespoons of water or broth. Mix until no lumps are found. Add to the boiling stew and stir to thicken.
Can you Freeze Chicken Stew?
You can freeze the chicken stew in an airtight container for up to 3 months. I recommend freezing in individual portions for easy thawing. Defrost in the refrigerator before reheating.
Store leftover chicken breast stew in an airtight container in the refrigerator for 3-4 days.
What To Serve with Chicken Stew?
I love to serve this chicken stew recipe with biscuits. You could also serve it with cornbread, muffins, rolls, or sliced bread. With a fresh mixed greens salad on the side.
Chicken Stew Recipe
Easy chicken stew recipe is a one-pot meal, that is simple to put together, and is ready in under an hour.
Ingredients
- 2 tbsp butter
- ½ medium onion, diced
- 2 large carrots peeled, sliced into rounds
- 2 stalks celery, diced
- salt and pepper, to taste
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1½ pounds boneless, skinless chicken breasts or chicken thighs
- ¾ pound baby potatoes, quartered
- ½ medium red bell pepper, diced
- 3 sprigs fresh thyme, plus more for garnish if desired
- 1 bay leaf
- 3½ cups low-sodium chicken broth
- 1 cup green beans, cut
- fresh parsley, optional garnish
Instructions
- In a dutch oven or large pot, melt the butter. Add the onions, carrots, and celery then season the vegetables with salt and pepper. Stir and cook until the vegetables are softened and tender, about 5-8 minutes. Stir in the garlic.
- Toss the vegetables in flour and stir until coated.
- Add chicken, potatoes, red pepper, thyme, and bay leaf, then pour in the broth. Season the mixture with salt and pepper. Bring the mixture to a simmer and cook until the chicken is cooked through with no pink in it and the vegetables are tender (25-30 minutes). Stir in the green beans during the last 10 minutes of cooking.
- Remove from the heat. Take out and discard the bay leaf and thyme stems. Using tongs, remove the chicken. Shred it using 2 forks, then return it to the pot. Stir the mixture to combine.
- Garnish with thyme and parsley if desired, then serve.
Nutrition Information:
Amount Per Serving: Calories: 901Total Fat: 34.8gSaturated Fat: 10.9gCholesterol: 380mgSodium: 454mgCarbohydrates: 15.6gFiber: 3.2gSugar: 2.4gProtein: 124.1g
