Description
Hearty Chicken Stew is a rich and comforting one-pot meal made with tender chicken thighs, baby potatoes, carrots, and a creamy herb-infused broth. Perfect for cozy nights and busy weeknights, this stew delivers big flavor with simple ingredients.
Ingredients
1.5 pounds boneless chicken thighs, cut into chunks
3 large carrots, peeled and sliced
2 celery stalks, finely chopped
1 large yellow onion, diced
4 garlic cloves, minced
1.5 pounds baby potatoes, halved
4 cups chicken broth
1/2 cup heavy cream
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper, to taste
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions
Heat a Dutch oven or large pot over medium-high heat.
Season chicken with salt and pepper. Add olive oil and brown chicken on all sides. Remove and set aside.
In the same pot, sauté onion, celery, and carrots for 5–7 minutes until softened. Add garlic and cook 1 minute.
Sprinkle flour over vegetables and stir well to coat. Cook for 1 minute.
Slowly pour in chicken broth while scraping up browned bits from the bottom.
Return chicken to the pot. Add potatoes, thyme, and bay leaves.
Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes until potatoes are tender and stew thickens.
Stir in heavy cream and lemon juice. Simmer 5 more minutes.
Remove bay leaves, adjust seasoning, garnish with parsley, and serve warm.
Notes
Chicken thighs stay more tender than breasts in stews.
For a thicker stew, simmer a few extra minutes uncovered.
If freezing, add cream after reheating for best texture.
Tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 145 mg