Looking for a cozy dinner? This chicken stew recipe brings together tender chicken, potatoes, carrots, and mushrooms—your perfect go-to for a chilly night.
Ever have one of those days where all you want is something warm and satisfying, like a big hug in a bowl? That’s exactly how this chicken stew recipe came to life. I’d had a long day and found myself with some chicken thighs, a few potatoes, and a lone carrot. Not exactly a feast, but hey—sometimes you work with what you’ve got, right? I threw it all together, hoping for the best, and wow, it turned out way better than I expected. Now, this is my go-to for cold, cozy nights when I want something comforting but easy. Paired with some crusty bread and a simple salad, it’s pure comfort. Have you ever stumbled upon a favorite recipe like that?
Why You’ll Love This Chicken Stew Recipe
- Quick Comfort Food: This chicken stew comes together in under an hour, perfect for busy weeknights when you’re craving something hearty.
- One-Pot Magic: Fewer dishes, more flavor. It all cooks in one pan, so you get big taste without a big mess.
- Simple Ingredients, Bold Flavor: No fancy ingredients here—just classic flavors that make this chicken stew recipe shine.
- Flexible and Family-Friendly: Customize based on what you’ve got, and it’s bound to be a hit with everyone.
- Creamy, Cozy Texture: Thanks to a little flour, it’s got that thick, hearty feel that makes you want to savor every bite.
Ingredient Notes
Let’s break down the ingredients. This chicken stew recipe keeps it simple, but each ingredient adds something special. Here’s why each one counts:
- Chicken Thighs – Thighs stay juicy and add a rich flavor, but if you’ve got chicken breasts, go for it!
- Vegetable Oil – Just a bit to get things browning and build that flavor base.
- Onion – A stew essential! It adds sweetness and depth.
- All-Purpose Flour – This thickens the stew, giving it that classic, hearty texture you’re looking for.
- Potatoes – I like to leave the skin on for a rustic touch (and less prep time!).
- Carrot – Adds a touch of sweetness and a pop of color.
- Chicken Soup Base – Really amps up the flavor with zero effort. Just mix it in, and bam—instant depth.
- Herbes de Provence – Adds a touch of French flavor. Don’t have it? Italian seasoning works great too.
- Bell Pepper & Mushrooms – Fresh veggies that add color and a hint of earthiness to round out the stew.
How To Make Chicken Stew Recipe
Ready to cook? This chicken stew recipe is as easy as it is comforting. Let’s walk through it together.
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- Step 1: Get Set Up – First, prep your ingredients. Dice the chicken, chop your veggies, and keep everything handy. Trust me—having it all within reach makes things a lot smoother.
- Step 2: Start with Sizzle – Heat the oil in a big pan over medium. Add the chicken and onions, cooking until they’re golden brown (about 5-7 minutes). Browning them adds so much flavor to your chicken stew—you don’t want to skip this step.
- Step 3: Thicken It Up – Sprinkle the flour over the chicken and onions, and stir it in. Let it cook for 2-3 minutes, giving your stew that nice, thick texture. And if it sticks a bit? No worries—that’s flavor!
- Step 4: Add the Main Ingredients – Pour in the water, then add potatoes, carrots, chicken soup base, and herbes de Provence. Stir it up, cover, and let it simmer for 15-20 minutes. This is where the magic happens—your kitchen will start smelling amazing.
- Step 5: Final Additions – Add the bell pepper and mushrooms, then cover and simmer for another 10-15 minutes until everything’s tender. Now, your chicken stew is ready to serve—hot, hearty, and perfect for dunking bread into.
- Serve it up, and enjoy every spoonful!
Storage Options:
Leftovers? Lucky you! This chicken stew recipe is even better the next day.
- Fridge: Pop it in an airtight container, and it’ll last up to 3 days. Reheat it on the stove or microwave, and you’re good to go.
- Freezer: Freeze it in a freezer-safe container for up to 3 months. Just thaw overnight in the fridge and reheat.
- Pro Tip: When you’re reheating, add a splash of water or broth to bring back its original consistency. This chicken stew stays flavorful and satisfying, even after a few days!
Variations and Substitutions:
This chicken stew recipe is flexible, so feel free to make it your own! Here are a few easy swaps:
- Chicken Thighs – No thighs? Use chicken breast or even drumsticks for a richer flavor.
- Veggies – Try sweet potatoes instead of regular, or toss in some celery for added crunch.
- Herbes de Provence – Italian seasoning or a mix of dried thyme and rosemary works great too.
- Flour – Swap the flour for a tablespoon of cornstarch to make it gluten-free.
- Liquid Base – Want a deeper flavor? Use chicken stock instead of water. It’s a small change, but it makes a big difference.
What to Serve with Chicken Stew
This chicken stew recipe is hearty enough to stand alone, but here are a few simple sides that make it even better:
- Crusty Bread – Perfect for dipping, and it soaks up all that delicious broth.
- Green Salad – Something light and fresh balances out the richness of the stew.
- Steamed Rice or Quinoa – Great if you want to stretch the meal a little further.
- Buttered Noodles – Especially if you’ve got kids—this pairing is always a win.
Hope you enjoy this chicken stew recipe as much as I do! If you add a personal twist, I’d love to hear how it turns out. Let’s swap ideas!
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Chicken Stew
A comforting chicken stew featuring tender chicken thighs, hearty potatoes, and vibrant vegetables in a rich, herbed broth. Ready in under an hour, this simple, one-pot dish is perfect for cozy, satisfying meals any night of the week.
Ingredients
- 1 tablespoon vegetable oil
- 3 5-ounce boneless, skinless chicken thighs, cut into bite-sized cubes
- 1 large onion chopped
- 1/4 cup all-purpose flour
- 4 cups water
- 3 cups potatoes cubed, skin-on
- 1 cup carrot diced
- 1 tablespoon chicken soup base
- 1 tablespoon herbes de Provence
- 1/2 cup green bell pepper diced
- 1 cup button mushrooms chopped
Instructions
Prepare Ingredients
- Begin by preparing all ingredients. Dice the chicken thighs into bite-sized pieces, chop the onion and bell pepper, cube the potatoes (leaving the skin on if desired), and dice the carrot. Measure out remaining ingredients and set them aside.
Sauté Chicken and Onion
- Heat the vegetable oil in a large, deep pan over medium heat. Add the chicken pieces and chopped onion. Sauté for approximately 5 to 7 minutes, stirring occasionally, until the chicken is browned and the onions are translucent.
Incorporate Flour
- Sprinkle the all-purpose flour over the sautéed chicken and onions. Stir well to evenly coat the ingredients, cooking for an additional 2 to 3 minutes. This will thicken the stew as it cooks.
Add Liquids and Main Ingredients
- Pour in the water, then add the cubed potatoes, diced carrot, chicken soup base, and herbes de Provence. Stir to combine. Cover the pan and allow the mixture to simmer for 15 to 20 minutes, or until the potatoes and carrots begin to soften.
Final Vegetables and Simmer
- Add the diced green bell pepper and chopped button mushrooms to the pan. Cover again and continue simmering for an additional 10 to 15 minutes, or until all vegetables are tender and the flavors are well integrated.
Serve
- Once cooked, serve the chicken stew hot. Pair with crusty bread or a simple salad for a complete meal.
Notes
To make this chicken stew gluten-free, replace the all-purpose flour with 1 tablespoon of cornstarch. Mix the cornstarch with a small amount of water before adding it to the stew to ensure a smooth, thickened consistency.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 56g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 198mg | Potassium: 1521mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7311IU | Vitamin C: 68mg | Calcium: 98mg | Iron: 5mg
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
