There’s something deeply comforting about a big, hearty bowl of chicken stew, especially when the weather cools down, and you’re craving something warm and nourishing. This recipe is one of my go-to dishes when I want a simple, cozy meal that feels like a warm hug. The ingredients are straightforward, the flavors are homey, and the whole process is pretty hands-off once everything is in the pot. Plus, the whole house smells amazing while it simmers away. Let’s dive into the process of making this soul-soothing dish and sprinkle in a few tips and tricks along the way!

A stew for all seasons (and reasons)

I first fell in love with chicken stew during a chilly autumn evening. I was craving something filling, but I didn’t want the heaviness of a creamy soup. This recipe hit the spot—it’s rich without being overwhelming, with tender pieces of chicken, soft veggies, and a broth that’s both light and flavorful. What makes this recipe a true winner is its versatility. You can easily adapt it to what you have on hand or modify it to suit different dietary needs, and we’ll explore some fun variations later on. But the base recipe? Absolutely divine.

A little memory lane stroll…

When I was growing up, my grandmother always had a pot of something simmering on the stove, and chicken stew was a frequent guest at the dinner table. She had a way of making the simplest ingredients sing. Her secret? Patience and a well-seasoned pot. She never rushed the process, always letting the flavors develop and meld over time. I remember sneaking spoonfuls of the broth straight from the pot when she wasn’t looking. There’s nothing like that first steamy bite of stew to bring you right back to a kitchen filled with love and warmth. And now, whenever I make this recipe, it feels like I’m keeping that tradition alive—plus, it’s perfect for busy weeknights or lazy Sundays!

The heart of this dish: a quick origin story

Stews have been around for centuries, across nearly every culture, and for good reason—they’re an excellent way to stretch ingredients while still making a satisfying meal. In Europe, variations of chicken stew have been staples for centuries, often cooked over an open fire. What’s fantastic about chicken stew in particular is how it marries the simplicity of rustic cooking with the ability to create deep flavors in a relatively short amount of time. Over time, recipes have evolved, incorporating everything from seasonal vegetables to a wide variety of herbs. This version leans heavily into dried herbs, which I find particularly cozy and grounding.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Now, onto the stars of the show—the ingredients!

Chicken thighs: I use boneless, skinless chicken thighs because they stay juicy and tender, even after simmering. But if you only have chicken breasts, they’ll work too—just be mindful that they can dry out more easily. You can even use bone-in chicken for added flavor, just be sure to adjust cooking time slightly.
Baby potatoes: They add a creamy, satisfying texture without turning mushy. In a pinch, russets or Yukon Gold potatoes work just as well. Just cut them into smaller pieces to ensure they cook evenly.
Carrots, celery, and onion: These three form the aromatic base of the stew. Their sweetness balances the savory richness of the chicken. If you don’t have celery, no worries—just up the carrots or throw in a bell pepper.
Dried herbs: Parsley, thyme, rosemary, sage—these are like a bouquet of flavor in every bite. They bring a depth of flavor reminiscent of the best Sunday roasts. Fresh herbs work too if you have them on hand, but dried herbs keep things convenient and easy.
Broth: Using both chicken and vegetable broth gives the stew a balanced, multi-layered taste. Homemade broth is unbeatable, but store-bought works just fine (just watch the salt content!).

Kitchen gear: what you need (and what you can totally skip)

To make this chicken stew, you don’t need a ton of fancy equipment, which is great because fewer dishes means more time enjoying your meal. You will need:

A large pot or Dutch oven: Something heavy-bottomed to evenly distribute the heat and avoid scorching the bottom. I love using my cast-iron Dutch oven for this—it holds heat so well!
A sharp knife: Since you’re chopping up vegetables and chicken, having a good knife makes the prep work faster and more enjoyable.
Slotted spoon: For removing the chicken after browning, and later when scooping the veggies to avoid excess liquid while serving.

No immersion blenders or food processors necessary here—just good old-fashioned chopping, stirring, and simmering.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, let’s get cooking! Grab your apron and let’s walk through this step-by-step.

Prep the veggies: First, dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half. Prepping everything before you start cooking makes things much easier once you’re at the stove.
Chicken prep and browning: Cut your chicken thighs into bite-sized pieces and toss them with flour. The flour not only helps create a beautiful brown crust when you sauté them but also helps thicken the stew later. Brown the chicken in a mix of butter and olive oil for the best flavor. Don’t rush this step—let the chicken get golden before turning it. It won’t cook through at this point, but it will finish later in the stew.
Sauté the veggies: After removing the browned chicken, toss in the diced onion, celery, garlic, and carrots. Let them cook for a few minutes until the onions are soft. The moisture from the vegetables will help loosen those tasty browned bits stuck to the pot—that’s flavor gold right there!
Add the flour: Sprinkle in the rest of the flour and stir. You’re making a roux of sorts, which helps give the stew its lovely thickness. Let the flour cook for about two minutes to get rid of any raw taste.
Simmer away: Return the chicken to the pot, add the potatoes, herbs, and both broths. Bring the stew to a gentle boil, then reduce to a simmer. Let it bubble away uncovered for about 30 minutes, stirring occasionally to prevent sticking.
Final touches: Once the potatoes are tender and the broth has thickened, taste the stew. Add salt if needed, and toss in some fresh parsley if you’re feeling fancy!

Variations I’ve tried (with surprising results!)

This recipe is fantastic as-is, but here are some tweaks I’ve tried that might inspire you:

Gluten-free: Swap out the all-purpose flour for a gluten-free blend, or skip the flour entirely and use cornstarch to thicken the broth at the end.
Vegan adaptation: While the chicken is a key component, you can swap it for chickpeas or hearty mushrooms and stick with vegetable broth for a delicious plant-based version.
Spicy twist: Add a pinch of cayenne or a few red pepper flakes for a bit of heat. I did this once and it added a lovely warmth to the dish.
Seasonal variations: In the summer, I love adding fresh corn and green beans. In the fall, you can swap the potatoes for sweet potatoes for a touch of sweetness.

How to serve it up

When serving, I like to keep things rustic. Ladle the stew into wide bowls, making sure to scoop up plenty of chicken, veggies, and that silky broth. A sprinkle of fresh parsley on top brightens it up visually and adds a pop of freshness. If you’re feeling indulgent, serve with crusty bread to soak up all that broth. Or for a heartier meal, serve it over rice or even mashed potatoes—trust me, it’s next-level delicious.

Drink pairings: what I’d sip alongside

For a drink, I’d recommend a light white wine like a Sauvignon Blanc or Pinot Grigio, something that won’t overpower the subtle flavors of the stew. If you prefer red, go for something smooth and medium-bodied like a Merlot. For non-alcoholic options, an herby iced tea or sparkling water with a squeeze of lemon works beautifully!

Leftovers and reheating tips

Stews are one of those magical dishes that taste even better the next day. Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or broth to loosen the stew as it thickens in the fridge. You can also freeze it in portions for up to 3 months—just thaw it overnight in the fridge before reheating gently on the stovetop.

Scaling the recipe up or down

This recipe is pretty flexible! If you’re cooking for a crowd, just double everything and use a larger pot. When doubling, give it a little extra time to ensure the chicken cooks through and the broth thickens properly. For smaller portions, simply halve the ingredients.

Common issues (and how to avoid them)

Too thick: If your stew thickens too much, just add a little extra broth or water.
Not thick enough: If it’s not thickening, let it simmer longer with the lid off, or mix a little flour with water and stir it in.

Ready to get cooking?

There you have it—my favorite chicken stew recipe, packed with flavor and comfort. I hope you give it a try, and don’t be afraid to tweak it to your liking. After all, cooking should be fun, and this stew is pretty forgiving. Let me know how it turns out and what fun variations you come up with!

FAQs

1. Can I use chicken breast instead of thighs? Yes! Just be mindful that chicken breast can dry out quicker, so keep an eye on it.

2. Can I make this in a slow cooker? Absolutely! Brown the chicken and sauté the veggies first, then toss everything in the slow cooker and cook on low for 6-8 hours.

3. Can I freeze this stew? Yes, it freezes beautifully! Store it in an airtight container and freeze for up to 3 months.

4. Do I have to peel the potatoes? Nope! Baby potatoes have thin skins that add texture and flavor, so you can leave them on.

5. How can I make this dairy-free? Simply replace the butter with more olive oil or a dairy-free butter alternative.

Chicken Stew Recipe