Creamy Chicken Stew

Why You’ll Love This Recipe

This stew combines wholesome ingredients with a velvety texture, making it both hearty and delicious. The creamy broth complements the tender chicken and vegetables, creating a balanced, flavorful dish that’s simple to prepare and perfect for family meals.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks

• 2 tablespoons olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 3 medium potatoes, peeled and diced

• 4 cups chicken broth

• 1 cup heavy cream or coconut cream for dairy-free

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

directions

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add chicken chunks and brown on all sides. Remove and set aside.

2. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5-7 minutes.

3. Add diced potatoes, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.

4. Return chicken to the pot and cook for another 10 minutes until chicken is cooked through.

5. Stir in heavy cream and heat through, but do not boil. Adjust seasoning if needed.

6. Garnish with fresh parsley before serving.

Servings and timing

Makes 6 servings
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

• Substitute heavy cream with Greek yogurt for a tangier, lighter stew.

• Add mushrooms or peas for extra vegetables.

• Use coconut milk or cream for a dairy-free, slightly tropical flavor.

• Add a splash of white wine with the broth for added depth.

• Include fresh herbs like thyme and rosemary instead of dried for brighter flavor.

storage/reheating

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. Avoid boiling after adding cream to prevent curdling. This stew can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but may be less tender than thighs.

How do I prevent the stew from curdling?

Add cream at the end of cooking and heat gently without boiling.

Can I make this stew dairy-free?

Yes, substitute heavy cream with coconut cream or other dairy-free alternatives.

Can I add other vegetables?

Yes, vegetables like mushrooms, peas, or green beans can be added.

How thick is this stew?

It has a creamy, moderately thick broth that coats the ingredients well.

Can I prepare this stew in a slow cooker?

Yes, brown the chicken and sauté veggies first, then slow cook all ingredients together, adding cream at the end.

Is this recipe suitable for freezing?

Yes, but freeze before adding cream to maintain texture.

Can I use fresh herbs instead of dried?

Absolutely, fresh herbs can be added during cooking for enhanced flavor.

How do I store leftovers?

Keep in an airtight container in the refrigerator or freeze for longer storage.

Can I make this stew ahead of time?

Yes, it tastes great reheated and flavors develop even more after resting.

Conclusion

Creamy Chicken Stew is a comforting, nourishing meal that brings together tender chicken, wholesome vegetables, and a rich, creamy sauce. Easy to prepare and versatile, it’s perfect for cozy family dinners or meal prepping for the week. Enjoy this satisfying stew to warm your heart and soul.

Creamy Chicken Stew

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Creamy Chicken Stew is a rich, comforting dish featuring tender chicken pieces simmered with vegetables in a luscious, creamy sauce. Perfect for cozy dinners, it offers a satisfying meal that warms you from the inside out.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Stew
• Method: Stovetop
• Cuisine: International
• Diet: Low Lactose

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks

2 tablespoons olive oil or butter

1 medium onion, diced

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, sliced

3 medium potatoes, peeled and diced

4 cups chicken broth

1 cup heavy cream or coconut cream for dairy-free

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add chicken chunks and brown on all sides. Remove and set aside.
2. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5-7 minutes.
3. Add diced potatoes, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
4. Return chicken to the pot and cook for another 10 minutes until chicken is cooked through.
5. Stir in heavy cream and heat through, but do not boil. Adjust seasoning if needed.
6. Garnish with fresh parsley before serving.

Notes

• Substitute heavy cream with Greek yogurt for a tangier, lighter stew.
• Add mushrooms or peas for extra vegetables.
• Use coconut milk or cream for a dairy-free, slightly tropical flavor.
• Add a splash of white wine with the broth for added depth.
• Include fresh herbs like thyme and rosemary instead of dried for brighter flavor.
• Store leftovers in airtight container in fridge up to 3 days; freeze for up to 2 months.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 90mg