Description
This creamy chicken stew is the ultimate comfort food with tender chicken, hearty vegetables, and a rich, velvety sauce. It’s a one-pot meal that’s perfect for cozy family dinners and easy enough for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 medium Yukon Gold potatoes, peeled and cubed
- 2 celery stalks, chopped
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep the chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Set aside.
- Brown the chicken: In a large Dutch oven or heavy pot, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Brown for 3-4 minutes per side until golden. The chicken doesn’t need to be cooked through yet. Remove chicken to a plate and set aside.
- Sauté the aromatics: In the same pot, add the remaining 1 tablespoon of butter. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add vegetables: Toss in the carrots, potatoes, and celery. Stir and cook for 3-4 minutes, allowing them to pick up all those flavorful browned bits from the bottom of the pot.
- Make the roux: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes. This cooks out the raw flour taste and creates a base for your creamy sauce.
- Add liquids: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Scrape the bottom of the pot to release any stuck-on bits—that’s pure flavor! Bring the mixture to a simmer.
- Season and simmer: Add the bay leaves, thyme, and paprika. Return the browned chicken (and any accumulated juices) back to the pot. Reduce heat to medium-low, cover, and let it simmer for 20 minutes, stirring occasionally.
- Add cream: Once the chicken is cooked through and the vegetables are tender, stir in the heavy cream. Add the frozen peas if using. Let it simmer uncovered for 5 more minutes to thicken the sauce to your desired consistency.
- Final touches: Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves.
- Serve: Ladle the creamy chicken stew into bowls, garnish with fresh parsley, and serve hot with your favorite bread or biscuits.
Notes
- Thicker stew: If you prefer a thicker consistency, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering stew.
- Thinner stew: Add more chicken broth or cream to reach your desired consistency.
- Make it dairy-free: Replace butter with olive oil and heavy cream with full-fat coconut milk.
- Gluten-free option: Use cornstarch instead of flour for thickening, or use a gluten-free flour blend.
- Slow cooker adaptation: Brown the chicken and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add cream in the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg