Introduction

This rich and hearty chicken stew is a comforting dish perfect for any day you want something warm and satisfying. Tender chicken thighs simmer with vegetables in a creamy, flavorful broth that’s easy to prepare and sure to please the whole family.

Rich and Hearty Chicken Stew Recipe - Recipe Image

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 pepper, to taste
1 tablespoon lemon juice
Fresh parsley, for garnish

Instructions

Step 1: Place a Dutch oven or large pot over medium-high heat to preheat.
Step 2: Season the chicken chunks with salt and pepper. Add olive oil to the hot pot and brown the chicken on all sides. Once browned, remove the chicken and set aside.
Step 3: In the same pot, add diced onion, celery, and sliced carrots. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
Step 4: Sprinkle the flour over the vegetables and stir well to coat everything evenly.
Step 5: Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pot.
Step 6: Return the browned chicken to the pot. Add halved baby potatoes, dried thyme, and bay leaves.
Step 7: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 35 to 40 minutes, stirring occasionally, until the chicken is tender and the stew has thickened.
Step 8: Stir in the heavy cream and lemon juice. Simmer for an additional 5 minutes, then adjust salt and pepper to taste.
Step 9: Ladle the stew into bowls, garnish with fresh parsley, and serve warm with crusty bread.

Tips & Variations

For a thicker stew, let it simmer a bit longer or add an extra tablespoon of flour when sautéing vegetables.
Substitute heavy cream with half-and-half for a lighter version, though the stew will be less rich.
Add a splash of white wine after sautéing the vegetables for an extra depth of flavor.
Use bone-in chicken thighs for more flavor; adjust cooking time accordingly.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The stew may thicken after refrigeration; add a splash of broth or water to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more tender and flavorful after long cooking. If using breasts, monitor closely to prevent drying out, as they cook faster.

Is this recipe freezer friendly?

Absolutely. Cool the stew completely, then freeze in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Rich and Hearty Chicken Stew Recipe

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★★★★★

4.6 from 93 reviews

This rich and hearty chicken stew is a comforting and flavorful meal perfect for cozy evenings. Tender chunks of boneless chicken thighs are simmered with baby potatoes, carrots, celery, and aromatic herbs in a creamy, savory broth, finished with a touch of lemon juice and fresh parsley for brightness. It is a wholesome, filling dish that delivers warmth and satisfaction in every bite.

Author: zara
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 6 servings 1x
Category: Stew
Method: Stovetop
Cuisine: American

Ingredients

Scale

Protein

1.5 pounds boneless chicken thighs, cut into chunks

Vegetables

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

Liquids and Dairy

4 cups chicken broth
1/2 cup heavy cream

Pantry Staples and Seasonings

3 tablespoons all-purpose flour
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried thyme
Salt and pepper, to taste
1 tablespoon lemon juice

Garnish

Fresh parsley, for garnish

Instructions

Preheat Your Equipment: Place your Dutch oven or large pot over medium-high heat to get it ready for sautéing.
Brown the Chicken: Season the chicken chunks with salt and pepper. Add olive oil to the hot pot and brown the chicken pieces on all sides until golden. Remove the chicken and set aside.
Sauté the Vegetables: In the same pot, add diced onion, chopped celery, and sliced carrots. Cook, stirring occasionally, until the vegetables are softened. Add minced garlic and cook for one more minute.
Coat Vegetables with Flour: Sprinkle the flour over the vegetables and stir thoroughly to coat them, which will help thicken the stew later.
Add Broth and Scrape Pot: Slowly pour in the chicken broth while scraping the bottom of the pot to lift any browned bits for extra flavor.
Return Chicken and Add Herbs: Place the browned chicken back into the pot along with the halved baby potatoes, dried thyme, and bay leaves.
Simmer the Stew: Bring the stew to a boil, then reduce the heat to maintain a gentle simmer. Let it cook uncovered for 35 to 40 minutes, stirring occasionally, until the chicken is tender and the stew has thickened.
Finish with Cream and Lemon: Stir in the heavy cream and lemon juice, then simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Serve and Garnish: Ladle the stew into bowls, garnish with freshly chopped parsley, and serve with crusty bread for a complete meal.

Notes

For extra depth of flavor, brown the chicken in batches to avoid overcrowding the pot.
Use bone-in chicken thighs if preferred, but increase the cooking time until tender.
Baby potatoes can be substituted with Yukon gold or red potatoes cut into chunks.
For a lighter version, substitute heavy cream with half-and-half or coconut milk.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: chicken stew, hearty stew, creamy chicken stew, comfort food, one-pot meal, Dutch oven recipe