Warm, nourishing, and brimming with flavor, chicken stew is a timeless comfort food that brings the whole table together. Each spoonful offers cozy satisfaction and homestyle heartiness.
Packed with tender chicken, rustic vegetables, and aromatic herbs, this chicken stew simmers into a rich and creamy broth that makes it impossible to have just one bowl.
What You’ll Need for This Cozy Chicken Stew
- Boneless skinless chicken thighs – Juicy and tender, these are the hearty base that infuses the stew with richness.
- Carrots – Sweet and earthy, they bring color and classic comfort to every bite.
- Celery – Aromatic and subtly peppery, it builds depth in the vegetable base.
- Onion – Provides a sweet-savory backbone and enhances every layer of flavor.
- Potatoes – These soak up the savory broth, adding bulk and satisfying starchiness.
- Sweet potatoes – Naturally sweet and creamy, they balance the savory notes with a subtle sweetness.
- Red bell pepper – Brings a pop of color and a touch of sweetness to lighten the dish.
- Chicken broth – The soul of the stew, adding depth and tying all the ingredients together.
- Heavy whipping cream – Swirled in at the end, it creates a luxurious, velvety finish.
- Dried herbs (thyme, rosemary, sage) – These classic seasonings infuse warmth and a rustic, herbaceous aroma.
How to Make Chicken Stew – Quick Step-by-Step Overview
Start by browning the chicken to build a flavorful base, then remove and set it aside. Sauté the aromatic vegetables in olive oil until softened.
Stir in flour and dried herbs to coat the veggies and thicken the base, then pour in the broth, wine, and return the chicken to the pot along with the diced root vegetables.
Let it all simmer together, covered, allowing the flavors to meld and the chicken to become fork-tender. Stir in the cream and green beans near the end, then simmer uncovered until the stew thickens and becomes irresistibly rich.
Cozy Cooking Tips & Tasty Variations
For even more depth, add a dash of smoked paprika or a spoonful of tomato paste when sautéing the vegetables. This builds a slightly smoky, umami-packed base.
If you prefer a lighter version, skip the cream or use whole milk. Swap green beans for peas or corn for added sweetness. Fresh herbs at the end can lift the whole dish—try chopped parsley or fresh thyme.
Using bone-in chicken thighs? Just be sure to remove the bones before serving for the same tender results with even more flavor.
How to Store Chicken Stew Leftovers Like a Pro
Let your chicken stew cool completely before transferring it into airtight containers. It keeps well in the fridge for up to 4 days and actually tastes better the next day as flavors deepen.
To freeze, portion into freezer-safe containers, leaving room for expansion, and store for up to 3 months. Reheat gently on the stove over medium heat or in the microwave, adding a splash of broth or cream to restore its silky consistency.
Creamy Chicken Stew
Ingredients
- ¼ cup white wine
- 2 tablespoons olive oil
- ½ red bell pepper finely diced
- 1 ½ cups diced potatoes peeled if using russet or baking varieties
- ½ cup heavy whipping cream
- ½ teaspoon dried rosemary
- 1 small onion chopped
- ½ teaspoon dried thyme leaves
- 1 ½ pounds boneless skinless chicken thighs diced into 1-inch pieces (about 8 thighs)
- 1 ½ cups diced sweet potatoes peeled
- ½ teaspoon salt and freshly ground black pepper to taste
- 4 cups chicken broth or chicken stock
- 2 carrots diced
- 2 ribs celery diced
- 5 tablespoons all-purpose flour divided
- ¼ teaspoon ground sage
- 1 cup green beans trimmed and cut into 1-inch pieces (or use thawed frozen peas)
Instructions
- In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and sear the chicken pieces until browned; full cooking is not necessary. Transfer the chicken to a separate dish and reserve. In the same pot, cook the onion, carrots, and celery in the remaining oil for approximately 3 minutes or until the onion softens slightly. Incorporate 3 tablespoons of flour along with rosemary, thyme, sage, salt, and pepper. Stir continuously over medium heat for about 2 minutes. Add the diced potatoes, sweet potatoes, bell pepper, white wine, reserved chicken, and broth. Raise the heat to bring the mixture to a boil, then lower it and let it simmer with the lid on for 30 minutes. Remove the cover, then stir in the green beans and cream. If a thicker consistency is preferred, mix the remaining 2 tablespoons of flour with 1 cup of water or broth in a tightly sealed mason jar. Shake until smooth and lump-free, then gradually introduce this slurry into the simmering stew, allowing it to thicken to the desired texture. Continue to simmer uncovered for an additional 10 minutes before serving.
