Chicken Stew Recipe Easy: The Cozy, One-Pot Dinner People Will Beg You to Make Again

You want a dinner that tastes like a hug but doesn’t chain you to the kitchen. This chicken stew hits like a five-star meal with grocery-store ingredients and 45-ish minutes of effort. It’s thick, hearty, and wildly satisfying—think creamy broth, tender chicken, and veggies that actually taste like something.

You’ll get the “what’s that secret?” question more than once. Spoiler: it’s smart layering, not grandma’s 97-step ritual.

What Makes This Special

This recipe punches above its weight with simple techniques that stack flavor fast. Browning the chicken and caramelizing the veggies builds a rich base that tastes like you cooked all day.

A small splash of cream and a touch of acidity make the broth silky and bright. It’s also flexible—swap herbs, change the veggies, tweak the thickness—no culinary police here. And yes, it reheats like a dream, which means tomorrow’s lunch wins too.

What Goes Into This Recipe – Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work, but thighs stay juicier)
2 tablespoons olive oil (or butter, or a mix)
1 large yellow onion, diced
3 carrots, peeled and sliced into 1/2-inch rounds
2 celery stalks, sliced
3 cloves garlic, minced
1 tablespoon tomato paste (adds depth; optional but recommended)
2 tablespoons all-purpose flour (for thickening; use cornstarch if gluten-free)
4 cups low-sodium chicken broth
1 cup baby potatoes, halved (or 2 medium Yukon Golds, diced)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried rosemary, crushed between fingers
1 bay leaf
1/2 cup frozen peas
1/2 cup frozen corn (optional but lovely)
2–3 tablespoons heavy cream (or half-and-half; optional for silkiness)
1 tablespoon fresh parsley, chopped
1–2 teaspoons lemon juice or apple cider vinegar (to brighten)

Cooking Instructions

Prep your players. Pat the chicken dry and season with 1/2 teaspoon salt and a pinch of pepper.
Dice and slice your veggies. You’re about to move fast.
Brown the chicken. Heat olive oil in a heavy pot over medium-high. Add chicken in a single layer and sear 3–4 minutes per side until golden.
Don’t crowd; do two batches if needed. Remove to a bowl.
Build the flavor base. In the same pot, add onion, carrot, and celery with a pinch of salt. Cook 5–6 minutes, stirring, until softened and lightly caramelized.
If the fond (brown bits) looks intense, splash in a tablespoon of broth to loosen it—free flavor!
Garlic + tomato paste moment. Stir in garlic and tomato paste for 1 minute until fragrant and slightly darkened. This step is where the “wow” happens.
Thicken it up. Sprinkle flour over the veggies, stirring for 1 minute to coat. It should look a bit pasty—that’s normal.
If gluten-free, skip this and use a cornstarch slurry later.
Add liquids and potatoes. Pour in chicken broth while stirring to avoid lumps. Add potatoes, thyme, rosemary, bay leaf, remaining salt, and pepper. Bring to a gentle boil.
Return the chicken. Add the browned chicken (and any juices) back into the pot.
Reduce heat to a simmer, cover partially, and cook 18–22 minutes until the potatoes are tender and the chicken is cooked through.
Finish like a pro. Stir in peas and corn; simmer 2–3 minutes. Add cream if using for that dreamy texture. Remove the bay leaf.
Brighten and balance. Off the heat, add lemon juice or vinegar.
Taste and adjust salt and pepper. Stir in parsley. If too thick, splash in more broth.
If too thin, simmer uncovered 5 minutes more (or use a quick cornstarch slurry: 1 tablespoon cornstarch + 1 tablespoon water).
Serve. Ladle into bowls and optionally top with extra parsley or a drizzle of good olive oil. Crusty bread is not mandatory but highly recommended, obviously.

Storage Instructions

Fridge: Cool completely and store in airtight containers for 3–4 days.
Freezer: Freeze up to 3 months. Skip the cream before freezing; add it after reheating for best texture.
Reheat: Warm on the stovetop over medium-low, adding a splash of broth or water as needed.
Microwave works too—stir halfway to heat evenly.

Why This is Good for You

Protein-packed chicken keeps you full without the food coma. Potatoes, carrots, and peas add fiber, potassium, and a decent lineup of vitamins. The stew format keeps fat reasonable while still tasting rich—thanks to broth and a touch of cream instead of a stick of butter. Herbs bring antioxidants, and that squeeze of lemon adds brightness without extra calories.

Net-net: comfort food that supports your goals, not sabotages them (IMO).

Pitfalls to Watch Out For

Skipping the browning step. Color equals flavor. If the chicken is pale, the stew will taste flat—sad!
Boiling aggressively. A hard boil makes chicken tough and potatoes mealy. Gentle simmer = tender everything.
Adding cream too early. High heat can curdle dairy.
Stir it in at the end off heat for a velvety finish.
Under-seasoning. Broth varies. Taste at the end and adjust—salt unlocks flavor.
Overloading with starch. Too much flour or too many potatoes turn stew into paste. Measure and adjust thoughtfully.

Recipe Variations

Herby Lemon Chicken Stew: Add zest of 1 lemon and swap parsley for dill.
Bright, clean, Mediterranean vibes.
Creamy Mushroom Upgrade: Sauté 8 oz sliced cremini with the onions. Adds umami and makes it feel fancy.
Smoky Paprika Twist: Add 1 teaspoon smoked paprika with the herbs. Optional: a pinch of cayenne for heat.
Gluten-Free: Skip flour.
Thicken at the end with 1–2 teaspoons cornstarch mixed with cold water.
Low-Carb: Swap potatoes for cauliflower florets. Reduce simmer time so they don’t go mushy.
Chicken and Barley Stew: Add 1/3 cup pearl barley with the broth and extend simmer until tender (add more broth as needed).
Rotisserie Hack (FYI, super fast): Use shredded rotisserie chicken. Add it in step 8 and simmer just to warm through.

FAQ

Can I make this in a slow cooker?

Yes.

Sauté the onions, carrots, celery, garlic, and tomato paste on the stove first. Transfer to the slow cooker with chicken, potatoes, broth, herbs, and seasonings. Cook on Low 6–7 hours or High 3–4 hours.

Stir in peas, corn, cream, and lemon at the end.

What’s the best cut of chicken for stew?

Thighs are forgiving and stay juicy. Chicken breasts work but can dry out if overcooked; reduce simmer time slightly and keep it gentle.

How do I make it dairy-free?

Skip the cream and add 1 tablespoon olive oil or a splash of coconut milk at the end. You’ll still get a nice body from the flour-thickened broth.

Can I use water instead of broth?

You can, but increase the aromatics and salt, and don’t skip tomato paste.

A teaspoon of soy sauce or Worcestershire adds depth when using water.

How do I fix stew that’s too thin?

Simmer uncovered for 5–10 minutes to reduce, or whisk a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) into the simmering stew and cook 2 minutes.

How do I prevent mushy vegetables?

Cut potatoes and carrots into uniform pieces and avoid overcooking. Aim for fork-tender, not falling apart. Keep the simmer low and steady.

Is this freezer-friendly?

Absolutely.

Leave out the cream before freezing for best texture. Thaw overnight in the fridge and reheat gently, then add cream and lemon.

In Conclusion

This chicken stew recipe easy is the kind of meal that steals the show without stealing your time. It’s hearty, customizable, and built on techniques that deliver restaurant-level flavor at home.

Make it once, and it’ll join your regular rotation. Prep the bowls, warm the bread, and prepare for compliments you didn’t ask for—but will definitely accept.