Chicken Stew

This creamy homemade Chicken Stew recipe is Southern comfort food that the whole family will love! This simple technique demonstrates how to make a warm and hearty chicken stew from scratch with an easy, step-by-step recipe. It’s perfect for a cozy dinner on a cold day!

Ingredients to Make Chicken Stew Recipe

What’s the difference between chicken soup and chicken stew? Chicken Stew is a thicker and heartier dish than chicken soup. You could turn chicken soup into chicken stew by adjusting the thickening used for the savory soup broth but thanks to this recipe, there’s no need to guess! This stew recipe packs a ton of flavor, texture and the taste of Southern comfort food. Ingredients to make simple Chicken Stew: (Scroll down for full printable recipe card.)

• Chicken Thighs: Boneless skinless chicken thighs cut into 1-inch chunks have the best flavor.
• Carrots: Fresh carrots peeled and sliced to texture.
• Celery: Fresh celery adds color and gives a mild earthy flavor to the broth.
• Onion: One sweet onion is my first choice. You could use yellow onion.
• Fresh Garlic: Minced fresh garlic mellows when cooked into a mildly sweet flavor.
• Potatoes: Cubed russet potatoes are starchy and dense making them perfect for stewing.
• Frozen Peas: Peas add color and texture.
• Spices and Seasonings: Seasoned salt, lemon pepper (or black pepper) and dried Herbes de Provence.
• Fats: Unsalted butter and olive oil to cook the chicken and veggies.
• Bay Leaves: Dried or fresh bay leaves.
• Chicken Stock: Low sodium chicken stock or chicken broth forms the base of the stew.
• All Purpose Flour: To thicken the sauce.
• Cream: Heavy cream makes the broth creamy and decadent.
• Herbs: Fresh Thyme for garnishing.

How to Make the BEST Chicken Stew Recipe

• Season the Chicken Thighs: Season the chicken thighs on all sides with one teaspoon seasoned salt and 1/2 teaspoon lemon pepper.
• Brown Chicken: Over medium-high heat melt butter with olive oil. Add the chicken, brown the chicken on both sides then remove to a platter.
• Prep Veggies: Add the carrots, celery, onion and garlic to the pot. Scrape any brown bits from the bottom of the pot. Cook until the vegetables are beginning to soften and brown.
• Combine: Add the chicken, potatoes, bay leaves, one teaspoon seasoned salt, 1/2 teaspoon lemon pepper, herbes de provence or Italian seasoning and bay leaves. Stir in the chicken stock, Bring to a boil, then immediately lower the heat to medium-low.
• Cover and Simmer: Cover with the lid offset and simmer over medium-low heat until the chicken is cooked through and the potatoes are fork tender.
• Make a Flour Slurry to Thicken: Whisk together flour with the heavy cream, add to the pot. Mix to combine, add the peas. Continue to simmer.
• Serve: Ladle into bowls and serve garnished with fresh thyme or fresh parsley and bread.

Tips For Making

• Kitchen Tools You’ll Need: Large pot or dutch oven, sharp knife and cutting board, teaspoons, tablespoons, measuring cup, whisk, vegetable peeler.
• Chicken Thighs: Chicken thighs have so much flavor and they’re often cheaper to purchase, too. If you choose to use bone-in chicken, it will take longer to cook but the technique of browning it would be the same.
• Use Heavy Cream for the Creamiest Texture: You could adapt this recipe using half and half or whole milk for a lighter option.
• Veggie Blend: I use fresh vegetables in this recipe, but you could certainly adapt using frozen veggies for a timesaver.
• Herbes de Provence: You can use dried Italian seasoning or fresh herbs like rosemary, oregano and chives.
• Serving Suggestions: You can serve this Chicken Stew with a chopped salad or a simple green salad and a side of garlic bread or parker house rolls.

Recipe Variations and Substitutions

• Chicken Variation: You can adapt this recipe using bone-in chicken breasts or bone-in chicken thighs. Chicken breasts and chicken thighs with the bone will cook differently, so adjust the cooking time to compensate.
• Green Beans: You can use cut green beans in place of peas.
• Bell Peppers: You may also opt to add red or green bell pepper to the vegetable mix.
• Fresh Mushrooms: You could add one cup of sliced fresh button mushrooms or baby portabella mushrooms. Cook them with the onion and garlic to allow some of the liquid to evaporate then proceed with the recipe.
• Spice: You could add crushed red pepper flakes for added spice.

Storage and Leftovers

• Leftovers: Store cooked Chicken Stew in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet or pan over medium heat on the stovetop.
• Freezer: You can freeze this chicken stew recipe in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat just before serving.

More Easy Chicken Recipes to Make

• Baked Lemon Chicken made in the oven using bone-in chicken thighs.
• Southern Fried Chicken and Waffles made with chicken tenders.
• Treat the family to homemade Crispy Chicken Sandwiches.
• The kiddos will love this recipe for Easy Popcorn Chicken.
• Chicken Fried Chicken and Gravy with a side of mashed potatoes.
• Southern Fried Chicken and Waffles drizzled with maple syrup.
• Easy Oven Fried Chicken Tenders cook in no time flat.
• Decadent Honey Pecan Fried Chicken.
• Fried Chicken Cakes and remoulade sauce is a fan favorite.
• Grilled Sriracha Chicken Kabobs from Kalyn’s Kitchen.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Dutch Oven
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board