Chicken Stew recipe

Rich, savory, and soul-warming, this chicken stew is the perfect answer to a cozy night in. Golden-seared chicken infuses the broth with deep flavor, while sweet potatoes and carrots lend natural sweetness and vibrant color.

Simmered gently, each ingredient melds into a velvety, aromatic base that feels both rustic and comforting. The result is a wholesome one-pot meal that nourishes with every spoonful, ideal for weeknight dinners or a casual weekend gathering.

Serve this hearty stew with crusty bread to soak up every drop of the flavorful broth. It’s a simple yet satisfying dish that highlights fresh, seasonal ingredients and the timeless appeal of homemade comfort food.

Chicken Stew Ingredients

Chicken Breasts – Bone-in and skin-on chicken provides deep, savory flavor and tender, juicy meat that enriches every spoonful of the stew.

Sweet Potatoes – Their natural sweetness balances the savory broth, adding vibrant color and a velvety texture.

Carrots – Classic and earthy, carrots lend gentle sweetness and a hearty bite, enhancing the stew’s comforting character.

Yellow Onion – Aromatic and robust, onion builds the flavorful base that ties the ingredients together.

Fresh Thyme – Fragrant herbal notes bring a subtle, woodsy complexity that elevates the entire dish.

Recipe Tips

1. Sear for Maximum Flavor
Don’t skip the searing step—it’s essential for building depth. Browning the chicken skin creates a caramelized crust that infuses the broth with rich, savory notes. Be patient and let the chicken develop a deep golden color before turning. Those browned bits at the bottom of the pot are flavor gold, so scrape them into the stew when adding liquid.

2. Control the Consistency
For a heartier stew, simmer uncovered for the last 10 minutes to let excess liquid evaporate, concentrating the flavors and thickening the broth. Prefer a lighter texture? Add a splash of warm water or extra stock near the end to loosen the base without diluting taste.

3. Enhance with Fresh Herbs
Fresh thyme adds earthy brightness, but rosemary or a bay leaf can bring their own unique character. Add herbs early for subtle infusion, or stir in a handful of chopped parsley just before serving for a fresh, vibrant finish.

What to Serve with Chicken Stew

Pair this comforting chicken stew with warm, crusty bread to soak up every drop of the savory broth. A side of buttered green beans or roasted Brussels sprouts provides a crisp, fresh contrast to the rich flavors. For a more filling spread, serve alongside a simple mixed greens salad dressed with a light vinaigrette—the acidity balances the stew’s hearty depth and keeps the meal bright and satisfying.

FAQ

Q: Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor and richness to the broth. Adjust cooking time to prevent drying.

Q: How long does chicken stew keep?
Stored in an airtight container, it stays fresh in the refrigerator for up to 4 days or can be frozen for 3 months.

Q: Can I make it in advance?
Absolutely. The flavors deepen overnight. Reheat gently over low heat and add a splash of broth if it thickens.

Q: What vegetables can I substitute?
Parsnips, turnips, or regular potatoes work well. Just keep the size of the pieces consistent for even cooking.

Chicken Stew

This wholesome chicken stew offers a comforting blend of tender meat and hearty vegetables, simmered to create a savory, aromatic broth. Golden-seared chicken infuses the dish with depth, while sweet potatoes and carrots contribute natural sweetness and satisfying texture.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 People

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 2 pounds bone-in skin-on chicken breasts (about 2 to 3 pieces)
• 1 pound sweet potatoes diced into ½-inch cubes (approximately 3½ cups)
• 2 medium carrots peeled and diced
• 1 medium yellow onion finely diced
• 2 tablespoons neutral oil such as avocado or canola, divided
• ¼ cup all-purpose flour
• 2 teaspoons roasted chicken base or bouillon
• 6 cups water divided
• 2 large sprigs fresh thyme or 1 teaspoon dried thyme leaves optional
• Kosher salt and freshly ground black pepper to taste

Method

 

1. Sear the Chicken
2. Warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Pat the chicken dry and season generously with salt and pepper. When the oil shimmers, place the chicken skin-side down and cook, undisturbed, for 5 to 7 minutes until the skin achieves a rich golden hue. Transfer the seared chicken to a plate and set aside.
3. Cook the Vegetables
4. Lower the heat to medium and add the diced onion and carrots to the pot. Sauté for 4 to 5 minutes, stirring frequently, until the vegetables soften and release their aroma. Scrape any browned bits from the bottom of the pot to capture their flavor. Add the remaining tablespoon of oil, followed by the flour, stirring until the mixture is fragrant and well combined, about 2 minutes.
5. Add the Remaining Ingredients
6. Dissolve the chicken base in 1 cup of hot water and pour it into the pot, deglazing as you stir. Return the chicken along with any accumulated juices. Add the remaining 5 cups of water and the thyme, if using. Bring to a gentle boil over medium-high heat, then stir in the sweet potatoes.
7. Simmer and Finish
8. Reduce the heat to low, cover, and allow the stew to simmer for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the pot from the heat and transfer the chicken to a cutting board. Let it rest for 10 minutes, discard the skin, and shred the meat. Remove the thyme stems if present, return the shredded chicken to the pot, and adjust seasoning with salt and pepper. Serve hot and enjoy.