One Pot Creamy Chicken Stew
This Creamy Chicken Stew is the ultimate comfort food for chilly nights. It’s packed with tender chicken, hearty vegetables, and a rich, creamy broth that will warm you from the inside out.
If you ask me, one of my favorite comfort food recipes is a hearty stew, like this easy chicken stew recipe. It’s flavorful, comforting, and perfect for cozy nights.
Do you love soups and stews on a cold day? If so, you are going to want to add this Spicy Corn Chowder, Southwestern Chicken Soup, or Hearty Beef Stew to your meal plan.
Table of Contents
Reasons You’ll Love This Recipe
- Budget-friendly: This creamy stew is a filling meal that can easily be stretched to feed a crowd and help keep your food cost low.
- Family-friendly: This delicious meal is always a fan favorite with the young and old alike.
- Great For Meal Prep: Stews and soups always taste better the next day, which means this dish is perfect for meal prep.
Recipe Ingredients
Ingredient Notes:
- Avocado Oil – You can also use your favorite neutral oil, such as canola or vegetable.
- Boneless Skinless Chicken Thighs
- All Purpose Flour – Helps thicken the sauce to the perfect consistency.
- Onion and garlic – Provide aromatic foundation for the sauce.
- Celery
- Carrots
- Small Gold Potatoes
- Chicken Broth – Adds depth of flavor and creates base.
- Seasonings – Thyme, rosemary and sage enhance the overall flavor.
- Frozen Peas
- Heavy Cream
- Fresh Parsley
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Additions
- Broth: Chicken stock or vegetable broth can also be used if you don’t have chicken broth on hand.
- Chicken: I prefer how tender the chicken thighs are. However, you can use boneless, skinless chicken breasts as well.
- Vegetables: While this creamy soup has plenty of vegetables, if you want to add more, you can add bell peppers, frozen green beans, or even some zucchini.
- Garnishes: Besides fresh parsley, you can also garnish your bowls with sliced green onions, sour cream, or a sprinkle of freshly grated parmesan cheese.
- Potatoes: I love the creaminess of Yukon gold potatoes. However, you can use any type of baby potatoes that you have on hand.
How to Make One Pot Creamy Chicken Stew (step-by-step directions)
Step 1: In a bowl, toss together the chicken pieces and flour until coated.
Step 2: Then brown the chicken pieces in a hot Dutch oven with olive oil until brown on all sides.
Step 3: In the same pot, add the vegetables and saute until the onions are tender.
Step 4: Add flour to the vegetables and then cook for 1-2 minutes.
Step 5: Add the chicken broth slowly, scraping the bottom of the pot to remove the browned bits.
Step 6: Add all the ingredients except for the frozen peas and simmer for 30 minutes.
Step 7: In the last 5 minutes of cooking, add the frozen peas.
Step 8: Taste for seasonings and garnish with fresh parsley.
Recipe Tips
- Make sure that the chicken is completely coated with flour so that it browns on the outside.
- When searing the chicken, you don’t have to cook the chicken all the way through.
- When you add the flour to the pot, make sure that you stir it often. It will start to brown slightly.
- Add the chicken broth slowly, and stir constantly so you don’t have a lumpy sauce.
- I recommend that you cook with the lid on the pot so that your moisture doesn’t evaporate while cooking.
- You can adjust the thickness of your sauce by adding more chicken broth if you want it thinner or a cornstarch slurry if you want it thicker.
Storing Tips
- Refrigerator: Store leftover creamy chicken stew in an airtight container in the fridge for 2-3 days.
- Freezing: You can also freeze the leftovers in a freezer-safe container for up to 3 months. Just make sure to thaw it completely before reheating it.
- Microwave: To reheat, simply microwave the stew in a microwave-safe dish for 1-2 minutes, stirring occasionally.
- Stovetop: For stovetop reheating, transfer the stew into a pot and heat on medium-low until heated through, stirring occasionally
Serving Suggestions
This creamy bowl of soup goes well with fresh bread side dishes like these Cheddar Biscuits with Chilies or these Easy Cheesy Garlic Bread Rolls with Colby! You also can’t forget dessert, and if you love chocolate as much as I do, then you are going to want to make these Chocolate Chip Cake Mix Cookie Bars.
Recipe FAQs
Chicken soup typically has a thinner broth and more vegetables, while chicken stew is thicker and heartier with larger chunks of meat and potatoes.
You can thicken your creamy chicken stew with a cornstarch slurry, but just make sure that you give it a little time to thicken up after you add the slurry.
The heavy cream is what makes this delicious meal creamy.
Yes, the cream adds richness and flavor, so don’t leave it out.
Need More Soup, Stew, and Chowder Recipes? Try These:
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One Pot Creamy Chicken Stew
Equipment
- Dutch Oven (5.5 Quart)
Ingredients
- 1-2 tablespoons (1 tablespoons) avocado oil
- 2 pounds (907 ⅕ g) boneless skinless chicken thighs cut into large bite sized pieces
- 5 tablespoons all purpose flour divided
- 1 large onion chopped
- 3-4 cloves garlic minced
- 3 ribs celery chopped
- 2 large carrots chopped
- 1 ½ pound (680 ⅖ g) bag small gold potatoes halved
- 5 cups (1 ⅙ l) chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- Salt and pepper to taste
- 1 cup (145 g) frozen peas
- ½ cup (118 2/7 ml) heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Heat a large dutch oven over medium high heat and add 1 tablespoon of oil.1-2 tablespoons avocado oil
- In a large bowl, sprinkle 3 tablespoons flour over the chicken thighs and toss until well coated.2 pounds boneless skinless chicken thighs,5 tablespoons all purpose flour
- Add the chicken thighs into the dutch oven and brown on all sides. Transfer browned chicken to a clean bowl and set aside.
- In the same dutch oven, reduce the heat to medium and then add the onions, garlic, celery, and carrots. Saute for 3-5 minutes unitl the onions are clear.1 large onion,3-4 cloves garlic,3 ribs celery,2 large carrots
- Sprinkle the remaining 2 tablespoons of flour in the bottom of the pot and stir to combine. Continue to sauté for an additional 1-2 minutes, stirring often.
- Slowly add the chicken broth a little at a time and gently scrape the bits from the bottom of the pan.5 cups chicken broth
- Return the browned chicken to the pot.
- Add the potatoes, heavy cream, dried herbs, salt, and pepper and stir to combine.1 ½ pound bag small gold potatoes,½ teaspoon dried thyme,½ teaspoon dried rosemary,½ teaspoon dried sage,½ cup heavy cream,Salt and pepper
- Bring the pot to a boil, cover with a lid, and then reduce the heat to a low simmer.
- Cook covered for 30 minutes, or until the potatoes are fork tender. Stir occasionally.
- Add the frozen peas in the last 5 minutes of cooking.1 cup frozen peas
- Taste and adjust the seasoning before serving.
- When ready to serve, garnish with fresh chopped parsley or choice of herbs.Fresh parsley
Notes
- Make sure that the chicken is completely coated with flour so that it browns on the outside.
- When you are searing the chicken, you don’t have to cook the chicken all the way through.
- When you add the flour to the pot, make sure that you stir it often. It will start to brown slightly.
- Add the chicken broth slowly, and stir constantly so that you don’t have a lumpy sauce.
- I recommend that you cook with the lid on the pot so that your moisture doesn’t evaporate while it is cooking.
- You can adjust the thickness of your sauce by adding more chicken broth if you want it thinner or a cornstarch slurry if you want it thicker.
Nutrition Information
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