This hearty Chicken Stew is a quick, one-pot meal packed with tender chicken, nutrient-rich potatoes, and fiber-filled carrots.
Bursting with aromatic herbs and spices, it offers a high-protein, satisfying option for busy weeknights.
Low in saturated fat and easy to prepare, it’s perfect for meal prep or a comforting family dinner, delivering warmth, flavor, and balanced nutrition in every bowl.
Easy Flavorful Chicken Stew
Equipment
- 1 × 6-quart Dutch oven or large pot
- Measuring Cups and Spoons
Ingredients
- 1 large onion finely chopped
- 5 garlic cloves 4 minced, 1 grated
- 4 large carrots diced
- 2 large celery stalks diced
- 2 lbs boneless skinless chicken thighs or breasts, cubed
- 2 lbs potatoes cubed
- 2 tbsp extra virgin olive oil
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- Pinch of red pepper flakes
- 4 bay leaves
- 2 1/2 cups low-sodium chicken broth
- 3 tbsp fresh dill or parsley finely chopped
Instructions
- Prepare the Aromatic Base: Begin by finely chopping 1 large onion, making sure the pieces are uniform for even cooking. Mince four garlic cloves, and grate one additional clove for added depth of flavor. Dice 4 large carrots and 2 celery stalks into small, bite-sized pieces. These vegetables form the aromatic foundation of the stew, providing natural sweetness, fiber, and a rich texture to every spoonful.
- Heat the Cooking Pot: Place a 6-quart Dutch oven or large heavy-bottomed pot over medium heat. Add 2 tablespoons of extra virgin olive oil and swirl gently to coat the bottom evenly. Heating the oil properly ensures that the vegetables will sauté without sticking and allows the flavors to develop beautifully.
- Sauté the Vegetables: Add the chopped onions, minced garlic, diced carrots, and celery to the hot oil. Stir frequently to prevent burning and allow the vegetables to soften evenly. Sauté for approximately 5 minutes until the onions turn translucent and the mixture emits a fragrant, savory aroma. This step enhances the flavor of the broth by releasing the natural sweetness of the vegetables.
- Add the Chicken and Spices: Cut 2 pounds of boneless, skinless chicken thighs or breasts into bite-sized cubes. Gently add the chicken to the pot with the sautéed vegetables. Sprinkle in 1 tablespoon dried rosemary, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Stir carefully to coat the chicken evenly with the aromatic herbs and spices. Sauté for 2 minutes, allowing the chicken to lightly brown and the spices to release their full flavor.
- Incorporate the Broth and Potatoes: Pour in 2 1/2 cups of low-sodium chicken broth, ensuring the liquid covers the chicken and vegetables. Add 2 pounds of cubed potatoes and 4 bay leaves, stirring gently to combine. The potatoes will absorb the savory flavors from the broth and chicken, creating a rich, hearty consistency.
- Bring to a Boil and Simmer: Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and allow the stew to simmer for 20 minutes. Check occasionally to ensure it’s not sticking to the bottom, stirring gently if needed. The potatoes should become fork-tender and the chicken fully cooked, while the broth thickens slightly and the flavors meld beautifully.
- Finish with Fresh Herbs and Garlic: Once the stew has simmered and the potatoes are tender, turn off the heat. Remove the bay leaves, then add 3 tablespoons of finely chopped fresh dill or parsley. Stir gently to distribute the fresh herbs evenly throughout the stew. For an extra burst of flavor, add the grated garlic clove from Step 1. This step enhances the aroma and adds a vibrant, fresh finish to the dish.
- Serve and Enjoy: Ladle the hot chicken stew into bowls, making sure each serving has a generous portion of chicken, vegetables, and flavorful broth. Garnish with a little extra fresh dill or parsley if desired. Serve immediately while warm. This stew pairs beautifully with crusty bread, rice, or a light side salad for a complete, comforting meal that is satisfying, wholesome, and packed with nutrients.
Notes
- Potatoes: For the best texture, use red or white potatoes. They hold their shape better during simmering. Russets are starchy and can break down slightly, creating a thicker broth.
- Chicken Choice: Boneless, skinless chicken thighs remain juicy, while breasts cook faster and leaner. Either works; just adjust cooking time if using larger pieces.
- Herbs and Spices: Fresh herbs like dill or parsley brighten the flavor at the end, while dried herbs during cooking deepen the overall taste. Adjust spice levels to suit your preference.
- Cooking Method: This stew is ideal for one-pot cooking, which makes cleanup simple and allows flavors to meld beautifully.
Chef’s Secrets for Perfect Stew
Achieving the ultimate flavor in this Chicken Stew is all about layering.
Start by sautéing the vegetables properly; softening onions, carrots, and celery releases their natural sweetness and forms a rich base.
Don’t skip browning the chicken lightly with the spices—it intensifies the aroma.
Finally, finish with fresh herbs at the end to maintain brightness.
For a more robust stew, simmer longer on very low heat; this allows the flavors to fully marry and the broth to thicken naturally without adding extra starch.
Serving Suggestions for Every Occasion
This versatile Chicken Stew is perfect for a simple weeknight dinner or a cozy weekend meal.
Serve it over steamed rice or alongside crusty bread to soak up the flavorful broth.
For a lighter option, pair it with a crisp green salad or roasted seasonal vegetables.
Garnish with additional fresh dill or parsley to create a visually appealing, restaurant-style presentation.
Leftovers also make a satisfying lunch, as the flavors intensify overnight.
Storage Tips to Preserve Freshness
Store any leftover stew in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stove over low heat to maintain the tender texture of the chicken and vegetables.
Freezing is possible, but note that potatoes may change texture and become slightly softer.
Freeze in a glass container or resealable silicone bag for up to 3 months.
Thaw overnight in the refrigerator or allow 6 hours on the counter before reheating.
Frequently Asked Questions
1. Can I use bone-in chicken instead?
Yes! Bone-in chicken adds extra flavor to the broth.
However, cooking times may increase slightly, and you’ll need to remove the bones before serving or leave them for those who prefer eating around them.
2. Can I make this stew in advance for meal prep?
Absolutely. This stew is perfect for meal prep. Store portions in airtight containers and refrigerate.
The flavors often improve the next day, making it even more delicious.
3. Which potatoes are best for stew?
Red or white potatoes hold their shape well during simmering, while russets are softer and can break down, thickening the broth.
Baby potatoes also work nicely for a firmer texture.
4. Can I make this stew spicier?
Yes, add extra red pepper flakes or a dash of smoked paprika while cooking.
You can also serve with hot sauce on the side for those who like more heat.
5. Can I substitute chicken broth?
You can substitute with vegetable broth for a lighter flavor or low-sodium options for a healthier version.
Keep in mind that using water will reduce richness, so add a little extra seasoning if needed.
