This hearty chicken stew is a comforting, nutrient-packed dish that combines tender chicken thighs with fresh vegetables in a rich, aromatic tomato broth.
High in protein and fiber, and featuring healthy fats from olive oil, it’s low in saturated fat and carbs.
Quick, one-pot, and freezer-friendly, it’s perfect for a satisfying weekday dinner or effortless meal prep.
Cozy Chicken Stew
Equipment
- 1 Dutch oven or large pot (6–8 qt)
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Wooden Spoon
- 1 measuring cup
- 1 tablespoon and teaspoon
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 medium carrots peeled and chopped
- 1 red bell pepper chopped
- 1 medium zucchini chopped
- 1 medium potato chopped
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 28-ounce can whole tomatoes
- 2 cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 tablespoon white wine vinegar
- 1 cup fresh parsley chopped
Instructions
- Prepare the Chicken (Season & Pat Dry): Start by removing the chicken thighs from their packaging and patting each piece dry with paper towels. Drying the meat ensures it browns properly and develops deeper flavor. Sprinkle a generous pinch of kosher salt and freshly cracked black pepper evenly over both sides of each thigh. Set the seasoned chicken aside while you prepare the vegetables.
- Heat the Oil (Pan Preparation): Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of extra virgin olive oil and let it warm until it shimmers lightly and smells fragrant. The shimmering oil indicates it’s hot enough to sear the chicken without sticking, helping to lock in flavor and moisture.
- Brown the Chicken (Sear to Perfection): Carefully place the chicken thighs into the hot oil, seasoned side down first. Let them cook undisturbed for about 4 minutes until the bottom develops a golden-brown crust. Flip each thigh gently with tongs and cook the second side for another 3 minutes. Browning adds depth and richness to the stew. Remove the chicken from the pot and transfer it to a plate. Don’t worry if it isn’t fully cooked yet; it will finish cooking in the stew.
- Sauté the Aromatics (Vegetable Base): Keeping the pot over medium-high heat, add the chopped onion, minced garlic, diced carrots, red bell pepper, zucchini, and potato. Sprinkle in 1 teaspoon paprika, 1 teaspoon ground coriander, 1 teaspoon dried oregano, and a pinch of salt and pepper. Stir frequently for 7–8 minutes until the vegetables begin to soften and lightly caramelize. The natural sweetness of the vegetables will deepen the stew’s flavor.
- Add Tomatoes and Broth (Build the Stew): Pour in the whole canned tomatoes, including the juices. Use a wooden spoon to gently crush the tomatoes, breaking them into chunky pieces. Add the 2 cups of low-sodium chicken broth and the 2 sprigs of fresh thyme. Stir everything together to combine, creating a rich, aromatic base for your stew.
- Combine Chicken with Vegetables (Simmering Stage): Return the browned chicken thighs to the pot, nestling them into the tomato-vegetable mixture. Increase the heat to high and bring the liquid to a gentle boil, stirring occasionally. This step helps the flavors meld and begins tenderizing the chicken. After 5 minutes of boiling, reduce the heat to medium-low. Partially cover the pot with a lid and allow the stew to simmer gently for 20–30 minutes, stirring occasionally. The chicken should be fork-tender, and the broth should thicken into a jammy consistency.
- Finish with Freshness (Vinegar & Parsley): Once the chicken is fully cooked and the vegetables are soft, remove the thyme sprigs from the pot. Stir in 1 tablespoon of white wine vinegar to brighten the flavors. Finally, fold in 1 cup of freshly chopped parsley for a burst of color and freshness. Taste the stew and adjust seasoning with additional salt or pepper if desired.
- Serve the Stew (Plating & Enjoyment): Ladle the stew into individual bowls, making sure each portion has a balance of chicken, vegetables, and broth. Serve it warm, either on its own or paired with crusty bread, rice, or couscous for a complete meal. This stew also reheats beautifully, making it a great choice for leftovers or meal prep.
Notes
- Use boneless, skinless chicken thighs for tender, juicy meat; bone-in thighs or drumsticks are optional with slightly longer cooking.
- Swap or add seasonal vegetables like sweet potatoes, green beans, or mushrooms to vary flavor and texture.
- Crush canned tomatoes by hand or with a wooden spoon for a rustic, chunky consistency.
- Use high-quality extra virgin olive oil to enhance flavor and nutritional benefits.
- Simmer gently rather than rapidly boiling to keep chicken moist and allow flavors to meld.
- Toast spices briefly with vegetables to release their aroma and deepen the stew’s flavor.
- Fresh herbs like parsley and thyme at the end give brightness and freshness to the stew.
Chef’s Secrets: Unlock Rich Flavor
To maximize depth of flavor, always brown your chicken first.
This caramelization adds a savory, slightly nutty taste to the broth.
Toasting your spices briefly with the vegetables helps release their aroma, making the stew more fragrant.
Using fresh thyme and parsley instead of dried herbs at the finishing stage gives a bright, vibrant lift to the dish.
For an extra layer of richness, add a small splash of white wine or a touch of tomato paste during the sauté stage.
Small tweaks like these can transform a simple stew into a restaurant-quality meal.
Serving Suggestions: Creative Meal Ideas
This chicken stew pairs beautifully with a variety of sides.
Serve it over fluffy couscous, steamed rice, or creamy mashed potatoes for a comforting meal.
For a lighter option, enjoy it with a crisp green salad or roasted vegetables.
A crusty artisan bread works perfectly for soaking up the rich tomato broth.
Garnish with additional parsley or a sprinkle of grated Parmesan for a finishing touch.
This versatile stew can also be portioned into bowls for meal prep, making lunches and weeknight dinners effortless.
Storage Tips: Keep Stew Fresh Longer
Leftovers store exceptionally well, making this stew a practical choice for meal prep.
Cool completely before transferring to an airtight container, then refrigerate for up to 4 days.
For longer storage, freeze the stew in freezer-safe containers for up to 2 months.
To thaw, place in the refrigerator overnight, then gently reheat on the stove over medium heat, stirring occasionally until warmed through.
Avoid reheating in a microwave at high power, as this can dry out the chicken and overcook the vegetables. Reheating slowly preserves texture and flavor.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, chicken breast works, but it’s leaner and can dry out if overcooked. Reduce the simmering time and monitor closely to maintain tenderness.
2. Is this stew suitable for meal prep?
Absolutely! The flavors actually deepen after a day or two in the fridge. Portion into individual containers for easy lunches or dinners throughout the week.
3. Can I make this stew in a slow cooker?
Yes. Brown the chicken first for flavor, then transfer everything to a slow cooker.
Cook on low for 5–6 hours or high for 3–4 hours. Add fresh parsley and vinegar just before serving.
4. Can I adjust the vegetables?
Definitely. Swap in any seasonal vegetables like sweet potatoes, peas, or green beans.
Keep in mind that harder vegetables may require longer cooking, while softer ones may need less time.
5. How can I thicken the stew if it’s too thin?
Simmer uncovered for 10–15 minutes to reduce excess liquid, or mash a few of the potatoes in the stew to naturally thicken the broth.
