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Chicken Stew

This comforting chicken stew features tender chicken, vibrant vegetables, and a creamy broth—perfect for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs or breast Provides the main protein source.
  • 2 tablespoons extra-virgin olive oil Used for sautéing.
  • 1 teaspoon kosher salt Enhances overall taste.
  • 1/2 teaspoon ground black pepper Adds seasoning.
  • 2 tablespoons unsalted butter Adds richness to the sautéed vegetables.
  • 2 medium carrots Contributes natural sweetness.
  • 2 medium stalks celery Adds crunch and aromatics.
  • 1 medium yellow onion Provides a base flavor.
  • 2 tablespoons all-purpose flour Thickens the stew.
  • 3 cloves garlic Adds aromatic flavor.
  • 4 cups unsalted chicken stock Forms the flavorful broth.
  • 1 cup lowfat milk Adds creaminess.
  • 1 medium Yukon gold or russet potato Provides heartiness.
  • 1 medium sweet potato Adds sweetness.
  • 1 medium red bell pepper Brings color to the stew.
  • 2 teaspoons chopped fresh thyme Adds herbal notes.
  • 1 bay leaf bay leaf Infuses flavor during cooking.
  • 1/4 cup grated Parmesan cheese Enhances richness.
  • 2 tablespoons freshly squeezed lemon juice Adds brightness.

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Add the chicken, season with salt and pepper, and sauté until browned, about 4 minutes. Remove chicken from the pot.
Cooking
  1. Reduce heat to medium and add the unsalted butter, carrots, celery, and onion; sauté until softened, about 7 minutes.
  2. Sprinkle all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly.
  3. Stir in the chopped garlic and cook for 30 seconds until fragrant.
  4. Slowly add the chicken stock and lowfat milk, stirring continuously to avoid lumps.
  5. Add the diced potatoes, sweet potato, red bell pepper, thyme, bay leaf, and remaining salt; bring to a simmer.
  6. Let the mixture simmer gently for 15 minutes until the vegetables are tender, stirring occasionally.
  7. Return the chicken to the pot and simmer for another 15 minutes until thickened and the veggies are tender.
  8. Stir in lemon juice, Parmesan cheese, and remaining thyme, then discard the bay leaf and adjust seasoning to taste.

Notes

This stew stores beautifully and can be meal-prepped for up to three days. Perfect for using leftover veggies or customizing to your taste.