This Easy Creamy Chicken Stew is a warm hug in a bowl! It’s packed with tender chicken, crunchy veggies, and a rich, creamy sauce that makes everything taste wonderful.
I love how quickly this stew comes together—just toss everything in one pot, and you’re ready to go! Perfect for a cozy dinner. Plus, you can always sneak in extra veggies! 🥕
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs both work here. I often lean towards thighs because they stay tender and juicy. If you’re looking for a lighter option, feel free to use chicken breast.
Vegetables: The combination of carrots, celery, and potatoes adds great flavor. You can substitute with other veggies like green beans or corn if you prefer. Just keep the cooking times in mind.
Heavy Cream: This is what makes the stew creamy! If you’d like a healthier version, you can swap in half-and-half or even coconut milk for a dairy-free option. Just know it may alter the taste slightly.
Chicken Broth: Homemade is nice if you have it, but store-bought works great too! Low-sodium versions allow you to control the saltiness.
What’s the Best Way to Sauté Vegetables for Stew?
Sautéing the vegetables not only softens them but also enhances their flavors before they cook further in the stew. Here’s how to get it right:
- Use medium heat—it cooks them evenly without burning.
- Make sure to stir the veggies often to prevent sticking, about 5 minutes should do the trick.
- Don’t rush! Let them soften and release their sweetness; this really boosts the stew’s base flavor.
By taking time with this step, you’ll notice a huge difference in taste!
Easy Creamy Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, diced
- 3 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30 minutes to cook. So in total, you can have a delicious creamy chicken stew ready in just about 45 minutes!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook for about 5-7 minutes until they’re browned on all sides. They don’t need to be fully cooked right now; just browned will do. Once done, take the chicken out and set it aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion, minced garlic, sliced carrots, and diced celery. Sauté these veggies for around 5 minutes until they’re nice and softened. This step helps develop a yummy flavor for your stew!
3. Add Flour (Optional):
If you want a bit thicker stew, sprinkle the flour over the softened vegetables and stir well to coat everything. Let it cook for about 1-2 minutes to get rid of that raw flour taste.
4. Mix in the Broth:
Now, it’s time to gradually pour in your chicken broth while stirring continuously. This will help prevent any lumps. Bring this mixture to a gentle simmer—this is where the magic begins!
5. Add Chicken and Potatoes:
Add in the potato chunks, browned chicken pieces, dried thyme, dried parsley, and season with salt and pepper. Cover your pot and let everything simmer on low heat for about 20-25 minutes until the potatoes and chicken are fully cooked and tender.
6. Stir in Peas and Cream:
Once the chicken and potatoes are cooked, stir in the frozen peas and heavy cream. Cook for an additional 5 minutes until the peas are heated through and the stew has thickened up nicely.
7. Final Adjustments:
Give the stew a taste and adjust the seasoning with more salt and pepper if needed. It’s all about making it just right for you!
8. Serve and Enjoy:
Serve the creamy chicken stew hot, garnished with freshly chopped parsley for a lovely touch. It’s perfect with some crusty bread for dipping!
Enjoy your hearty and creamy chicken stew with family and friends!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes! You can use frozen chicken, but be sure to thaw it completely before cooking. The safest way to do this is to place the chicken in the refrigerator overnight. If you’re short on time, you can also thaw it quickly in a sealed plastic bag submerged in cold water.
How Can I Thicken My Stew Without Flour?
If you prefer not to use flour, you can thicken the stew by mashing some of the cooked potatoes against the side of the pot. This will help create a creamier texture without any flour. Another option is to add a cornstarch slurry made with equal parts cornstarch and cold water—mix it in toward the end of cooking and let it thicken!
What Vegetables Can I Add or Substitute?
This stew is versatile! Feel free to add other vegetables like green beans, corn, or bell peppers. Just be sure to cut them into similar sizes so they cook evenly. If you want a quicker cook time, use frozen vegetables, as they only need a few minutes of simmering.
Can I Make This Stew Ahead of Time?
Absolutely! You can make the stew a day in advance and store it in the fridge. To reheat, simply warm it on the stove over low heat until heated through. Keep in mind that the stew may thicken as it sits, so feel free to add a splash of chicken broth or water to loosen it up when reheating.
Feel free to ask if you have more questions! Enjoy cooking!
