Chicken Stew

$12.22 recipe / $2.04 serving
by Beth - Budget Bytes
4.93 from 163 votes
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Okay guys, this chicken stew recipe is definitely at the top of my list of all-time favorite recipes! Chicken Stew is thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point, it’s totally cozy, and it’s just one of those things that I could happily eat for three meals per day and still want more the next day. In other words, you have to try this chicken stew!

Close up overhead view of a bowl of chicken stew

What is Chicken Stew?

Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thick, gravy-like broth. It’s packed full of vegetables and is a true meal in a bowl. It’s just the perfect comfort food for fall and winter. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!

Ingredients for Chicken Stew

Here’s what you’ll need to make this incredible chicken stew recipe:

  • Chicken Thighs: Dark meat chicken thighs stay tender and moist in the stew and add just enough fat to make the gravy extra rich. We use boneless, skinless thighs to make it easy, although you could use bone-in and remove the bones later, if desired.
  • Flour: The chicken thighs are lightly coated in flour before browning to get even more of that delicious brown color and flavor, and it helps thicken the broth into a gravy.
  • Vegetables: A classic mirepoix mix of onion, carrot, and celery, plus a little garlic gives this stew a rich and hearty flavor, plus tons of color and texture. Small gold potatoes are added to make the stew even more hearty.
  • Butter: A little bit of butter combines with the flour in the pot to create a roux that helps thicken the broth into a gravy. It also helps make the flavor of the stew extra rich.
  • Herbs: A robust mix of parsley, thyme, rosemary, and sage give this stew a warm and cozy flavor. Not to mention, they make your house smell great while it cooks!
  • Broth: We use a combination of vegetable and chicken broth in the stew for maximum flavor and a deep golden-brown color.

Potato Options

I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes.

Tips for Flavorful Chicken Stew

  • Use chicken thighs instead of chicken breast. Chicken thighs stay juicy and tender, even with a long cook time, and have TONS of flavor.
  • Make sure to brown the chicken well. All of the brown bits stuck to the bottom of the pot after browning the chicken (called “fond”) flavors the gravy and gives it a nice deep color.
  • Use good quality broths. Skip boxed broth and opt for something full-flavored. I like Better Than Bouillon, which really packs a flavor punch. Homemade broth is great, too!

How to Store Leftovers

This chicken stew gets even tastier the next day! Divide the stew into single serving portions, then refrigerate. The stew will stay good in the refrigerator for four to five days, or after chilling, you can transfer the portions to the freezer and store for about 3 months. Refrigerated or frozen chicken stew can be reheated using the microwave, or in a saucepot on the stove over medium-low heat, stirring often.

Close up of a pot full of chicken stew

Love Chicken Stew? Don’t miss our Slow Cooker Beef Stew recipe!

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Chicken Stew

4.93 from 163 votes
This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.
Close up of a pot full of chicken stew
Servings 6 1.5 cups each
Prep 15 minutes
Cook 45 minutes
Total 1 hour

Ingredients

  • 1 yellow onion ($0.28)
  • 3 ribs celery ($0.64)
  • 4 cloves garlic ($0.32)
  • 1/2 lb. carrots ($0.32)
  • 1.75 lbs. boneless, skinless chicken thighs ($6.52)
  • 4 Tbsp all-purpose flour, divided ($0.02)
  • 2 Tbsp butter ($0.18)
  • 1 Tbsp olive oil ($0.16)
  • 1.5 lbs. baby potatoes ($2.89)
  • 1 tsp dried parsley ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • 1/2 tsp dried rosemary ($0.05)
  • 1/2 tsp dried sage ($0.05)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 2 cups chicken broth ($0.26)
  • 2 cups vegetable broth ($0.26)
  • 1 Tbsp chopped fresh parsley (optional) ($0.10)

Instructions 

  • Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
  • Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
  • Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
  • Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
  • Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
  • Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
  • Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
  • Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
  • Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

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Nutrition

Serving: 1.5cupsCalories: 355kcalCarbohydrates: 32gProtein: 30gFat: 12gSodium: 802mgFiber: 4g
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Video

A ladle full of chicken stew held over the pot

You might also like our homemade Chicken and Dumplings recipe!

How to Make Chicken Stew

Chopped vegetables on a cutting board

Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.

cut baby potatoes on a cutting board

Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.

Flour coated chicken thigh pieces on a cutting board

Chop about 1.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.

Browned chicken thighs in the pot

Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.

Vegetables added to the pot

Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

More flour being added to the pot

Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.

Chicken, potatoes, herbs, broth added to the pot

Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.

Chicken stew before simmering

Stir everything to combine and dissolve any flour off the bottom of the pot.

Simmered chicken stew in the pot

Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.

Close up side view of chicken stew in the pot

Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.

Overhead view of a bowl of chicken stew

Don’t forget to make some crusty homemade bread to dip in that amazing stew!

Overhead view of finished chicken stew in the pot
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  1. This looks like a great meal we would fight over who gets to take the leftovers to work the next day!

  2. I can’t remember if I’ve already left a review on this recipe, but this is a GREAT recipe. I have made it several times and it is always a hit. I really appreciate the clear instructions. Once you get everything prepped, it comes together pretty quickly. Seriously so good.

  3. I make this for my 3 kids and they love it. Served with crusty bread and a green salad its perfect and warm and fills everyone up.

  4. I’ve been eating chicken soup for a couple of weeks because I’ve been under the weather, and I decided to switch it up this time with chicken stew. Wow–so simple yet SO delicious. I’m honestly blown away by how good this is!

    The only adjustments I made were to add a bay leaf (because yum) and, when the soup was boiling, threw in a Parmesan rind I had in the freezer (because why not?).

    10/10 will make again!

  5. One of my favourite recipes so far – the flour is the magic ingredient in this!! The stew is a little thick and feels super homey. HIGHLY RECOMMEND!

  6. Hi, I’m not familiar with cooking with boneless skinless chicken thighs. Are they good right out of the package or is there trimming involved like when I use breasts. Thank you!

    1. It really depends on the chicken you buy! Mostly you can cook it straight from the package, but every now and then you might find a fatty piece you want to trim off. For the most part it should be good to go, you’ll just need to cut it into 1-inch pieces for this recipe.

  7. This was amazing!! I made it last night exactly like the recipe said to added onion powder and garlic powder and a little more of the seasonings it called for bc I made more than the recipie said and it was so good my husband loved it also

  8. I have made this recipe multiple times since it was first published, and every single time it is delightful. Soul-warming, savory, delicious. Chopping the vegetables and chicken does take some time, but it is always worth it. Even in the middle of a heatwave, it’s worth it.

    Note: I never buy anything specifically for this, just use whatever chicken and potatoes I have to hand. This time it was a chicken breast and a rotisserie chicken. I don’t keep vegetable broth or bouillon, so I used water and chicken bouillon for all liquid. I used regular russet potatoes, and it always turns out well.

  9. So Good! This one is a keeper and bookmarked.

    I used russet potatoes peeled and cubed and 32oz box of chicken stock.

    1. You really do need to do at least the first part in a skillet or pot to get the browning, which gives the stew a lot of flavor. From there, you may be able to do the rest in a crockpot. I would try it on low for eight hours or high for four hours.

  10. No trimming the chicken fat away before cutting and coating?? If I used the leaner breast meat, would I need to add a bit more oil, or maybe some healthy veggie-based “butter” to the stew liquid?
    Thanks! The rest sounds wonderful!

    1. I would probably add a bit more oil in that case! Just be careful not to overcook the breast because it can tend to get a bit dry compared to thighs.

  11. Very tasty! I will be making this stew again & again! I made it for a family gathering & everyone had positive comments!

  12. OMG! Made this last night. It is definitely a keeper!
    I used leftover rotisserie chicken. It didn’t brown very well, but turned out just fine.
    You’ll want to cut the taters in half so that they cook at the same time as the carrots.
    Delish!!!!

  13. Amazing! On a low sodium diet so just used low sodium broth, and this was DE-licious. I didn’t have dried sage so I just replaced all the herbs with Italian herbs. The chicken, potatoes and carrots were so soft, and full of flavor. I’m thinking this would be a very satisfy meal for people who have had dental work or seniors looking for soft food. All things considered, in 2024 it was affordable for me, because the chicken thighs were on sale. The cost was about the same as my Mom’s fillet of fish, fries and apple pie at McDonald’s, and I got a lot more servings! Can’t wait to have leftovers tomorrow. Thank you! It’s a keeper. The comments were also so helpful and look forward to trying a few suggestions next time…