This creamy stovetop Chicken Stew recipe features diced chicken thighs, tender potatoes and vegetables, and a rich, savory broth. It’s based on my Instant Pot Chicken Stew recipe, but this one is simmered on the stove in a Dutch oven and takes just about an hour.
A Few Notes From My Kitchen
Chicken Stew is one of those recipes that I start making as soon as the weather cools down and we settle back into our usual routine. It’s warm, filling, cozy, and exactly the kind of dinner I want on a cold day, especially with a piece of crusty bread for soaking up the creamy broth.
I make it in my 6-quart Dutch oven, and all of the chicken fits comfortably in one batch. After browning the chicken, I turn down the heat before adding vegetables so they soften gently and soak up all the flavor left in the pot.
For the potatoes, I tested the recipe with Yukon Golds and Russets. I prefer the texture of the Yukons, as they become buttery and tender while still holding their shape.
I also tested the stew with different amounts of heavy cream. The full ½ cup of cream makes the broth lighter in color, richer, and silkier. Cutting the amount in half gives it a lighter creamy finish, and leaving it out entirely still gives you a lovely, more brothy stew.
What Goes Into This Chicken Stew
Complete list of ingredients and amounts can be found in the recipe card below.
- Boneless Chicken Thighs: Thigh meat is best for this stovetop stew recipe, as it can handle simmering without becoming dry or overcooked. Cut boneless chicken thighs into 1-inch pieces so that they cook quickly and evenly. In this recipe, the chicken pieces stay intact, rather than being shredded.
- Yukon Gold Potatoes: The buttery, sturdy texture of these potatoes is ideal for a stew that has defined pieces of potato in it. I tried this with Russet potatoes, and they work, but give the stew a completely different texture. Russet potatoes will break down more and make the stew extra thick.
- Butter and Flour: Together, these ingredients create a light roux that gives the broth body without relying on canned soup or other thickeners.
- Low Sodium Chicken Stock: This is the main ingredient for the broth. I like to use low-sodium stock so that I can better control the seasoning and the amount of sodium.
- Heavy Cream: Cream added at the end lightens the color of the stew and gives the broth a silkier and richer finish.
- Frozen Peas: I always have a bag or two of peas in the freezer! They are added at the end of cooking because they only take a few minutes to heat through.
- Worcestershire Sauce and Italian Seasoning: Simple seasonings add savory depth and herb flavor.
- Gluten-Free Option: I tested this recipe with gluten-free flour, and it worked well. Remember to check your chicken stock and Worcestershire sauce to ensure that they are also free from gluten.
How to Make Chicken Stew
These images show the main steps of the recipe. The full details, including complete ingredients, amounts, heat levels, times, and instructions, are in the recipe card below.
Brown the Chicken and Start the Onions
The diced chicken is lightly browned in one batch in the pot. It does not need to be fully cooked at this point, and should be removed from the pot before lowering the heat and sautéing the onion until it’s soft.
Add the vegetables and flour
Once the onion softens, add the carrots, celery, and garlic to the pot. The veggies cook briefly until they begin to soften.
The butter and flour form a light roux that thickens the stew’s broth and gives it body.
Add Broth, Chicken, Potatoes, then Simmer
Whisk the chicken stock into the vegetables with the roux until smooth, then add the chicken back to the pot, along with potatoes and seasonings.
Cook at a gentle simmer (small, steady bubbles, not vigorous boiling) until the vegetables and potatoes are tender and the chicken is fully cooked.
Use a meat thermometer to ensure that the interior of the chicken reaches 165°F (74°C).
The Creamy Finish
Peas and heavy cream are added toward the end. They only need to heat through for a few minutes. Stir gently to combine the cream with the broth to create the silky sauce.
The finished broth should lightly coat the back of a spoon but still flow easily from a ladle. It will thicken a little more as it sits, so it’s fine if it seems slightly loose while it’s piping hot. If the stew is too thick, stir in a splash of chicken stock. If you’d like it thicker, let it simmer for a few extra minutes.
The peas should stay bright; don’t cook them until they’re mush!
Remember to taste your chicken stew and adjust the seasonings to suit your taste. A little bit of salt and/or ground black pepper can be added at this point.
What to Serve with Chicken Stew
This hearty dinner doesn’t require any side dishes, but some crusty bread, rolls, or biscuits are perfect for dipping!
- Easy Dinner Rolls – Soft, homemade rolls that can be made in about 40 minutes.
- Bread Machine Dinner Rolls – Use your breadmaker to mix, knead, and proof the dough before shaping and baking by hand.
- Butter Swim Biscuits – I love this biscuit recipe because it does not require any rolling, chilling, or cutting!
Storing and Reheating
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, or in the microwave.
The chicken stew will thicken as it cools, so you can add a splash of chicken stock while reheating if it needs loosening.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Stew
Recipe Video
Equipment
- Large dutch oven or heavy pot
- cutting board
- sharp knife
- wooden spoon
Ingredients
- 1½ pounds (680 g) boneless, skinless chicken thighs cut into 1-inch (2½ cm) pieces
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 2 tablespoons (30 ml) olive oil, divided
- 1 medium yellow onion about 6 ounces, diced
- 2 medium carrots about 6 ounces, sliced into ¼-inch (6 mm) rounds
- 2 celery stalks about 3 ounces, sliced ¼-inch (6 mm) thick
- 3 cloves garlic minced
- 2 tablespoons (28 g) unsalted butter
- 4 tablespoons (30 g) all purpose flour
- 4 cups (960 ml) low-sodium chicken stock
- 1 pound (450 g) Yukon Gold potatoes cut into 1-inch (2½ cm) pieces
- 2 teaspoons Italian seasoning
- 1 tablespoon (15 ml) Worcestershire sauce
- ½ cup (120 ml) heavy cream
- 1 cup (140 g) frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken with the kosher salt and ground black pepper.
- Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned but not necessarily cooked through. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon olive oil and the onion to the Dutch oven. Cook for 2 to 3 minutes, stirring occasionally, until softened.
- Add the carrots, celery, and garlic. Cook for 3 minutes, stirring occasionally.
- Add the butter and let it melt. Sprinkle in the flour and cook, stirring constantly, for 1 minute, until no dry flour remains.
- Slowly whisk in about ½ cup of the chicken stock until the mixture is smooth, scraping up any browned bits from the bottom of the pot. Gradually whisk in the remaining stock.
- Return the chicken and any accumulated juices to the Dutch oven. Stir in the potatoes, Italian seasoning, and Worcestershire sauce.
- Bring the stew to a gentle simmer, then cover and reduce the heat to medium-low. Cover and cook for about 25 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches 165°F (74°C) internally.
- Reduce the heat to low. Stir in the heavy cream, peas, and parsley and cook for 2 to 3 minutes, until the peas are heated through. Do not let the stew boil vigorously.
- Taste and adjust with additional salt and pepper as needed. If the stew is too thick, add a splash of chicken stock. If it is too thin, simmer uncovered for a few minutes. Serve warm.
Notes:
- For a lighter broth, use ¼ cup (60 ml) heavy cream or omit it.
- Yukon Gold potatoes hold their shape well and give the stew a creamy texture. Russet potatoes can also be used, but they will break down more easily and thicken the broth.
- Cut the chicken and vegetables into evenly sized pieces so they cook at the same rate.
- The stew will thicken as it cools. Add a splash of chicken stock when reheating if needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until the chicken reaches 165°F (74°C).
- Serve with warm dinner rolls, biscuits, or crusty bread.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Karen Hardin says
I love this recipe, not only does it taste fabulous, its so easy to make. I am 74 years old and been cooking for fifty six of them and I’m always looking for new recipes to make. Thanks so much for this recipe, who said you can’t teach an old dog new tricks?
Diana says
Karen, I love this comment. Thank you so much for making the stew and for taking the time to leave such a kind review.
Judy Akkala says
Yummy
Diana says
Thank you, Judy!
MARY says
Substitute for heavy cream?
Diana says
Hi Mary! Yes, you can use half-and-half instead of the heavy cream for a lighter stew. I’d use the same amount and stir it in at the end over low heat, avoiding a hard boil. You can also reduce the cream to ¼ cup or leave it out altogether for a more brothy stew.