This easy Chicken Stew combines browned chicken thighs with onion, celery, carrots, potatoes, green beans, and peas in a rich, creamy, perfectly seasoned chicken broth.
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I grew up with a pot of chicken stew bubbling on the back burner whenever the weather turned gray, and this version—browned chicken thighs with onion, celery, carrots, potatoes, green beans, and peas in a rich, creamy, perfectly seasoned chicken broth—has become my weeknight go-to. It’s sturdy enough to feed a family, forgiving when you’re short on time, and cozy enough for a rainy Sunday. If you like thick, comforting bowls, you might also enjoy this easy chicken and dumplings for another hearty option.
Why you’ll love this dish
This stew strikes a balance between comfort and practicality. Browning the thighs gives deep flavor, while the mix of root vegetables and green beans keeps texture interesting. The creamy broth feels indulgent without being heavy, and the recipe scales well—double it for a crowd or halve it for a small family.
“A bowl that tastes like home: rich broth, tender chicken, and vegetables that actually stay firm—perfect weeknight comfort.” — home cook review
Reasons to make it now:
- Kid- and picky-eater friendly: familiar flavors and soft vegetables.
- Budget-smart: chicken thighs and pantry vegetables are economical.
- Weeknight-friendly: active time is short; most of the cooking is hands-off simmering.
- Make-ahead and freezer-friendly: tastes even better the next day.
The cooking process explained
Before you dive into ingredients and steps, here’s what happens in the pot so you can scan and prepare:
- Brown seasoned chicken thighs to build flavor.
- Sauté aromatics (onion, celery, carrots) to create a savory base.
- Add potatoes and stock, simmer until just tender.
- Stir in green beans and peas late so they stay bright.
- Finish with cream (or milk + flour slurry) and adjust seasoning for a silky, seasoned broth.
This sequence gives layered flavor while preventing overcooked vegetables and watery broth.
Gather these items
- 6 bone-in, skin-on chicken thighs (or boneless thighs) — skin for browning; thighs stay juicy.
- 1 large onion, diced
- 2–3 stalks celery, sliced
- 3 medium carrots, sliced on the bias
- 3–4 medium potatoes, cubed (Yukon Golds or red potatoes hold shape)
- 1 cup trimmed green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 4 cups low-sodium chicken stock (use less salt if broth is salted)
- 1 cup heavy cream or whole milk (use a slurry for milk if you prefer)
- 2 tablespoons butter + 2 tablespoons olive oil (or all oil)
- 1 tablespoon all-purpose flour (if you want to thicken)
- 1–2 teaspoons kosher salt, ½–1 teaspoon black pepper, 1 teaspoon dried thyme, 1 bay leaf
- Optional: splash of white wine, lemon juice, or a handful of chopped parsley for brightness
Substitutions/notes inline:
- Swap chicken thighs for breasts if you prefer white meat, but reduce simmering time to avoid dryness.
- For a lighter stew, use low-fat milk and a cornstarch slurry instead of cream.
Also, if you like one-pot meals, try my one-pot chicken and rice for another streamlined dinner.
Step-by-step instructions
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Brown chicken, skin-side down first, about 4–5 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add remaining butter. Sauté onion, celery, and carrots until softened, 5–7 minutes. Scrape up browned bits for flavor.
- Stir in 1 tablespoon flour and cook 1 minute (optional) to remove raw flour taste. Deglaze with a splash of white wine or a few tablespoons of stock if desired.
- Add potatoes, thyme, bay leaf, and stock. Return chicken to the pot, skin-side up. Bring to a simmer, cover, and cook 20–25 minutes, until potatoes and chicken are tender.
- Add green beans and cook 5 minutes more. Stir in frozen peas and heavy cream; simmer gently 2–3 minutes to heat through. Adjust salt and pepper. Remove bay leaf.
- Finish with a squeeze of lemon or chopped parsley for brightness, and serve hot.
If you prefer a slow-cooker approach or want to prep ahead, see this crockpot chicken and gravy for inspiration.
Best ways to enjoy it
- Ladle over buttered egg noodles or spoon alongside thick slices of crusty bread to soak up the broth.
- Serve with a simple green salad dressed in lemon vinaigrette to cut richness.
- For a heartier meal, top bowls with chopped herbs and a dollop of crème fraîche or plain yogurt.
Plating tip: spoon vegetables into the bowl first, nestle a thigh on top, then ladle broth and finish with fresh parsley. It makes the bowl look restaurant-ready without extra work.
Storage and reheating tips
- Refrigerator: Cool within 2 hours and store in airtight containers for up to 3–4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers and leave ½ inch headspace for expansion.
- Reheat gently on the stovetop over low heat to avoid breaking emulsions; add a splash of stock if the stew thickened in the fridge. Microwave reheating works—stir halfway through—but cover and use medium power to keep chicken moist.
Food safety note: Always reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Brown in batches to avoid crowding—moisture from overcrowding leads to steaming, not browning.
- Reserve pan fond (browned bits) and deglaze the pot with stock or wine for instant flavor depth.
- Add delicate veg (peas, leafy herbs) at the very end to preserve color and texture.
- If the broth is too thin, whisk 1–2 teaspoons cornstarch with cold water and stir in; simmer until thickened.
- Taste and adjust seasoning at the end—cream can mute salt and acid, so a final squeeze of lemon lifts the flavors.
Creative twists
- Mediterranean: Add olives, diced tomatoes, and oregano, and finish with lemon zest.
- Curry-spiced: Stir in 1–2 teaspoons curry powder with the aromatics and finish with coconut milk instead of cream.
- Gluten-free: Skip the flour and use a cornstarch slurry to thicken.
- Grain bowl: Serve over cooked barley or farro instead of potatoes for a chewy texture contrast.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts to speed cooking and remove them once they reach 160–165°F to avoid drying; slice and return to the pot just before serving.
Q: How can I thicken the stew without cream?
A: Make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and stir it into simmering stew until it thickens. Alternatively, mash a few cooked potato cubes into the broth.
Q: Is this recipe freezer-friendly?
A: Yes—cool completely, portion into airtight containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
Q: Can I make this ahead for a dinner party?
A: Absolutely. Prepare a day ahead; flavors deepen overnight. Reheat slowly and add a quick blast of acidity (lemon or vinegar) before serving to brighten flavors.
Q: Any allergy swaps?
A: For dairy-free, use full-fat coconut milk or a plant-based cream. For gluten-free, use cornstarch or a gluten-free flour blend when thickening.
Conclusion
If you want a classic, reliable reference while making this stew, I like the family-style approach in Grandma’s Chicken Stew Recipe for inspiration. For a slightly different seasoning profile and technique notes, see the helpful breakdown at Chicken Stew. And if you’re curious how a creamy chicken-stew base can translate into a cozy bowl of rice soup, check out this creamy chicken and rice soup for ideas.
Enjoy the stew—it’s one of those recipes that rewards small tweaks and makes great leftovers.
Creamy Chicken Stew
Ingredients
Method
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat oil and 1 tablespoon butter in a large Dutch oven over medium-high heat.
- Brown chicken, skin-side down first, about 4–5 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add remaining butter. Sauté onion, celery, and carrots until softened, 5–7 minutes.
- Stir in 1 tablespoon flour and cook 1 minute to remove raw flour taste. Deglaze with a splash of white wine or a few tablespoons of stock if desired.
- Add potatoes, thyme, bay leaf, and stock.
- Return chicken to the pot, skin-side up. Bring to a simmer, cover, and cook 20–25 minutes, until potatoes and chicken are tender.
- Add green beans and cook 5 minutes more.
- Stir in frozen peas and heavy cream; simmer gently 2–3 minutes to heat through. Adjust salt and pepper.
- Remove bay leaf and finish with a squeeze of lemon or chopped parsley for brightness, and serve hot.
