One Pot Chicken Stew

Why You’ll Love It

Easy to make: One of the best things about a homemade chicken stew recipe is how simple it is. You need to brown the chicken, cook the veggies and then add everything to the pot and simmer gently until everything is tender.
Really flavorful: How can you go wrong with chicken, veggies, herbs, and a creamy sauce? Everyone is going to enjoy this delicious recipe.
Freezes well: Sometimes I’ll double or triple the recipe and freeze this hearty chicken stew recipe in portions. That way, I can simply thaw and reheat as much as I need for future meals.

Chicken Stew Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: I like to use boneless skinless chicken thighs. You can use chicken breasts if you prefer.
Avocado oil: Use olive oil if that’s your favorite, or vegetable oil or canola oil.
All-purpose flour: To thicken up the stew.
Vegetables: Onion, celery, carrots, and potatoes are delicious in a chicken thigh stew. A handful of frozen peas adds pops of color.
Garlic: Love garlic? You can add extra!
Chicken broth: The basis of the stew sauce. Use chicken broth or chicken stock.
Herbs: Thyme, rosemary and sage offer rich aromatic flavors and fresh parsley is great for a garnish.
Heavy cream: For a luxurious flavor.

How to Make One Pot Chicken Stew

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown chicken: Toss the boneless skinless thighs in flour until evenly coated and brown them on all sides in a large pot over a medium high heat. Remove it to a bowl.
Sauté the vegetables: Add carrots, onions, garlic, and celery to the same pot and sauté over a medium heat. Mix in some flour.
Add more ingredients: Gradually add the chicken broth and then add the golden brown chicken back in. Add the baby potatoes, heavy cream, herbs, and some kosher salt and freshly ground black pepper. Cover the pot and simmer until the potatoes are tender, stirring occasionally. Add the frozen peas a few minutes before the end.
The finishing touches: Add more salt and pepper if needed and thicken or thin the stew if you need to (thicken with a cornstarch slurry or thin with a splash of chicken broth). Serve garnished with freshly chopped parsley, fresh thyme or your preferred fresh herbs, and offer crusty bread on the side.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Chicken thighs: I like chicken thighs best because they’re so tasty and juicy, but if you’re more of a chicken breast fan, you can use that instead.
Baby gold potatoes: Use any type of baby potatoes or new potatoes. If they’re larger, cut them into chunks. You might even want to try sweet potatoes in this dish.
Another protein: Use turkey instead of chicken if you like or even pork.
Different vegetables: Zucchini, mushrooms, bell pepper or green beans would also be good in this chicken stew recipe. If you’re using soft vegetables (like the zucchini) add them near the end, otherwise they’ll get mushy.
A splash of white wine: Add some white wine to the stew for gourmet flair.
A little fruity: Swap 1 cup of the chicken broth for apple cider to add a subtle sweetness to the stew.
Dairy-free option: Swap the heavy cream for a dairy-free alternative (I really like this unsweetened coconut cream and almond milk blend!)
Spice it up: Smoked paprika adds a mild flavor while cayenne pepper adds a hit of spice.
Rotisserie chicken: If you have leftover cooked chicken, shred it or chop it into chunks and add it to the soup a few minutes before the end of the cooking time.

Serving Suggestions

Appetizers: Begin your meal with something hearty and warming such as pizza sliders or salt and pepper pork chop bites.
Side dishes: Serve your tender chicken stew with mushroom focaccia or perhaps one of these bread basket recipes.
Desserts: After the stew, serve up one of these simple cheesecake recipes for an absolutely delicious finish!

How to Store Chicken Thigh Stew

Store: Allow leftovers to completely cool before storing. Keep the chicken stew in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze the stew in an airtight container for up to 3 months.
Thaw: Defrost chicken stew in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.