I love this recipe because it’s both classic and flexible. The chicken thighs stay juicy and flavorful, while the vegetables soak up the savory herb-infused broth. It’s simple enough for a weeknight, yet hearty and nourishing enough to be the centerpiece of a family dinner. With just one pot and a handful of pantry ingredients, I can create something that feels wholesome, warm, and incredibly comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I begin by prepping all the vegetables: dicing the onion and celery, mincing the garlic, slicing the carrots, and halving the baby potatoes.
I cut the chicken into bite-sized pieces, about 1-inch, then toss them in 2 tablespoons of flour to lightly coat.
In a large pot, I heat the butter and olive oil over medium heat until sizzling, then add the floured chicken. I brown the chicken on all sides, letting it sit to get a nice crust before stirring. Once browned (but not fully cooked), I remove it to a clean bowl.
Into the same pot, I toss in the onion, celery, garlic, and carrots. As they cook, I use their moisture to loosen and scrape up all the delicious browned bits stuck to the bottom — that’s where a lot of flavor lives.
When the vegetables have softened slightly, I sprinkle in the remaining 2 tablespoons of flour and stir for a couple more minutes to create a light roux.
I return the chicken to the pot and add the potatoes, dried herbs, black pepper, chicken broth, and vegetable broth. I stir well to combine and to dissolve any remaining flour from the bottom.
I cover the pot and bring everything to a boil. Once boiling, I remove the lid and reduce the heat to medium-low. The stew simmers uncovered for about 30 minutes, thickening naturally while the potatoes become fork-tender.
I taste and adjust for salt at the end, depending on how salty the broth was. A final sprinkle of fresh parsley adds a little brightness just before serving.
Servings and timing
Servings: 6 Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour Calories per serving: ~400–450 kcal (depending on broth and exact ingredients)
Variations
I sometimes add frozen peas or green beans in the last 5–10 minutes of simmering for a touch of color and sweetness.
If I’m out of potatoes, I’ve used cooked rice or egg noodles stirred in at the end.
For a richer flavor, I’ve swapped some of the broth with dry white wine.
To make it creamy, I stir in a splash of heavy cream or half-and-half after simmering.
storage/reheating
I store any leftovers in the fridge in an airtight container for up to 4 days. This stew actually tastes even better the next day. To reheat, I warm it gently on the stove over medium heat, adding a splash of broth or water if it thickens too much. It also reheats well in the microwave — I just stir halfway through to make sure it heats evenly. This stew freezes beautifully for up to 3 months in a freezer-safe container.
FAQs
Can I use chicken breast instead of thighs?
Yes, I’ve used chicken breast when I didn’t have thighs. Just be mindful not to overcook them since breasts are leaner and can dry out faster.
Can I make this in a slow cooker?
I can — I just brown the chicken and veggies first for flavor, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
What other vegetables can I add?
I like adding mushrooms, green beans, corn, or even spinach toward the end of cooking. This stew is flexible — I use what I have.
How do I thicken the stew more?
If I want a thicker broth, I mash a few of the potatoes right in the pot or whisk a tablespoon of flour into a bit of broth and stir it in while simmering.
Can I make this ahead?
Yes, I often make it the day before. The flavors deepen overnight, and it reheats beautifully for a fuss-free meal the next day.
Conclusion
This Chicken Stew is everything I want in a comforting, all-in-one meal — warm, hearty, and full of flavor. It’s the kind of dish that brings everyone to the table and leaves no leftovers behind. With tender chicken, soft potatoes, and a savory, herb-infused broth, it’s the perfect way to slow down and savor something truly satisfying.
Hearty, cozy, and packed with tender chicken, potatoes, and veggies — this classic chicken stew is the perfect one-pot comfort meal for any day of the week.
Author:Ella
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings
Category:Soup & Stew, One-Pot Meals, Comfort Food
Method:Stovetop, Simmered
Cuisine:American, Rustic
Ingredients
1 yellow onion
3 ribs celery
4 cloves garlic
½ lb. carrots
1¾ lbs. boneless, skinless chicken thighs
4 Tbsp all-purpose flour (divided)
2 Tbsp butter
1 Tbsp olive oil
1½ lbs. baby potatoes (or cubed Yukon)
1 tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage
¼ tsp freshly cracked black pepper
2 cups chicken broth
2 cups vegetable broth
1 Tbsp fresh parsley (chopped, optional)
Instructions
Prep all vegetables: dice onion and celery, mince garlic, slice carrots, and halve the potatoes.
Cut chicken thighs into 1-inch pieces. Toss with 2 Tbsp flour to coat.
Heat butter and olive oil in a large pot over medium heat.
Add floured chicken and sear until browned on all sides. Remove with a slotted spoon (it does not need to be fully cooked yet).
Add onion, celery, garlic, and carrots to the pot. Sauté until onions are soft, scraping up browned bits.
Add remaining 2 Tbsp flour. Stir and cook for 2 minutes until flour starts to coat the pot.
Return chicken to the pot. Add potatoes, all herbs and spices, chicken broth, and vegetable broth. Stir well.
Cover and bring to a boil. Remove lid, reduce heat to medium-low, and simmer uncovered for about 30 minutes.
Once potatoes are tender and broth has thickened, taste and adjust salt if needed.
Finish with fresh parsley and serve hot.
Notes
This stew thickens as it cools — perfect for leftovers!
For a deeper flavor, use bone-in chicken and remove bones before serving.
Add a splash of cream or lemon juice for a richer or brighter finish.
