Description
This Creamy Chicken Stew recipe is a comforting and hearty dish that is perfect for a cozy meal. Tender chicken, flavorful vegetables, and a creamy broth make this stew a family favorite.
Ingredients
Scale
For the stew:
- 1½ lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- ½ cup frozen peas
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat the oil and butter: In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Cook the chicken: Add chicken pieces and cook until lightly browned, about 5–7 minutes. Remove chicken and set aside.
- Sauté vegetables: In the same pot, sauté onion, carrots, and celery for 5 minutes until softened.
- Season and thicken: Add garlic, thyme, rosemary, salt, and pepper; cook for 1 minute. Sprinkle flour over vegetables and stir well. Slowly pour in chicken broth while stirring.
- Simmer and finish: Bring to a simmer, return chicken to the pot, cover, and cook for 15–20 minutes. Stir in peas and heavy cream, simmer uncovered for another 5 minutes. Garnish with parsley before serving.
Notes
- For a lighter version, use half-and-half or milk instead of heavy cream.
- This stew pairs well with crusty bread or over mashed potatoes.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
