Creamy Chicken Stew Recipe

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 40-45 minutes


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, chopped
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (low-sodium is ideal)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley


  • Brown the chicken: Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot in batches (don’t overcrowd) and cook until browned on all sides. Remove chicken and set aside.
  • Sauté vegetables: Add the onion, carrots, and celery to the pot. Cook, stirring occasionally for 5-7 minutes, or until softened. Add garlic and cook for another 30 seconds.
  • Thicken the stew: Sprinkle the flour over the vegetables and stir constantly for 1 minute. Gradually whisk in the chicken broth, scraping up any browned bits stuck to the bottom of the pot.
  • Simmer and season: Add the chicken back to the pot along with the bay leaf and thyme. Bring the stew to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
  • Finish and serve: Remove the bay leaf. Stir in the frozen peas and heavy cream. Simmer for an additional 5 minutes until heated through. Taste and adjust salt and pepper as needed. Garnish with fresh parsley and serve hot with your favorite side dishes (ideas below).

Tips and Variations:

  • Add mushrooms: Saute sliced mushrooms with the vegetables for added depth of flavor.
  • Substitute vegetables: Use potatoes, sweet potatoes, parsnips, or other root vegetables.
  • Make it a soup: Add more broth for a thinner, soup-like consistency.
  • Slow cooker: Follow the recipe but cook in a slow cooker on low for 6-8 hours or high for 3-4 hours. You may need to thicken the sauce after with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

Side Dish Recommendations

  • Crusty bread
  • Biscuits
  • Mashed potatoes
  • Rice
  • Salad with a simple vinaigrette


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