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creamy chicken stew recipes

Creamy Chicken Stew Recipes

Discover delicious creamy chicken stew recipes perfect for cozy dinners. Easy to make with simple ingredients, these hearty meals are comfort in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup heavy cream or half-and-half or coconut milk for dairy-free options
  • 4 cups chicken broth low-sodium recommended
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 onion diced
  • 2 medium potatoes diced
  • to taste fresh thyme
  • to taste fresh rosemary
  • 2 bay leaves
  • to taste salt
  • to taste pepper
  • optional greens like spinach or kale for added nutrition

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Season chicken pieces with salt and pepper, then sear them in a pot until golden. Remove and set aside.
  2. In the same pot, cook onions, carrots, and celery until softened.
  3. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
  4. Return the chicken to the pot, add herbs, and let everything simmer until the chicken is cooked through.
  5. Stir in cream during the last few minutes of cooking to avoid curdling. Adjust seasoning before serving.

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 80IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Feel free to customize this stew with your favorite vegetables or herbs. Add in sweet potatoes for a touch of natural sweetness or use gluten-free flour as a thickener if needed. This recipe also works wonderfully in a slow cooker—just layer the ingredients and let it cook on low for 6-8 hours or high for 3-4 hours. For a healthier twist, swap heavy cream for Greek yogurt or coconut milk, and load up on nutrient-rich vegetables like kale and mushrooms. Leftovers taste even better the next day and can be frozen for later meals—just remember to add the cream when reheating to avoid curdling!
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