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Creamy chicken stew in a bowl.
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Creamy Chicken Stew

If you love stew, this Creamy Chicken Stew should be on your list. The chicken and veggies cook in a rich and velvety broth until they’re tasty and tender.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 6
Calories: 395kcal
Author: Karin and Ken

Ingredients

  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 bone-in chicken breasts
  • 4 tablespoons butter
  • 1 small sweet onion diced
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • ¼ cup flour
  • 6 cups chicken broth
  • ½ cup heavy cream
  • 1 chicken bouillon cube
  • 1 pound baby potatoes washed, dried, and halved or quartered
  • 1 bay leaf
  • Optional: chopped fresh parsley for garnish and additional salt/pepper to taste

Instructions

  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Season the chicken breasts with salt and pepper.
  • Sear the chicken in the hot oil for 3–4 minutes per side, then turn off the heat and remove the chicken.
  • Add the butter to the pot and allow it to melt, then sauté the onions, carrots, and celery for 3–5 minutes or until tender.
  • Add the garlic and cook for 1 additional minute.
  • Add the flour and stir to combine, cooking for 1 minute.
  • Slowly pour in the chicken broth ¼ cup at a time, stirring continuously and scraping the bottom of the pot, keeping the mixture at a simmer before adding more liquid, until all broth is incorporated.
  • Stir in the heavy cream, Worcestershire sauce, and bouillon cube, then return the mixture to a gentle simmer.
  • Add the chicken back to the pot along with the bay leaf, cover, and cook for 30–40 minutes.
  • Remove the chicken, shred it, and return it to the pot with the baby potatoes.
  • Continue simmering for about 25 minutes or until the potatoes are tender.
  • Remove the bay leaf and garnish with parsley if desired.

Notes

  • Try this chicken stew recipe using boneless chicken! It will take a little less time to cook, but it won’t be as flavorful as bone-in chicken.
  • Prepare the stew in a pressure cooker or slow cooker instead of on the stovetop.
  • Avoid boiling the stew after you pour in the heavy cream because high heat can curdle it.

Nutrition

Calories: 395kcal | Carbohydrates: 24g | Protein: 17g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 1374mg | Potassium: 619mg | Fiber: 2g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 19mg | Calcium: 61mg | Iron: 2mg