Hearty Chicken Stew Recipe for Cozy Weeknight Dinners

Hearty and flavorful Chicken Stew made with tender chicken pieces, delicious bacon, and savory vegetables. These ingredients are slowly simmered in chicken broth until the stew becomes thick and creamy. A family-friendly comfort meal that’s perfect for chilly days.

Your whole family will love this rich and savory chicken stew cooked in a thick, creamy sauce. It’s an ideal home-cooked dish you can pull together on busy weeknights.

Serve in bowls with crusty bread, cornbread, or homemade breadsticks for a cozy cold-weather meal.

Key Ingredients

• Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
• Bacon: Adds smoky flavor—about 10 slices, chopped (optional but recommended).
• Veggies: Mirepoix base of onion, celery, and carrot, plus sliced mushrooms, baby potatoes, and garlic.
• Chicken Broth: Homemade or store-bought; low-sodium is recommended so you can control the seasoning.
• Flour: A small amount to thicken the stew; substitute a gluten-free flour if needed.

How To Make Chicken Stew

1. Prepare the chicken: Season the chicken pieces with salt and pepper and set aside.
2. Cook the bacon: In a large pot over medium-low heat, cook the bacon for 7–8 minutes until crisp. Transfer to a paper-towel-lined plate.
3. Sauté the vegetables: Use some of the bacon grease to cook mushrooms, onion, celery, garlic, and thyme for 2–3 minutes until softened.
4. Deglaze: Add 1/2 cup chicken broth and soy sauce, scraping the pot bottom to release browned bits.
5. Simmer: Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes to evaporate some liquid.
6. Build the roux: Stir in the butter until melted, sprinkle the flour over the vegetables, and cook for 1 minute to remove the raw flour taste.

7. Finish the broth: Slowly whisk in the remaining chicken broth until the liquid takes on a creamy consistency.
8. Add remaining ingredients: Stir in the cooked bacon, seasoned chicken, red potatoes, and carrots. Cook uncovered for about 25 minutes, or until potatoes are fork-tender and chicken is cooked through. Adjust salt and pepper to taste.
9. Serve: Remove from heat and garnish with fresh parsley. Serve with crusty bread on the side.

Tips For Making Chicken Stew

• Avoid overcooking the chicken. Cut the pieces into larger chunks (around 2 inches) so they cook evenly with the vegetables. The internal temperature should reach 165°F (74°C).
• The stew gets its creaminess from the flour roux. For extra creaminess, add a splash of heavy cream at the end.
• Add extra vegetables if desired. Corn, green beans, butternut squash, bell peppers, frozen vegetable mixes, or canned beans like cannellini work well.
• If you prefer a thinner, brothy stew, reduce the amount of flour used in the roux.

How to Store

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in the microwave or on the stove over low heat. Add a splash of water or broth if the stew has thickened too much.

This hearty, creamy Chicken Stew is full of flavor and easy to make. It’s a comforting weeknight dinner the whole family will enjoy.

Chicken Stew

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Hearty and flavorful Chicken Stew made with tender chicken pieces, bacon, and savory vegetables simmered in chicken broth until thick and creamy. Family-friendly comfort food for colder days.

Ingredients

• 2 pounds chicken breasts or thighs, boneless and skinless, cut into bite-sized pieces
• ½ teaspoon black pepper
• 1 teaspoon salt
• 10 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 cups mushrooms, sliced
• 2 celery ribs, thinly sliced
• 2 tablespoons minced garlic
• 1 tablespoon thyme
• 4 cups chicken broth
• 1 tablespoon soy sauce
• 3 tablespoons butter, cut into pieces
• ⅓ cup all-purpose flour
• 1 pound baby red potatoes, halved
• 4 small carrots, peeled and cut into 1⁄2-inch pieces
• Fresh parsley for garnish

Instructions

1. Season the chicken with salt and pepper and set aside.
2. Cook the bacon in a large pot over medium-low heat until crisp, about 7–8 minutes. Transfer to a paper-towel-lined plate.
3. Use the bacon grease to cook mushrooms, onion, celery, garlic, and thyme for 2–3 minutes until softened.
4. Add 1/2 cup chicken broth and soy sauce, scraping the bottom of the pot to deglaze.
5. Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes to reduce the liquid.
6. Add the butter and let it melt, then sprinkle the flour over the vegetables and cook for 1 minute.
7. Slowly whisk in the remaining broth until smooth and slightly creamy.
8. Add the cooked bacon, chicken, potatoes, and carrots. Simmer uncovered for 25 minutes or until potatoes are tender and chicken is cooked through. Taste and adjust seasoning.
9. Remove from heat, garnish with parsley, and serve with crusty bread.

Notes

• Do not overcook the chicken. Cut pieces into larger chunks so they cook evenly. Chicken should reach 165°F (74°C).
• For a richer stew, stir in a splash of heavy cream at the end.
• Add other vegetables if desired—corn, green beans, squash, bell peppers, or canned beans work well.
• To make the stew thinner, use less flour when making the roux.
• Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently and add a splash of water or broth if needed.

Nutrition

Calories: 374 kcal | Carbohydrates: 19 g | Protein: 32 g | Fat: 19 g