There’s something magical about a slow-simmered stew—the way the rich aroma fills the kitchen, the way each bite wraps you in warmth, the way it turns simple ingredients into something spectacular.
This Hearty Chicken Vegetable Stew is the kind of meal that makes you slow down, savor every spoonful, and go back for seconds (maybe even thirds).
What makes this stew special? It’s the perfect balance of comfort and nourishment—tender chicken thighs, hearty potatoes, vibrant veggies, and a creamy, herb-infused broth that’s downright irresistible.
Plus, it’s a one-pot wonder—easy to make, minimal cleanup, and packed with wholesome ingredients that keep you full and satisfied.
And the best part? This stew pairs beautifully with Buttery Mashed Potatoes for the ultimate comfort food experience, or a side of Garlic Green Beans to keep things fresh and vibrant. Searing the chicken before simmering adds incredible depth of flavor. Let it get that golden crust—it’s worth the extra step!
Right now, recipes like this are trending because we all crave homemade comfort food that doesn’t feel heavy. With more people focusing on whole foods and simple, nutritious meals, this stew is the perfect answer.
And with winter around the corner, there’s no better time to master a recipe that feels like a warm embrace on a chilly evening. Make it once, and it just might become your new favorite go-to meal.
Why This Is My Go-To Recipe?
- It’s ridiculously cozy – The creamy, herb-scented broth makes every spoonful feel like comfort in a bowl.
- It’s packed with flavor – Searing the chicken and deglazing the pot with white wine takes it to the next level.
- It’s meal-prep friendly – Leftovers taste even better the next day, making weeknight dinners a breeze.
- It’s a one-pot masterpiece – Fewer dishes mean more time enjoying your meal and less time cleaning up.
- It’s naturally wholesome – With lean protein, hearty veggies, and a touch of cream, it’s the perfect balance of rich and nourishing.
Hearty Chicken Vegetable Stew Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups & spoons
- Ladle
Ingredients
- 1 ½ pounds boneless skinless chicken thighs about 8 thighs diced 1-inch
- 2 tablespoon olive oil
- 2 carrots diced
- 1 small onion chopped
- 2 ribs celery diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- salt and black pepper to taste
- 1 ½ cups diced potatoes peeled if using russets or baking potatoes
- 1 ½ cups diced sweet potatoes peeled
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans cut into 1-inch pieces or frozen peas, thawed
- ½ cup heavy whipping cream
Instructions
- Heat olive oil in a large pot over medium-high heat and sear the diced chicken until golden brown. Remove and set aside.
- In the same pot, sauté onions, carrots, celery, and bell pepper until soft. Stir in rosemary, thyme, sage, salt, and pepper for extra flavor.
- Sprinkle 3 tablespoons of flour over the veggies, stirring well to coat. Cook for a minute to eliminate the raw flour taste.
- Pour in white wine to deglaze the pot, scraping up the browned bits for deeper flavor.
- Add chicken broth, potatoes, sweet potatoes, and seared chicken, then bring to a boil. Reduce heat and let simmer for 25 minutes.
- Stir in green beans (or peas) and let cook for another 5 minutes until all veggies are tender.
- In a small bowl, mix the remaining 2 tablespoons of flour with heavy cream to form a slurry, then stir it into the stew for a creamy finish.
- Let the stew thicken for 2-3 minutes, then serve hot with crusty bread or mashed potatoes. Enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 611kcal |
| Carbohydrates | 30g |
| Protein | 32g |
| Fat | 39g |
| Sugar | 6g |
| Sodium | 403mg |
Smart Tips For This Recipe!
- Go for chicken thighs, not breasts. Thighs stay juicy and tender after simmering, while breasts tend to dry out. If you must use breasts, add them halfway through cooking.
- Sear the chicken properly. Don’t just brown it—let it develop a deep golden crust. This adds incredible depth to the broth, making it taste like it simmered all day.
- Deglaze with white wine, not just broth. The acidity in the wine lifts all those delicious browned bits from the pan, creating a more complex and rich flavor. No wine? A splash of apple cider vinegar works too!
- Balance the potatoes. Using both russet (starchy) and sweet potatoes (slightly sweet and firm) gives the stew a perfect texture—creamy from the russets, hearty from the sweet potatoes.
- Add the dairy at the very end. Heavy cream should be stirred in after the stew has finished cooking. High heat can cause it to curdle, so keep the heat low and gentle.
- Make it ahead of time. This stew tastes even better the next day! The flavors deepen overnight, making leftovers a dream. Just reheat gently to keep the chicken tender.
- Thicken without flour. If you want a gluten-free option, mash a few cooked potatoes into the broth instead of using flour—it works like magic!
- Boost umami with a secret ingredient. A teaspoon of soy sauce or fish sauce adds a savory depth that makes the stew even more flavorful without making it taste like soy or seafood.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
