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Chicken Stew

Creamy Chicken Stew is a great weeknight dinner recipe that's warm, filling, and easy to make. This dish is so delicious & comforting!
Course Main Course
Cuisine American
Keyword Chicken Stew
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6
Calories 289kcal
Author Jen


  • 2 Boneless Skinless Chicken Breasts about 1 1/2 pounds diced
  • 1 tbsp Vegetable Oil
  • 2 Carrots diced
  • 1 small Onion diced
  • 2 stalk Celery diced
  • 2 medium Potatoes peeled and diced
  • 4 tbsp Flour
  • 1 tsp Minced Garlic
  • 1/2 tsp Thyme
  • 1/4 tsp Sage
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Red Pepper Flake
  • 4 cup Chicken Broth
  • 5 oz frozen Green Beans
  • 1/4 cup Heavy Cream


  • Add oil to a large pot or dutch oven over medium high heat.
  • Cook chicken cubes until browned.
  • Remove from pot and set aside.
  • Cook onion, carrot and celery in remaining oil onions soften up, about 3 minutes.
  • Toss the flour in, mix it around, and allow to cook for another 2 minutes.
  • Add salt, pepper, garlic, thyme, sage and red pepper flakes.
  • Add back potatoes and the browned chicken.
  • Add in the broth and bring to a boil.
  • Reduce heat, cover and simmer for 30 minutes.
  • Remove lid and add in green beans and heavy cream.
  • If sauce isn't thick enough, in a small bowl combine 2 tablespoons of cornstarch and 2 tablespoons of cold water and mix to create a slurry.
  • Add slurry and sir to combine.
  • Cook 10 more minutes.


Make it quicker with a Rotisserie Chicken
Use Fresh Green Beans if you have them on hand
Other ingredients that would work: Tomatoes, Corn, Peas, Peppers, Mushrooms


Calories: 289kcal | Carbohydrates: 23g | Protein: 28g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 828mg | Potassium: 993mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3752IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 2mg