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!
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
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
Use Fresh Green Beans if you have them on hand
Other ingredients that would work: Tomatoes, Corn, Peas, Peppers, Mushrooms
Nutrition
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