Homemade Chicken Stew

A quick and easy one-pan stew – tastes like it’s been cooking for hours, but it’s on the table in just 40 minutes!

There’s a certain magic in a big pot of chicken stew simmering away on the stove – the kind that makes your kitchen smell incredible, tastes like you’ve put in way more effort in than you actually have, and turns a regular old Tuesday night into something deeply cosy and comforting. Let’s be honest … some nights just demand a bowl of something warm, rich and hearty. Maybe it’s freezing outside. Maybe you’ve just got home after jostling crowds on public transport or have finally emerged from nose-to-tail traffic and pelting rain. Now you’re craving something homemade and nourishing and you need a meal that practically cooks itself – so you can quickly get out of the kitchen and get onto that soft, comfy couch.

This one-pot wonder ticks all the boxes. Golden, juicy chicken that’s browned for extra flavour. Soft, buttery potatoes and sweet carrots soaking up all the goodness. A rich, savoury broth that’s ridiculously comforting. Minimal effort, but maximum payoff.

Homemade Chicken Stew is the kind of meal that hugs you from the inside, feeds a crowd (or just yourself, twice over), and somehow tastes even better the next day. Grab a big spoon, a hunk of crusty bread, and prepare to fall in love with the easiest, cosiest, most satisfying chicken stew of your life. Make extra as this freezes brilliantly!

What can I serve with Chicken Stew?

This is a full meal in a bowl, so the only thing I usually serve on the side is buttered crusty bread. However, you could serve it with my Freezer Friendly Garlic Bread or 5 Minute Cheesy Garlic Bread. Other good options would be rice, cauliflower rice or mashed potatoes.

What else could I add to Chicken Stew and can I play with the flavours?

You could add a couple of tablespoons of tomato paste (concentrated puree) for a slight tang of tomato. And add bay leaves for an extra depth of herby flavour, or use parsley, rosemary, tarragon, dill or sage as well as or instead of the thyme. A sprinkling of paprika is also a nice touch. Swap one or both of the potatoes for the same amount of sweet potato.

What’s the difference between a chicken casserole and a chicken stew?

The main difference between the two is that a casserole is generally baked in the oven, while a stew is cooked on the stovetop. A stew also usually contains more liquid than a casserole as the meat cooks in the liquid, rather than baking in the heat of the oven.

Can I make this stew dairy-free?

Yes, you can! Instead of butter, use 2 extra tablespoons of olive oil. Omit the cream and also omit the parmesan (just add extra salt, if needed, at the end). 

Why isn’t my stew thickening?

If your stew is turning out more like a soup, you’re not alone — but it’s an easy fix once you know what to look out for. Here are the most common reasons it might not be thickening:

Not enough heat – Simmering too gently can slow down evaporation. You want a steady simmer, not a low, barely-bubbling one. Once all the ingredients are in the pan, keep the heat at a low to medium simmer so the liquid reduces properly.

Wrong pan – This recipe is designed for a wide, heavy-based pan – not a deep pot. A wider surface area means more evaporation (and therefore thickening). Pots trap moisture and take longer to reduce, which can leave your stew too watery.

Didn’t cook long enough – The stew needs a good 15–18 minutes uncovered to reduce down. If your veggies are tender but it’s still looking soupy, turn the heat up slightly and give it another 5 minutes.

You made it dairy-free – If you’ve skipped the cream and parmesan, you’ll lose a bit of richness and body. That’s totally fine – just know you might prefer to cook it a few minutes longer to make up for it. 

Watch how to make Homemade Chicken Stew

If you enjoyed Chicken Stew, I think you’ll love:

Creamy Lemon Pepper Chicken
One-pan Lemon Herb Chicken Rice (with Chicken Breast)
Marry Me Chicken Risoni (Orzo)
Chicken and Broccoli Pasta Bake
Homemade Chicken Soup

Homemade Chicken Stew

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4.9 from 33 reviews

This comforting Homemade Chicken Stew tastes like it’s been cooking for hours, but is actually quick, easy and all made in one pan. It’s a full meal in a bowl, so no extra sides are needed.

• Total Time: 40 minutes
• Yield: 4 serves 1x

Ingredients

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CHICKEN

• 2 tbsp olive oil
• 800 g (1 lb 12 oz) boneless, skinless chicken thighs, diced into 2–3 cm (¾–1¼ inch) pieces
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• ¼ cup (60 ml) water

STEW

• 1 brown onion, diced
• 1 tbsp freshly grated garlic
• 2 stalks celery, diced
• 2 carrots, sliced into rounds
• ½ cup (125 ml) dry white wine (optional, can be omitted)
• 2 tbsp unsalted butter (see Note 1 to make recipe dairy-free)
• ¼ cup (35 g) plain (all-purpose) flour
• 5 cups (1.25 litres) chicken stock
• 2 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
• 2 medium potatoes, cut into 3 cm (1¼ inch) pieces (waxy are best)
• 1 tbsp Worcestershire sauce
• ¼ cup (60 ml) thickened (heavy) cream (optional) (see Note 1 to make recipe dairy-free)
• ½ cup (50 g) freshly grated parmesan (see Note 1 to make recipe dairy-free)
• 2 tbsp finely chopped flat-leaf (Italian) parsley, plus extra for garnish
• Crusty buttered bread, to serve

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Instructions

1. Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Add the chicken and sprinkle it with salt and pepper. Cook for 3–4 minutes, tossing regularly until browned all over. Remove the chicken and set aside (it will continue cooking in the stew).
2. Add the water to the pan and stir to scrape up any tasty bits stuck to the bottom of the pan.
3. To the same pan, add the onion, garlic, celery and carrot. Cook, stirring, for 3–4 minutes until slightly softened.
4. Add the white wine and cook, stirring, for 1–2 minutes, or until most of the liquid has evaporated.
5. Add the butter and cook for 1 minute, or until melted, then add the flour, stirring for 1 minute or until the flour has dissolved and formed a paste around the vegetables.
6. Return the chicken to the pan. Add the chicken stock, dried thyme, potatoes and Worcestershire sauce. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 15–18 minutes or until the vegetables are tender and the soup has thickened.
7. Turn the heat off. Add the cream and parmesan (if using), followed by the parsley. Stir to combine.
8. To serve, divide the stew among four bowls, top with extra parsley and season again with salt and pepper if needed. Serve with the crusty buttered bread on the side.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – To make this dairy-free, instead of butter, use 2 extra tablespoons of olive oil. Omit the cream and also omit the parmesan (just add extra salt, if needed, at the end).

Make Ahead

You can make the entire stew up to 3 days in advance and store in the fridge in an airtight container – but don’t add the cream or parmesan. Reheat gently on the stovetop, adding a splash of stock or water if needed to loosen it. Add the cream and parmesan just before serving for best results.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge for best results. Reheat on the stovetop or in the microwave with a splash of stock or water.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Chicken
• Method: Stovetop
• Cuisine: Comfort food