Description
This one-pot Chicken and Vegetable Stew is simple, satisfying, and loaded with the goodness of fresh vegetables and lean chicken. Whether looking for a healthy dinner or a freezer-friendly meal, this stew delivers on taste and nutrition. Plus, with options to adapt the recipe to suit different diets, it’s a versatile addition to your weekly menu.
Ingredients
Scale
Protein
- 1 lb cubed chicken (preferably boneless chicken thighs or breasts).
Vegetables
- 2 medium carrots, sliced.
- 2 celery stalks, chopped.
- 1 large potato, diced.
- 1 cup green beans, trimmed.
- 1 cup frozen peas.
Aromatics and Base
- 1 large onion, diced.
- 2 cloves garlic, minced.
- 4 cups low-sodium chicken broth.
Seasonings
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1/2 tsp dried thyme.
- 1 bay leaf.
Optional Thickening Agent
- 2 tbsp flour or cornstarch, mixed with 2 tbsp water.
Other
- 2 tbsp olive oil (for sautéing).
Instructions
- Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and minced garlic, stirring frequently until fragrant and translucent (about 3–4 minutes). - Brown the Chicken
Add the cubed chicken to the pot, season with salt and pepper, and cook until lightly browned on all sides (about 5–7 minutes). Remove chicken and set aside. - Add Vegetables and Broth
Add carrots, celery, potatoes, and green beans to the pot. Pour in the chicken broth, scraping the bottom of the pot to deglaze. Return the chicken to the pot and add thyme and bay leaf. - Simmer the Stew
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Add frozen peas during the last 5 minutes of cooking. - Thicken the Stew (Optional)
If a thicker consistency is desired, mix the flour or cornstarch with water to create a slurry. Stir it into the stew and let it simmer for an additional 5 minutes. - Serve and Enjoy
Ladle the stew into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or a side salad.
Notes
- For a creamy version, add 1/2 cup of heavy cream or coconut milk toward the end of cooking.
- Swap potatoes with sweet potatoes or cauliflower for a low-carb option.
- This stew freezes well—just omit the thickening agent before freezing and add it when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: One-Pot Cooking
- Cuisine: American
Keywords: stew, chicken stew, vegetable stew, hearty chicken stew, chicken and vegetable stew, simple chicken stew, easy chicken stew recipe, one-pot chicken stew recipe, chicken stew recipe, healthy stew