This is creamy, hearty comfort food, all made in one pan. The chicken gets coated in seasoned flour and browned, which thickens the stew beautifully as it cooks, and the sun-dried tomatoes give it a rich, savoury depth.
Potatoes go right in, so there is no separate side to cook. It simmers away into a thick, creamy stew that fills the house with a wonderful smell.
It is the kind of dinner that feels like a hug on a cold night, and it uses simple ingredients you probably already have.
Why You’ll Love It
It is a one pan dinner with the potatoes cooked right in, so it is a complete meal with no sides needed and barely any washing up. The flour coating on the chicken thickens the stew as it goes, the sun-dried tomatoes add real depth, and the cream makes it rich and comforting. It is hearty, filling and genuinely easy.
The Shortcut That Makes It Work
Coating the chicken in seasoned flour does double duty. It gives you a lovely golden crust when you brown it, and that same flour thickens the stew as it simmers, so there is no separate thickening step and no white sauce to worry about. The potatoes cook in the stew too, so it is a full dinner from one pan.
Handy Tips
Brown the floured chicken properly, the golden crust is flavour and it helps thicken the sauce later. Dice the potatoes fairly small so they cook through in the simmering time. If the stew gets thicker than you like, add a splash more water, and if it is thin, let it simmer uncovered a little longer. Taste and season at the end, the stock powder brings plenty of salt already.
What To Serve With It
It has potatoes in it, so it stands alone. Crusty bread for mopping the sauce is lovely, and some steamed greens on the side make it a complete meal.
Leftovers / How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully and the flavour deepens overnight. Loosen with a splash of water when reheating.
Other Recipes You’ll Love
If you enjoyed this Chicken Stew, here are a few more ideas to add to your rotation:
Chicken Stew
Prep Time 15 minutes 
Cook Time
30 minutes 
Total Time 45 minutes 
Ingredients
Equipment
Method
- Mix the flour and 1 tbsp of chicken stock powder in a bowl. Dip the chicken thighs in the flour mix, coating both sides. Heat some olive oil in a large pan and brown the chicken on both sides, then remove and set aside.
- In the same pan, throw in your diced carrots, celery, onions and garlic. Cook until starting to soften (about 5 minutes).
- Add the thyme, sun-dried tomatoes, tomato paste and the second tbsp of stock powder. Stir everything together until it smells amazing!
- Pour in the water and cream, then stir through the diced potatoes. Nestle your browned chicken thighs back in, pop on a lid and let it simmer for 15–20 minutes, or until the potatoes are tender.
- And that’s it—creamy, dreamy chicken stew done in one pan!
Nutrition
Video
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FAQs
Can I use chicken breast instead of thigh?
Yes. Thigh stays juicier in a stew, but breast works, just keep an eye on it as it can dry out with a long simmer.
Do I have to use sun-dried tomatoes?
They add a lovely rich, savoury depth. If you do not have them, a little extra tomato paste or some roasted capsicum will still give you a tasty stew.
My stew is too thick, what do I do?
The flour thickens it as it cooks. Just add a splash more water to loosen it, and do the same when reheating leftovers.
Can I make it ahead?
Yes. Stews are often better the next day. It keeps for up to 3 days in the fridge and reheats really well.
I had a brain fade at Aldi and forgot the tomato and cream. No matter! I didn’t need the cream! I added chopped cherry tomato’s and Worcestershire sauce instead. OMG yum and the flour coating to thicken is genius!