Chicken Stew: The Ultimate Comfort Food Made Simple
So, why is chicken stew such a hero recipe in my kitchen?
Well, it ticks all the boxes:
- Creamy and flavour-packed
Full of hearty, healthy veggies
Done in under an hour
Made in ONE pan
Family-friendly and freezer-friendly
Honestly, if you’re not already making chicken stew regularly, this recipe will change that!
Best Tips & Tricks for the Perfect Chicken Stew
Let’s make your stew the best it can be with these tried-and-true tips I’ve learnt along the way:
1. Use Chicken Thighs
Chicken thighs are juicier, more flavourful, and don’t dry out like breast meat can. For stew, they’re hands-down the best option.
2. Don’t Skip the Browning Step
Coating the chicken in seasoned flour before browning adds a lovely crust and helps thicken the stew naturally. Plus, all those golden bits on the bottom of the pan? FLAVOUR.
3. Sun-Dried Tomatoes = Flavour Bombs
These are not optional. Sun-dried tomatoes add an intense, sweet-tangy punch that takes the sauce to the next level. I use the oil-packed ones for extra richness.
4. Layer Your Seasoning
Notice there are two hits of chicken stock powder in this recipe? It’s intentional. We’re building flavour in layers.
5. Cream It Up
Full-fat cream gives this chicken stew its silky, luxurious texture. No shortcuts here! Go big or go home.
Best Veggies to Add to Chicken Stew
In this version, I use a classic combo of carrots, celery, onions, and potatoes. But feel free to mix things up! Some other top veggie options include:
Sweet potato (adds sweetness and creaminess)
Zucchini (throw in near the end)
Mushrooms (for earthiness)
Green beans or peas (add at the end for colour and crunch)
Keep the dice fairly small so everything cooks evenly.
Why This Creamy Chicken Stew is Better Than the Rest
There are a lot of chicken stew recipes out there. But what makes this one so special?
It’s quick but tastes like it simmered all day
It’s rich and creamy, not watery or bland
It’s family-friendly (even picky eaters love it)
It’s loaded with veg, so it’s a balanced meal
It’s made with pantry staples, so you can whip it up anytime
If you’re searching for the best easy chicken stew recipe, you’ve just found it.
Serving Ideas: Make It a Meal
This stew is already a winner on its own, but you can take things to the next level with some simple sides:
Crusty bread (my fave is a toasted sourdough or soft damper)
Creamy mashed potatoes (yes, double the carb—worth it!)
Steamed rice for a comforting stew-and-rice bowl
Light salad with vinaigrette to balance the richness
A glass of white wine like Chardonnay or a light red like Pinot Noir
Don’t forget to garnish with a few chopped parsley leaves or a sprinkle of cracked pepper to fancy it up.
How to Store Chicken Stew
This creamy chicken stew is one of those meals that gets even better with time. Perfect for leftovers, lunches, or meal prepping.
In the Fridge:
Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
In the Freezer:
Yep, this stew freezes like a dream. Just skip the potatoes if you’re planning to freeze—they can go mushy. Freeze in portions for up to 3 months.
Reheating Tip:
Add a splash of cream or water when reheating to loosen up the sauce. Stir gently to keep everything luscious and creamy.
Cooked This Chicken Stew? Show Me!
There’s nothing I love more than seeing your creations. If you make this recipe, please snap a pic and tag me on Instagram @steph_cooks_stuff.
I’ll be sharing my favourites, and I’d love to see how you serve yours!
Variations to Try Next Time
Want to mix it up a bit? Here are some fun twists on this classic chicken stew recipe:
Spicy chicken stew: Add a spoonful of chilli paste or fresh chopped chilli
Herbed version: Add rosemary and fresh parsley for an earthy hit
Italian-style: Stir through some olives and capers for a salty punch
You can also add white beans for extra protein, or stir in some baby spinach just before serving for a pop of green.
Other Comfort Food Recipes to Try
If this chicken stew has stolen your heart, here are a few more recipes you’ll love:
Each one is easy, family-friendly, and guaranteed to bring comfort on any night of the week.
Final Thoughts: Why You’ll Keep Coming Back to This Chicken Stew
This creamy one-pan chicken stew is more than just a meal—it’s a hug in a bowl. Perfect for cold nights, busy weeks, and everything in between. With a rich tomato and cream sauce, golden chicken, and plenty of hearty veg, it’s the kind of dinner that feels special, even when you’ve only spent 40 minutes in the kitchen.
And best of all? It’s versatile, easy to adapt, and made with things you probably already have in the pantry. So next time you’re stuck wondering what to cook, remember this recipe—your future self (and your tastebuds) will thank you!
Chicken Stew
- Total Time: 45 minutes
- Yield: 4 1x
Description
Need a dinner that’s big on flavour but low on fuss? This one-pan creamy chicken stew is hearty, comforting, and packed with veggies. It’s the kind of meal you’ll want to mop up with crusty bread and go back for seconds! Plus, it’s all made in one pan—so less washing up. Win-win!
Ingredients
Instructions
- 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!
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Cooking
- Cuisine: Australian
Frequently Asked Questions
Yes! Swap the cream for coconut cream or a dairy-free alternative. It’ll give a slightly different flavour, but still delish.
You can use chicken breast, but it can dry out a bit. For the best flavour and texture, go for boneless thighs.
Absolutely! Brown the chicken first, then throw everything in your slow cooker and let it go for 4–6 hours on low. Add cream near the end.