Hearty Homestyle Chicken Stew

A bowl of creamy homemade chicken stew filled with tender chicken chunks, carrots, potatoes, and herbs. — Hearty Homestyle Chicken Stew served warm with bread—rich, creamy, and perfect for cozy dinners.

Hearty Homestyle Chicken Stew is the definition of comfort in a bowl. From the first spoonful, you’re wrapped in a warm, savory hug—thanks to tender chicken, creamy baby potatoes, garden vegetables, and a golden, herb-scented broth. Even better? It’s made in just one pot, making cleanup a breeze.

Whether you’re craving a cozy dinner after a long day or planning a comforting meal for guests, this stew delivers. It’s rich without being heavy and full of classic, nostalgic flavors that feel both familiar and fresh. The key is building flavor at every stage—from searing the chicken to deglazing the pot, and finishing with a splash of lemon for brightness.

Interestingly, chicken stew has been a staple across cultures for centuries. From French fricassée to Appalachian chicken stews, this dish has always brought families together around the table.

For a no-fuss, deeply satisfying meal that feels like home, Hearty Homestyle Chicken Stew is everything you’ve been craving.

Recipe Yield: 4–6 servings

INGREDIENTS

1 ½ lb boneless, skinless chicken thighs, cut into chunks
1 medium yellow onion, chopped
3 garlic cloves, minced
3 medium carrots, sliced
2 celery stalks, sliced
1 tbsp tomato paste
2 tbsp all-purpose flour
4 cups low-sodium chicken broth
1 cup frozen peas
1 cup baby potatoes, halved
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 bay leaf
½ tsp dried thyme
½ tsp dried rosemary
2 tbsp chopped fresh parsley
1 tbsp lemon juice (optional)

INSTRUCTIONS

1. Sear the chicken:
Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear in batches until golden (about 4–5 minutes per side). Transfer to a plate.

2. Sauté aromatics:
In the same pot, reduce heat to medium. Add onion and sauté for 3–4 minutes until softened. Stir in garlic, carrots, celery, tomato paste, thyme, and rosemary. Cook for another 2–3 minutes until fragrant.

3. Thicken and build flavor:
Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly.

4. Simmer the stew:
Pour in chicken broth while stirring to deglaze the pot. Return chicken to the pot, then add baby potatoes and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30–35 minutes, until potatoes are tender and chicken is fully cooked.

5. Add finishing touches:
Uncover and stir in peas. Let simmer 5 more minutes. Remove bay leaf, taste, and adjust seasoning. Stir in parsley and a splash of lemon juice, if desired.

6. Serve and enjoy:
Ladle into bowls and serve hot with crusty bread or warm biscuits.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use chicken thighs for flavor: They stay tender and juicy even after long simmering—perfect for stews.
Deglaze for depth: Scrape up all the golden bits from the bottom of the pot when adding broth—this adds rich, savory flavor.
Add lemon juice last: A splash of lemon at the end brightens everything and balances the richness without overpowering.

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