Most one pot chicken stews start by browning seasoned chicken pieces in a Dutch oven to build a savory base, then sautéing onions, carrots, and celery in the same pot to pick up all that flavor. Flour is sprinkled over the vegetables to create a roux, then chicken broth, potatoes, and herbs like thyme, rosemary, and sage are added and everything simmers until the vegetables are tender and the broth thickens into a light gravy.
Some versions finish with cream or milk for extra richness, while others keep it brothy and add a splash of white wine or vinegar at the end for brightness. However you finish it, you end up with a one‑pot bowl of comfort: juicy chicken, tender vegetables, and a herb‑infused broth that tastes like it simmered all day.
Equipment
- Large heavy‑bottomed pot or Dutch oven (4–6 quarts).
- Wooden spoon or heat‑safe spatula for browning and stirring.
- Cutting board and sharp knife for chopping chicken and vegetables.
Ingredients
- 1½–2 pounds boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces (thighs stay juicier).
- 1½–2 teaspoons kosher salt, divided.
- 1 teaspoon black pepper, divided.
- 2–3 tablespoons olive oil or 4 tablespoons unsalted butter (or a mix).
- 1 large onion, chopped.
- 3 carrots, peeled and sliced.
- 2–3 celery stalks, sliced.
- 4–5 garlic cloves, minced (or 1 teaspoon garlic powder).
- 4–5 tablespoons all‑purpose flour (or rice flour for gluten‑free).
- 4 cups low‑sodium chicken broth or stock.
- 1–1½ pounds potatoes, cut into ½‑inch chunks (Yukon Gold or baby gold are ideal).
- 1 teaspoon dried thyme leaves (or several fresh thyme sprigs).
- 1 teaspoon dried rosemary, crushed.
- ½–1 teaspoon ground sage (or 1 teaspoon chopped fresh sage).
- 1–2 bay leaves (optional).
- ½–1 cup heavy cream or half‑and‑half (optional, for a creamy stew).
- 1–2 cups frozen peas, corn, or green beans for color and sweetness (optional).
- Fresh parsley for serving.
Instructions And Steps
Start by seasoning and browning the chicken to build flavor. Place the chicken pieces in a bowl and season with about 1 teaspoon of salt and ½ teaspoon of black pepper, tossing to coat evenly. Heat the olive oil or half the butter in your Dutch oven over medium‑high heat until shimmering.
Add the chicken in a single layer without overcrowding, working in batches if necessary, and brown it for 3–4 minutes per side until golden on the outside but not cooked through. Browning the chicken rather than just boiling it in broth gives the stew much deeper flavor, which multiple recipes emphasize as crucial. Transfer the browned chicken to a plate to rest while you cook the vegetables.
In the same pot, cook the aromatic vegetables in the leftover fat. If the pot looks dry, add a little more oil or butter. Add the chopped onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables soften and begin to take on a bit of color, about 7–10 minutes.
Use a wooden spoon to scrape up any browned bits from the chicken stuck to the bottom of the pot as the vegetables release moisture; those bits dissolve and enrich the base of the stew. When the vegetables are softened, stir in the minced garlic and cook for another 30–60 seconds until fragrant. Avoid browning the garlic, as it can turn bitter.
Once the vegetables are soft, build the thickened base with flour and herbs. Sprinkle the flour evenly over the vegetables and stir well so the flour coats them and absorbs the fat, forming a loose roux. Cook this mixture for 1–2 minutes, stirring constantly, to cook off the raw flour taste.
Then add the dried thyme, rosemary, sage, and any bay leaves, stirring to distribute the herbs and let them toast lightly in the hot mixture. If you’d like to deglaze with a splash of white wine (as some recipes do), you can pour in ½ cup at this point, scraping up any browned bits and letting it reduce for a couple of minutes before adding the broth.
Gradually add the chicken broth while stirring to avoid lumps. Pour in about 1 cup of broth at a time, whisking or stirring vigorously to incorporate the liquid into the flour‑coated vegetables until smooth before adding more. Once all the broth is added, you should have a slightly thick, soupy mixture with the vegetables suspended in it.
Stir in the potato chunks and any remaining salt and pepper, making sure the potatoes are submerged in the liquid so they cook evenly. Return the browned chicken (and any juices on the plate) to the pot, nestling the pieces down into the broth and vegetables.
Bring the stew up to a gentle boil over medium‑high heat, then reduce the heat to low or medium‑low to maintain a steady simmer. Cover the pot partially with a lid and let the stew simmer for about 20–30 minutes, stirring occasionally, until the potatoes and carrots are tender when pierced with a fork and the chicken is fully cooked and very tender.
During this time, the starch released from the potatoes and the flour will thicken the broth into a light gravy. If the stew seems too thick, you can stir in a bit more broth; if it’s thinner than you’d like, let it simmer uncovered for the last 5–10 minutes to reduce slightly.
If you’re making a creamy chicken stew, finish with the cream and tender vegetables. Once the potatoes are tender, stir in the heavy cream or half‑and‑half and any frozen peas, corn, or green beans. Let the stew simmer for another 5 minutes, uncovered, just until the cream is warmed through, the peas or other vegetables are tender, and the broth turns rich and velvety.
Taste and adjust seasoning one more time with additional salt and pepper if needed. If you prefer a lighter, non‑creamy stew, you can skip the cream and simply add the peas or green beans with a splash of lemon juice or vinegar at the end for brightness.
When the stew is done, remove any bay leaves and sprinkle chopped fresh parsley over the top. Ladle the One Pot Chicken Stew into bowls and serve hot with crusty bread, biscuits, or over a scoop of mashed potatoes or rice to soak up the savory broth. The stew will continue to thicken slightly as it cools, and leftovers reheat very well on the stovetop or in the microwave with a splash of extra broth or water to loosen the sauce.
Tips And Tricks
Choosing chicken thighs instead of breasts is a common recommendation because thighs stay moist and tender during simmering, whereas breasts can dry out more easily if overcooked. If you do use breasts, consider adding them later in the cooking process or cutting them into larger chunks to keep them juicy.
Browning the chicken and vegetables well before adding liquid is another widely emphasized step; that caramelization adds depth and makes the stew taste like it simmered all day, even though it cooks in under an hour.
Adding the flour to the vegetables before the broth rather than trying to thicken the stew at the end ensures a smooth, lump‑free sauce.
If you want a gluten‑free stew, rice flour or a cornstarch slurry can be used instead, but rice flour added early behaves more like wheat flour and is recommended by some recipes. Keeping the simmer gentle, not a hard boil, helps the chicken and vegetables cook through without falling apart or becoming stringy.
Finishing touches make a big difference. A handful of fresh herbs stirred in at the end, like parsley or thyme, brightens the rich flavors. A squeeze of lemon juice or a teaspoon of vinegar can balance the creaminess and richness with a little acidity, which several stews use as a final step.
For extra comfort factor, some cooks stir in a bit of grated Parmesan along with the cream to add a subtle cheesy savoriness. However you tweak it, One Pot Chicken Stew gives you a flexible, comforting, and low‑effort dinner—just brown, simmer, and serve straight from the same pot.
