Description
This Hearty Chicken and Vegetable Stew is the ultimate comfort food—rich, flavorful, and packed with tender chicken thighs, hearty potatoes, and colorful veggies. A one-pot meal perfect for cozy nights or healthy weekly meal prep.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1/4 cup flour
2 tbsp butter
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1.5 lbs small gold potatoes (or Yukon Golds, cut into 1-inch chunks)
2 cups chicken broth
2 cups vegetable broth
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
Salt and pepper to taste
Instructions
Lightly coat chicken thighs in flour, salt, and pepper.
In a large stewing pot, melt butter over medium heat and sear the chicken until browned on both sides. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic until soft and fragrant (about 5 minutes).
Add potatoes, herbs, and pour in chicken and vegetable broth. Stir well.
Return the chicken to the pot. Cover and simmer for 35–40 minutes until chicken is tender and potatoes are cooked through.
Remove chicken, shred or chop, and return it to the stew.
Taste and adjust salt and pepper as needed. Serve warm.
Notes
Want a thicker stew? Simmer uncovered for 10–15 minutes at the end.
This stew tastes even better the next day—hello, leftovers!
Add a handful of spinach or peas at the end for extra color and nutrition.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg