It doesn’t get much more hearty and comforting than bowl of Chicken Stew on a cold day! This meal is packed with tender chicken, chunky veggies and the flavors of thyme and white wine. It’s an easy one pot dinner that’s great for meal prep!

Chicken stew in a bowl with spoon digging in

It’s the beginning of a new year, which means I’m eating healthier to offset a lot of holiday indulging. I’m sure I’m not alone. 🙂

Healthy eating means different things to everyone. For me, it means cutting down on sugar and eating plenty of veggies and whole foods.

This Chicken Stew Recipe makes eating healthier easy. It’s packed with protein, chunky veggies, and a flavorful herb white wine sauce.

It’s a comforting, easy one pot dinner that’s the perfect meal to cozy up to on a cold winter night!

If you’re feeling a little fancy, be sure to try my classic French Coq au Vin recipe!

chicken stew in a dutch oven with a wooden spoon

Why you’ll love this recipe:

  • This chicken stew recipe is hearty, comforting and perfect for cold winter days.
  • It’s packed with tender chicken, chunky veggies and a flavorful white wine sauce.
  • This is a one pot dinner that’s great for meal prep and it’s freezer friendly.
  • It’s dairy and gluten-free and can be made low carb with a few simple swaps.

Recipe ingredients

This easy chicken stew recipe is easily customized to utilize veggies that you have on hand or to suit any special diet.

Chicken stew recipe ingredients

Ingredient notes

  • Chicken. I highly recommend using boneless skinless chicken thighs in this recipe as they contain more fat, which equates to more flavor and tender texture. Chicken breast may be used if you prefer a lower fat option.
  • Veggies. Onions, celery, carrots and garlic are the foundation of flavor in this chicken stew recipe.
  • Mushrooms. The mushrooms add texture and flavor. It’s essential that they’re cooked until they release their liquid before adding the stock to the pot to keep them from having a spongy texture. The mushrooms may be omitted entirely if you’re not a fan.
  • Potatoes. Baby gold potatoes make this meal extra hearty. The potatoes may be subbed with a low carb veggie such as cauliflower, broccoli or turnips to make this a low carb chicken stew. The potatoes do help thicken the stew, so if you omit them you will need to add more cornstarch to reach the desired consistency.
  • White wine. A dry white wine such as Sauvignon Blanc adds depth of flavor to the chicken stew gravy. It can be substituted with your favorite alcohol, or if you prefer not to cook with alcohol, simply substitute it with additional chicken stock.
  • Chicken stock. Homemade chicken stock is guaranteed to elevate this chicken stew, or you can use your favorite store bought brand.
  • Thyme. Fresh thyme adds tremendous flavor. If you don’t have any on hand, dried thyme works great. Sub with your favorite fresh or dried herbs.
  • Bay leaf. Adds flavor to the stew. Use fresh or dried.
  • Coconut aminos. This adds savory depth of flavor to the gravy. It can be substituted with soy sauce, tamari or Worcestershire sauce.
  • Cornstarch. I prefer to thicken the stew with cornstarch to make it gluten-free. The cornstarch is combined with water to create a slurry that is added at the end of the cooking time.

How to make chicken stew

The ingredients for this easy chicken stew can be prepped in advance to make this recipe go even more quickly.

The chicken thighs are cut into large chunks and browned in the pan first, which cooks off some of the fat and creates a fond in the pan. The fond is where the big flavor is!

Pro tip: Cut the vegetables into large 1/2″ chunks to keep them from overcooking or becoming mushy. Be sure that the mushrooms have released their liquid before adding the white wine and stock to keep them from having a spongy texture.

See the recipe card below for full instructions.

How to make chicken stew
  1. Brown the chicken thighs in the pan. They will release a decent amount of fat, which may prevent them from browning a lot. This is ok…there will still be fond in the pan! Remove from the pan using a slotted spoon, and remove any excess fat from the pan.
  2. Add the onion and mushrooms to the pan and cook for 4-5 minutes until the mushrooms release their liquid. Add the carrot and celery to the pan and cook 1-2 minutes longer, then add the garlic and cook 1 minute more.
  3. Add the wine to the pot and scrape up the brown bits from the bottom and sides of the pan. Add the chicken stock, coconut aminos, potatoes, bay leaf and thyme and stir well to combine. Bring to a boil and boil for 1 minute, then reduce the heat to medium low. Cover and simmer for 15-25 minutes or until the chicken is done and the vegetables are tender. Begin checking for doneness after 15 minutes to ensure the vegetables do not become mushy.
  4. Remove the lid and discard the bay leaf and thyme sprig. Keep the heat on at medium low and add 2 tablespoons water to the cornstarch and stir well to create a slurry. Add the slurry into the stew slowly while stirring and cook for 2-3 minutes or until the stew has thickened. Remove from heat and season with salt and pepper to taste.
Dutch oven of chicken vegetable stew

FAQs

What’s the difference between chicken soup and chicken stew?

Chicken soup contains a considerable amount of liquid, and ingredients are typically in smaller chunks (see my chicken vegetable soup for an example).

Chicken stew, on the other hand, is quite chunky, and the liquid is thickened with flour or cornstarch until it’s a consistency similar to gravy.

What is the best cut of chicken for chicken stew?

Boneless skinless chicken thighs are the best choice for chicken stew as they contain more fat than chicken breast. The fat equates to more flavor and very tender chicken.

Why does chicken stew need to be covered during the cooking time?

It’s very important that this chicken stew cooks in a pot with a lid to prevent the liquid (chicken stock) from evaporating too much and becoming concentrated or overly salty in flavor.

Covering the pot ensures that there is plenty of liquid for the chicken and veggies, which is thickened at the end with cornstarch to reach the desired consistency.

Is chicken stew gluten-free?

This chicken stew is gluten-free as the sauce is thickened with cornstarch instead of flour.

Can I make this a low carb chicken stew?

Yes! Simply omit the potatoes or substitute them with a low carb veggie such as cauliflower, broccoli, turnip or rutabaga.

The potatoes do help thicken the stew, so if you omit them you will need to add more cornstarch to reach the desired consistency.

Serving suggestions

This chicken vegetable stew is completely satisfying on its own, or it can be served a number of other ways.

Recipe notes

  • Pro tip: Cut the vegetables into large 1/2″ chunks to keep them from overcooking or becoming mushy. Be sure that the mushrooms have released their liquid before adding the white wine and stock to keep them from having a spongy texture.
  • I highly recommend using chicken thighs as they contain more fat, which translates to added flavor and tenderness. Sub with chicken breast if you prefer.
  • Prep your chicken thighs and vegetables up to a few days in advance to make this recipe go even more quickly.
  • Sub the potatoes with low carb veggies such as cauliflower, broccoli or turnips to make this a low carb chicken stew. The potatoes do help thicken the stew, so if you omit them you will need to add more cornstarch to reach the desired consistency.
  • Store this easy chicken stew in the refrigerator for up to 3 days or freeze for up to 3 months.
Easy chicken stew in a bowl with thyme

More stew recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Chicken stew in a bowl with spoon digging in

Chicken Stew Recipe

This Chicken Stew Recipe is rustic, comforting and perfect for cold winter days. It's an easy one pot dinner that the whole family will love!
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Ingredients

  • 2 tablespoons avocado oil divided
  • 2 lbs. boneless skinless chicken thighs cut into 1 1/2 – 2" pieces; seasoned generously with salt and pepper to taste
  • 1 yellow onion chopped
  • 16 ounces mushrooms quartered; may be omitted if you're not a fan!
  • 3 carrots cut into 1/2" rounds
  • 3 stalks celery cut into 1/2" chunks
  • 6 cloves garlic peeled and sliced; mince if desired
  • 1 cup dry white wine such as Sauvignon Blanc; sub with additional chicken stock
  • 5 cups chicken stock
  • 1 tablespoon coconut aminos sub with Worcestershire or soy sauce
  • 1 bay leaf
  • 1 large sprig thyme or 2 teaspoons dried thyme
  • 1 lb. baby gold potatoes halved or quartered depending on size
  • 2 tablespoons cornstarch
  • salt and pepper, to taste

Instructions 

  • Heat a Dutch oven or large pan over medium high heat. Add the oil and swirl around the bottom of the pan to coat. Add the seasoned chicken thighs and brown 2-3 minutes per side or until golden (it's ready to turn when it releases easily from the pan). You are not cooking the chicken, simply browning it. When done, remove the chicken from the pan and place on a plate, and discard any fat in the pan. Note that the thighs may release an excess amount of fat, which may keep the chicken from browning. There will still be fond in the pan, which will help flavor the stew!
  • Reduce the heat in the pan to medium. Add the remaining tablespoon of oil along with the onion and mushrooms. Cook for 4-5 minutes or until the mushrooms have released their liquid and it has evaporated. Add the carrots and celery and cook an additional 2 minutes longer, then add the garlic and cook 1 minute more.
  • Add the wine to the pot and scrape up the brown bits from the bottom and sides of the pan. Add the chicken stock, coconut aminos, potatoes, bay leaf and thyme and stir well to combine. Bring to a boil and boil for 1 minute, then reduce the heat to medium low. Cover and simmer for 15-25 minutes or until the chicken is done and the vegetables are tender. Begin checking for doneness after 15 minutes to ensure the vegetables do not become mushy.
  • Remove the lid and discard the bay leaf and thyme sprig. Keep the heat on at medium low and add 2 tablespoons water to the cornstarch and stir well to create a slurry. Add the slurry into the stew slowly while stirring and cook for 2-3 minutes or until the stew has thickened. Remove from heat and season with salt and pepper to taste. Serve and enjoy!

Notes

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  • Pro tip: Cut the vegetables into large 1/2″ chunks to keep them from overcooking or becoming mushy. Be sure that the mushrooms have released their liquid before adding the white wine and stock to keep them from having a spongy texture.
  • I highly recommend using chicken thighs as they contain more fat, which translates to added flavor and tenderness. Sub with chicken breast if you prefer.
  • Prep your chicken thighs and vegetables up to a few days in advance to make this recipe go even more quickly.
  • Sub the potatoes with low carb veggies such as cauliflower, broccoli or turnips to make this a low carb chicken stew.  The potatoes do help thicken the stew, so if you omit them you will need to add more cornstarch to reach the desired consistency.
  • Store this easy chicken stew in the refrigerator for up to 3 days or freeze for up to 3 months.
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Nutrition

Calories: 400kcal, Carbohydrates: 28g, Protein: 38g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 144mg, Sodium: 299mg, Potassium: 1316mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5233IU, Vitamin C: 21mg, Calcium: 65mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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