This hearty Dutch Oven Chicken Stew is a comforting one-pot meal filled with tender chicken, vegetables, and warming spices. It’s easy to make, packed with flavor, and perfect for chilly nights or family dinners.
Why You’ll Love This Recipe
- This stew is packed with tender chicken, vegetables, and flavorful herbs, making it a cozy and satisfying meal. It’s perfect for warming up on a chilly day or when you’re craving comfort food.
- Everything is cooked in one pot, making cleanup a breeze. It’s ideal for busy weeknights when you want a delicious, homemade meal without the hassle of multiple dishes.
- With chicken, potatoes, carrots, green beans, and corn, this stew is loaded with healthy ingredients. It’s a well-balanced meal that provides protein, fiber, and essential vitamins in every bowl.
- You can easily adjust the vegetables and seasonings based on your preferences or what’s in your pantry. It’s a flexible recipe that can be adapted to fit your taste or dietary needs.
- The flavors in this stew get even better the next day. It reheats well and makes for a great meal prep option, giving you a delicious, ready-made meal later in the week.
- This stew is mild in flavor but can be easily spiced up if desired, making it a dish the whole family can enjoy. It’s hearty, flavorful, and comforting—appealing to both kids and adults.
Recipe Tips
Don’t rush the simmer: Allowing the stew to simmer slowly helps develop richer flavors and ensures the vegetables become tender.
Adjust thickness to your liking: If the stew is too thin, you can mix a tablespoon of flour with water to create a slurry and stir it in to thicken. If it’s too thick, simply add a bit more broth.
Add milk slowly: When adding the milk, pour it in slowly and stir constantly to avoid curdling. Whole milk adds creaminess, but you can substitute with half-and-half or heavy cream for a richer stew.
Customize the vegetables: Feel free to swap or add veggies based on what you have. Root vegetables like parsnips or sweet potatoes work well, and you can use frozen vegetables for convenience.
Leftovers are even better: The flavors develop even more as the stew sits, so leftovers taste great! Store in an airtight container and reheat gently on the stovetop.
Equipment
- Dutch oven: to cook the stew and brown the chicken.
- Wooden spoon or spatula: for stirring and scraping up browned bits from the pot.
- Cutting board and knife: to chop the vegetables and dice the chicken.
- Measuring cups and spoons: for measuring out the ingredients like broth, milk, and spices.
- Tongs or slotted spoon: to remove the chicken from the pot after browning.
Ingredients
- Chicken: boneless skinless chicken thighs
- Olive oil
- Carrots: diced, can be frozen or fresh
- Corn: canned corn, whole kernels
- Onion: chopped
- Celery: fresh or frozen, diced
- Flour: all purpose
- Spices: dried rosemary, dried thyme, ground sage, salt and black pepper
- Potatoes: peeled and diced
- Chicken broth
- Green beans: frozen or fresh
- Whole milk
How to Make This Hearty Dutch Oven Chicken Stew
Heat the olive oil: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Cook the chicken: Season the diced chicken thighs with salt and black pepper, then add them to the Dutch oven. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken from the pot and set it aside.
Sauté the vegetables: In the same pot, add the onions, carrots, and celery. Cook for 5 minutes, or until the vegetables begin to soften. Stir in 2 tablespoons of flour and cook for another minute, allowing the flour to coat the vegetables.
Add the herbs and broth: Stir in the dried rosemary, thyme, sage, and a pinch of salt and pepper. Add the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Add potatoes and chicken: Add the diced potatoes and browned chicken back into the Dutch oven. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Add green beans, corn, and milk: Stir in the green beans, corn, and remaining 3 tablespoons of flour, followed by the whole milk. Simmer for another 10 minutes, or until the stew thickens and the vegetables are fully cooked.
Adjust seasoning and serve: Taste the stew and adjust the salt and pepper if needed. Serve the chicken stew hot, garnished with fresh herbs if desired. Pair with a crusty bread and enjoy!
More Cozy Recipes
Hearty Dutch Oven Chicken Stew
Equipment
- Dutch Oven
- Wooden spoon or spatula
- Cutting Board and Knife
- Measuring Cups and Spoons
- Tongs or slotted spoon
Ingredients
- 1 ½ lbs boneless skinless chicken thighs about 8 thighs, diced into 1-inch pieces
- 2 tbsp olive oil
- 2 carrots diced
- 1 cup corn kernels canned
- 1 small onion chopped
- 2 ribs celery diced
- 5 tbsp all-purpose flour divided
- ½ tsp dried rosemary
- ½ tsp dried thyme leaves
- ¼ tsp ground sage
- Salt and black pepper to taste
- 1 ½ cups potatoes peeled and diced
- 4 cups chicken broth
- 1 cup green beans
- ½ cup whole milk
Instructions
- Heat the olive oil: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Cook the chicken: Season the diced chicken thighs with salt and black pepper, then add them to the Dutch oven. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken from the pot and set it aside.
- Sauté the vegetables: In the same pot, add the onions, carrots, and celery. Cook for 5 minutes, or until the vegetables begin to soften. Stir in 2 tablespoons of flour and cook for another minute, allowing the flour to coat the vegetables.
- Add the herbs and broth: Stir in the dried rosemary, thyme, sage, and a pinch of salt and pepper. Add the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Add potatoes and chicken: Add the diced potatoes and browned chicken back into the Dutch oven. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
- Add green beans, corn, and milk: Stir in the green beans, corn, and remaining 3 tablespoons of flour, followed by the whole milk. Simmer for another 10 minutes, or until the stew thickens and the vegetables are fully cooked.
- Adjust seasoning and serve: Taste the stew and adjust the salt and pepper if needed. Serve the chicken stew hot, garnished with fresh herbs if desired.
Notes
- Don’t rush the simmer: Allowing the stew to simmer slowly helps develop richer flavors and ensures the vegetables become tender.
- Adjust thickness to your liking: If the stew is too thin, you can mix a tablespoon of flour with water to create a slurry and stir it in to thicken. If it’s too thick, simply add a bit more broth.
- Add milk slowly: When adding the milk, pour it in slowly and stir constantly to avoid curdling. Whole milk adds creaminess, but you can substitute with half-and-half or heavy cream for a richer stew.
- Customize the vegetables: Feel free to swap or add veggies based on what you have. Root vegetables like parsnips or sweet potatoes work well, and you can use frozen vegetables for convenience.
- Leftovers are even better: The flavors develop even more as the stew sits, so leftovers taste great! Store in an airtight container and reheat gently on the stovetop.
Delicious! Will definitely make this again 😊