Description

This hearty chicken and vegetable stew is a comforting, wholesome one-pot meal perfect for any day of the week. Packed with tender chicken, a variety of fresh vegetables, and seasoned with fragrant herbs, it offers a warming and satisfying dinner that you’ll absolutely love. The stew is cooked slowly on the stovetop, creating deep, rich flavors and a tender texture for every bite.

Ingredients

Scale

Protein

1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks

Vegetables

1 medium onion, diced
3 garlic cloves, minced
3 carrots, sliced
3 celery stalks, sliced
2 medium potatoes, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces

Liquids & Staples

2 tablespoons olive oil
6 cups low-sodium chicken broth
1 tablespoon tomato paste (optional for depth)

Herbs & Seasonings

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken chunks, season with salt and pepper, and sear until lightly browned on all sides, about 4 to 5 minutes. Remove the chicken from the pot and set aside.
Sauté the Aromatics and Vegetables: In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften. Stir in minced garlic and cook for an additional 1 minute until fragrant.
Add Remaining Vegetables and Herbs: Stir in the tomato paste if using, along with cubed potatoes, green beans, dried thyme, dried rosemary, and the bay leaf. Return the browned chicken to the pot, mixing everything together.
Simmer the Stew: Pour in the chicken broth, stir well, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes until the chicken is fully cooked and the vegetables are tender.
Season and Garnish: Taste the stew and adjust salt and pepper according to preference. Remove the bay leaf, sprinkle chopped fresh parsley over the stew for garnish, and serve hot.

Notes

Using boneless, skinless chicken thighs will yield more tender and flavorful results than breasts, but either can be used.
Tomato paste is optional but adds a deeper, richer flavor to the stew.
For a thicker stew, mash some of the potatoes against the side of the pot before serving.
This stew stores well and tastes even better the next day; refrigerate leftovers for up to 3 days.
Feel free to swap or add other hearty vegetables such as parsnips or turnips depending on seasonality and preference.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American