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With just a handful of everyday ingredients, this filling and simple chicken stew recipe is a soul-warming meal on a chilly day! It requires only 15 minutes of prep.

You may also want to try my Crockpot Chicken Stew or easy Hamburger Stew next.

closeup of a pot of chicken stew with a ladle

Why you’ll love it

On a brisk day or when you’re under the weather, a piping hot bowl of this hearty chicken stew is one of the only things that will do the trick. It’s got plenty of vegetables, tender chicken, and a richly flavored broth. Total comfort in a bowl in just an hour.

What makes my chicken stew stand out from others is the delicate hint of cream. It’s the ideal way to give this simple chicken stew a velvety quality without being heavy. I definitely recommend trying it as the perfect way to enhance this tasty stew!

What you’ll need

  • Olive oil and butter – for sautéing
  • Onion, celery, and carrots – a classic base for many soups and stews. I prefer Vidalia onions.
  • Garlic – for more savory flavor
  • Flour – to thicken up the broth
  • Chicken broth – the base of the broth. Chicken stock works equally well.
  • Heavy cream – just a little bit for that light, creamy touch
  • Italian seasoning – I enjoy this versatile herb blend in a variety of my recipes
  • Mushrooms – use either white or cremini
  • Potatoes – Russets are a great pick for soups and stews
  • Chicken – we’re using chicken breasts, and they cook right in the stew for ease
ingredients for chicken stew in prep bowls on a counter top

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I like to make soups and stews in my 5.5 qt Dutch oven.
  • The easiest way to never overcook or undercook chicken is using an inexpensive instant read thermometer. Chicken is done at 165F.
  • A classic chef’s knife makes prepping the veggies a breeze.

How to make chicken stew

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing celery, carrots, and onion in a soup pot for chicken stew

Sauté the onion, carrots, celery, and garlic in a soup pot or Dutch oven in the butter and olive oil. Once softened, add in the flour and cook for a minute or so. Stir in the broth and make sure the flour is dissolved.

adding chicken and mushrooms to a pot for chicken stew

Pour in the cream, and add the Italian seasoning, chicken, potatoes, and mushrooms. Bring to a gentle boil, then decrease the heat and simmer, giving the occasional stir. Once the chicken is cooked, take it out and cut it up. Season with salt & pepper, and enjoy.

Substitutions and variations

  • The cream in here keeps the chicken moist and gives the stew a slightly richer texture and flavor, but if you can’t have dairy, it should be ok to leave it out. I personally would keep it in if possible. It’s only 1/2 cup among six portions so not a big calorie concern. With milk or half-and-half, there’s a chance it’ll curdle due to the high heat and length of cooking time.
  • If you’re not a fan of mushrooms, feel free to leave them out.
  • You can easily make it a chicken thigh stew. Bonus: chicken thighs are less likely to dry out!
a bowl of chicken stew with a spoon

What to serve with chicken stew

  • My favorite thing to serve with it is a freshly baked baguette, or choose your favorite kind of bread or a dinner roll. Garlic Bread is always a good idea.
  • For a salad pairing, go for something comforting as well like a Classic Ranch Dressing or my personal favorite, this 10 Minute Caesar Dressing.

Leftovers and storage

  • This is one of those stews that, in my opinion, tastes even better the next day after it thickens up a bit more and the flavors meld together. Store in the fridge for 3-4 days in an airtight container.
  • Simply reheat in a saucepan on a low heat until warmed through.
  • This chicken stew can be frozen since there’s only a small amount of cream in it.
a pot of chicken stew with a ladle

If the blog post didn’t answer your questions about this homemade chicken stew recipe, ask below. Please leave a star rating and a review if you made it! As always, you can find me on Instagram.

closeup of a pot of chicken stew with a ladle
4.95 from 39 votes

Easy Chicken Stew

With just a handful of everyday ingredients, this filling and simple chicken stew recipe is a soul-warming meal on a chilly day! It requires only 15 minutes of prep.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped
  • 2 sticks celery chopped
  • 3 medium carrots peeled & sliced
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 3 cups chicken broth/stock
  • 1/2 cup heavy/whipping cream
  • 1/2 teaspoon Italian seasoning
  • 8 ounces mushrooms (use white or cremini) sliced
  • 2 large Russet potatoes peeled & diced
  • 1.5 pounds uncooked chicken breasts
  • Salt & pepper to taste


  • Add the oil, butter, onion, celery, carrots, and garlic to a Dutch oven or soup pot. Sauté over medium-high heat for 5-7 minutes.
  • Stir in the flour and let it cook for about a minute.
  • Stir in the chicken broth and ensure the flour has dissolved, then add in the cream, Italian seasoning, mushrooms, potatoes, and chicken.
  • Increase the heat to high and bring the stew to a gentle boil. Reduce the heat to medium-low and simmer with the lid slightly open for 25 minutes. You may want to stir it a couple of times to ensure nothing is sticking to the bottom of the pot as it cooks.
  • Take the chicken out of the pot and cut it up. Add it back in, then season the stew with salt & pepper to taste, and serve.


  • This isn’t a super thick stew. It’s got quite a soupy texture (especially day 1). For leftovers it definitely thickens up a bit. 
  • I used 3 medium-to-large chicken breasts weighing around 1.5 pounds (anything in that ballpark is fine). Feel free to use chicken thighs. The meat is more likely to stay tender, especially after reheating. 
  • You don’t need to be exact with the potato weight. My two potatoes weighed 1.3 pounds total.


Calories: 375kcal, Carbohydrates: 31g, Protein: 30g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 102mg, Sodium: 619mg, Potassium: 1219mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5492IU, Vitamin C: 12mg, Calcium: 60mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published on January 12, 2020. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

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  1. Sherrie says:

    5 stars
    This chicken stew is fabulous! I’ve made it 3 times with my 9 year old grandson, it’s easy, healthy, and delicious!

    1. Natasha says:

      That’s so nice to hear, Sherrie! Thank you!