Hey there, friend! Let me share my go-to recipe for Creamy Hearty Chicken Stew. This dish has a special place in my heart because it’s one of those meals that always feels like a warm hug after a long day. I remember the first time I whipped it up; my husband came home to the comforting aroma wafting through the house, and you could just see him light up. It’s perfect for cozy nights in, especially when the weather gets a bit chilly.
Now, let’s talk about the deliciousness! This stew is creamy, rich, and packed with chicken and veggies, making it super hearty. Each spoonful is like a little burst of flavor, and the creamy texture just makes it feel so comforting. Trust me, it’s one of those recipes that not only fills the belly but also warms the soul. Plus, it’s easy to make, and the leftovers are amazing too—if there are any left! If you love cozy meals, you might also want to check out my easy cornbread recipe that pairs perfectly with this stew! Enjoy!
Why You’ll Love This Creamy Hearty Chicken Stew
- Rich and creamy texture from heavy cream, creating comfort in every bite.
- Loaded with tender chicken and colorful vegetables, making it wholesome and filling.
- Easy to prepare with simple, everyday ingredients that you probably have on hand.
- Perfect for a cozy weeknight dinner or meal prep for the week ahead.
- Flavorful herbs like thyme and rosemary elevate the dish, bringing warmth and depth.
- Customizable—add in your favorite veggies like corn for extra sweetness.
- Leftovers taste even better as the flavors meld together overnight.
This stew is a hearty hug in a bowl, and it’s the ultimate comfort food that warms you up on a chilly day!
How to Make Creamy Hearty Chicken Stew
This creamy hearty chicken stew is the ultimate comfort food—perfect for chilly evenings or anytime you need a warm hug in a bowl. It’s packed with flavor and is so easy to whip up! Let’s dive in!
What You’ll Need:
- Chicken breasts – 1 lb, diced. I like to use organic chicken for better flavor and tenderness.
- Olive oil – 2 tablespoons. A good quality olive oil boosts the flavor; California Olive Ranch never lets me down!
- Onion – 1 medium, chopped. Adds that essential savory base.
- Carrots – 3, sliced. They bring a touch of sweetness to the stew.
- Celery stalks – 2, sliced. They add a lovely crunch and flavor.
- Garlic – 3 cloves, minced. Fresh garlic is key for aromatic goodness!
- Chicken broth – 4 cups. I’m a fan of Swanson’s broth for its rich flavor.
- Potatoes – 2 cups, cubed. I like using Yukon Gold for their creamy texture.
- Frozen peas – 1 cup. They add a pop of color and sweetness.
- Heavy cream – 1 cup. I prefer Horizon Organic heavy cream for its richness.
- Dried thyme and rosemary – 1 teaspoon each. Fresh herbs can be used for even more flavor!
- Salt and pepper – to taste. Always a must for seasoning.
- Fresh parsley – 2 tablespoons, chopped, for garnish. It adds a lovely freshness at the end!
- Corn (optional) – 1 cup. If you love corn in your stew, go for it!
The Directions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion, sliced carrots, and celery. Sauté until the vegetables are tender, about 5-6 minutes. Then, add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth and bring everything to a boil. Toss in the cubed potatoes and thyme, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Return the cooked chicken to the pot. Add the frozen peas and corn if you’re using it. Give it a good stir to combine everything.
- Now, pour in the heavy cream and mix it in until everything is nicely blended. Allow the stew to simmer for an additional 5 minutes to thicken up.
- Once it’s thickened, taste and adjust the seasoning with salt and pepper to your liking.
- Serve warm, topped with fresh parsley. It’s absolutely delicious!
Enjoy every hearty, creamy bite of your chicken stew! It’s sure to become a favorite in your home!
Can I Use Thighs Instead of Breasts in This Recipe?
Absolutely! Chicken thighs are a great alternative as they tend to be juicier and more flavorful. Simply use the same weight, dice them, and follow the recipe as directed. Cooking times will remain similar, but they may take an extra minute or two to fully cook through.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or a mixture of milk and butter (about 3/4 cup milk + 1/4 cup melted butter). This will still yield a creamy texture, though the richness might be slightly less. Just make sure to add it gradually to prevent curdling.
Can I Make This Stew in a Slow Cooker?
Yes, you can! Simply sauté the chicken and vegetables as per the instructions, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the heavy cream during the last 30 minutes of cooking for the best results.
How to Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely, then transfer to a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove, adding a splash of chicken broth if needed to loosen the consistency.
More Hearty Chicken Recipes!
If you love hearty chicken dishes, you’re going to enjoy these tasty recipes. Check them out below:
- Southwest Zesty Chicken Salad
- Creamy Potato and Sausage Chowder
- Hearty Texas Cowboy Stew
- Ultimate Cheeseburger Soup
- Southern Sausage Enchiladas with Creamy Gravy
Creamy Hearty Chicken Stew
A comforting and creamy chicken stew filled with tender vegetables and savory herbs, perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups potatoes, cubed
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup corn (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5-6 minutes. Add the garlic and cook for 1 minute more.
- Pour in the chicken broth and bring to a boil. Add the cubed potatoes and thyme. Reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
- Return the cooked chicken to the pot. Add the frozen peas and corn (if using). Stir well.
- Pour in the heavy cream and stir until combined. Let the stew simmer for an additional 5 minutes to thicken.
- Adjust seasoning with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
For added richness, stir in some grated Parmesan cheese just before serving. This stew is perfect for leftovers and can be stored in the fridge for up to 3 days.
Keywords: chicken stew, creamy stew, comfort food
