Easy Creamy Chicken Stew
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I have had this recipe for creamy chicken stew for a while, and it is located in my tried-and-true file. Its ingredients are very simple, but taste amazing, making it the perfect comfort food. I have made this dish several times for others before, and they are always amazed at how it tastes.
Then, when I tell them how to make it, they find it shocking that the sauce is just whipping cream. I love to cook this comforting dish, and my family loves to eat it.
Tender pieces of chicken are paired with baby carrots and chunks of potatoes. This dish’s flavor comes from butter, onion, and good old salt and pepper.
The creamy sauce is just heavy cream. It covers and coats everything with creamy goodness. Since no flour is used to thicken the sauce, it’s a great gluten-free dish.
The starches from the potatoes help the cream to naturally thicken into a rich sauce. Parsley is added for color. I promise this will become a family favorite at your house, too!
Pair this with some kind of warm bread on the side. I tend to like a delicious flaky biscuit or some homemade French bread.
Ingredients to make this easy chicken stew recipe
- BUTTER
- ONION
- BONELESS SKINLESS CHICKEN BREAST OR TENDERS
- FRESH BABY CARROTS
- POTATOES
- WHIPPING CREAM
- DRIED PARSLEY FLAKES (OR FRESH PARSLEY)
- SALT
- PEPPER
How to Make Hearty Creamy Chicken Stew Recipe
Start by sautéing onions in butter in a large pot or Dutch oven on medium heat on the stovetop until translucent. Remove the onions and set them aside. Next, in the same pot, brown some chicken tenders. Then use the same pot to brown chicken tenders until they develop a nice color.
Once those are browned, reintroduce the onions to the pot, along with the carrots and potatoes. Cover the pot and let everything cook together, stirring occasionally, for about 30 minutes or until the vegetables are tender.
Finish the dish by stirring in whipping cream, parsley, salt, and pepper, and let it simmer until the cream thickens into a rich sauce. This dish is a hearty favorite, perfect for a satisfying meal.
Frequently Asked Questions About Chicken Stew
What type of chicken works best for creamy chicken stew?
Boneless, skinless chicken thighs, breasts, or tenders are ideal as they stay tender and juicy throughout the cooking process.
What herbs and spices go well with creamy chicken stew?
Thyme, rosemary, and bay leaves are classic choices that complement chicken well. Paprika or a pinch of cayenne can add a nice warmth to the stew.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days or in the freezer for up to three months. Reheat gently to avoid separating the cream.
Can I use frozen chicken in this stew?
It’s best to thaw the chicken first to ensure even cooking and better flavor absorption. However, if using frozen, adjust the cooking time accordingly to ensure the chicken is fully cooked.
What can I serve with this stew?
Crusty bread is a perfect side for dunking in the sauce or enjoying alongside the stew.
Can I use cooked chicken in this recipe?
Yes, you can use cooked chicken; just add it towards the end to avoid overcooking.
What makes this a hearty chicken stew recipe?
The combination of tender chicken, vegetables, and a rich, creamy sauce makes this a hearty chicken stew recipe perfect for a comforting meal.
FOR MORE RECIPES LIKE THIS, TRY:
Creamy Chicken Stew
Real Mom Kitchen
Ingredients
- ½ cup butter
- 1 medium onion sliced and separated into rings
- 1 pound boneless skinless chicken breast cut into strips (I just use tenders)
- 1 ½ cups fresh baby carrots
- 6 medium potatoes peeled and quartered
- 1 cup whipping cream
- 1 tablespoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large pot, saute onion in butter until tender. Remove with slotted spoon and set aside.
- In the same pan, brown chicken. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until vegetables are tender. Stir in cream, parsley, salt, and pepper. Reduce heat. Simmer, uncovered until slightly thickened. 4 servings.
Nutrition
Recipe adapted from Quick Cooking.
