One Pot Chicken Stew Recipe in a Dutch Oven

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When the weather turns chilly, there’s nothing quite like a warm, hearty stew to bring comfort to the table. This One Pot Chicken Stew Recipe in a Dutch Oven is the ultimate comfort food, packed with chunks of tender chicken, root vegetables, and a rich, flavorful broth. 

Whether using a Dutch oven, an instant pot chicken stew method, or even a slow cooker, this easy chicken stew recipe is a great way to enjoy a delicious meal with minimal effort. One of the best things about this Dutch oven chicken stew is its effortless preparation. 

With just a few fresh ingredients and simple steps, you’ll have a flavorful chicken stew ready to enjoy. The Dutch oven helps develop a deep, savory broth while keeping the chicken tender and juicy. Plus, with fresh vegetables and fresh herbs, this hearty stew is both nutritious and delicious, making it perfect for a chilly night.

We love having some comfort food made on a cold night, and this post of Chicken stew was the perfect choice! This hearty chicken stew recipe is packed with tender vegetables, chunks of tender chicken, and a rich broth that warms you from the inside out. Made in a Dutch oven on the stovetop that our son and daughter-in-law got me for Christmas last year. 

It’s a delicious meal with fresh herbs, fresh veggies, and a savory broth. Whether you serve it with crusty bread or a salad, this one-pot meal is the ultimate comfort food for a chilly night!

Why You’ll Love This Recipe:

• One-pot convenience: Fewer dishes mean less cleanup!
• Rich and hearty flavors: Combining fresh thyme, garlic cloves, and rosemary creates a deeply satisfying taste.
• Nutritious and wholesome: Packed with lean protein, fresh veggies, and a savory broth for a well-balanced meal.
• Great for leftovers: This easy chicken stew tastes even better the next day!

Tools Needed to Make Chicken Stew Recipe

• Dutch Oven
• Wooden Spoon
• Knife
• Small Bowl
• Cutting Board

Ingredients:

• 2 tablespoons olive oil
• 1 1/2 pounds chicken breast, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt, plus more to season
• 6 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and sliced
• 2 large potatoes, cut into 1/2-inch cubes (1 pound)
• 3 cups chicken broth
• 1 bay leaf
• 1/2 cup milk
• 1 1/2 cup green broccoli, frozen
• Black pepper, to season

Instructions:

1. Cut the chicken breast into 1-inch pieces.
2. Heat the olive oil in a Dutch oven over medium-high heat, then add the chicken pieces.
3. Sear the Chicken until golden brown on all sides, about 4-5 minutes.
4. Add flour, thyme, rosemary, and salt to the chicken. Stir until the chicken is well coated with the flour and herbs.
5. Next, add the garlic, onion, potatoes and carrots. Stir to mix it all. Stir occasionally to pick up the browned bits from the bottom of the pot. 
6. Then, add the Broth and add the Bay leaf.
7. Cover and simmer for 1 hour, stirring occasionally.
8. After simmering for an hour, add broccoli and milk if potatoes and Carrots are fully cooked. Stir to Combine.
9. Simmer for an additional 15 minutes or until broccoli is warm. Add more salt and pepper to taste.
10. Remove the bay leaf, and Serve and enjoy!

What to Serve with Chicken Stew

Enjoy experimenting with these sides to make your chicken stew meal even more satisfying! Chicken stew is a hearty and flavorful dish that pairs well with various sides. Here are some delicious options to serve alongside your stew:

• Crusty Bread – A warm loaf of crusty bread is perfect for soaking up the rich broth.
• Mashed Potatoes – Creamy mashed potatoes complement the tender chunks of chicken and vegetables.
• Rice – A simple side of white or brown rice can help balance the hearty flavors of the stew.
• Steamed Vegetables – Lightly steamed green beans, asparagus, or Brussels sprouts add freshness and texture.
• Salad – A crisp green salad with a tangy vinaigrette adds a refreshing contrast to the savory stew.
• Biscuits or Cornbread – Buttery biscuits or sweet cornbread make a comforting addition to any bowl of stew.
• Roasted Root Vegetables – Carrots, parsnips, and sweet potatoes add a layer of sweetness and depth to your meal.

Helpful Tips:

• Stew is too thick: Add more chicken stock or a splash of milk to thin it out to your desired consistency.
• Stew is too thin: Mix a tablespoon of flour or cornstarch with a little cold water, then stir it into the stew and let it simmer until thickened.
• For a richer flavor: A splash of white wine or Worcestershire sauce can enhance the depth of flavor.

Storage Recommendations:

• Refrigeration: Store leftover stew in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat, adding some chicken stock if needed.
• Freezing: Let the stew cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally to prevent sticking. Cover and heat in intervals, stirring in between if reheating in the microwave.

Commonly Asked Questions

Can I use bone-in chicken instead of boneless chicken thighs?

Yes! Bone-in chicken, such as chicken drumsticks, skinless chicken thighs, or skinless chicken breasts, will add even more depth to the broth. Just be sure to remove the bones before serving.

Can I make this stew in a slow cooker?

Absolutely! To make this in a slow cooker, sear the chicken first, then transfer all ingredients except for the milk and broccoli to the slow cooker. Cook on low heat for 6-8 hours or high heat for 3-4 hours. Stir in the milk and broccoli in the last 30 minutes of cooking time.

What are the best potatoes to use in this stew?

Baby potatoes, red potatoes, or even sweet potatoes work well. They hold their shape better and add a great texture to the stew.

Can heavy cream be used instead of milk for the chicken stew?

Yes, heavy cream can be used instead of milk in chicken stew. It will create a richer, creamier texture and add a touch of indulgence to the dish. Since heavy cream has a higher fat content than milk, it will also help thicken the stew slightly. 

If you prefer a lighter option, you can use half-and-half or a mix of heavy cream and broth to balance the richness.

Printable Chicken Stew Recipe Card

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Continue to Content

One Pot Chicken Stew Recipe in a Dutch Oven

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 15 minutes

Total Time: 1 hour 45 minutes

When the weather turns chilly, there’s nothing quite like a warm, hearty stew to bring comfort to the table. This One Pot Chicken Stew Recipe in a Dutch Oven is the ultimate comfort food, packed with chunks of tender chicken, root vegetables, and a rich, flavorful broth. 

Print

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds chicken breast, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt, plus more to season
• 6 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and sliced
• 2 large potatoes, cut into 1/2-inch cubes (1 pound)
• 3 cups chicken broth
• 1 bay leaf
• 1/2 cup milk
• 1 1/2 cup green broccoli, frozen
• Black pepper, to season

Instructions

1. Cut the chicken breast into 1-inch pieces.
2. Heat the olive oil in a Dutch oven over medium-high heat, then add the chicken pieces.
3. Sear the Chicken until golden brown on all sides, about 4-5 minutes.
4. Add flour, thyme, rosemary, and salt to the chicken. Stir until the chicken is well coated with the flour and herbs.
5. Next, add the garlic, onion, potatoes and carrots. Stir to mix it all. Stir occasionally to pick up the browned bits from the bottom of the pot. 
6. Then, add the Broth and add the Bay leaf.
7. Cover and simmer for 1 hour, stirring occasionally.
8. After simmering for an hour, add broccoli and milk if potatoes and Carrots are fully cooked. Stir to Combine.
9. Simmer for an additional 15 minutes or until broccoli is warm. Add more salt and pepper to taste.
10. Remove the bay leaf, and Serve and enjoy!

Notes

Helpful Tips:

• Stew is too thick: Add more chicken stock or a splash of milk to thin it out to your desired consistency.
• Stew is too thin: Mix a tablespoon of flour or cornstarch with a little cold water, then stir it into the stew and let it simmer until thickened.
• For a richer flavor: A splash of white wine or Worcestershire sauce can enhance the depth of flavor.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 290Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 579mgCarbohydrates 25gFiber 4gSugar 4gProtein 31g

Calculated Nutrition is an estimate.

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Final thoughts…

This Dutch oven chicken stew is a must-try for a simple yet hearty pot meal. Whether you prefer using a slow cooker or Dutch oven or making a double batch in a soup pot, this hearty chicken stew recipe is a great flavor-packed dish. Next time you’re craving a warm hug in a bowl, try this recipe; you won’t be disappointed!

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