Easy Chicken Stew with Potatoes (Comfort in Every Spoonful!)

There are certain foods that just feel like a warm blanket on a cold day, you know? This chicken stew is one of those foods.

I grew up eating stew on chilly evenings, and honestly, not much has changed. When life gets hectic or the weather turns cold or I just need something that feels like a hug in a bowl, this is what I make. It’s simple, it’s satisfying, and it’s the kind of cooking that doesn’t require fancy techniques or exotic ingredients.

My family requests this stew constantly—like, at least twice a month. And the best part? It’s actually one of the easiest dinners I make. One pot, straightforward ingredients, and minimal effort for maximum comfort. That’s my kind of cooking.

Why You’ll Love This Recipe

Pure comfort food – This is the kind of stew that makes you feel safe and cozy. Tender chicken, hearty potatoes, savory broth—it’s everything you want when you need real comfort food.

Ridiculously easy – No complicated techniques here. Brown the chicken, sauté some veggies, add broth, and simmer. That’s it. If you can chop vegetables and stir a pot, you can make this stew.

One pot, minimal mess – Everything cooks in a single pot from start to finish. This means less cleanup and more time to actually enjoy your dinner instead of scrubbing dishes.

Budget-friendly magic – Chicken, potatoes, carrots, celery, and broth. These are staple ingredients that don’t cost a fortune, but they come together into something that tastes expensive and special.

Tastes better the next day – I’m not even kidding. Make this ahead and let it sit in the fridge overnight. The flavors intensify and it somehow gets even better. Meal prep dream right there.

Freezes beautifully – Make a double batch and freeze half. You’ll thank yourself later when you need dinner and don’t feel like cooking. Just thaw and reheat—easy peasy.

Ingredients with Key Notes

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs – Cut into 1-inch pieces; thighs are more forgiving and stay juicier
• 2 tablespoons olive oil – For browning the chicken
• Salt and black pepper – For seasoning

The Vegetables:

• 1 lb baby potatoes (halved) or regular potatoes (cubed) – Yukon golds or red potatoes work great
• 3 medium carrots, sliced into rounds – Adds sweetness and color
• 3 stalks celery, sliced – Classic stew ingredient
• 1 medium onion, diced – Yellow or white onion
• 4 cloves garlic, minced – Fresh is best

The Flavorful Base:

• 6 cups chicken broth – Low-sodium gives you control
• 1 cup water – To thin it out slightly
• 2 bay leaves – Don’t skip these; they add so much depth
• 1 tablespoon tomato paste – Deepens the flavor and adds richness

Seasonings:

• 1 teaspoon dried thyme – Essential for that classic stew flavor
• 1 teaspoon dried rosemary – Or 1 tablespoon fresh, chopped
• ½ teaspoon dried oregano – Adds complexity
• 1 teaspoon paprika – For warmth and color
• Salt and black pepper – To taste

For Thickening (Optional):

• 3 tablespoons all-purpose flour – Or cornstarch for gluten-free
• ¼ cup cold water – To make a slurry

For Serving:

• Fresh parsley, chopped – Adds brightness
• Crusty bread – For dipping
• Extra black pepper – Because why not?

Key Notes:

• Cut everything into similar-sized pieces so they cook evenly.
• Don’t skip browning the chicken—that’s where the flavor starts.
• Fresh herbs are great, but dried work perfectly fine and are way more convenient.

Step-by-Step Instructions

Step 1: Brown the Chicken

Pat your chicken pieces dry with paper towels—this helps them brown better. Season them generously with salt and pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering (about 1-2 minutes), add the chicken pieces in a single layer. Don’t overcrowd the pot—work in batches if needed.

Brown the chicken for about 3-4 minutes per side until golden. You’re not cooking it through here, just getting a nice sear for flavor. Transfer the browned chicken to a plate and set aside.

Step 2: Sauté the Aromatics

In the same pot (don’t clean it—all that brown stuff is flavor!), add your diced onion, carrots, and celery. Sauté for about 5 minutes until the veggies start to soften and the onion becomes translucent.

Add the minced garlic and tomato paste. Cook for another minute, stirring constantly. The tomato paste will darken slightly and smell amazing—that’s what you want.

Step 3: Build the Stew Base

Pour in the chicken broth and water, scraping up all those delicious brown bits from the bottom of the pot with a wooden spoon. This is called deglazing, and it’s where a ton of flavor comes from.

Add the bay leaves, thyme, rosemary, oregano, and paprika. Stir everything together and bring it to a boil over high heat.

Step 4: Add Potatoes and Chicken

Once the liquid is boiling, add your halved baby potatoes (or cubed regular potatoes). Return the browned chicken and any accumulated juices to the pot.

Reduce the heat to medium-low and let everything simmer, partially covered, for about 20-25 minutes. You want the potatoes to be fork-tender and the chicken to be cooked through (internal temp of 165°F).

Step 5: Thicken (Optional)

If you want a thicker stew, make a slurry by whisking together the flour (or cornstarch) with cold water until smooth. Stir this into the simmering stew and cook for another 5 minutes until it thickens up nicely.

Personally, I like my stew on the thicker side, but if you prefer it brothier, skip this step entirely. Your stew, your rules.

Step 6: Season and Serve

Remove the bay leaves (super important—don’t leave them in!). Taste and adjust the seasoning with more salt and pepper if needed.

Ladle into bowls, garnish with fresh chopped parsley, and serve with crusty bread for dipping. This is the moment where you get to enjoy the fruits of your minimal labor.

Serving Suggestions

Classic style: Serve in deep bowls with thick slices of crusty bread or warm dinner rolls for soaking up all that amazing broth.

Over grains: Spoon the stew over cooked rice, quinoa, or egg noodles to make it even heartier. It stretches the meal and adds another layer of comfort.

With biscuits: Drop biscuits on top during the last 15 minutes of cooking and you’ve basically got chicken and dumplings. Game changer.

Side salad: Balance the richness with a simple green salad dressed with lemon vinaigrette. A little freshness goes a long way.

Add greens: Stir in some fresh spinach or kale during the last 5 minutes of cooking for extra nutrients and color.

Make it creamy: Stir in ½ cup of heavy cream at the end for a richer, creamier stew. It’s indulgent and absolutely delicious.

Storage Tips

Refrigerator: Let the stew cool completely, then transfer to an airtight container. It’ll keep in the fridge for 4-5 days. Honestly, this stew is one of those magical dishes that tastes even better after a day or two in the fridge. The flavors just get deeper and more developed.

Freezer: This stew freezes beautifully for up to 3 months. Let it cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Leave a little headspace for expansion. The potatoes might be slightly softer when thawed, but the flavor is still fantastic.

Reheating: From the fridge, warm it on the stovetop over medium heat, stirring occasionally. You might need to add a splash of broth or water to loosen it up if it’s thickened. From frozen, thaw overnight in the fridge first, then reheat on the stove. Microwave works for individual portions—just stir halfway through.

Thickening note: The stew will continue to thicken as it sits, especially if you used flour or cornstarch. Just thin it out with extra broth when reheating.

Pro tip: Store the bread separately and heat it fresh when serving. Nobody wants soggy bread that’s been sitting in the fridge.

Final Thoughts

Here’s the thing about chicken stew: it’s not fancy, it’s not trendy, and it’s definitely not trying to impress anyone. But sometimes, that’s exactly what you need.

This stew is honest, straightforward comfort food that tastes like someone who loves you made it. It’s the kind of meal that makes you slow down, grab a second bowl, and maybe even put your phone away for a bit.

So next time you need something warm and comforting, skip the complicated recipes and make this instead. Your soul will thank you.

Now grab a bowl, a spoon, and maybe some extra bread—you’re going to want it!

— Kip