Name: Chicken Stew (Casserole) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks; 1 large onion, diced; 3 cloves garlic, minced; 3 carrots, peeled and sliced; 3 celery stalks, sliced; 3 medium potatoes, peeled and diced; ½ cup frozen peas; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley, for garnish; 2 tablespoons olive oil; 4 cups low-sodium chicken broth; 2 tablespoons flour or cornstarch (optional, for thickening)

Jump to Recipe·Print Recipe

This Chicken Stew (Casserole) Recipe is the kind of dish that wraps you up in a warm, cozy hug with every single bite. Brimming with tender chicken, hearty vegetables, and a savory broth that’s deeply flavorful, it’s the ultimate comfort food for family dinners or lazy weekends. The best part? It’s surprisingly simple to make, yet delivers that slow-cooked, soul-soothing taste you crave. Whether you’re a seasoned cook or a total beginner, this recipe is sure to become a staple in your kitchen for years to come.

Chicken Stew (Casserole) Recipe - Recipe Image

Ingredients You’ll Need

There’s so much beauty in the basics, and this Chicken Stew (Casserole) Recipe is proof! Every ingredient has a purpose—some add richness, others bring color or a pop of flavor, and together, they create a mouthwatering stew that feels like home in a bowl.

Chicken thighs or breasts (2 pounds, cut into chunks): Thighs add juiciness and flavor, while breasts keep it lean and tender—pick your favorite or mix both!
Olive oil (2 tablespoons): For browning the chicken and sautéing the veggies, adding a layer of rich flavor.
Large onion (diced): The aromatic backbone of the stew that adds sweetness and depth.
Garlic cloves (3, minced): For a punch of savory, irresistible aroma.
Carrots (3, peeled and sliced): Bring color, natural sweetness, and a soft bite.
Celery stalks (3, sliced): Add crunch and a subtle earthiness.
Potatoes (3 medium, peeled and diced): They soak up all the delicious broth and make the stew hearty.
Tomato paste (1 tablespoon): Brings a touch of tang and rich color.
Dried thyme (1 teaspoon): Infuses the stew with classic, comforting herbal notes.
Dried rosemary (1 teaspoon): Adds a woodsy, fragrant touch that pairs beautifully with chicken.
Bay leaf (1): Gives the broth a subtle, complex background flavor.
Low-sodium chicken broth (4 cups): The savory base that brings everything together.
Frozen peas (½ cup): For a pop of green and a tiny burst of sweetness.
Salt and black pepper (to taste): Season generously to make all the flavors shine.
Flour or cornstarch (2 tablespoons, optional): To thicken the stew if you love it extra hearty.
Fresh parsley (2 tablespoons, chopped, for garnish): A bright, fresh finishing touch.

How to Make Chicken Stew (Casserole) Recipe

Step 1: Brown the Chicken

Start by heating olive oil in a large Dutch oven or casserole pot over medium-high heat. Add the chicken pieces in batches, giving them space to brown nicely without steaming. Searing each piece creates a flavorful foundation for the stew, so don’t rush this step! Once browned, set the chicken aside on a plate.

Step 2: Build the Flavor Base

In the same pot, toss in the onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the veggies start to soften and the onions turn translucent. The delicious browned bits left from the chicken will lift off the pot as the vegetables cook, intensifying the flavor.

Step 3: Add Aromatics and Herbs

Stir in the minced garlic, tomato paste, dried thyme, rosemary, and bay leaf. Cook for about a minute until fragrant. This is the moment when your kitchen starts to smell incredible! The tomato paste adds a hint of tang and deepens the color of the stew.

Step 4: Add Chicken, Potatoes, and Broth

Return the browned chicken (and any juices) to the pot, then add the diced potatoes. Pour in the chicken broth, making sure everything is just submerged. Bring the mixture to a gentle boil, then immediately turn the heat down to low, cover, and let it simmer for 35 to 40 minutes. The chicken will become meltingly tender, and the vegetables perfectly cooked.

Step 5: Finish with Peas and Thicken (If Desired)

About five minutes before the stew is done, stir in the frozen peas. If you like your Chicken Stew (Casserole) Recipe on the thicker side, whisk the flour or cornstarch with a few tablespoons of cold water to form a slurry, and stir it into the stew. Let it simmer uncovered for another 5 to 10 minutes until it reaches your desired consistency.

Step 6: Final Touches

Remove the bay leaf, taste and adjust the seasoning with more salt and pepper if needed. Right before serving, sprinkle chopped fresh parsley over the top for a burst of color and freshness. Now, get ready to dig into a bowl of pure comfort!

How to Serve Chicken Stew (Casserole) Recipe

Garnishes

This dish is only made better with a generous shower of bright, fresh parsley. For extra flair, try a sprinkle of grated parmesan or a swirl of good olive oil right before serving. A little cracked black pepper on top never hurts, either!

Side Dishes

Chicken Stew (Casserole) Recipe is pure perfection served with a big hunk of crusty bread for dipping, or ladled over fluffy white rice for a heartier meal. Mashed potatoes, buttered egg noodles, or even a simple green salad also make excellent companions.

Creative Ways to Present

For a fun twist, serve the stew in individual bread bowls, or top with a flaky puff pastry round for a rustic pot pie feel. Hosting a dinner party? Ladle the stew into small ramekins for an elegant first course that will have everyone asking for seconds.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Stew (Casserole) Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container—the flavors deepen and meld overnight, making the next day’s lunch or dinner even more delicious.

Freezing

This recipe is freezer-friendly! Let the stew cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months. For best results, thaw overnight in the fridge before reheating.

Reheating

Warm leftovers gently on the stovetop over medium-low heat, stirring now and then to prevent sticking. If you’re in a hurry, the microwave works too—just cover and heat in short bursts, stirring between each, until hot. Add a splash of broth if it’s too thick.

FAQs

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

Absolutely! Bone-in pieces add even more flavor to the Chicken Stew (Casserole) Recipe. Just remember to remove the bones before serving, or let your guests know to watch out for them.

Can I make this recipe gluten-free?

Yes! Use cornstarch instead of flour to thicken the stew, and double-check that your chicken broth is gluten-free. Everything else in the recipe is naturally gluten-free.

What vegetables can I swap or add?

This stew is super flexible. Try adding mushrooms for earthiness, sweet potatoes for a touch of sweetness, or green beans for crunch. Feel free to use whatever you have on hand!

Can I make Chicken Stew (Casserole) Recipe in a slow cooker?

Definitely! Brown the chicken and sauté the veggies as directed, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the peas in the last 30 minutes.

How do I prevent the chicken from drying out?

Chicken thighs are very forgiving and stay juicy, but if you use breasts, avoid overcooking them. Simmer just until tender, and always keep the stew at a gentle simmer rather than a boil.

Final Thoughts

Few things say home quite like a bubbling pot of Chicken Stew (Casserole) Recipe on the stove. Whether you’re feeding a crowd or just yourself, this comforting classic is the kind of meal you’ll look forward to all week. Give it a try and enjoy every cozy, nourishing spoonful—you might just find your new favorite!

Chicken Stew (Casserole) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This hearty Chicken Stew (Casserole) recipe combines tender chunks of chicken with a medley of vegetables simmered in a flavorful broth. Perfect for a warming family dinner, this classic American comfort food is easy to prepare on the stovetop and can be thickened to your desired consistency. Served garnished with fresh parsley and great alongside crusty bread or rice.

Ingredients

Scale

Chicken and Protein

2 pounds boneless, skinless chicken thighs or breasts, cut into chunks

Vegetables

1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 medium potatoes, peeled and diced
½ cup frozen peas

Seasonings and Herbs

1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
2 tablespoons chopped fresh parsley, for garnish

Liquids and Thickening

2 tablespoons olive oil
4 cups low-sodium chicken broth
2 tablespoons flour or cornstarch (optional, for thickening)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Chicken: In a large Dutch oven or casserole pot, heat the olive oil over medium-high heat. Add the chicken pieces in batches so they brown evenly without overcrowding. Cook about 4–5 minutes per batch until golden on all sides. Remove the browned chicken and set aside.
Cook the Aromatics: In the same pot, add the diced onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables soften, stirring occasionally.
Add Flavorings: Stir in the minced garlic, tomato paste, dried thyme, dried rosemary, and bay leaf. Cook for an additional 1 minute to bloom the herbs and aroma.
Combine Chicken and Potatoes: Return the browned chicken to the pot along with the diced potatoes. Mix well to combine all ingredients.
Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 35–40 minutes, until the chicken is tender and vegetables are cooked through.
Incorporate Peas: Add the frozen peas during the last 5 minutes of cooking to allow them to heat through without losing their bright color and texture.
Thicken the Stew (Optional): For a thicker stew, whisk the flour or cornstarch with a few tablespoons of cold water to create a slurry. Stir this into the stew and simmer uncovered for an additional 5–10 minutes until the stew reaches the desired consistency.
Final Touches: Remove the bay leaf, then season the stew carefully with salt and black pepper to taste.
Serve: Garnish with chopped fresh parsley and serve warm. This stew pairs excellently with crusty bread or over a bed of rice.

Notes

This chicken stew is great served with crusty bread or over rice for a filling meal.
Leftovers keep well and develop even deeper flavors the next day.
Try substituting sweet potatoes for a sweeter flavor profile.
Adding mushrooms is a great way to introduce extra depth and earthiness to the stew.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop or Casserole
Cuisine: American