Hearty Chicken and Vegetable Stew

Chicken Vegetable Stew is a cozy, filling, and family-friendly dinner made with tender chicken, hearty vegetables, herbs, and a savory broth. It has the comfort of a slow-simmered homemade meal with simple weeknight ingredients. Carrots, potatoes, celery, peas, tomatoes, garlic, and herbs create rich flavor.

This Chicken Vegetable Stew is ideal for chilly evenings, meal prep, or whenever you want a warm bowl that feels wholesome and satisfying. Serve it with crusty bread, biscuits, rice, or a simple salad for a complete meal.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

For the Chicken

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika

Ingredients For the Vegetables

• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 medium Yukon Gold potatoes, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup frozen peas
• 1 cup green beans, cut into small pieces
• 1 can diced tomatoes, 14.5 ounces, with juices

For the Broth and Seasonings

• 4 cups low-sodium chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon fresh lemon juice, optional

Why You’ll Love This Recipe

Chicken Vegetable Stew is easy to make, full of familiar ingredients, and naturally satisfying. The chicken adds protein, while the vegetables bring color, texture, and plenty of comforting flavor.

Another reason to love Chicken Vegetable Stew is its flexibility. Change the vegetables, use breasts or thighs, and adjust the broth to your preferred thickness. It also reheats beautifully for meal prep.

How to Make Chicken Vegetable Stew

Step 1: Season the Chicken

Pat the chicken dry with paper towels and cut it into even bite-size pieces. Season with salt, black pepper, and paprika.

Drying the chicken helps it brown instead of steam, giving Chicken Vegetable Stew a richer flavor from the beginning.

Step 2: Brown the Chicken

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, turning occasionally, until lightly browned.

The chicken does not need to cook through. Transfer it to a plate.

Step 3: Sauté the Aromatic Vegetables

Add the onion, carrots, and celery to the same pot. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften.

Stir in the garlic and cook for 30 seconds. This aromatic base gives Chicken Vegetable Stew its classic homemade flavor.

Step 4: Add the Tomato Paste and Herbs

Stir in the tomato paste, thyme, rosemary, salt, black pepper, and Worcestershire sauce.

Cook for 1 minute, stirring constantly, to deepen the tomato flavor.

Step 5: Add Potatoes, Tomatoes, and Broth

Add the potatoes, red bell pepper, diced tomatoes with their juices, chicken broth, and bay leaf.

Return the browned chicken and any juices from the plate to the pot.

Stir everything together and bring Chicken Vegetable Stew to a gentle boil.

Step 6: Simmer Until Tender

Reduce the heat to low, cover the pot partially, and simmer for 25 to 30 minutes.

Stir occasionally until the potatoes are fork-tender and the chicken is cooked through.

A gentle simmer helps Chicken Vegetable Stew develop flavor without breaking the vegetables apart.

Step 7: Add the Green Vegetables

Stir in the green beans and frozen peas.

Cook uncovered for another 5 to 7 minutes, or until the green beans are tender and the peas are heated through.

Adding these vegetables near the end helps them keep their bright color and fresh texture.

Step 8: Thicken the Broth

In a small bowl, mix the cornstarch with cold water until smooth.

Slowly stir the slurry into the simmering stew. Cook for 2 to 3 minutes until the broth thickens slightly.

This step gives Chicken Vegetable Stew a hearty consistency while keeping it lighter than a cream-based stew.

Step 9: Finish the Flavor

Remove the bay leaf.

Taste the stew and adjust the salt and black pepper if necessary. Stir in fresh parsley and lemon juice if using.

A little lemon juice can brighten Chicken Vegetable Stew and balance the rich broth without making it taste sour.

Step 10: Rest and Serve

Turn off the heat and let the stew rest for 5 minutes before serving.

Ladle into warm bowls and garnish with extra parsley or a small sprinkle of black pepper.

Serving Suggestions

Chicken Vegetable Stew is filling enough to serve on its own, but a few simple sides can make it even more comforting.

Serve it with crusty sourdough, garlic bread, warm dinner rolls, or flaky biscuits for soaking up the savory broth.

For a lighter combination, pair it with a green salad, cucumber salad, or roasted vegetables.

You can also serve Chicken Vegetable Stew over cooked rice, mashed potatoes, couscous, or quinoa when you want a larger meal.

For another light and cheesy Mediterranean-inspired dish, try our Light Baked Ricotta with Burst Cherry Tomatoes.

Recipe Tips

Use chicken thighs for especially tender, juicy pieces, or choose chicken breasts for a leaner option.

Cut the vegetables into similar-size pieces so they cook evenly.

Do not rush the browning step. Browning the chicken adds extra savory flavor to Chicken Vegetable Stew.

Yukon Gold or red potatoes both work well.

Use low-sodium broth so you can control the salt.

Add peas near the end so they keep their color and texture.

If the stew is too thick, add broth; if too thin, simmer uncovered briefly.

Remove the bay leaf before serving.

Easy Variations

For a creamy version, stir in 1/2 cup of heavy cream or half-and-half during the final few minutes.

Chicken Vegetable Stew can also be made with sweet potatoes instead of regular potatoes for a slightly sweeter flavor.

Add mushrooms, zucchini, corn, spinach, or kale to use up vegetables already in your refrigerator.

For a smoky version, add smoked paprika.

Fresh thyme and rosemary can replace dried herbs.

For more fiber, add drained white beans or chickpeas during the final 10 minutes.

Red pepper flakes can add gentle heat.

Make-Ahead Instructions

Chicken Vegetable Stew is an excellent make-ahead meal because the flavors become even better after resting.

Prepare the entire recipe, cool it completely, and store it covered in the refrigerator.

For meal prep, slightly undercook the potatoes so they stay firm when reheated. You can also chop the vegetables one day ahead.

Storage and Reheating

Store leftover Chicken Vegetable Stew in an airtight container in the refrigerator for up to 4 days.

Reheat it gently in a saucepan over medium-low heat, stirring occasionally until hot. Add a splash of broth or water if the stew has thickened in the refrigerator.

Individual portions can also be microwaved.

For freezing, cool the stew completely and use freezer-safe containers for up to 3 months. Thaw overnight before reheating. Potatoes may become slightly softer after freezing.

Nutrition Information

Approximate nutrition per serving:

Calories: 365
Protein: 30 g
Carbohydrates: 38 g
Fat: 11 g
Saturated Fat: 2 g
Fiber: 7 g
Sugar: 8 g
Sodium: 620 mg

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work very well. Cut them into similar-size pieces and avoid overcooking so they stay tender.

Can I make this stew in a slow cooker?

Yes. Brown the chicken, then add it with the vegetables, broth, tomatoes, and seasonings. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Add peas near the end.

How can I make the stew thicker?

Use the cornstarch slurry, mash a few potatoes into the broth, or simmer uncovered briefly.

Can I use frozen vegetables?

Yes. Frozen peas, green beans, corn, or mixed vegetables can be added during the final part of cooking.

What potatoes work best?

Yukon Gold or red potatoes are excellent because they stay relatively firm while becoming creamy inside.

Can I make it without tomatoes?

Yes. Leave out the tomatoes and add about 1 extra cup of broth.

Is this recipe good for meal prep?

Yes. Chicken Vegetable Stew keeps well in the refrigerator, reheats easily, and can be divided into individual containers for lunches or dinners.

Final Thoughts

Chicken Vegetable Stew is the kind of dependable homemade recipe that works for busy evenings, cold-weather dinners, and relaxed family meals. Tender chicken, potatoes, carrots, celery, peas, herbs, and savory broth come together in one pot with very little fuss.

Because the recipe can be adjusted with seasonal vegetables, different herbs, or a creamier broth, it is easy to make it your own.

Keep this Chicken Vegetable Stew recipe nearby whenever you want a warm, hearty dinner made with simple ingredients and plenty of comforting flavor.

If you enjoy cheesy vegetable bakes, you may also like our Crispy Cheesy Zucchini Roll-Ups.