This old-fashioned recipe for Dutch Oven Chicken Stew with potatoes is a bowl of pure comfort. The one-pot classic has juicy chunks of chicken breasts, tender vegetables, and an amazing creamy broth. It's hearty & filling yet easy to make.
If you love beef stew but want to cut back on red meat, this is the recipe for you. This recipe, like Slow Cooker Chicken & Corn Soup, is a hearty complete meal loaded with protein & vegetables. It is sure to become one of your favorite fall or winter meals.
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Ingredients for Chicken Stew with Potatoes
Here is what you need to make homemade white chicken stew with potatoes, and fresh vegetables. All the ingredients are whole foods; nothing processed or canned.
- Boneless Skinless Chicken Breasts - this family-friendly stew is made with diced chunks of meat that are quick cooking and easy to eat.
- Carrots - peeled and cut into chunks.
- Onion - diced into large pieces for classic flavor in any savory stew.
- Yukon Gold Potatoes - these thin-skinned potatoes work great in stew since they hold up well & have delicious buttery flavor.
- Frozen Green Beans - I find they hold up best in stews compared to fresh cut string beans.
- Heavy Cream - the best creamy stews use full-fat cream for a rich decadent broth.
- White Wine - for acid balance against the cream; the best varieties for cooking include pinot grigio or sauvignon blanc.
- Olive Oil - to saute in the dutch oven.
- Salted Butter & All-Purpose Flour - to make the roux to thicken the stew.
- Seasonings - a combination of salt, pepper, sage, & thyme add tons of flavor.
- Fresh Parsley & Lemon Juice - for freshness & brightness (optional)
See the recipe card for quantities.
How to Make Dutch Oven Chicken Stew
It's easy to make & good thing because you will craving it whenever you want something cozy & warming. Be warned, you may want to make a double batch. It's a great meal planning recipe that freezes well for later.
This is cooked on the stovetop only. No oven is needed like other recipes like my Dutch Oven No Knead Bread. In about an hour will you will have a stew that tastes like it took all day to make.
Here are the easy steps for making chicken stew in a dutch oven:
- Cut the Ingredients
- Saute Chicken
- Cook Vegetables
- Season & Make Roux
- Add Broth & Potatoes
- Simmer
- Finish
Dutch Oven Chicken Stew Recipe Video
1 - Cut the Ingredients
Begin by prepping and chopping the main ingredients. The key to an evenly cooked stew is to make all the pieces similar in size. This way they cook at the same rate.
Dice the chicken into bite-sized pieces.
The onion will also need to be peeled and cut into a large dice.
Peel and cut the carrot into medium-thick rounds.
Also dice the potatoes into medium-sized chunks ( both as show above).
2 - Saute Chicken
This stew makes a large batch; therefore, you will need to use a large dutch oven with a lid. I am using this red enameled dutch oven by Lodge. It comes in 8 fun colors like Caribbean Blue & Desert Sage.
Anything 3.5-5 quarts in size with a lid will work. It can be nonstick or cast iron.
In the Dutch oven, over medium heat, warm the olive oil. Brown the chicken breast pieces for 5 minutes, stirring while they saute.
Remove them from the pot and set them aside on a plate.
TIP: They do not need to be done, just seared to help seal in the juices - they will continue cooking in the stew later & this way they stay moist & do not overcook.
3 - Cook Vegetables
To the Dutch oven, add the onion and carrots. Cook in the oil for 5 minutes, just until the onions begin to soften.
Spread the vegetables aroudn the edges to leave an empty well in the middle. Add the butter and let it melt with the vegetables.
Sprinkle in the flour and using a whisk combine with the butter and vegetables.
Whisk and let it cook for 1 minute so there is no raw flour flavor.
4 - Season & Make Roux
Add the thyme, sage, & black pepper and whisk while cooking for 1 minute to bring out the flavors of the spices.
Deglaze the pot by adding the white wine & whisk the roux. Let it become golden to cook and create a flavor.
5 - Add Broth & Potatoes
Once the roux is similar to a thick paste, slowly pour in the chicken broth while whisking.
Add the chicken back to the pot. Also, add the chunks of potatoes to the stew.
6 - Simmer
Bring the stew to a boil (turn up the heat to medium-high if you need to). Once the stew is boiling, reduce the heat to low.
Place the lid on the dutch oven and let the stew simmer covered for 30 minutes. Stir every 10-15 minutes, always replacing the lid.
7 - Finish
The last step includes adding the final ingredients, the frozen green beans & the cream.
Let the beans defrost in the soup and the cream come up in temperature. Stir & cook for 5 minutes.
Season with salt & pepper to taste if desired. Ladle into soup bowls & enjoy right away.
TIP: Top with fresh minced parsley and/or a squirt of lemon juice.
Substitutions & Variations
Try a recipe option with these variations and ingredient swaps. Modify, add, exclude, or replace to create a delicious recipe catering to a variety of cultural, dietary, health, or personal nutritional needs & tastes.
Substitutions
- Chicken Breast - instead use boneless skinless chicken thighs.
- Fresh Vegetables - use frozen mixed vegetables for a shortcut.
- White Wine - omit and use the optional lemon juice only for the acid needed in this recipe.
Variations
- Low-Sodium - omit the added salt & use low-sodium broth.
- Rice - ladle over cooked white or chicken broth rice.
- Kid friendly - top with oyster crackers or crushed saltines.
For another hearty chicken & vegetable stew-like meal, try my recipe for Slow Cooker Chicken Tortilla Soup.
Equipment Needed
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Storing & Reheating
To refrigerate leftovers, place stew that has cooled down a bit into an air-tight container with a lid for up to 5 days. To freeze, transfer the chicken stew to an air-tight container or a ziplock freezer bag and store for up to 3 months.
Reheat leftovers in a pot on the stove for 5 minutes on medium-high. To microwave, place in a microwave-safe container with a lid & reheat for 1-2 minutes depending on the amount.
Top Tips
All of these great tips are shared in the post. But these are so important they are worth mentioning again so you don't miss them.
- Cut all the chicken, vegetables, and potatoes uniform in size so they cook evenly.
- Do not overcook the chicken when sautéing or it will be chewy, dried out, and/or overcooked.
- Make sure to follow the steps in order so the flavors are layered & you get the best results.
- Top with fresh minced parsley and squeeze on a bit of fresh lemon juice to set this over the top.
FAQ
This recipe is for boneless skinless chunks of chicken. The cooking method and timing would not work the same for larger pieces of meat.
For this large recipe that feeds up to 8 people, you will need a medium to large sized dutch oven. I am using a 4.5 quart cast iron dutch oven by Lodge. Anything 3.5 quarts or larger will work.
What to Serve with Chicken Stew
These are my favorite dishes that pair well with chicken stew:
Dutch Oven Chicken Stew
Equipment
- dutch oven 3.5 quart or larger
- whisk
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into bite-sized chunks (or thighs)
- 2 tablespoons olive oil
- 2 carrots peeled & cut into chunks
- 1 small onion large dice
- 2 tablespoons salted butter
- 3 tablespoons flour
- ¼ teaspoon sage
- ¼ teaspoon thyme
- ¼ teaspoon black pepper
- ¼ cup white wine
- 3 cups chicken broth or stock
- 2 cups yukon gold potatoes cut into chunks
- 1 cup frozen green beans
- ½ cup heavy cream
- salt & pepper to taste
- fresh minced parsley optional
- fresh lemon juice optional
Instructions
- In a Dutch oven, over medium heat, warm the olive oil. Brown the chicken breast pieces for 5 minutes. Remove them from the pot and set them aside on a plate. They do not need to be done, just seared to help seal in the juices - they will continue cooking in the stew later.
- To the Dutch oven, add the onion and carrots. Cook in the oil for 5 minutes, just until the onions begin to soften.
- Add the butter and let it melt with the vegetables. Sprinkle in the flour and using a whisk combine with the butter and vegetables. Add the thyme, sage, & black pepper and whisk while cooking for 1 minute to bring out the flavors of the spices.
- Deglaze the pot by adding the white wine & whisk to create a roux. Once the roux is similar to a thick paste, slowly pour in the chicken broth while whisking.
- Add the chicken back to the pot. Also, add the chunks of potatoes to the stew. Bring the stew to a boil (turn up the heat to medium-high if you need to). When boiling, reduce the heat to low and let the stew simmer covered for 30 minutes.
- Remove the lid and stir occasionally. Add in the frozen green beans & heavy cream. Simmer for an additional 5 minutes.
- Season with salt & pepper to taste if desired. Ladle into soup bowls & enjoy right away. Top with fresh minced parsley and/or a squirt of lemon juice.
Notes
- To refrigerate leftovers, store for up to 5 days. To freeze, store for up to 3 months.
- Reheat leftovers in a pot on the stove for 5 minutes on medium-high. To microwave, place in a microwave-safe container with a lid & reheat for 1-2 minutes depending on the amount.
Nutrition
More Chicken & Vegetable Recipes
Looking for other recipes like this? Try these recipes that are simple meals with both chicken and vegetables:
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