Chicken stew with potatoes and carrots

When I think of this chicken stew, I see my grandmother at the stove, her sleeves rolled up, a wooden spoon that had seen decades of dinners stirring a big pot that smelled like home — rosemary, garlic, and slow-simmered chicken. As a kid I loved standing on a stool to peer into that bubbling pot, watching golden potatoes soften and carrots turn the broth a warm orange. That memory still guides how I cook: slow, steady, and with patience for the little things that make a stew feel like a hug. This version keeps things simple, uses pantry-friendly ingredients, and gives you that same cozy, stick-to-your-ribs comfort on any chilly evening.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes

Why This Recipe is Awesome

This chicken stew tastes like slow-cooked comfort but comes together on weeknights with minimal fuss. The potatoes melt into the broth for silky-thick richness, the carrots add sweetness and color, and the browned chicken gives you savory depth. It’s hearty, warm, and forgiving — perfect for leftovers (they actually taste better the next day). Plus, it smells incredible while it simmers: garlic, thyme, and a little butter mingle into a savory aroma that makes the whole house feel like dinner time.

Ingredients

For the Main Dish:

• 1 1/2 lb boneless, skinless chicken thighs, cut into 1–1½ inch pieces (or breasts if you prefer)
• 1 1/2 lb potatoes (about 3 medium Yukon Golds or russets), peeled and cut into 1-inch cubes
• 4 medium carrots, peeled and cut into 1/2-inch coins
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup water (or extra broth)
• 1 tbsp tomato paste (optional, for depth)
• 1 tsp dried thyme (or 2 sprigs fresh)
• 1 bay leaf
• 1 tsp smoked paprika (or regular paprika)
• Salt and black pepper, to taste (start with 1 1/2 tsp salt)
• 2 tbsp fresh parsley, chopped (for garnish)

For the Sauce / Garnish (if applicable):

• 1 tbsp lemon juice (optional, brightens the stew)
• 1/4 cup heavy cream or plain Greek yogurt (optional, for a creamier finish)

How I Make It

Step 1:

Heat a large Dutch oven or heavy pot over medium-high heat. Add 2 tbsp olive oil and when it shimmers, season the chicken pieces with salt, pepper, and a little paprika. Brown the chicken in batches so it sears rather than steams — you want those edges to get golden and a little crisp (you’ll hear a satisfying sizzle). Transfer browned pieces to a plate; don’t worry about cooking through yet.

Step 2:

Reduce heat to medium, add 2 tbsp butter to the pot, then toss in the diced onion and a pinch of salt. Sauté until the onion turns translucent and soft, about 5–6 minutes. Add the garlic and stir for another 30 seconds until fragrant — you’ll smell that warm garlic note hit the air. Sprinkle the 3 tbsp flour over the aromatics and cook for 1–2 minutes, stirring, to make a roux; this thickens the stew and gives it a silky texture.

Step 3:

Whisk in 4 cups chicken broth, scraping the brown bits from the pot (that’s where the flavor lives). Stir in the tomato paste, thyme, bay leaf, and smoked paprika. Bring the mixture to a gentle simmer, then add back the browned chicken, along with the potatoes and carrots. Turn the heat down to maintain a low simmer — it should bubble quietly, not roar.

Step 4:

Simmer, uncovered or partially covered, for 30–35 minutes until the vegetables are tender and the chicken reaches 165°F internal temperature. Watch for the potatoes to break down slightly and the broth to thicken. Taste and adjust salt and pepper. If you like a creamier finish, stir in 1/4 cup heavy cream or a dollop of Greek yogurt now; it rounds out the flavors and adds silkiness.

Step 5:

Finish with a squeeze of lemon juice and stir in chopped parsley. Remove the bay leaf. Let the stew rest for a few minutes to settle — the flavors deepen as it cools slightly. Serve hot with crusty bread or over buttered rice, and enjoy the steam rising as you scoop a spoonful — the colors and aromas make the first bite irresistible.

Pro Tips

• Brown the chicken in batches for the best color and flavor; overcrowding drops the pan temperature and gives you pale chicken.
• If the stew gets too thick, add extra broth or a splash of water — better thin than gluey. Heat will reduce it quickly.
• Swap potatoes for sweet potatoes for a sweeter, autumnal twist — they’ll break down faster, so add them a bit later in the cook time.
• Use bone-in chicken for deeper flavor; just extend simmer time and remove bones before serving.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Turkey: Use turkey thighs or leftover rotisserie chicken (add late so it doesn’t dry out).
• Potatoes ↔ Cauliflower (low-carb): Cauliflower florets cook faster and keep texture lighter.
• Heavy cream ↔ Greek yogurt: Yogurt gives creaminess with tang (stir in off heat to prevent curdling).
• Dairy-free option: Skip butter and cream; use olive oil and a splash of coconut milk for richness.
• Gluten-free: Replace flour with 2 tbsp cornstarch mixed with cold water, whisked into the simmering broth.

Variations & Tips

• Spicy: Add 1/2 tsp cayenne or a diced jalapeño with the onions for a warming kick.
• Kid-friendly: Omit paprika and cayenne, and cut veggies smaller for easy scooping.
• Herby Bright: Add a handful of chopped dill or tarragon at the end for a fresh finish.
• One-pot rice: Stir in 1/2 cup quick-cooking rice 10 minutes before done for a thicker, heartier stew.
• Vegetarian twist: Replace chicken with 14 oz firm tofu or chickpeas and use veggie broth.
• Smoky twist: Use smoked paprika and a splash of liquid smoke for a campfire vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the stew, cool to room temperature, and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low, adding a splash of broth if it thickened too much. It tastes even better the next day as the flavors meld.

Can I double the recipe?

Sure thing. Use a larger pot or two pots so you don’t overcrowd and brown the chicken properly. Simmer time stays similar, but give an extra 5–10 minutes if you packed in more vegetables.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping to keep the mouthfeel similar.

How do I know it’s done?

Chicken reaches safe doneness at 165°F, potatoes should yield easily with a fork, and the broth should taste rounded with softened veggies. Look for golden edges on the chicken from browning and a thickened, glossy broth.

What if I don’t have ingredient X?

No worries — swap thyme for oregano or rosemary, use onion powder if you forgot fresh onion, and skip tomato paste: the stew will still taste great with a little extra salt and lemon at the end.

How I Like to Serve It

I spoon this stew into big bowls, top with extra parsley, and serve with crusty bread or buttery biscuits for dunking. I love it with a simple green salad and a glass of light red wine on chilly nights. It works for a cozy family dinner, an easy potluck, or the kind of meal you make when you need comfort in a bowl.

Notes

• Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently on the stove.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for confidence.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! This stew warms the kitchen and the soul, and I promise the leftovers will make you smile the next day.