Creamy Chicken Stew
This creamy chicken stew is flavorful and loaded with tender chicken thighs and hearty vegetables. Easy one-pot recipe ready in 45 minutes.
Ingredients
- 4 tablespoons olive oil (divided)
- 1 ½ pounds boneless skinless chicken thighs (cut into 1-inch pieces)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 medium carrots (chopped big)
- 2 ribs celery (chopped)
- ⅓ cup flour
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- ¼ teaspoon ground thyme
- 2 pounds potatoes (cubed)
- 1 ½ cups frozen peas (or cut green beans)
- ½ cup heavy whipping cream
- salt and black pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken on all sides (avoid stirring until browned on the bottom). Remove to a large bowl and set aside.
- Add the remaining olive oil. Add the onion, garlic, carrots, and celery. Cook for 4-5 minutes until softened.
- Stir in the flour until evenly mixed throughout.
- Add the chicken broth, Italian seasoning, ground thyme, and potatoes. Bring to a boil, reduce to a simmer, then cover and cook for 20 minutes until the potatoes are tender.
- Stir in the frozen peas, heavy cream, and chicken, and cook for 2 more minutes. Season with salt and pepper to taste (start with ½ teaspoon of each and then add more if you like)