Chicken Stew in a Skillet

Nutriscore Rating: 77/100

Warm, hearty, and undeniably satisfying, this Chicken Stew in a Skillet is the ultimate comfort food made easy. Featuring tender, golden-browned chicken thighs nestled in a rich, flavorful broth brimming with vibrant vegetables like carrots, celery, and golden potatoes, this one-pot wonder is as wholesome as it is delicious. Infused with fragrant thyme and bay leaf, and finished with a bright pop of peas, this recipe delivers layers of savory goodness in just 50 minutes. Perfect for busy weeknights, this skillet chicken stew proves that simple ingredients and minimal cleanup can yield maximum flavor. Serve hot with a sprinkle of fresh parsley for a rustic, home-cooked meal your family will love.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 golden potatoes, diced into 1-inch cubes
• 3 cups chicken broth
• 1 cup crushed tomatoes
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup frozen peas
• 2 tbsp parsley, chopped (optional, for garnish)

📝 Instructions

15 steps

1. Season the chicken thighs with a pinch of salt and pepper on both sides.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

3. Add the chicken thighs to the skillet and cook for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.

5. Add the diced onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

6. Add the carrots, celery, and potatoes to the skillet. Cook for 3-4 minutes, stirring occasionally.

7. Pour in the chicken broth and crushed tomatoes. Stir to combine.

8. Add the thyme sprigs, bay leaf, salt, and black pepper to the skillet.

9. Return the chicken thighs to the skillet, nestling them into the liquid and vegetables.

10. Bring the stew to a simmer, then reduce the heat to low and cover the skillet with a lid.

11. Cook for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

12. Stir in the frozen peas during the last 5 minutes of cooking.

13. Taste and adjust seasoning with additional salt and pepper if needed.

14. Remove the thyme sprigs and bay leaf before serving.

15. Garnish with chopped parsley, if desired, and serve hot.

Nutrition Facts

1 serving (653.0g)

Calories		506
% Daily Value*
Total Fat		19.6 g	25%
	Saturated Fat	4.6 g	23%
	Polyunsaturated Fat	0.0 g
Cholesterol		119 mg	40%
Sodium		1056 mg	46%
Total Carbohydrate		45.1 g	16%
	Dietary Fiber	7.2 g	26%
	Total Sugars	9.8 g
Protein		39.2 g	78%
Vitamin D		0.2 mcg	1%
Calcium		103 mg	8%
Iron		3.9 mg	22%
Potassium		1606 mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 711 cal (34.6%%)

Protein: 622 cal (30.2%%)

Carbs: 722 cal (35.1%%)