High Protein Cream Stew
Indulge in the comforting warmth of High Protein Cream Stew, a hearty one-pot wonder designed to nourish and satisfy. Packed with lean chicken breast, nutrient-rich vegetables like carrots, celery, and peas, and velvety potatoes, this protein-rich stew is elevated by aromatic herbs like thyme and rosemary. A luxurious blend of chicken broth and heavy cream creates a silky base, thickened expertly with flour for a creamy finish. Ready in just an hour, this wholesome dish is perfect for family dinners or meal prep, offering six generous servings that are as wholesome as they are delicious. Ideal for those seeking hearty, high-protein comfort food, this recipe pairs beautifully with crusty bread or a simple side salad for a complete meal.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 large russet potatoes, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breasts into bite-sized pieces.
Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the sliced carrots, chopped celery, and diced potatoes. Cook for 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat.
Gradually pour in the chicken broth while stirring, making sure to scrape up any browned bits from the bottom of the pan.
Return the browned chicken to the pot, and add the thyme, rosemary, salt, and pepper. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the potatoes are tender.
Stir in the frozen peas and heavy cream, and continue to cook for another 5 minutes, allowing the stew to thicken slightly.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 5308 mg | 231% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 31.0 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6174 mg | 131% | |
*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.
