Keto Stew Chicken
Warm up with a hearty bowl of Keto Stew Chicken, a low-carb comfort food packed with flavor and nutrition. This savory one-pot dish features tender, succulent chicken thighs slow-simmered in a rich, creamy broth infused with garlic, fresh thyme, and bay leaf. Vibrant vegetables like zucchini, celery, and optional carrots (perfect for moderate keto diets) bring a medley of textures and flavors, while the addition of heavy cream lends indulgent silkiness to the stew. With a hint of freshness from baby spinach and a garnish of parsley, this keto-friendly recipe is ideal for cozy family dinners or meal prep. Ready in just an hour and brimming with wholesome ingredients, Keto Stew Chicken is the ultimate healthy comfort food. Serve it as is or pair with your favorite low-carb sides for a fulfilling meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 4 cloves Garlic cloves (minced)
- 1 medium Yellow onion (chopped)
- 3 stalks Celery stalks (chopped)
- 2 medium Carrots (diced, optional for moderate keto)
- 1 medium Zucchini (diced)
- 4 cups Chicken broth (unsalted, low-carb)
- 0.5 cup Heavy cream
- 4 sprigs Fresh thyme (or 1 tsp dried)
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set aside.
In the same pot, add the garlic, onion, and celery. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the carrots (if using) and zucchini, cooking for another 2 minutes.
Pour in the chicken broth and stir to deglaze the bottom of the pot, scraping up any browned bits for extra flavor.
Return the seared chicken thighs to the pot and add the thyme sprigs, bay leaf, and more salt and pepper to taste.
Bring the stew to a gentle simmer, cover with a lid, and cook on low heat for 30 minutes, or until the chicken is tender and cooked through.
Remove the chicken thighs and shred the meat off the bones. Discard the bones and return the shredded chicken to the pot.
Stir in the heavy cream and baby spinach (if using). Simmer for 2-3 minutes until the spinach wilts.
Taste and adjust seasoning as needed. Discard the thyme sprigs and bay leaf before serving.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 16.0 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3262 mg | 69% | |
*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.
