Skillet Chicken Stew
Warm up to a comforting bowl of Skillet Chicken Stew, a one-pan wonder bursting with hearty flavors and wholesome ingredients. This rustic dish combines tender, golden-seared chicken thighs with a medley of vibrant vegetables like carrots, celery, and baby potatoes, all simmered in a fragrant chicken broth infused with thyme, rosemary, and a hint of garlic. Ready in under an hour, this easy stew is perfect for a cozy family dinner or meal prep for the week. Finished with bright green peas and a sprinkle of fresh parsley, this recipe delivers a satisfying, nourishing meal that’s as simple to make as it is delicious. Whether you're chasing rich flavor or looking for a quick one-pot dinner idea, this Skillet Chicken Stew has you covered.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 1 lb baby potatoes, halved
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Lower the heat to medium and sauté the diced onion for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced carrots, diced celery, and halved baby potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet for added flavor.
Stir in the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the stew. Cover the skillet with a lid and simmer on low heat for 25 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the bay leaf from the skillet and discard. Stir in the frozen peas and allow them to warm through for 2-3 minutes.
Taste the stew and adjust seasoning with additional salt and pepper, if necessary.
Garnish with chopped fresh parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6573 mg | 286% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 29.9 g | ||
| Protein | 212.6 g | 425% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 422 mg | 32% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5820 mg | 124% | |
*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.
