If you’re looking for the ultimate comfort food that’s both nourishing and packed with flavor, this Chicken Stew (Casserole) Recipe is about to become your new favorite. Imagine tender chunks of chicken nestled in a savory broth alongside hearty vegetables, all simmered together until irresistibly rich—each spoonful feels like a hug in a bowl. Whether you’re feeding a hungry family on a busy weeknight or planning a cozy weekend dinner, this dish delivers big on taste and simplicity. The Chicken Stew (Casserole) Recipe is truly a classic that never disappoints!

Chicken Stew (Casserole) Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long shopping list to whip up a soul-satisfying Chicken Stew (Casserole) Recipe. Each ingredient brings its own special touch—building layers of flavor, vivid color, and just the right texture for a stew that tastes like it’s been simmering all day.

Olive oil: Adds a rich base flavor and helps brown the chicken and vegetables beautifully.
Boneless, skinless chicken thighs or breasts: Choose your favorite; thighs are extra juicy, while breasts are wonderfully lean.
Salt and pepper: Essential for seasoning every layer and bringing out the natural flavors.
Onion: Diced onion gives the stew sweetness and depth.
Garlic: Minced garlic infuses the broth with aromatic warmth.
Carrots: Their natural sweetness balances the savory notes beautifully.
Celery: Adds a subtle earthy crunch and classic stew flavor.
Tomato paste: Brings richness and a hint of tanginess to the broth.
All-purpose flour (or gluten-free flour): Thickens the stew for that perfect, silky texture.
Dry white wine (or chicken broth): Deglazes the pot and adds a gentle acidity that brightens the dish.
Low-sodium chicken broth: The foundation for a deeply savory and satisfying stew.
Fresh thyme (or dried): Lends an herby aroma that’s classic in any Chicken Stew (Casserole) Recipe.
Bay leaves: Infuse the stew with subtle, savory complexity as it simmers.
Paprika: Offers a gentle smokiness and lovely color.
Potatoes: Hearty and starchy, they help thicken the stew and make it filling.
Frozen peas: Add a pop of color and sweetness just before serving.
Fresh parsley: Chopped parsley brightens each bowl with freshness and a splash of green.

How to Make Chicken Stew (Casserole) Recipe

Step 1: Sear the Chicken

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Sprinkle the chicken pieces with salt and pepper, then work in batches to brown them on both sides—about 3 to 4 minutes per side. This step locks in flavor and gives your Chicken Stew (Casserole) Recipe its signature depth. Set the chicken aside as you go; you’ll return it to the pot soon!

Step 2: Soften the Vegetables

In the same pot (don’t wipe out those tasty browned bits), add the onion, garlic, carrots, and celery. Sauté for about 5 to 6 minutes until everything softens and starts to smell incredible. This vegetable base is the heart of your stew’s flavor, building the foundation for all the goodness to come.

Step 3: Build the Stew Base

Stir in the tomato paste and flour, mixing well so the vegetables are coated and the flour cooks for about a minute. This quick step helps thicken the stew later and ensures you get a rich, velvety broth. Pour in the white wine (or chicken broth) to deglaze, scraping up all the delicious bits stuck to the pot.

Step 4: Simmer with Chicken and Potatoes

Return your browned chicken to the pot, then add chicken broth, thyme, bay leaves, paprika, and potatoes. Bring everything to a gentle boil, then reduce the heat, cover, and let the Chicken Stew (Casserole) Recipe simmer for 30 to 35 minutes. The chicken turns tender, the potatoes soften, and the flavors come together in perfect harmony.

Step 5: Finish and Serve

Stir in the frozen peas and let the stew cook for another 5 minutes—just enough for the peas to heat through and add their sweet pop of color. Remove the bay leaves, taste, and adjust the seasoning. Finally, sprinkle with plenty of fresh parsley for a burst of freshness right before serving.

How to Serve Chicken Stew (Casserole) Recipe

Garnishes

A handful of chopped fresh parsley is a must—it adds color and brightness to your bowl. For a little extra flair, try a dollop of sour cream, a sprinkle of cracked black pepper, or even a drizzle of good olive oil. These small touches make the Chicken Stew (Casserole) Recipe feel extra special.

Side Dishes

There’s nothing quite like a hunk of crusty bread to soak up every last drop of stew. If you’re in the mood for something more substantial, serve your Chicken Stew (Casserole) Recipe over creamy mashed potatoes or fluffy rice. A simple green salad on the side adds a fresh, crisp contrast.

Creative Ways to Present

For a cozy dinner party, ladle the stew into rustic bowls or mini casseroles for individual servings. You can also pour the stew into a large baking dish, top with homemade biscuit dough, and bake for a “stew pot pie” twist. However you serve it, this Chicken Stew (Casserole) Recipe is guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Stew (Casserole) Recipe in an airtight container in the refrigerator for up to 4 days. The flavors only get better as they meld, making for a delicious lunch or dinner later in the week.

Freezing

This stew is perfect for freezing! Let it cool completely, then portion into freezer-safe containers. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating, and you’ll have a comforting meal ready to go whenever you need it.

Reheating

Gently reheat the Chicken Stew (Casserole) Recipe on the stovetop over low to medium heat, stirring occasionally until hot. If the stew has thickened in the fridge, just add a splash of broth or water to loosen it up to your liking.

FAQs

Can I make this Chicken Stew (Casserole) Recipe gluten-free?

Absolutely! Simply use your favorite gluten-free flour to thicken the stew. Everything else in the recipe is naturally gluten-free, so it’s an easy swap.

What’s the best cut of chicken for this stew?

Both boneless, skinless chicken thighs and breasts work beautifully. Thighs offer extra juiciness and rich flavor, while breasts are leaner—choose whichever you prefer or mix and match for the best of both worlds.

Can I add other vegetables?

Definitely! Feel free to toss in parsnips, sweet potatoes, mushrooms, or green beans depending on what you have on hand. The Chicken Stew (Casserole) Recipe is wonderfully flexible.

What can I use instead of white wine?

If you’d rather skip the wine, simply substitute an equal amount of chicken broth. You’ll still get a savory, flavorful base for your stew.

How do I make the stew creamier?

For a richer texture, stir in a splash of cream or half-and-half at the end of cooking. You can also mash a few of the potatoes right in the pot to thicken the broth naturally.

Final Thoughts

There’s just something magical about a big pot of homemade Chicken Stew (Casserole) Recipe simmering on the stove, filling your kitchen with irresistible aromas. I hope you’ll give this recipe a try—it’s warm, satisfying, and always a crowd-pleaser. Happy cooking!

Chicken Stew (Casserole) Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Chicken Stew (Casserole) is a comforting and flavorful dish made with tender chicken, vegetables, and aromatic herbs simmered in a rich broth. Perfect for cozy dinners, this recipe combines simple ingredients into a satisfying one-pot meal that’s easy to prepare and can be adapted to gluten-free diets.

Ingredients

Scale

Chicken and Base

2 tablespoons olive oil
2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
Salt and pepper to taste

Vegetables

1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and cubed
1 cup frozen peas

Seasoning and Liquids

1 tablespoon tomato paste
1 tablespoon all-purpose flour (or gluten-free flour)
1 cup dry white wine (or chicken broth)
3 cups low-sodium chicken broth
2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme)
2 bay leaves
1 teaspoon paprika
2 tablespoons fresh parsley, chopped

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Instructions

Brown the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in batches for 3 to 4 minutes per side until golden brown. Remove the chicken and set aside.
Sauté Vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Cook for 5 to 6 minutes until the vegetables are softened and fragrant, stirring occasionally.
Add Tomato Paste and Flour: Stir in the tomato paste and flour, cooking for 1 minute to create a flavorful base that will help thicken the stew.
Deglaze with Wine: Pour in the white wine (or chicken broth) to deglaze the pot, scraping up any browned bits stuck to the bottom to incorporate their rich flavor into the stew.
Simmer the Stew: Return the browned chicken to the pot. Add the chicken broth, thyme, bay leaves, paprika, and cubed potatoes. Bring everything to a boil, then reduce heat to low, cover, and simmer gently for 30 to 35 minutes until the chicken is tender and potatoes are cooked through.
Add Peas and Finish: Stir in the frozen peas and cook for another 5 minutes until heated through. Remove the bay leaves, taste, and adjust seasoning with more salt or pepper if needed. Sprinkle fresh parsley over the stew before serving.

Notes

For a richer, creamier stew, add a splash of cream at the end of cooking.
Bone-in chicken can be used for more flavor; just remove bones before serving.
This stew freezes well – allow to cool completely before freezing in airtight containers.
Serve with crusty bread or over mashed potatoes for extra comfort.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: European / American