Chicken Stew in a Skillet

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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 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)

Directions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

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

Step 14

Remove the thyme sprigs and bay leaf before serving.

Step 15

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

Nutrition Facts

Serving size	(2723.3g)

Amount per serving	% Daily Value*
Calories	2046.6

Total Fat 80.4g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 4795.9mg	0%
Total Carbohydrate 180.4g	0%
Dietary Fiber 30.9g	0%
Total Sugars 38.9g
Protein 155.9g	0%

Vitamin D 31.8IU	0%
Calcium 447.0mg	0%
Iron 15.0mg	0%
Potassium 6453.9mg	0%

*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: 35.0%

Protein: 30.1%

Carbs: 34.9%