Keto Stew Chicken

Warm, comforting, and low-carb, this Keto Stew Chicken is the ultimate hearty one-pot meal that fits perfectly into your keto lifestyle. Tender bone-in, skin-on chicken thighs are seared to golden perfection before simmering in a rich, velvety broth infused with garlic, thyme, and a touch of heavy cream. Packed with nutrient-dense veggies like zucchini, celery, and optional baby spinach, this stew maximizes flavor and nutrition while keeping carbs to a minimum. Perfect for meal prep or cozy family dinners, this recipe is ready in under an hour and garnished with fresh parsley for a vibrant finish. Savor every spoonful of this creamy, keto-friendly dish that’s loaded with comforting flavors and satisfying textures!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.

Step 2

Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat.

Step 3

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.

Step 4

In the same pot, add the garlic, onion, and celery. Sauté for 3-4 minutes until the onion becomes translucent.

Step 5

Stir in the carrots (if using) and zucchini, cooking for another 2 minutes.

Step 6

Pour in the chicken broth and stir to deglaze the bottom of the pot, scraping up any browned bits for extra flavor.

Step 7

Return the seared chicken thighs to the pot and add the thyme sprigs, bay leaf, and more salt and pepper to taste.

Step 8

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.

Step 9

Remove the chicken thighs and shred the meat off the bones. Discard the bones and return the shredded chicken to the pot.

Step 10

Stir in the heavy cream and baby spinach (if using). Simmer for 2-3 minutes until the spinach wilts.

Step 11

Taste and adjust seasoning as needed. Discard the thyme sprigs and bay leaf before serving.

Step 12

Garnish with fresh parsley and serve hot.

Nutrition Facts

Serving size	(2344.8g)

Amount per serving	% Daily Value*
Calories	2255.5

Total Fat 176.0g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 638.9mg	0%
Sodium 3619.7mg	0%
Total Carbohydrate 43.7g	0%
Dietary Fiber 12.2g	0%
Total Sugars 16.0g
Protein 125.4g	0%

Vitamin D 2.2IU	0%
Calcium 399.0mg	0%
Iron 11.5mg	0%
Potassium 3262.3mg	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: 70.1%

Protein: 22.2%

Carbs: 7.7%