Creamy Chicken Stew

Creamy chicken stew made with tender chicken, carrots, celery, and Yukon gold potatoes simmered in a rich broth with herbs, Parmesan, and cream. This one-pot recipe builds flavor from a roux and aromatics, turning simple ingredients into a thick, silky stew that tastes slow-cooked but isn’t.

Course Comfort Food, Dinner, Main Course

Cuisine American

Keyword chicken stew recipe, chicken stew with potatoes and carrots, creamy chicken dinner, creamy chicken stew, easy chicken stew recipe, gravy with roux, one-pot chicken, stovetop chicken stew

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 387kcal

Author Cathy Pollak

Equipment

large pot or Dutch oven. For searing and simmering everything in one pot.
wooden spoon To stir and lift browned bits from the bottom.
Chef's knife For cutting chicken and vegetables evenly.
measuring cups and spoons For ingredient consistency.

Ingredients

1½ lbs (680 g) chicken breast cubed (or use tenders or thighs)
2 tbsps (30 ml) olive oil
½ tsp (3 g) kosher salt
½ tsp (1 g) black pepper
1 cup (150 g) chopped yellow onion
2 celery stalks sliced
2 medium carrots sliced into coins
2 tbsps (28 g) butter
4 cloves garlic minced
¼ cup (30 g) all-purpose flour
5 cups (1.2 L) low-sodium chicken broth
2 cups (280 g) cubed Yukon Gold potatoes
1 tbsp (18 g) Better Than Bouillon chicken base
1 tsp (1 g) dried thyme leaves
½ tsp (0.5 g) dried rosemary leaves
½ tsp (0.5 g) dried poultry seasoning
½ tsp (1 g) garlic powder
½ tsp (1.5 g) onion powder
¼ tsp (0.25 g) dried sage leaves
½ cup (50 g) grated Parmesan cheese
¼ cup (60 ml) heavy cream
2 tbsps (8 g) chopped parsley

Instructions

Add the chicken to a large pot with the olive oil, salt, and pepper. (You don't even need to season the chicken separately, just throw it all in.) Sauté over medium heat for about 7 minutes, stirring occasionally, until the chicken is golden and the juices run clear. The internal temperature should reach 165°F. Remove the chicken from the pot and set aside.
1½ lbs (680 g) chicken breast, 2 tbsps (30 ml) olive oil, ½ tsp (3 g) kosher salt, ½ tsp (1 g) black pepper
Add the onion, celery, carrots, and butter to the same pot. Cook for about 4 minutes, stirring often, until the onions are translucent and the vegetables begin to soften.
1 cup (150 g) chopped yellow onion, 2 celery stalks, 2 medium carrots, 2 tbsps (28 g) butter
Stir in the garlic and cook for another minute until fragrant. Sprinkle in the flour and stir constantly for one minute to coat the vegetables and form the base for the creamy broth.
4 cloves garlic, ¼ cup (30 g) all-purpose flour
Pour in the chicken broth and add the potatoes, Better Than Bouillon, thyme, rosemary, poultry seasoning, garlic powder, onion powder, and sage. Stir well to dissolve the bouillon and lift any browned bits from the bottom of the pot.
5 cups (1.2 L) low-sodium chicken broth, 2 cups (280 g) cubed Yukon Gold potatoes, 1 tbsp (18 g) Better Than Bouillon chicken base, 1 tsp (1 g) dried thyme leaves, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) dried poultry seasoning, ½ tsp (1 g) garlic powder, ½ tsp (1.5 g) onion powder, ¼ tsp (0.25 g) dried sage leaves
Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 30 minutes, or until the potatoes and carrots are tender enough to be pierced with a fork. The stew should start to thicken as the starch from the potatoes blends with the flour and stock.
Return the cooked chicken to the pot, then stir in the Parmesan and heavy cream. Simmer for another few minutes, just until everything is warmed through and the broth turns rich and creamy.
½ cup (50 g) grated Parmesan cheese, ¼ cup (60 ml) heavy cream
Taste and adjust seasoning if needed. Finish with chopped parsley before serving.
2 tbsps (8 g) chopped parsley

Notes

Browning the chicken first creates fond on the bottom of the pot, which deepens the flavor of the broth once deglazed.
Yukon gold potatoes are ideal because their waxy texture holds up and helps thicken the stew naturally.
Better Than Bouillon strengthens the stock’s base flavor and reinforces the savory depth of the stew.
Keep the simmer gentle once cream and cheese are added to avoid curdling.
Freshly grated Parmesan melts smoothly and helps emulsify the broth into a creamy finish.
The stew will thicken slightly as it cools; when reheating, stir in a small splash of stock or cream to loosen it.

If you’re making this creamy chicken stew, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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