Creamy Chicken Stew Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Stew Recipe
Description
This stew begins by sautéing diced chicken seasoned with Italian seasoning, salt, and pepper until lightly golden. Aromatic vegetables — onion, carrots, and celery — are then cooked in the same pot before adding gluten-free flour to help thicken the stew. Chicken broth is gradually added, followed by diced potatoes, sweet potatoes, and red bell pepper, along with fresh rosemary, thyme, and sage sprigs, which infuse the stew with herbal notes during a simmer that softens the vegetables.
After simmering about 30 minutes, the herb sprigs are removed and frozen peas are stirred in along with cream cheese. The cream cheese melts into the hot stew, giving it a creamy consistency and richer mouthfeel. This combination delivers a stew that balances savory, herby flavors and a hint of natural sweetness from the sweet potatoes and bell pepper.
The stew can be customized by substituting other proteins or vegetables as preferred, swapping cream cheese for dairy alternatives, or adjusting broth types to taste. It serves well as a warm, filling meal on cooler days.
Ingredients
- 1 1/2 pound chicken breast diced
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 large carrot diced
- 1 small onion diced
- 2 celery diced, stalks
- 3 tablespoons gluten-free flour
- rosemary thyme, and sage, a few sprigs, fresh
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 ½ cups potato peeled and diced
- 1 ½ cups sweet potato peeled and diced
- 1 red bell pepper finely diced
- 3 cups chicken broth or chicken stock
- 1 cup peas frozen
- 4 ounces cream cheese
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven or rimmed skillet over medium meat.
- Add in the 1 1/2 pound chicken breast and sprinkle with 1 teaspoon Italian seasoning, Kosher salt and pepper. Cook until slightly golden on all sides, then set aside. 4-5 minutes.
- To the same preheated pot, add 1 small onion (diced), 2 large carrots (chopped), and 2 stalks celery (diced), and cook, stirring occasionally for 3-4 minutes.
- Sprinkle with 3 tablespoons gluten-free flour and continue to cook for 1 minute more. Add 3 cups chicken broth or chicken stock and stir until well combined.
- Stir in the diced 1 ½ cups potatoes, 1 ½ cups sweet potatoes, 1 red bell pepper (diced) browned chicken, and A few sprigs of fresh rosemary. Mix well to combine and allow it to get to a boil. Reduce the heat and cover the pot; simmer for about 30 minutes.
- Once the time is up and the veggies are tender, remove and discard the herb sprigs.
- Stir in the 1 cup frozen peas and 4 ounces cream cheese. Mix well and stir for a minute or so.
- Sprinkle with chopped parsley if desired and enjoy!
Notes
- Chicken can be swapped with lean beef or other preferred proteins.
- Vegetables such as green beans or zucchini can replace or supplement the existing ones for variety.
- Any type of potato may be used; sweet potatoes add a mild sweetness.
- Adding greens like spinach or kale is an option for extra nutrition.
- Cream cheese can be replaced with coconut milk or heavy cream depending on dietary preferences.
- If chicken broth is unavailable, vegetable broth or chicken bouillon mixed with water are suitable substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 654mg | 27% |
| Potassium | 862mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 9832IU | 197% |
| Vitamin C | 39mg | 43% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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