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Stovetop Chicken Stew

A tasty alternative to beef, this stew is chock full of juicy chicken, healthy vegetables, and a comforting gravy-like broth.

Stovetop Chicken Stew

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Recipe by Jennifer Course: Main Courses, StewCuisine: AmericanDifficulty: Medium


Prep time


Cooking time





A tasty alternative to beef, this stew is chock full of juicy chicken, healthy vegetables, and a comforting gravy-like broth.


  • 4 tbsp olive oil, divided

  • 3 tbsp butter

  • 3 bone-in chicken breasts, skin removed

  • Cavender’s Greek Seasoning

  • fresh cracked black pepper

  • 1 large yellow onion, diced

  • 5 medium carrots, peeled and sliced

  • 4 celery stalks, diced

  • 6 garlic cloves, minced

  • 1/3 cup all-purpose flour

  • 6 cups chicken broth

  • 1 can / 14.5 oz diced tomatoes, undrained

  • 1 can / 15 oz cannellini beans, rinsed and drained

  • 2 tsp Knorr Chicken Flavor Bouillon

  • 1 tsp dried parsley

  • 1 tsp dried oregano

  • 1/2 tsp dried basil

  • 1/2 tsp paprika

  • 1/2 tsp sugar

  • 1 pinch dried thyme

  • 1-1/2 lbs waxy potatoes, such as Baby Dutch Yellow potatoes, Yukon Gold, or Red, unpeeled and cut into bite-sized chunks

  • 1 bay leaf

  • 1 zucchini, cut into bite-sized pieces

  • 1/2 lb fresh green beans, trimmed and chopped into 1-inch pieces

  • 2 tbsp fresh minced parsley


  • Heat 2 tbsp. olive oil over medium-high heat in a large Dutch oven.
  • Season chicken with Greek seasoning and pepper.
  • Sear until golden on all sides.
  • Remove to a plate, but leave drippings in pot.
  • Melt 3 tbsp. butter with the remaining 2 tbsp. olive oil over medium-low heat in the pot with drippings.
  • Once melted, increase heat to medium-high, and add onions, carrots, and celery.
  • Sauté for 5 minutes, scraping up the browned bits on the bottom of the pan.
  • Add garlic and sauté for 30 seconds.
  • Sprinkle in flour and cook, stirring constantly for 2 minutes.
  • Add in chicken broth, diced tomatoes, cannellini beans, chicken bouillon, dried parsley, dried oregano, dried basil, paprika, sugar, dried thyme, and bay leaf.
  • Add chicken back to the pot, cover and bring to a boil.
  • Reduce the stew back down to a simmer with the lid slightly ajar.
  • Simmer the chicken for 30 minutes, or until completely cooked through. Stir the stew occasionally so it doesn’t stick to the bottom of the pot.
  • Remove the chicken to a plate to cool.
  • Add potatoes to stew, and continue to simmer for 10 minutes.
  • Then, add in zucchini and green beans.
  • Cook until potatoes and green beans are tender. (10-15 more minutes)
  • Meanwhile, when chicken is cool enough to handle, remove from bones and chop into bite-sized pieces.
  • Stir the chicken and the fresh minced parsley into the stew and simmer for a few more minutes, just to warm the chicken.
  • Serve and enjoy!


  • You can substitute the fresh green beans for frozen, thawed peas if you prefer.
  • Russet potatoes are not recommended for this recipe because over the extended cooking time they will break down and become mushy. Waxy potatoes will hold their shape.
  • Feel free to use boneless, skinless chicken breasts if desired, I prefer bone-in because it yields a richer flavored broth and the chicken stays juicer.
  • This is delicious served with hot, fresh biscuits for sopping up the gravy-like broth.

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Nutrition Facts

8 servings per container

Serving Size1 servings

  • Amount Per ServingCalories462
  • % Daily Value *
  • Total Fat 14.7g 23%
    • Saturated Fat 4.6g 23%
  • Cholesterol 52mg 18%
  • Sodium 908mg 38%
  • Potassium 1469mg 42%
  • Total Carbohydrate 49.5g 17%
    • Dietary Fiber 17.1g 69%
    • Sugars 7.7g
  • Protein 34.2g 69%

  • Calcium 11%
  • Iron 36%
  • Vitamin D 15%

* 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.

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