Best 3 Skillet Chicken Stew Recipes

Indulge in the delectable flavors of our skillet chicken stew, a hearty and comforting dish perfect for a cozy meal. This one-pot wonder combines tender chicken, a medley of colorful vegetables, and a rich, savory broth, all simmered to perfection in a single skillet. With variations ranging from a classic creamy stew to a zesty Mexican-inspired version, and even a tantalizing Thai coconut curry option, there's a skillet chicken stew recipe to suit every palate.

Here are our top 3 tried and tested recipes!

SKILLET CHICKEN STEW

Skillet Chicken Stew image

It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. - Valerie Jordan, Kingmont, West Virginia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4-inch cubes
3 medium carrots, cut into 1/4-inch slices
1 cup chicken broth
1/2 teaspoon dried thyme
1 tablespoon ketchup
1 tablespoon cornstarch

Steps:

In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

Nutrition Facts : Calories 275 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 524mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

SKILLET CHICKEN STEW

Skillet Chicken Stew image

Has been a family favorite for 15 years. My husband has never been a fan of stew until I found this recipe.

Provided by Tara Alexander

Categories Chicken

Time 40m

Number Of Ingredients 13

Ingredients

1/3 c all-purpose flour
1/2 tsp salt
dash(es) pepper
1 1/2 lb boneless, skinless chicken breast, cut into 1 in. pieces
3 Tbsp butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4 inch cubes
3 medium carrots, cut into 1/4 inch slices
1 c chicken broth
1/2 tsp dried thyme
1 Tbsp ketchup
1 Tbsp cornstarch

Steps:

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, melt butter; cook chicken until chicken juices to run clear.
3. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
4. In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet.
5. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

SKILLET CHICKEN STEW

Skillet Chicken Stew image

Found this recipe is a Cracker Barrel "Old Fashion Country Cooking" Cookbook. It was well received by my family.

Provided by Maryland Jim

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1 frying chicken, cut into pieces
1/2 lb small mushroom
4 carrots, thickly sliced
2 stalks celery, cut into pieces
1 lb small red potato, quartered
1 (14 ounce) can chicken broth
1 teaspoon salt
1/4 teaspoon thyme leaves
2 tablespoons water
4 teaspoons all-purpose flour

Steps:

Melt the butter in a large skillet. Cook the chicken, a few pieces at a time, until browned. Remove from skillet once browned.
In the drippings, cook the mushrooms, carrots, and celery over medium heat until browned. Add the potatoes, chicken broth, salt and thyme.
Return chicken to the skillet and heat to boiling. Reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender.
Skim the fat from the liquid in the skillet. In a cap combine the flour and water, stir into the skillet. Bring to a boil, stirring until thickened. Serve.

Tips:

For a richer flavor, use a combination of bone-in, skin-on chicken thighs and breasts.
Sear the chicken before stewing to create a golden brown crust that will lock in the flavor.
Use a variety of vegetables for a more colorful and flavorful stew.
Add some herbs and spices to the stew for extra flavor.
Serve the stew over rice, mashed potatoes, or noodles.

Conclusion:

This skillet chicken stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The stew is packed with flavor and the chicken is fall-off-the-bone tender. Serve it over rice, mashed potatoes, or noodles for a complete meal that the whole family will enjoy.