Deliciously hearty and comforting, the Chicken Breast Stew recipe is a wholesome culinary delight that combines tender chicken breast pieces with an array of vibrant vegetables in a flavorful broth. Bursting with savory aromas and rich tastes, this stew offers a harmonious blend of succulent chicken, carrots, potatoes, and aromatic herbs, simmered to perfection. Whether it’s a cozy family dinner or a gathering with friends, this nourishing and easy-to-make stew is a go-to dish, promising warmth and satisfaction with every spoonful.
Chicken breast stew recipe
Chicken breast stew is a comforting and flavorful dish made by simmering chicken breast pieces with a variety of vegetables, herbs, and often a liquid base such as broth or tomatoes. It's a hearty, one-pot meal that typically includes ingredients like chicken breast cut into chunks or strips, onions, carrots, potatoes, celery, garlic, and herbs like thyme, rosemary, or bay leaves. The stew is cooked slowly over low heat, allowing the flavors to meld together and create a rich, savory broth. It's a versatile dish that can be customized with different spices, vegetables, or grains to suit personal preferences, and it's often served with bread, rice, or mashed potatoes.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil or vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 4 cups (946ml) chicken broth or stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bay leaf
- 1 cup (240ml) water or additional broth
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, then add the minced garlic and cook for another minute until fragrant.
- Add the chicken breast pieces to the pot and cook until they are no longer pink on the outside, stirring occasionally.
- Stir in the sliced carrots, celery, and diced potatoes, and cook for a few minutes to allow the vegetables to soften slightly.
- Pour in the chicken broth, dried thyme, dried rosemary, salt, pepper, and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- If the stew seems too thick, add an additional cup of water or chicken broth to reach your desired consistency.
- Taste and adjust seasoning if needed. Remove the bay leaf before serving.
- Ladle the chicken breast stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Video
Notes
When making chicken breast stew, be mindful of the cooking time for the chicken breast pieces. Chicken breast tends to cook relatively quickly compared to tougher cuts of meat, so it's essential not to overcook it. To ensure that the chicken remains tender and juicy, add it to the stew closer to the end of the cooking process, especially if it's cut into smaller pieces. This prevents the chicken from becoming dry and tough. Additionally, if you're using boneless, skinless chicken breast, consider searing or browning the pieces before adding them to the stew to enhance flavor and texture. Adjusting the timing of adding the chicken and monitoring its cooking progress will help maintain its optimal tenderness in the stew.
Nutrition
Serving: 75g
Tried this recipe?Let us know how it was!