Description
Quick and easy creamy chicken stew perfect for a weeknight dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken and cook until browned, about 5 minutes.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic. Cook for 1 minute.
- Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in heavy cream and peas. Season with salt and pepper.
- Cook until heated through, about 2 minutes.
- Garnish with fresh parsley.
Notes
- You can add other vegetables like potatoes or mushrooms.
- For a thicker stew, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it during the last 2 minutes of cooking.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg