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Skillet Chicken Stew Recipe
Skillet Chicken Stew Recipe photo by Taste of Home

Skillet Chicken Stew Recipe

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Meet the Cook: 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 - 12, 10 and 9 - and I enjoy camping and boating. -Valerie Jordan, Kingmont, West Virginia
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 4-6 servings

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 potaotes, 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

Nutritional Facts

1 serving (1-1/2 cups) equals 275 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 524 mg sodium, 23 g carbohydrate, 3 g fiber, 26 g protein.

Directions

  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. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
  3. 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. Yield: 4-6 servings.
Originally published as Skillet Chicken Stew in Country Woman January/February 1995, p29

Nutritional Facts

1 serving (1-1/2 cups) equals 275 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 524 mg sodium, 23 g carbohydrate, 3 g fiber, 26 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Skillet Chicken Stew

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 29, 2014

This was very good! Fast and easy, too. I did make a few changes in ingredients--I don't like cooked celery, and I wanted more color, so added some peas and corn for that, but that just proves this is a good recipe to follow exactly or use as a "jumping off point." Being able to have a hearty stew ready in about 30 minutes is great for weeknights.

MY REVIEW
Reviewed Jan. 4, 2014

This is one of my "go to" recipes. All my guys love it; make it in summer as well as in cool weather as it cooks on stove top rather than heating the oven. I have added extra broth/stock too & altered cook-time to assure veggies are tender, as other reviewers have indicated. Been making it for years and will keep on making it because, as my husband says: "If it ain't broke, don't fix it!"

MY REVIEW
Reviewed Dec. 10, 2013

Very good. Will be making it again and again. Read reviews and used a whole can of low sodium chicken broth but kept ketchup and cornstarch amounts the same.Used fresh thyme & sage. My 8yr old wants it again tomorrow!

MY REVIEW
Reviewed Oct. 11, 2013

Great Recipe. I added some poultry seasoning for a little extra flavor. My family requested this stew again.

MY REVIEW
Reviewed Apr. 29, 2013

This recipe was sooooo good! I doubled the broth recipe and let it cook a little longer. The potatoes were still a bit hard I like them a bit more tender but other than that I highly recommend. It's really easy and quick to make, plus I had all of the ingredients at hand.

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