Skillet Chicken Stew Recipe
- 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
- 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.
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.
Reviews for Skillet Chicken Stew
"Very good family-friendly weeknight meal. We added 1/2 cup water and 1/2 TSP pepper to the sauce. It was tasty, but we would still like it a bit more flavorful. Next time I will add more spices."
"This is amazing and very easy! A definite keeper!"
"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."
"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!""
"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!"
"Great Recipe. I added some poultry seasoning for a little extra flavor. My family requested this stew again."
"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."
"Great for a fall day. I simmered it for 40 minutes and some carrots and potatoes were still aldente. Great flavor. I served it with fresh bread."
"Excellent recipe that is easy to make."
"The dish is a nice, healthy and fast alternative to regular stew. I make it all the time and my entire family loves it. I do make it with an entire can of chicken soup and a bit more flour though because we like it on the soupy side."
"I was pleasantly surprised with this recipe. It was so easy and very tasty. My husband loves it."
"I found this recipe a couple of years ago and i make it constantly during the winter it is soo good and yummy. Everyone who tastes it loves it and wants the recipe, it is very simple to make!"
"Have been making this recipe for several years - we love it!"
"This was great. Nice change from a beef stew."
"This was pretty good, but we felt it needed more salt and seasoning--maybe poultry seasoning?"
""add beef"? should this read "add chicken" or should beef be added to the list of ingredients?"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.