Amazing 5-ingredient chicken stew magic

If you’re staring down a busy weeknight and thinking, “I need something hearty, comforting, and fast,” then look no further than this 5-ingredient chicken stew. Seriously, five main ingredients get us to the table with a rich, satisfying meal in under an hour. I’m Anna, and my whole goal in the kitchen is taking the stress out of dinner! I love big flavors, but I absolutely do not love complicated grocery lists.

This streamlined stew proves that you don’t need a pantry stocked floor-to-ceiling to create real comfort food. We’re relying on those beautiful, savory layers that build up naturally when you take just a few extra minutes to brown your chicken and toast your flour. It’s pure magic, and you’ll find yourself reaching for this recipe again and again because it’s just so easy and tastes like it simmered all day long.

No heading needs to be written for the introduction.

Gather Everything for Your 5-Ingredient Chicken Stew

Before we even turn the stove on, let’s make sure everything is prepped and ready to go. This stew comes together quickly once you start, so having your chicken cut and veggies chopped makes all the difference. Trust me, you don’t want to be frantically peeling a potato while your oil is smoking!

We keep the ingredient list tight, but every single item pulls its weight in flavor. Here is exactly what you need for this simple supper.

Ingredient List for the 5-Ingredient Chicken Stew

Remember, we are focusing on the core five, but I’ve listed the seasoning essentials too because they really make the flavor pop!

Ingredient	Amount	Preparation Note
Boneless, Skinless Chicken Thighs	2 pounds	Cut into 1\u00bd-inch pieces
Yukon Gold Potatoes	1\u00bd pounds	Cut into 1-inch chunks
Carrots	3 large	Peeled and sliced into \u00bd-inch rounds
Low-Sodium Chicken Broth	6 cups	Room temperature is best
Olive Oil	2 tablespoons	For searing
Dried Thyme	1\u00bd teaspoons	(If using fresh, use 1 tablespoon, chopped)
Kosher Salt & Black Pepper	To taste	About 1\u00bd tsp salt and \u00bd tsp pepper to start
All-Purpose Flour	3 tablespoons	For thickening

Essential Equipment for Making the 5-Ingredient Chicken Stew

You really only need one main piece of equipment for this whole operation. Grab your biggest, heaviest pot—mine is a cast-iron Dutch oven, and it’s perfect because it holds heat so well. You’ll also want a sturdy wooden spoon for stirring and scraping the bottom, and a plate ready to hold the browned chicken while you work on the vegetables.

Step-by-Step Guide to Preparing the Flavorful 5-Ingredient Chicken Stew

This is where the magic happens, and honestly, it’s mostly about building flavor layers before we even get to the simmering stage. Follow these steps closely, especially the browning part, and you’ll have a stew that tastes like it took all day to cook.

Searing the Chicken for Maximum Flavor in Your 5-Ingredient Chicken Stew

First things first: get that olive oil heating up in your Dutch oven over medium-high heat. You want it shimmering, almost smoking—that means it’s hot enough to sear, not steam. While that’s happening, take a minute to season your cut-up chicken thighs generously with salt and pepper. Don’t be shy here; this is our main seasoning layer!

When the oil is ready, carefully add the chicken pieces. You absolutely must avoid overcrowding the pot, or the temperature will drop, and you’ll end up boiling the meat instead of browning it. If you have a small pot, work in two batches. Let the chicken sit untouched for about 4 to 5 minutes per side until it has a deep, golden-brown crust. Transfer that beautifully browned chicken onto a clean plate—don’t wipe out the pot! Those dark, sticky bits left behind are called fond, and they are pure gold for flavor.

Building the Flavor Base with Carrots and Flour

Now, toss those sliced carrots right into the hot pot with the chicken drippings. Cook them for about 3 minutes, stirring them around. As you stir, you’ll notice the carrots start scraping up those lovely browned bits from the bottom—that’s flavor transferring! Once the carrots have softened just a tiny bit, it’s time to make our quick thickener.

Sprinkle the 3 tablespoons of flour right over those hot carrots. Stir constantly for one full minute. This step is crucial; we are toasting the flour so it doesn’t taste raw later on. It should look like the carrots are completely coated in a light, sandy layer. This flour, combined with the oil and the fond, is what gives our simple stew that rich, velvety texture without needing heavy cream.

Simmering the Hearty 5-Ingredient Chicken Stew to Perfection

Once the flour smells a little toasty, slowly pour in those 6 cups of chicken broth while stirring constantly. Keep stirring as you pour to make sure that flour dissolves smoothly and you don’t end up with lumps. Make sure you scrape the bottom one last time to get every last bit of flavor incorporated into the liquid.

Now, add everything else back in: the potatoes, the dried thyme, and those browned chicken pieces along with any juices that collected on the plate. Bring the whole thing up to a rolling boil over high heat. Once it’s boiling hard, immediately drop the heat down to medium-low. We want a gentle simmer, uncovered, for about 25 to 30 minutes. Keep an eye on it and stir every so often so nothing sticks to the bottom and burns. After that time, check your potatoes—they should be perfectly fork-tender. And please, always use a thermometer to make sure that chicken has reached a safe 165°F internal temperature before you serve it up!

Tips for Perfecting Your 5-Ingredient Chicken Stew

This recipe is designed to be foolproof, but a few little tricks I learned over the years really take it from good to absolutely amazing. Since we are keeping the ingredient list short, technique becomes super important. Don’t worry if your first batch isn’t perfect; that’s how we learn!

My main goal when making this stew is getting that savory depth without a million spices. Browning the chicken first is non-negotiable for that deep flavor, and stirring often during the simmer prevents the potatoes from turning to mush too quickly. If you love easy chicken recipes, you might enjoy checking out this easy creamy oven baked chicken thighs recipe.

Understanding Ingredient Sizing for Even Cooking

One thing I noticed when I first made this stew was that some chunks of potato would be mushy while others were still hard. That’s usually a sign of uneven chopping! You want those potatoes and carrots to be roughly the same size. I aim for the potatoes to be about 1-inch chunks and the carrots slightly smaller, around a half-inch thick.

If you cut them too differently, the smaller pieces dissolve before the larger ones are tender. Try to keep your cuts consistent—it makes a huge difference in the final texture of your hearty stew!

Achieving the Right Thickness in Your 5-Ingredient Chicken Stew

The flour we added earlier does a great job thickening the stew, but the final texture really comes down to how you simmer it. You need to leave the pot uncovered for those last 25 to 30 minutes. This allows the steam to escape, which concentrates the broth naturally.

Resist the urge to stir it constantly during the simmer, though! Stirring too much breaks down the potatoes and releases too much starch, making the stew gummy instead of rich. Stirring just occasionally is enough to prevent sticking. If you find it’s still too thin when the vegetables are tender, just turn the heat up slightly and let it bubble gently for another 5 minutes.

Frequently Asked Questions About Your 5-Ingredient Chicken Stew

I get so many great questions about making this easy weeknight dinner! Since this is such a streamlined recipe, people often wonder about swaps. Don’t worry, we can adjust things easily while keeping that core comfort factor intact. Here are some of the most common things folks ask when making this simple chicken recipe. You can find more inspiration for simple meals like this on my Pinterest page.

Can I Use Chicken Breast Instead of Thighs in This 5-Ingredient Chicken Stew?

You absolutely can swap in chicken breast if that’s what you have! Thighs are my go-to because they stay incredibly juicy even after simmering, but breast meat is leaner and works fine. The biggest difference is timing. Chicken breast dries out much faster. Because of this, I recommend browning the breast pieces just as you would the thighs, but when you add them back in for the simmer, only cook them for about 15 to 20 minutes total, or until they reach that safe 165°F. Overcooking breast meat leads to a stringy texture, so watch that internal temperature closely!

How Can I Thicken the 5-Ingredient Chicken Stew If It Is Too Thin?

If you simmered uncovered and it still looks more like soup than a stew, don’t panic! The best trick is to make a quick slurry. In a very small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s completely smooth—no lumps allowed. Take your stew off the heat for a moment, stir the slurry into the pot, and then bring it back to a gentle simmer. It should thicken up beautifully in about 5 minutes. Always taste and add a pinch more salt after thickening, as the flavors concentrate.

Does This 5-Ingredient Chicken Stew Freeze Well?

Yes, this hearty stew freezes wonderfully! It’s a perfect meal prep option for busy weeks. Once cooled completely, portion it into airtight, freezer-safe containers. It keeps well in the freezer for up to three months. When reheating, it’s best to thaw it overnight in the fridge and then warm it gently on the stovetop. You might need to add a small splash of extra broth when reheating because the potatoes tend to absorb liquid while frozen.

Storing and Reheating Your Delicious 5-Ingredient Chicken Stew

Once you’ve made this comforting meal, you’ll want to enjoy the leftovers all week long! Remember how I mentioned the stew thickens as it sits? That continues in the fridge. If you find your leftovers are too stiff the next day, don’t worry about it; just stir in a splash of extra chicken broth or even water while you reheat it on the stove until it’s back to that perfect, spoonable consistency.

Store it in airtight containers to keep it fresh. It’s always best to let the stew cool down on the counter for about an hour before sealing it up and putting it away for food safety. For more simple chicken ideas, check out this ultimate southern smothered chicken recipe.

Storage Table for Your 5-Ingredient Chicken Stew

Storage Location	Maximum Storage Time
Refrigerator	3 to 4 days
Freezer	Up to 3 months

Share Your Experience Making This 5-Ingredient Chicken Stew

I truly hope this simple chicken recipe helps you get a cozy, flavorful dinner on the table without stress! If you made this easy weeknight dinner, please let me know how it turned out. Drop a rating below so others know it’s a winner, and tag me in any photos you share. Happy cooking! If you are looking for another simple chicken dish, consider this delicious one-pan dinner.

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