Amazing Hearty Chicken and Potato Stew in 1 Pot

Oh my goodness, friends, if you are tired of complicated weeknight dinners that leave you scrubbing pots for an hour, then you absolutely have to try this Hearty Chicken and Potato Stew! Seriously, this recipe is my go-to when I need something deeply comforting but don’t have the energy for a huge production.

Hi, I’m Anna! I’m a passionate food lover, and my whole goal in the kitchen is sharing simple, flavorful chicken recipes that make everyday cooking easier and bring a little more joy to your table. This stew checks every single box: it’s all done in one single pot, which is a lifesaver, and the way those herbs and potatoes turn the broth into this rich, velvety herb gravy? It’s just pure magic.

Forget fussy sauces or making multiple side dishes. This Hearty Chicken and Potato Stew is pure, satisfying comfort food that practically cooks itself while you put your feet up for a minute. Trust me, you’re going to want to make a double batch!

Gathering Ingredients for Your Hearty Chicken and Potato Stew

Okay, for this stew to be truly glorious, we need to be organized right from the start. Since everything cooks in one pot, getting your ingredients prepped—what we cooks call *mise en place*—means the actual cooking process is super smooth. We aren’t fooling around with fancy techniques here, just good, honest ingredients that work together perfectly.

Here’s exactly what you’ll need to pull together a pot of this incredible comfort food. Make sure you have everything measured out before you turn on the heat!

Chicken and Thickening Agents

We are using boneless, skinless chicken thighs here—about 1 3/4 pounds worth, cut into nice, even 1-inch pieces. I love thighs because they stay tender, even when simmering for a while. Before they hit the pan, toss them really well with 2 tablespoons of the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. That light coating is crucial! It’s what helps give us that beautiful golden crust when searing, and that leftover flour is going to help build our gravy later on. If you are looking for other ways to prepare chicken thighs, check out this recipe for boneless chicken thighs baked at 400F.

Mirepoix and Aromatics

Next up is our flavor foundation, the classic mirepoix! You need one medium yellow onion, diced up small. Then grab three celery stalks and slice those up. For the carrots, slice three medium ones. Once those veggies are cooking down a bit, you’ll toss in four cloves of garlic that you’ve minced—don’t use the jarred stuff here if you can help it; fresh garlic makes a huge difference in fragrance!

Potatoes and Broths

For the potatoes, I insist on using about 1 1/2 pounds of baby Yukon Golds. Halve them or cut them into 1-inch chunks so they cook evenly. For the liquid base, grab 2 cups of low-sodium chicken broth and 2 cups of low-sodium vegetable broth. Using low-sodium means *I* get to control how salty the final stew is, which is always better.

Dried Herbs and Seasoning

This is where the “herb gravy” magic really happens! We need 1 teaspoon of dried parsley, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and just a pinch—about 1/4 teaspoon—of dried sage. Don’t forget the remaining salt and pepper; you’ll sprinkle those in later with the liquids! Oh, and save 1 tablespoon of fresh parsley, chopped, for a burst of color right at the very end.

Step-by-Step Guide to Making Hearty Chicken and Potato Stew

Now that everything is chopped and ready to go, it’s time for the fun part—turning those ingredients into a bubbling pot of happiness! Remember, this is a one-pot wonder, so keep your eye on the prize and don’t rush the browning steps; they lock in so much flavor.

Preparing and Browning the Chicken

First things first: grab those chicken pieces you already tossed in the flour, salt, and pepper. Before you season them, make sure you patted them really dry with a paper towel—that’s key for getting a nice golden crust! Heat up 2 tablespoons of butter and 1 tablespoon of olive oil in your large pot over medium heat until it’s nice and hot. Add the chicken, but here’s the secret: don’t crowd the pan! Cook it in batches so every piece gets direct contact with the hot surface. Let it cook undisturbed for about 3 to 4 minutes until it’s deeply golden brown on one side, then turn and brown the other side for another few minutes. Once they look good and crusty, pull that chicken out onto a clean plate and set it aside.

Building the Flavor Base with Vegetables

We are keeping all those yummy brown bits—the fond—in the pot because that’s pure flavor! Turn the heat down just a touch if things look like they are burning. Now, toss in your diced onion, sliced celery, and sliced carrots. Cook these guys for about 5 minutes, stirring now and then, until they start to get soft. Once they smell sweet, clear out a little space in the center of the pot and drop in your minced garlic. Cook that garlic for just 30 seconds until you can really smell it—any longer and it gets bitter, so watch it closely!

Creating the Roux for Your Herb Gravy

This is the step that turns liquid into gravy! Sprinkle that last tablespoon of flour right over the vegetables you just sautéed. You need to stir this constantly for about 1 to 2 minutes. We are toasting that flour gently—it shouldn’t turn dark brown, just lightly golden. This toasting process cooks out the raw flour taste and helps thicken our stew beautifully later on.

Simmering the Hearty Chicken and Potato Stew

Time to bring everything back together! Return the browned chicken pieces to the pot. Now add your potatoes, all those dried herbs—parsley, thyme, rosemary, and sage—plus the rest of your salt and pepper. Pour in both the chicken broth and the vegetable broth. Stir everything really well, making sure you scrape up any of those flavorful browned bits stuck to the bottom! Bring the whole mixture up to a gentle boil over medium-high heat. Then, reduce the heat way down to medium-low and let this Hearty Chicken and Potato Stew simmer uncovered for about 30 to 35 minutes. Stir occasionally so nothing sticks, and let it simmer until those potatoes are soft when you poke them with a fork and the broth has naturally thickened into a light gravy.

Final Checks and Finishing Touches

Once the potatoes feel tender, you must check the chicken’s safety. Use your meat thermometer and ensure every piece reaches an internal temperature of 165 degrees Fahrenheit. That’s non-negotiable for safety! After you’ve confirmed it’s done, turn off the heat and stir in that tablespoon of fresh parsley you saved. That fresh hit of green brightens up the whole stew just before you serve it piping hot!

Why This Hearty Chicken and Potato Stew Works for Busy Cooks

I know you’re balancing a million things, just like I am! That’s why I want you to trust this recipe completely. It’s designed specifically to give you maximum flavor payoff without demanding your entire evening. When you’re looking for that perfect, satisfying dinner that doesn’t require a sink full of dishes, this stew is your answer. For more easy, one-pan meals, check out this one-skillet fiesta chicken and rice.

Quick Preparation Benefits

• Minimal Hands-On Time: Once you get your chopping done, most of the work is just letting the pot simmer away quietly on the stove.
• One-Pot Cleanup: Seriously, everything cooks together! You’re only dealing with one cutting board and one big pot when you’re done.

Deep Flavor Profile

We build incredible flavor fast by searing the chicken first, which builds that base. Then, that combination of thyme, rosemary, and sage, combined with the slow, uncovered simmer, creates a rich, complex herb gravy that tastes like it cooked all day long.

Comfort Food Appeal

There is nothing better than a warm bowl of chicken and potatoes when you need a hug in a bowl. This stew is incredibly filling, packed with tender meat and soft potatoes—it hits that ultimate comfort food spot every single time.

Tips for Perfecting Your Hearty Chicken and Potato Stew

Listen, I’ve made this stew dozens of times, and I’ve learned a few little tricks that take it from good to absolutely unforgettable. These aren’t complicated; they’re just small adjustments that make a big difference in the final texture and taste!

Achieving Fork-Tender Potatoes

The biggest pitfall with any stew is unevenly cooked potatoes. If you have some tiny ones and some huge chunks, you’ll end up with mushy potatoes next to hard ones. My tip? Cut everything as uniformly as you possibly can. If you’re using Yukon Golds like I recommend, aim for pieces no bigger than 1 inch. If they are all the same size, they will all be fork-tender at the exact same time.

Developing the Gravy Thickness

Don’t be tempted to cover the pot when you start that 30-minute simmer! You need that moisture to escape. We used flour at the beginning, but if you cover it, that steam condenses and runs right back into the pot, leaving you with soup instead of gravy. Simmering uncovered for those final 30 minutes is essential to let the broth naturally reduce and thicken beautifully around the chicken and potatoes.

Flavor Development Through Resting

This is my absolute favorite pro move: if you can possibly plan for it, make this stew the day before you plan to eat it. Seriously! When the stew cools down, the starches relax, and all those wonderful herbs—the thyme and rosemary—really sink deep into the chicken and potatoes. When you reheat it gently the next day, it tastes richer, deeper, and much more complex than when eaten right off the stove.

Answering Common Questions About This Chicken Stew

I always get so many questions when people try this recipe for the first time, which tells me you all are paying attention! It’s a flexible recipe, but sticking to a few guidelines will guarantee you get that perfect, thick comfort food result every time you make this chicken stew.

Can I Use Chicken Breasts Instead of Thighs in This Hearty Chicken and Potato Stew

You absolutely can swap chicken breasts for the thighs if that’s what you have on hand for this Hearty Chicken and Potato Stew. However, breasts are much leaner, which means they dry out faster. If you use them, brown them for slightly less time—maybe 2 minutes per side—and when you add them back in for the simmer, check their internal temperature a little sooner, around the 25-minute mark. You don’t want them turning tough!

How Can I Make This Chicken and Potato Stew Even More Flavorful

If you want to really punch up the flavor, switch out some of the dried herbs for fresh ones! Use maybe 1 tablespoon of fresh, chopped thyme and rosemary instead of the dried amounts listed. Also, a classic trick I sometimes use is tossing a dried bay leaf into the pot right before you bring it to a boil. Just remember to pull that bay leaf out before you serve it! For more flavor inspiration, feel free to check out my Pinterest page.

What is the Best Way to Store Leftover Potato Stew

If you’re lucky enough to have leftovers of this amazing potato stew, don’t worry about storage! It keeps beautifully. Just make sure you cool it down slightly before putting it away. For the best guidance on keeping it fresh and reheating it perfectly, check out the storage section right below this! If you are interested in other ways to use chicken, perhaps try this chicken soup salad recipe.

Storing and Reheating Your Delicious Potato Stew

I truly hope you have leftovers, because this stew gets even better overnight! Storing it correctly means you get that same comforting flavor right out of the fridge later in the week. It’s such a fantastic meal prep option.

Storage Guidelines

Once the stew has cooled down a bit, transfer it to an airtight container. You can safely keep this delicious potato stew in the refrigerator for about 3 to 4 days. Just make sure the lid is sealed tight so it doesn’t absorb any funky fridge smells!

Reheating Instructions

When you’re ready to eat it again, the stovetop is always the best way to reheat. Place the stew in a pot over medium-low heat. You want to warm it up gently, stirring every few minutes. If it seems too thick after chilling—and it probably will be, because the potatoes soak up liquid—just add a small splash of extra chicken broth or even water until it loosens up to your preferred consistency.

Storage Method	Duration	Reheating Tip
Refrigerator	3-4 days	Add splash of broth if too thick

Estimated Nutritional Snapshot for Hearty Chicken and Potato Stew

I always get asked about the nutrition, and while I’m not a nutritionist, I can give you a good idea of what’s in a serving of this Hearty Chicken and Potato Stew based on the ingredients we used. Remember, since we cooked it all in one pot, these numbers are based on dividing the whole batch into six satisfying portions. This is hearty food, but it’s still packed with good protein! For another simple chicken meal, consider the sheet pan chicken fajitas hack.

This information is just an estimate, of course, but it shows you that you’re getting a really balanced, filling meal in every bowl.

Nutrient	Amount per Serving (Estimate)
Calories	380
Protein	32 grams
Fat	16 grams
Carbohydrates	30 grams

Share Your Experience Making This Hearty Chicken and Potato Stew

I truly hope this recipe has made your weeknight cooking just a little bit easier and a lot more flavorful! I’m always so excited to hear how things turn out in your kitchens. Did you try my tip about simmering it uncovered? If you want to see more of my kitchen adventures, you can follow along on Pinterest.

Please take a moment to rate this Hearty Chicken and Potato Stew down below and leave a comment telling me what you thought! I read every single one, and I love seeing your cooking triumphs!

Print