Blog

Creamy Chicken Stew

Published on
October 8, 2026
Creamy chicken and vegetable stew

This creamy stew is quick enough for a weeknight and hearty enough for Sunday supper. Chicken thighs stay juicy as they simmer, and it's an easy home for market potatoes, carrots and green beans.

Serves 4 · 1 hour

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 6 ounces)
  • 2 medium carrots, peeled and diced (about 5 ounces)
  • 3 celery stalks, diced (about 3 ounces)
  • 4 garlic cloves, minced
  • ½ teaspoon sweet paprika
  • Salt and black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 1½ pounds boneless, skinless chicken thighs (3 to 4, depending on size)
  • 1 pound baby potatoes, quartered
  • 1 cup green beans cut into 1-inch pieces (about 4 ounces)
  • ½ cup heavy cream
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Fresh parsley, for serving
  • Lemon wedges, for serving

Instructions

  1. Set a large pot or Dutch oven over medium heat. Add the butter, olive oil, onion, carrots, celery, garlic, paprika and a generous pinch of salt. Cook, stirring often, until the onion turns translucent, 5 to 7 minutes.
  2. Sprinkle in the flour and stir for 1 minute. Pour in the broth and vinegar and stir until no streaks of flour remain.
  3. Add the chicken, potatoes, green beans, cream, sage, thyme, oregano and 1 teaspoon each of salt and pepper. Bring to a gentle boil over medium-high, then lower the heat to a simmer.
  4. Partly cover the pot and simmer about 20 minutes, until the chicken is cooked through.
  5. Lift the chicken onto a plate. Cover the pot fully and keep cooking the vegetables 5 to 10 minutes, until they're as tender as you like.
  6. While the vegetables finish, shred the chicken with two forks and stir it back into the pot. Season with more salt and pepper to taste.
  7. Serve hot, topped with parsley, with lemon wedges alongside.

Tips

  • Mushrooms or peppers make good additions, and coconut milk can stand in for the cream, or you can leave it out.
  • The stew freezes well for up to 3 months.

Adapted from Dan Pelosi, NYT Cooking.