Skillet Chicken Stew (with Cooking Video)

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With tender potatoes and a thick gravy, Skillet Chicken Stew is such a comforting dish. But seeing as it only takes about half an hour to make, you can enjoy this any night of the week. 

With tender potatoes and a thick gravy, Skillet Chicken Stew is such a comforting dish. But seeing as it only takes about half an hour to make, you can enjoy this any night of the week.

To Make this Recipe You Will Need:

  • all-purpose flour
  • salt
  • pepper
  • chicken breasts, boneless, skinless
  • butter
  • onion
  • stalks celery
  • carrots
  • russet potatoes
  • chicken broth
  • ketchup
  • cornstarch
  • thyme
  • mixing bowl
  • whisk
  • large cast iron skillet (or Dutch oven)

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To begin, in a small dish, stir together the flour, salt, and pepper. Set that aside for a moment.

Cut the chicken into 1 inch cubes and place them in a bowl. Add in the flour mixture and stir to coat the chicken well. Set that aside for now.

In a large skillet, melt 3 of the tablespoons of butter over medium heat. When the butter is melted and bubbly, toss in your chicken. Spread it out in the butter and let it sit and brown for a couple minutes, then turn and brown the other side as well.

Add additional butter if it begins to get dry and stick.

Meanwhile, quarter and then thinly slice a the onion and thinly slice the celery. When your chicken is beautifully golden add in the celery and onion. Stir them in and let them cook about 3 or 4 minutes, getting a little color themselves.

While those are doing their thing, cut the potatoes into about a ¾ inch dice and then peel and thinly slice the carrots.

Add in the potatoes and carrots to the skillet, stir them around, and let them cook for just a moment. In a bowl, you’re going to mix up the gravy. It may sound a little odd, but trust me.

You’ll need the chicken broth, ketchup, cornstarch, and thyme.

Whisk those together until smooth.

Pour the liquid into the skillet.

Bring it to a gentle boil, cover, reduce the heat, and simmer for 15 –20 minutes, or until the vegetables are just done.

Give it an occasional stir while it cooks.

Enjoy!

With tender potatoes and a thick gravy, Skillet Chicken Stew is such a comforting dish. But seeing as it only takes about half an hour to make, you can enjoy this any night of the week.

Watch Me Make This Recipe:

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Skillet Chicken Stew

Constance Smith – Cosmopolitan Cornbread
With tender potatoes and a thick gravy, Skillet Chicken Stew is such a comforting dish. But seeing as it only takes about half an hour to make, you can enjoy this any night of the week. 
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soups and Stews
Cuisine American
Servings 5
Calories 571 kcal

Ingredients
  

  • c all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 chicken breasts, boneless, skinless
  • 3-4 Tb butter
  • 1 onion
  • 2 stalks celery
  • 2 carrots
  • 2 russet potatoes
  • 2 c chicken broth
  • 2 Tb ketchup
  • 1 Tb cornstarch
  • ½ teaspoon thyme

Instructions
 

  • To begin, in a small dish, stir together the flour, salt, and pepper. Set that aside for a moment.
  • Cut the chicken into 1 inch cubes and place them in a bowl. Add in the flour mixture and stir to coat the chicken well. Set that aside for now.
  • In a large skillet, melt 3 of the tablespoons of butter over medium heat. When the butter is melted and bubbly, toss in your chicken. Spread it out in the butter and let it sit and brown for a couple minutes, then turn and brown the other side as well.
  • Add additional butter if it begins to get dry and stick.
  • Meanwhile, quarter and then thinly slice a the onion and thinly slice the celery. When your chicken is beautifully golden add in the celery and onion. Stir them in and let them cook about 3 or 4 minutes, getting a little color themselves.
  • While those are doing their thing, cut the potatoes into about a ¾ inch dice and then peel and thinly slice the carrots.
  • Add in the potatoes and carrots to the skillet, stir them around and let them cook for just a moment. In a bowl, you’re going to mix up the gravy. It may sound a little odd, but trust me.
  • You’ll need the chicken broth, ketchup, cornstarch, and thyme.
  • Whisk those together until smooth.
  • Pour the liquid into the skillet.
  • Bring it to a gentle boil, cover, reduce the heat, and simmer for 15 –20 minutes, or until the vegetables are just done.
  • Give it an occasional stir while it cooks.
  • Enjoy!

Video

Nutrition

Serving: 1cCalories: 571kcalCarbohydrates: 36gProtein: 24gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 145mgSodium: 1186mgFiber: 4gSugar: 5g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

This recipe was originally published many years ago, but was updated in 2020.

7 thoughts on “Skillet Chicken Stew (with Cooking Video)”

  1. I just wanted to say that I have tried and used Constance’s recipes for years but rarely have commented and thanked her. I realized tonight what a diservice to her this was. I went to make this stew with my daughter’s help. When I told her to mix the ketchup with the broth she looked at me like I was crazy. All I had to do was say, “Constancemom said to” (an old blog name Constance went by but what my kids know her as) and she was like “Ok”. The stew was fabulous! A real hit and there was NONE left. It also looked just like the picture. I did cook it in cast iron and served it with baking powder biscuits. So my point tonight is not how great the stew was that’s a given, but that to my family Constance is a trusted household name. As much as Betty Crocker, which is the only other cookbook I use. Thank you, Constance.

    Reply

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