Skillet Chicken Stew (with Cooking Video)

Home » Recipes » Entrées » Soups and Stews » Skillet Chicken Stew (with Cooking Video)

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

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.

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

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)
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:

Like cooking soups as much as I do? Click Here to See ALL the Soup & Stew Recipes on Cosmopolitan Cornbread

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

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.

Skillet Chicken Stew

Skillet Chicken Stew

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. 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • ⅓ c all-purpose flour
  • ½ tsp salt
  • ½ tsp 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 tsp thyme

Instructions

  1. To begin, in a small dish, stir together the flour, salt and pepper. Set that aside for a moment.
  2. 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.
  3. 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.
  4. Add additional butter if it begins to get dry and stick.
  5. 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.
  6. While those are doing their thing, cut the potatoes into about a ¾ inch dice and then peel and thinly slice the carrots.
  7. 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.
  8. You’ll need the chicken broth, ketchup, cornstarch and thyme.
  9. Whisk those together until smooth.
  10. Pour the liquid into the skillet.
  11. Bring it to a gentle boil, cover, reduce the heat and simmer for 15 –20 minutes or until the vegetables are just done.
  12. Give it an occasional stir while it cooks.
  13. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 571Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 145mgSodium: 1186mgCarbohydrates: 36gFiber: 4gSugar: 5gProtein: 24g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

Did you make this recipe?

I would love for you to share it on Instagram and tag @CosmopolitanCornbread (Don't forget to rate it above!)

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 Conni’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, “Connimom said to” (an old blog name Conni 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 Conni is a trusted household name. As much as Betty Crocker, which is the only other cookbook I use. Thank you, Conni.

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe