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)
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!
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Skillet Chicken Stew
Ingredients
- ⅓ 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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally published many years ago, but was updated in 2020.
I have made this stew three times and it never disappoints. It is a little labor intensive but it sure is worth it. The gravy is fabulous and the recipe for the gravy can be used for beef, simply change the chicken broth for beef broth. The thyme adds a nice depth to the gravy. Definitely a keeper.
Easy and good. I,ll make it again!
One of my favorite recipes ever!! I make this all the time and it always turns out good. It is delicious! Thank you for sharing!
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.
Oh my heavens Mona, you made me tear up, and that never happens! Thank you so much for the beautifully kind words. You are a treasure. “Constancemom” was my first blog on xanga, in 2006 :)
I will definitely try this at home. Nice one on the kick the hubby part. Lol!
The kick the hubby off comment made me giggle.
LOL. He has this flight simulation game that he plays, and when he does he completely takes over the kitchen table so he can use all the the controls for it. He’s a mess :)
Nice recipe. Thank you. My type of food. Happy New Year!