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)
I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!
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!
Watch Me Make This Recipe:
Like cooking soups as much as I do? Click Here to See ALL the Soup & Stew Recipes
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
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.
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
- 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!
Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
This recipe was originally published many years ago, but was updated in 2020.
Easy and good. I,ll make it again!
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!