Chicken Stew with Fresh Herbs

Approx. Time:

1 hour

Servings:

6 servings

There’s nothing like a pot of homemade Chicken Stew with Fresh Herbs simmering on the stove — the aroma of thyme, rosemary, and parsley filling your kitchen, and that first comforting spoonful warming you from the inside out. 🌿

This easy one-pot chicken stew is packed with tender chicken, carrots, celery, and baby potatoes — everything you need for a healthy, hearty dinner that feels like home. Whether you’re looking for clean eating recipes, weeknight meal prep ideas, or a cozy comfort food recipe, this stew checks every box.

I love finishing it with a handful of fresh herbs right before serving; it brightens up the flavor and gives it that wholesome homemade touch. 🍲 Pair it with crusty bread or a simple green salad for a satisfying family dinner everyone will love.

If you’ve been searching for the best chicken stew recipe — healthy, simple, and full of flavor — this one’s for you. Perfect for chilly nights, meal prep Sundays, or anytime you crave something cozy and nourishing.

Visit TheSweetSpotDoneRight.com for more healthy comfort food, easy chicken dinners, and fall recipes that make clean eating delicious and doable. 💚✨

Ingredients:

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2 tbsp olive oil
2 lbs. boneless, skinless chicken thighs (or breasts)
Salt and black pepper, to taste
1 medium onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 tbsp all-purpose flour (optional, for thickness)
4 cups low-sodium chicken broth
1 lb baby potatoes, halved
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh)
1 bay leaf
½ cup frozen peas (optional)
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped (optional, for garnish)

Instructions

Sear the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then sear both sides until golden brown (about 4–5 minutes per side). Remove and set aside.
Sauté the Vegetables: In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook another minute.
Add the Flour (optional): Sprinkle flour over the vegetables and stir for 1 minute to lightly thicken the broth.
Build the Flavor: Pour in the chicken broth and add the potatoes and bay leaf. Stir well, bring to a boil, then reduce heat.
Simmer: Return chicken to the pot. Cover and simmer for about 30–35 minutes, or until the chicken and potatoes are tender.
Finish with Fresh Herbs: Remove the bay leaf and turn off the heat. Stir in fresh parsley, thyme, rosemary , and chives right before serving. The herbs should stay vibrant and fragrant.
Serve: Adjust seasoning to taste and enjoy warm with bread or rice.

Estimated Nutrition

Estimated per serving

Calories: ~320
Protein: ~35g
Carbs: ~20g
Fat: ~10g

Macros may vary depending on ingredients and portion size.

About the author

Why I Share These Recipes With You

“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.

I want to make global cooking simple, healthy, and fun for everyone.”