Cozy Chicken Stew
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with hearty comfort food, this chicken stew is the answer. Growing up, I learned to balance Mexican flavors with the cozy dishes that filled my American neighborhood kitchens. This easy chicken stew recipe is packed with zucchini, mushrooms, potatoes, and carrots, creating the ultimate bowl of comfort. It’s warm, hearty, and loaded with nutrients, making it the perfect dinner for chilly evenings. Whether you call it a chicken mushroom stew, hearty chicken and vegetables stew, or simply an easy chicken stew, this recipe is one your family will request again and again.
Quick Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | American Comfort Food |
| Best Season | Fall & Winter |
Why You’ll Love This Recipe
- Full of hearty vegetables: Zucchini, carrots, mushrooms, and potatoes simmer together, giving every bite richness and flavor.
- One-pot convenience: Made in a Dutch oven, this stew means fewer dishes and an easier cleanup after dinner.
- Customizable flavors: Use homemade chicken bone broth for extra richness, or add red pepper flakes if you love a little heat.
- Perfect for meal prep: This stew reheats beautifully, making it great for leftovers and weekday lunches.
- Family-approved: With tender chicken and hearty vegetables, it’s a comfort dish everyone in the family will love.
Easy Chicken Stew Recipe with Zucchini and Mushrooms
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This hearty and easy chicken stew with zucchini, mushrooms, carrots, and potatoes is the perfect comfort food. Simmered in a flavorful chicken broth, it’s nourishing, cozy, and family-approved!
Ingredients
- 1 lb chicken thighs, skinless/boneless, cut into pieces (about 4 thighs)
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 2 carrots, diced
- 2 small zucchini, diced
- 5 medium potatoes, cubed (about 5 cups)
- 5 cups chicken broth (more if needed)
- 2 bay leaves
- 1 tbsp garlic and herb seasoning (Costco or Mrs. Dash)
- Sea salt and black pepper, to taste
- ¼ cup fresh parsley, chopped
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Add chicken thighs, season with salt and pepper, and sauté for 5 minutes until lightly golden.
2. Add onion and butter, sauté for 5 minutes until softened.
3. Add mushrooms, carrots, and zucchini. Stir and cook for 5–7 minutes until softened.
4. Add potatoes, chicken broth, bay leaves, and seasoning. Bring to a gentle boil.
5. Cover with a lid and simmer on low for 20–25 minutes until potatoes are tender.
6. Adjust seasoning, garnish with parsley, and serve hot.
Notes
Brown the chicken first for extra flavor.
Dice vegetables evenly so they cook consistently.
Homemade chicken bone broth makes the stew richer and more nutritious.
Add crushed red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Comfort Food, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 267
- Sugar: 4g
- Sodium: 821mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 83mg
Ingredients
- 1 lb chicken thighs, skinless/boneless, cut into pieces (about 4 thighs)
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 2 carrots, diced
- 2 small zucchini, diced
- 5 medium potatoes, cubed (about 5 cups)
- 5 cups chicken broth (more if needed)
- 2 bay leaves
- 1 tbsp garlic and herb seasoning (Costco or Mrs. Dash)
- Sea salt and black pepper, to taste
- ¼ cup fresh parsley, chopped
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken thighs | Thighs stay juicy and tender, but chicken breast can be swapped for a leaner version. |
| Olive oil | Use extra virgin for a richer flavor, or avocado oil for higher heat cooking. |
| Mushrooms | Baby bella mushrooms give the stew a deeper earthy flavor. |
| Potatoes | Yukon gold or russet potatoes hold up best during simmering. |
| Chicken broth | Homemade chicken bone broth adds extra nutrients and flavor depth. |
| Seasoning | Adjust spices to your preference, or add smoked paprika for extra warmth. |
| Parsley | Fresh parsley brightens the stew, but cilantro can be used for a twist. |
Step-by-Step Instructions
- Sear the chicken: Heat olive oil in a Dutch oven over medium heat. Add chicken thighs, season with salt and pepper, and sauté for about 5 minutes until lightly golden. This browning step adds depth of flavor.
- Add onion and butter: Stir in the diced onion with butter. Cook for 5 minutes until onions turn soft and fragrant.
- Incorporate vegetables: Add mushrooms, carrots, and zucchini. Stir occasionally for 5–7 minutes until they start to soften.
- Simmer with broth: Add potatoes, chicken broth, bay leaves, and garlic herb seasoning. Bring everything to a gentle boil.
- Cook low and slow: Cover with a lid and simmer on low heat for 20–25 minutes, or until potatoes are tender.
- Final touches: Adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
Helpful Tips
- Dice vegetables into uniform pieces so they cook evenly.
- Always brown chicken first for maximum flavor.
- Taste halfway through cooking and adjust seasoning if needed.
- Use homemade broth when possible for a nutrient-packed stew.
Expert Tips for the Best Results
- Low simmer is key: Avoid boiling the stew too hard, which can make chicken tough.
- Stir occasionally: This prevents sticking and ensures even cooking.
- Cut potatoes evenly: Uniform size helps them cook consistently.
- Add fresh herbs last: Parsley keeps its bright flavor when stirred in at the end.
Recipe Variations
- Chicken and rice stew: Replace potatoes with 1 cup of cooked rice for a lighter texture.
- Spicy chicken stew: Add jalapeños or red pepper flakes for a bolder kick.
- Creamy chicken stew: Stir in ½ cup heavy cream or coconut milk for a richer stew.
- Herb-forward version: Swap parsley with rosemary and thyme for an aromatic flavor profile.
Make Ahead & Freezer Tips
This stew can be made a day ahead since flavors deepen overnight. Store in the fridge for up to 3 days. For freezing, cool completely, transfer to airtight containers, and freeze for up to 3 months. Reheat gently on the stove.
Serving Suggestions
Serve hot in deep bowls with crusty bread or over white rice. For presentation, garnish with extra parsley or a drizzle of olive oil. Add cucumber sandwiches on the side for a refreshing pairing.
Pairing Ideas
This chicken stew pairs beautifully with a crisp white wine like Sauvignon Blanc. For non-alcoholic options, try sparkling water with lime or a spiced apple cider. A side salad or roasted veggies makes a perfect addition.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat, adding extra broth if needed. For a quick option, microwave in short intervals, stirring between each one.
Frequently Asked Questions (FAQs)
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, though thighs give a richer flavor and stay juicier.
Can I make this stew gluten-free?
Absolutely, this recipe is naturally gluten-free since it doesn’t use flour.
What other vegetables can I add?
Celery, green beans, or bell peppers make great additions depending on what’s in season.
How do I thicken chicken stew?
Mash a few potato cubes into the broth or stir in 1 tbsp of cornstarch mixed with water.
Can I make this in a slow cooker?
Yes, just brown the chicken first, then add all ingredients to the slow cooker and cook on low for 6–7 hours.
Does this stew freeze well?
Yes, it freezes beautifully, but avoid overcooking the zucchini since it softens when reheated.
Can I make it dairy-free?
Yes, simply skip the butter or replace it with olive oil for a fully dairy-free version.
Hungry for more? Dive into our 15-Minute Chicken Sausage Pasta Meal Prep Bowls recipe.
Nutrition Info
| Serving Size | 1 bowl |
|---|---|
| Calories | 267 kcal |
| Protein | 16 g |
| Carbohydrates | 7 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This easy chicken stew with zucchini and mushrooms is a hearty, wholesome meal that’s both nourishing and delicious. With tender chicken, garden-fresh vegetables, and a savory broth, it’s the perfect recipe to bring warmth and comfort to your table. Try it this week and enjoy a bowlful of cozy goodness!
