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