Recipe Background
Skillet Chicken Stew offers cozy flavors with tender chicken and rich broth.
Skillet Chicken Stew brings the comfort of a slow-cooked meal in less time, perfect for any day when you crave warmth without fuss. Each bite offers tender chicken mingled with soft, earthy potatoes and sweet carrots, all bathed in a savory broth enhanced by the gentle aroma of thyme. The initial sizzle transforms into a subtle, comforting aroma that fills your kitchen and promises comfort with each spoonful.
Onions join the mix, their flavor deepening as they soften and meld with buttery celery. Patience pays off here—letting the stew simmer ensures the flavors meld together beautifully. It's a dish that thrives on taking its time, much like conversations shared around the dinner table. Lining up friends or family for a shared meal adds richness, much like the cornstarch thickens the broth.
Dredging the chicken in flour is more than just a step; it’s a technique that seals in moisture and adds a slight crispness, creating a textural contrast to the tender vegetables. Your senses will appreciate the understated complexity, and sharing it makes everyday moments memorable—proof that even simple meals can be worth savoring.
Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- pepper to taste
- 1 1/2 pounds chicken breasts boneless and skinless, cut into 1-inch pieces
- 3 tablespoons butter
- 1 medium onion sliced
- 3 celery ribs sliced
- 2 medium potatoes peeled and cut into 3/4-inch cubes
- 3 medium carrots cut into 1/4-inch slices
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
Directions
- In a large shallow dish, combine the flour, the salt, and the pepper.
- Add the chicken to the flour mixture, a few breasts at a time, and turn to coat.
- In a large skillet over medium heat, melt the butter.
- Cook the chicken breasts in the butter until their internal temperatures reach 165 degrees F, about 5-7 minutes.
- Add the onion and the celery to the chicken and cook for 3 minutes.
- Stir the potatoes and the carrots into the chicken mixture.
- In a small bowl, combine the chicken broth, the thyme, the ketchup, and the cornstarch.
- Stir the ketchup mixture into the chicken mixture and bring it to a boil.
- Reduce the heat and simmer, covered, until the veggies are tender, about 15-20 minutes.
- Serve.
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