Baked Chicken Stew: The Easiest Comfort Food Recipe

Baked chicken stew is the ultimate comfort food, a hug in a bowl made with simple ingredients and baked to perfection. This isn’t just any stew; it’s a memory, a taste of home, and a dish my grandmother used to make on chilly evenings. Now, I’m sharing my spin on her timeless classic with you. This baked chicken stew recipe brings back so many memories of my childhood, and I hope it creates some new ones for you, too.

Why You Will Love This baked chicken stew Recipe

This recipe is special because it’s both incredibly comforting and surprisingly easy to make. We skip the stovetop simmering and let the oven do all the work, resulting in tender chicken and perfectly cooked vegetables in a rich, flavorful broth. The baking method transforms the flavors and melds them together into something truly special. Plus, it’s a one pot meal, making cleanup a breeze.

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You will love how quickly this comfort food classic comes together! It’s perfect for a weeknight dinner or a cozy weekend gathering. Here are a few reasons why I know you’ll make this recipe again and again:

• It’s incredibly comforting and satisfying.
• The baking method intensifies the flavors.
• It requires minimal effort with maximum flavor payoff.
• The leftovers are even better the next day.
• You can easily adapt the vegetables based on what you have on hand.

Ingredients Needed for This baked chicken stew Recipe

• Chicken: 2 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
• Potatoes: 2 pounds Yukon gold potatoes, peeled and cubed
• Carrots: 1 pound carrots, peeled and sliced
• Celery: 3 stalks of celery, sliced
• Onion: 1 large yellow onion, chopped
• Garlic: 4 cloves garlic, minced
• Chicken Broth: 6 cups low sodium chicken broth
• Dried Thyme: 2 teaspoons
• Dried Rosemary: 1 teaspoon
• Bay Leaf: 1
• All Purpose Flour: 2 tablespoons
• Olive Oil: 2 tablespoons
• Salt and Pepper: To taste
• Frozen Peas: 1 cup frozen peas, added in the last 15 minutes of baking

How to Make This baked chicken stew Recipe

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large bowl, toss the chicken with salt, pepper, and flour. Make sure chicken is evenly coated.
3. 3. Heat the olive oil in a large oven safe pot or Dutch oven over medium high heat. Brown the chicken on all sides, about 5 to 7 minutes. Remove chicken from the pot and set aside on a plate.
4. 4. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes. Then add the garlic and cook for another minute until fragrant.
5. 5. Pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. 6. Add the cubed potatoes and browned chicken back to the pot. Stir to combine all ingredients.
7. 7. Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour and 15 minutes, or until the chicken and potatoes are tender.
8. 8. Remove the pot from the oven and stir in the frozen peas. Return the pot to the oven (covered) for another 15 minutes. This will ensure the peas are heated through.
9. 9. Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.

If you love stews, be sure to also check out this comforting Sheet Pan Chicken Stew!

How to Serve This baked chicken stew Recipe

This baked chicken stew is a complete meal on its own! However, it pairs well with:

• Crusty bread for dipping into the delicious broth
• A simple side salad for a light and refreshing contrast
• A dollop of sour cream or Greek yogurt for added richness

For plating, ladle the stew into bowls and garnish with fresh parsley or chives. A swirl of cream adds a beautiful touch as well.

How to Store This baked chicken stew Recipe

• Refrigeration: Store leftover baked chicken stew in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezing: Allow the stew to cool completely before transferring it to a freezer safe container. Freeze for up to 2 to 3 months.
• Reheating: Reheat the stew on the stovetop over medium heat until heated through. Alternatively, microwave in a microwave safe bowl until hot, stirring occasionally.

Looking for something quick and easy? Check out our Baked Tuna Wraps 2!

Tips to Make This baked chicken stew Recipe

• Ingredient Swaps: Feel free to substitute the vegetables based on what you have on hand. Mushrooms, sweet potatoes, or parsnips would all be delicious additions.
• Success Tips: Don’t overcrowd the pot when browning the chicken. Work in batches if necessary to ensure even browning.
• Common Mistakes to Avoid: Make sure to use low sodium chicken broth to control the saltiness of the stew. Adding salt at the end will allow you to taste and adjust accordingly.
• Pro Tips for Best Results: For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir into the stew during the last 15 minutes of baking.

Helpful Notes for This baked chicken stew Recipe

You can use bone in, skin on chicken pieces in this recipe, if preferred. If using chicken breasts, reduce the baking time as they cook more quickly. The baking time is also impacted by the type of oven you use. I like to use Yukon Gold potatoes for their creamy texture, but russet potatoes will also work.

Variation of This baked chicken stew Recipe

• Seasonal Twists: Add butternut squash and cranberries in the fall for a seasonal twist.
• Optional Versions: Top with a layer of biscuit dough for a comforting chicken pot pie vibe.
• Creative Modifications: Add a can of diced tomatoes for a richer, more tomatoey stew.

This Baked Chicken Stew is the perfect twist on a classic!

Conclusion

I truly hope you enjoy making and sharing this baked chicken stew. It’s a recipe that warms the heart and nourishes the soul. Don’t be afraid to make it your own and add your favorite ingredients! Let me know in the comments below how your version of this baked chicken stew turns out!

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