I stole this recipe for Skillet Chicken Stew from tasteofhome.com who stole it from Valerie Jordan from Kingmont, West Virginia. This one pot stew is perfect for weeknight cooking. Chicken is tossed with flour, salt and pepper. Then the chicken is cooked in a skillet before onion and celery are added. Once the onion starts to soften, potatoes and carrots are added. Next in a small bowl, chicken broth, thyme, ketchup and cornstarch are mixed together before being added to the skillet. Everything is stirred together and simmered for 20 minutes before serving. The ingredients in this quick stew are simple and easy to find, no need for any expensive specialty ingredients.
The ingredients for this stew are: ⅓ cup AP flour, ½ tsp salt, dash of pepper, 1 ½ lbs boneless, skinless chicken breasts, 3 tbsp butter, 1 medium onion, 3 celery ribs, 2 medium potatoes, 3 medium carrots, 1 cup chicken broth, ½ tsp dried thyme, 1 tbsp ketchup and 1 tbsp cornstarch
In a large shallow dish, combine the flour, salt and pepper.
Then add chicken, a few pieces at a time, and toss to coat. In a large skillet, melt butter; cook chicken until juices are clear. Remove chicken and set aside.
Next add chopped onion and celery, cook for 3 minutes.
Stir in peeled and cubed potatoes and diced carrots.
Return the chicken to the skillet.
Then in a small bowl combine the broth, thyme, ketchup and cornstarch; stir into skillet.
Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until the vegetables are tender.
If you liked the recipe for Skillet Chicken Stew you can also try other one pot recipes like Instant Pot Beef Stew, Beef Noodle Main Dish Soup, Chicken and Gnocchi Soup, Chicken Tortilla Soup or Tortellini Soup with Spring Vegetables.
Skillet Chicken Stew
Ingredients
- ⅓ cup AP flour
- ½ tsp salt
- Dash of pepper
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tbsp butter
- 1 medium onion sliced
- 3 celery ribs diced
- 2 medium potatoes peeled and cut into ¾ inch cubes
- 3 medium carrots cut into 1/3 inch slices
- 1 cup chicken broth
- ½ tsp dried thyme
- 1 tbsp ketchup
- 1 tbsp cornstarch
Instructions
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In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and toss to coat.
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In a large skillet, melt butter; cook chicken until juices are clear. Add onion and celery, cook for 3 minutes. Stir in potatoes and carrots.
-
In a small bowl combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until the vegetables are tender.