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Skillet Chicken Stew

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.
Course Entree
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 people

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

  1. In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and toss to coat.
  2. 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.
  3. 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.