Chicken Stew

chicken stew in a dutch oven

Creamy chicken stew recipe seasoned and cooked to perfection. Loaded with mushrooms, carrots, onions, potatoes, and peas.




  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix the paprika, Italian seasoning, granulated garlic, and granulated onion.
  3. Season the chicken on both sides with salt, pepper, and the spice mixture.
  4. Add about 3 tbsp of oil to a large pot with high sides.
  5. Cook the chicken for about 4-5 minutes on each side over high heat.
  6. Remove the chicken from the pot and set aside.
  7. Add the onions and cook for 2 minutes or until translucent.
  8. Stir in the fresh garlic, tomato paste, carrots, and season with salt and pepper and any leftover seasoning.
  9. Add the chicken stock, rosemary, thyme, and chicken.
  10. Bring to a boil then cover and bake for 40 minutes.
  11. Once the 40 minutes are up, uncover and add the mushrooms and potatoes. Cover and bake for an additional 35 minutes.
  12. In a small bowl, mix the cornstarch and water.
  13. Uncover the pot, remove the chicken, add the heavy cream and cornstarch mixture. Cook uncovered over high heat for about 5 minutes or until nicely thickened.
  14. Stir in the green peas, check for seasoning, and cook for an additional 2 minutes.
  15. Serve with warm crusty bread and garnish with fresh parsley if desired.


To avoid the mushrooms for burning, make sure they’re covered with liquid.

Keywords: Chicken Stew