Description

Creamy chicken stew with potatoes, carrots, and tomatoes is the ultimate comfort food for chilly evenings. This hearty dish features tender chicken simmered with vibrant vegetables in a rich cream sauce, creating a delightful blend of flavors and textures. Perfect for family gatherings or quiet nights in, this easy-to-make recipe promises satisfaction with every spoonful. Warm your heart and nourish your soul with this simple yet delicious meal that everyone will love.

Ingredients

Scale

4 boneless, skinless chicken breasts (1 lb), diced
4 medium Yukon Gold potatoes (about 1 lb), diced
3 medium carrots, sliced
1 can (14.5 oz) diced tomatoes, packed in juice
1 yellow onion, chopped
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 cup heavy cream
2 tbsp olive oil
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
Salt and pepper to taste

Instructions

Prepare your ingredients by washing and chopping vegetables into bite-sized pieces and dicing the chicken.
In a large pot over medium heat, add olive oil. Sauté onions and garlic until soft and fragrant.
Add diced chicken with salt and pepper; cook until browned on all sides.
Stir in potatoes, carrots, diced tomatoes (with juices), and enough broth to cover everything.
Season with thyme and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes until veggies are tender.
Stir in heavy cream; simmer for another five minutes until slightly thickened.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 420
Sugar: 4g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 25g
Cholesterol: 95mg

Keywords: For added flavor, consider incorporating spinach or peas. Substitute half-and-half for a lighter version of the stew. Leftovers can be stored in an airtight container in the fridge for up to three days.