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Brunswick Stew is a comforting Southern dish, perfect for when you want a warm, filling meal without leftovers. This single serving recipe features tender chicken, sausage, and vegetables, offering a savory flavor that’s both satisfying and easy to make. With a mix of smoky, tangy, and slightly sweet notes, this one-pot meal comes together quickly with just a few ingredients.
Pair your bowl of Brunswick Stew with a slice of sweet cornbread, tangy coleslaw, fluffy rice, or warm garlic buttermilk biscuits. You can also serve it over creamy mashed potatoes for an extra comforting meal.
Why You’ll Love This Recipe
- Perfect Portion: This recipe makes just enough for one serving, so you can enjoy a fresh bowl without worrying about leftovers.
- Easy to Make: Everything cooks in one pot, which means minimal cleanup afterward.
- Versatile Ingredients: You can easily swap out ingredients based on what you have on hand.
- Rich and Hearty: The combination of chicken, sausage, and vegetables creates an incredibly satisfying meal.
Our Brunswick Stew recipe is a single serving, designed so you can enjoy a fresh, warm bowl whenever the craving hits. What makes this stew special is its simple approach—no need for complicated steps or hard-to-find ingredients. You get all the rich, satisfying flavors of a classic Brunswick Stew in a version that’s simple to prepare. The chicken and sausage provide a hearty, protein-packed base, while the mix of vegetables adds texture and taste. Plus, everything cooks together in one pot, making cleanup easy. If you’re looking for a delicious, no-fuss meal that’s both filling and flavorful, this stew is the perfect choice.
Ingredients
If you have any ingredients leftover from this small batch Brunswick Stew recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Used for sautéing the ingredients.
- Boneless skinless chicken thigh: Provides a tender, juicy protein. Chicken breast can be used, but thighs add more flavor. If you’ve got extra chicken, consider using it to make Chicken Tikka Masala, Chicken Cacciatore, or Chicken and Rice Casserole.
- Sausage: Adds a smoky, savory depth to the stew. Use spicy or mild. Extra sausage can be used in Bangers and Mash, Slow Cooker Chickpeas or Jambalaya.
- Onion: A foundational ingredient that builds flavor from the start. Yellow or white onions work best.
- Garlic: Enhances the savory notes. Fresh is best, but you can substitute with 1/4 teaspoon of garlic powder.
- Tomato paste: Concentrated tomato flavor that deepens the stew’s base. Consider using leftover tomato paste in Lasagna Soup or Tuscan Chicken.
- Red potato: I use 1 small red potato in this recipe. It adds a nice texture to the stew. If you prefer, you can substitute with diced sweet potatoes for a different taste. If you’ve got a few extra potatoes, use them to make German Potato Salad or Vegetable Soup.
- Corn: Adds sweetness and texture. Fresh, frozen, or canned all work well. Extra corn can be used in Chicken Fried Rice, Corn Casserole, or Mexican Corn Dip.
- Northern beans: I don’t usually buy lima beans, so I often use Northern beans in this recipe. They have a creamy texture and mild flavor that work well in the stew. If you prefer, you can stick with the traditional lima beans, but Northern beans are a great alternative that I personally enjoy. Use leftover beans in White Bean Soup.
- Canned diced tomatoes: To make sure I get some of the juices from the canned tomatoes, I spoon the mixture directly into a measuring cup. This way, you get the perfect balance of diced tomatoes and their flavorful juices, which help create a rich, well-rounded broth for the stew. Consider using leftover canned diced tomatoes in Chicken Paprika or Spanish Rice.
- Worcestershire sauce: Adds umami and depth.
- Kosher salt: Enhances all the flavors. Adjust to your taste.
- Black pepper: Adds a subtle heat. Increase if you prefer more spice.
- BBQ sauce: I like using a thicker, richer, tomato-based BBQ sauce in this recipe because it adds just the right amount of sweetness to the stew. However, if you prefer a less sweet flavor, you might consider using a Carolina-style BBQ sauce, which tends to be less sweet. The amount of BBQ sauce you use is flexible, so you can adjust it to suit your taste.
- Chicken broth: The base of the stew, adding flavor and body. You can use vegetable broth as a substitute. Got extra broth? Use it to make Chicken Divan, Split Pea Soup, or Mushroom Casserole.
Recipe Variations
Brunswick Stew is adaptable, so feel free to customize it to your liking. Here are some variations to try:
- Turkey instead of chicken: Use leftover turkey for a different take on the stew.
- Vegetarian: Skip the meat and double up on beans and vegetables for a hearty vegetarian version.
- Seafood Stew: Add shrimp or crab for a coastal take on this traditional dish.
- Extra Veggies: Add carrots, bell peppers, or green beans for more variety.
- Vegan Brunswick Stew: Substitute the meat with tofu and use vegetable broth to make it vegan-friendly.
How To Make Brunswick Stew For One
These step-by-step photos and instructions help you visualize how make Brunswick Stew. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the olive oil in a 2-quart saucepan over medium heat. Season the chicken pieces with salt and pepper. Add the cubed chicken to the pan and cook for 2 to 3 minutes on each side, until browned but not fully cooked through.
- Add the sausage to the pan and cook for 1 minute, flipping once.
- Stir in the onions and cook, stirring occasionally, for 1 minute. Add the garlic and cook for an additional 30 seconds.
- Mix in the tomato paste and cook, stirring constantly, for 30 seconds.
- Add the potatoes, corn, beans, diced tomatoes (with some juice), Worcestershire sauce, salt, BBQ sauce, and broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook, uncovered, for 30 minutes.
Expert Tips
- Brown the Chicken and Sausage: This step adds depth to the stew, enhancing the overall flavor.
- Don’t Skip the Tomato Paste: It gives the stew a rich, robust tomato flavor that balances the sweetness of the BBQ sauce.
- Northern Beans vs. Lima Beans: While I often use Northern beans for their creamy texture and mild flavor, lima beans are more traditional in Brunswick Stew. Feel free to use either based on your preference.
- Choosing Your BBQ Sauce: The type of BBQ sauce you use can change the flavor of the stew. A thicker, richer, tomato-based BBQ sauce adds sweetness, while a Carolina-style BBQ sauce can bring a less sweet, tangier taste.
- Doubling the Recipe: If you want to double the recipe, be sure to use a larger pot to accommodate the extra ingredients and ensure even cooking.
Frequently Asked Questions
Yes, canned Northern or lima beans work perfectly in this recipe.
Since it’s a single serving, it’s best enjoyed fresh, but you can freeze it for up to a month.
Let it simmer uncovered longer to reduce the liquid, or mash some of the beans and potatoes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving Brunswick Stew recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Brunswick Stew For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 (3 to 4-ounce) boneless, skinless chicken thigh -cut into 1-inch pieces
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon black pepper
- 1 ½ ounces smoked sausage -thickly sliced
- ¼ cup chopped onions
- 1 clove garlic -minced
- ½ tablespoon tomato paste
- 1 small red potato -peeled and diced (2 to 2 ½ oz)
- ¼ cup corn
- ¼ cup canned Northern beans or lima beans – rinsed and drained
- ½ cup canned diced tomatoes with some of their juices
- 1 teaspoon Worcestershire sauce
- 2 tablespoons bbq sauce
- ½ cup chicken broth
Instructions
- Heat the olive oil in a 2-quart saucepan over medium heat. Season the chicken pieces with ⅛ teaspoon of salt and the black pepper. Add the cubed chicken to the pan and cook for 2 to 3 minutes on each side, until browned but not fully cooked through.
- Add the sausage to the pan and cook for 1 minute, flipping once.
- Stir in the onions and cook, stirring occasionally, for 1 minute. Add the garlic and cook for an additional 30 seconds.
- Mix in the tomato paste and cook, stirring constantly, for 30 seconds.
- Add the potatoes, corn, beans, diced tomatoes (with some juice), Worcestershire sauce, ⅛ teaspoon of salt, BBQ sauce, and broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook, uncovered, for 30 minutes.Pour into a bowl and enjoy!
Notes
- Brown the Chicken and Sausage: This step adds depth to the stew, enhancing the overall flavor.
- Don’t Skip the Tomato Paste: It gives the stew a rich, robust tomato flavor that balances the sweetness of the BBQ sauce.
- Northern Beans vs. Lima Beans: While I often use Northern beans for their creamy texture and mild flavor, lima beans are more traditional in Brunswick Stew. Feel free to use either based on your preference.
- Choosing Your BBQ Sauce: The type of BBQ sauce you use can change the flavor of the stew. A thicker, richer, tomato-based BBQ sauce adds sweetness, while a Carolina-style BBQ sauce can bring a less sweet, tangier taste.
- Doubling the Recipe: If you want to double the recipe, be sure to use a larger pot to accommodate the extra ingredients and ensure even cooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I grew up in the rural South. Our Brunswick Stew either had squirrel or rabbit meat. That’s the original recipe.
Thank you for sharing! I love hearing about the traditional ways Brunswick Stew was made—those authentic touches like squirrel or rabbit meat really show how recipes carry so much history! These days, most folks tend to use chicken or pork, but it’s wonderful to honor those original ingredients that make the dish so unique.
How do I make the soup thicker? Also, don’t add BBQ sauce – it is not a true southern Brunswick Stew.
Thank you for your comment! My version of Brunswick Stew is one I’ve adapted for a single serving, based on the stews I’ve enjoyed over the years. I like the mild sweetness and vibrant flavor that the BBQ sauce adds, though I know there are many variations out there.
If you’d like to make the stew thicker, you can simmer it a bit longer to reduce the liquid or even mash some of the vegetables. Adding a little cornstarch mixed with water can also help thicken it up.
I appreciate your feedback and hope you enjoy making the recipe your way!
This North Carolina Girl living in Chicagoland is excited by this recipe! Thank you!
I’m so happy to hear that you’re excited about the recipe! I hope it brings a little taste of home to you. Thanks so much for sharing, and I’d love to hear how it turns out for you!
Good recipe.