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This hearty Chicken Stew is a one-pot meal packed with tender chicken, flavorful vegetables, and a savory broth. It’s simple to make, cooks in 30 minutes, and delivers comfort in every bite—perfectly portioned for one!
This chicken stew pairs beautifully with a variety of side dishes. Enjoy it with crusty French bread to soak up the flavorful broth, a crisp chopped salad for a fresh contrast, or fluffy rice for a comforting and satisfying meal.
Why You’ll Love This Recipe
- Quick Cooking Time: Ready in just 30 minutes of cooking.
- One-Pot Meal: Easy clean-up with big, comforting flavors.
- Hearty and Filling: A complete meal packed into one bowl.
- Customizable Ingredients: Swap in vegetables you enjoy or have on hand.
- Easily Scaled: Double the recipe to serve more if needed.
RELATED: Cooking For One – Tips To Eat Healthy and Save Money
Ingredients
If you have any ingredients leftover from this small batch Chicken Stew recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: I use extra virgin olive oil for its rich flavor and nutrient content, but light olive oil works well if you prefer a milder taste.
- Chicken: Chicken thighs add richness and depth to the stew, especially when seared. You can also use chicken breasts or pre-cooked rotisserie chicken to save time. If using rotisserie chicken, skip the searing step. Leftover chicken is perfect for recipes like Chicken Cacciatore or Chicken Tikka Masala.
- Vegetables: This recipe includes onions, garlic, celery, a carrot, and 2-3 baby red potatoes. You can substitute with a medium Yukon gold potato, cut into 1-inch cubes. Other vegetables like peas or mushrooms can also be added. These same vegetables work beautifully in recipes like Beef Stew and Creamy Vegetable Soup.
- Chicken broth: I recommend low-sodium chicken broth to control the salt level. Taste and adjust seasoning after cooking. Standard broth is fine, but you may need less added salt. Chicken broth is a staple in recipes like Broccoli Casserole, Chicken Paprika, and Split Pea Soup.
- Seasonings: Italian seasoning (a mix of basil, oregano, thyme, and rosemary) is used here. If you don’t have Italian seasoning, use a combination of these herbs. Kosher salt and freshly ground black pepper enhance the flavors.
- Flour: A tablespoon of all-purpose flour thickens the stew. You can substitute cornstarch (use half the amount) by mixing it with cold water and adding it about five minutes before the stew is done. Instant mashed potatoes are another thickening option.
Recipe Variations
Customizing this individual chicken stew is simple, whether you want a creamier texture, a vegetarian twist, or a recipe that suits your dietary needs. Here are a few ideas:
- Switch the Protein: Prefer chicken breast over thighs? Swap it in with no change to the cooking time.
- Creamy Chicken Stew: For a rich, velvety broth, stir in 1-2 tablespoons of heavy cream or coconut cream during the last 5 minutes of cooking.
- Low-Carb Option: Skip the carrots and potatoes and replace them with low-carb vegetables like zucchini, cauliflower, cabbage, or green beans for a hearty, lower-carb stew.
- Vegetarian Version: Replace the chicken with tofu or 1/2 cup of canned beans (rinsed and drained). Use vegetable broth instead of chicken broth.
- Paleo-Friendly: Omit the flour to keep the stew paleo-compliant. It will be slightly less thick but just as flavorful.
How To Make Chicken Stew
These step-by-step photos and instructions help you visualize how to make a single serving of chicken stew. See the recipe below for ingredient amounts and full recipe instructions.
- Cook the Chicken:
- Heat 1/2 tablespoon of olive oil in a 2-quart saucepan over medium-high heat for 30 seconds.
- Sprinkle the sliced chicken breast with 1/4 teaspoon kosher salt (or 1/8 teaspoon regular salt) and 1/8 teaspoon pepper.
- Add the chicken to the pot and brown on all sides, about 6 minutes total. Remove the chicken and set aside on a plate.
- Sauté the Vegetables:
- If needed, add 1/2 tablespoon of oil to the pot.
- Add the chopped onions, celery, carrots, garlic, and 1/8 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Stir in the flour and cook for 2 minutes, stirring frequently.
- Simmer the Stew:
- Pour in the chicken broth and add the browned chicken, quartered potatoes, and Italian seasoning.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the potatoes and carrots are tender.
- Serve:
- Pour the stew into a bowl, taste, and adjust seasoning with additional salt if needed. Garnish with chopped parsley, if desired.
Expert Tips
- Read the Recipe: Before you start, read the full recipe, including the Ingredient Notes and any process photos. This will help you understand each step and ensure your chicken stew turns out just right.
- Sear the Chicken: Searing the chicken first adds depth and richness to the stew, so don’t skip this step.
- Cut Vegetables Appropriately: For hearty stews, cut the carrots into 1/4-inch slices and quarter the baby potatoes. Chunky pieces hold their shape better during cooking.
- Use the Right Pot: A 2-quart saucepan is ideal for this single serving recipe. Using the correct pot size ensures even cooking and the right consistency.
Slow Cooker Chicken Stew Instructions
For an alternative cooking method, here’s how to make this chicken stew in a slow cooker:
- Prep the Vegetables: Mince the garlic and chop the onions, celery, carrot, and potatoes into 1/2-inch pieces. Add them to the slow cooker.
- Season the Chicken: Sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper over the chicken, then place it on top of the vegetables in the slow cooker.
- Add Broth and Seasoning: Pour in 3/4 cup of chicken broth and sprinkle with Italian seasoning.
- Cook: Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Thicken (Optional): In the last 30 minutes of cooking, shred the chicken with two forks. For a thicker stew, mix 1/2 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then stir it into the stew. Set the slow cooker to HIGH for the remaining 30 minutes.
For best results, use a 1.5-quart slow cooker for this recipe.
Frequently Asked Questions
Reheat the stew on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until warmed through.
Absolutely! Allow the stew to cool completely, then store it in an airtight container in the freezer for up to 3 months. If you plan to freeze the stew, use flour as the thickening agent instead of cornstarch, as stews thickened with cornstarch may separate when thawed.
Yes, this recipe doubles well. Use a larger pot to ensure everything cooks evenly.
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 serve Chicken 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!
Chicken Stew For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 (4-ounce) boneless skinless chicken thigh or use boneless, skinless chicken breast, sliced into ½ inch strips
- ¼ teaspoon, plus ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ cup chopped onions
- 1 medium celery stalk -chopped
- 1 medium carrot -peeled and sliced
- 1 clove garlic -minced
- 1 tablespoon all-purpose flour
- 1 cup low sodium chicken broth
- 2-3 small baby red potatoes -scrubbed and quartered, about 2/3-cup.
- ¼ teaspoon Italian seasoning
- Optional: fresh chopped parsley
Instructions
- Cook the Chicken: Heat ½ tablespoon of olive oil in a 2-quart saucepan over medium-high heat for 30 seconds. Sprinkle the sliced chicken with ¼ teaspoon kosher salt (or ⅛ teaspoon regular salt) and ⅛ teaspoon pepper. Add the chicken to the pot and brown on all sides, about 6 minutes total. Remove the chicken and set aside on a plate.
- Sauté the Vegetables: If needed, add ½ tablespoon of oil to the pot. Add the chopped onions, celery, carrots, garlic, and ⅛ teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the flour and cook for 2 minutes, stirring frequently.
- Simmer the Stew: Pour in the chicken broth and add the browned chicken, quartered potatoes, and Italian seasoning. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the potatoes and carrots are tender.
- Serve: Pour the stew into a bowl, taste, and adjust seasoning with additional salt if needed. Garnish with chopped parsley, if desired.
Notes
- Read the Recipe: Before you start, read the full recipe, including the Ingredient Notes and any process photos. This will help you understand each step and ensure your chicken stew turns out just right.
- Sear the Chicken: Searing the chicken first adds depth and richness to the stew, so don’t skip this step.
- Cut Vegetables Appropriately: For hearty stews, cut the carrots into 1/4-inch slices and quarter the baby potatoes. Chunky pieces hold their shape better during cooking.
- Use the Right Pot: A 2-quart saucepan is ideal for this single-serving recipe. Using the correct pot size ensures even cooking and the right consistency.
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.
This is a awesome recipe for using up leftovers or those little collection of frozen chicken and veggies in the freezer. That’s what I did and boy was it a sumptuous meal!
I also got my new 5 inch dish in the mail today. Honestly I was surprised at the 5 inch size only because I’ve been using the smallest baking dishes on hand and still had too much food for just me. I believe this dish and I are going to become good friends. Thank you Joanie for creating a cooking site for single meal cooks.
I’m so happy you enjoyed the stew, Cindy – thank you!
Excellent recipe – I used chicken breast instead of thigh & added a few mushrooms & a handful of peas. Will be making thus many more times!
So glad I made the soup today. It was so easy to make and taste delicious. Definitely making it again.
I made this and it was sooo easy and delicious!! I will definitely be making this again. I used turkey instead of chicken and I added white beans.
This dish was so tasteful. Such an easy and quick meal. Made enough for four meals for me. Would make a great dish for someone not feeling well or for an elderly shut-in. I definitely will be making this dish again.
Once again, another delicious meal!! Thank you much for all you do, it is nice to have recipes tailored for one person….
Cathie
This is a very easy and flexible stew! I didn’t have celery but used green beans. I also added some additional seasoning. It’s nice the recipe leaves space to adapt to individual taste.
Great recipe.