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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!
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.
I love this chicken stew because it’s hearty, comforting, and made with simple ingredients. Tender chicken, vegetables, and a rich broth come together in one pot for a warm, satisfying meal that always hits the spot.
This stew pairs well with a variety of side dishes. Enjoy it with French bread to soak up the flavorful broth, a chopped salad, or rice for a comforting and satisfying meal.
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, but light olive oil works if you prefer a milder taste.
- Chicken: Chicken thighs add flavor and richness, especially when seared. You can use chicken breasts or rotisserie chicken instead—just skip the searing step if using cooked chicken. Leftover chicken is perfect for recipes like Chicken Cacciatore or Chicken Tikka Masala.
- Vegetables: This recipe uses onion, garlic, celery, a carrot, and 2–3 baby red potatoes. A medium Yukon gold potato (cut into 1-inch cubes) works too. Peas or mushrooms can also be added. These same vegetables work beautifully in recipes like Beef Stew and Creamy Vegetable Soup.
- Chicken broth: I use low-sodium chicken broth to better control the salt. Taste and adjust seasoning at the end. Broccoli Casserole, Chicken Paprika, and Split Pea Soup.
- Seasonings: Italian seasoning adds flavor—use a mix of basil, oregano, thyme, and rosemary if you don’t have it. Kosher salt and black pepper bring it all together.
- Flour: A tablespoon of flour thickens the stew. You can also use half the amount of cornstarch mixed with water, or stir in instant mashed potatoes near the end.
Recipe Variations
Tailoring this chicken stew to your tastes or dietary needs is a breeze! Here are some simple swaps:
- Protein Swap: Prefer chicken breast? Use it instead of thighs—no timing tweaks needed.
- Creamy Twist: For a luscious broth, stir in 1-2 tablespoons of heavy cream or coconut cream in the last 5 minutes.
- Low-Carb Option: Replace the carrots and potatoes with zucchini, cauliflower, or green beans for a hearty stew with fewer carbs.
- Vegetarian Version: Use tofu or 1/2 cup of rinsed canned beans instead of chicken, and opt for vegetable broth over chicken broth.
- Paleo-Friendly: Skip the flour for a lighter stew that’s still full of flavor and fits paleo preferences.
How To Make Chicken Stew
These 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.
Slow Cooker Tip
Love your slow cooker? Here’s how to adapt this stew:
- Chop garlic, onions, celery, carrots, and potatoes into 1/2-inch pieces; add to a 1.5-quart slow cooker.
- Season chicken with 1/4 tsp kosher salt and 1/8 tsp black pepper; place on top.
- Pour in 3/4 cup chicken broth and sprinkle with Italian seasoning.
- Cook on LOW for 6 hours or HIGH for 3 hours.
- Optional: In the last 30 minutes, shred chicken with forks. For thicker stew, stir in 1/2 tbsp cornstarch mixed with 1 tbsp cold water; cook on HIGH for 30 more minutes.
Expert Tips
- Read First: Glance over the full recipe, including Ingredient Notes and photos, so you’re ready for each step and your stew turns out perfect.
- Sear the Chicken: Browning the chicken before simmering boosts flavor—don’t skip it!
- Cut Smart: Slice carrots into 1/4-inch rounds and quarter baby potatoes. Bigger pieces stay firm while cooking.
- Pick the Right Pot: A 2-quart saucepan works best for this single serving, ensuring even cooking and a great texture.
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.
RELATED: Cooking For One – Tips To Eat Healthy and Save Money
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
Watch How To Make This
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.
Such a simple dish, but deliciously hearty and satisfying. Soothing on a chilly evening. I’m looking forward to making it again using herbs de provence for the seasoning 😋 Thanks Joanie.
I’ve made this recipe several times using left over rotisserie chicken. It comes to together easily and is delicious. One recipe results in 2 servings for me.
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.