Chicken Stew For One
This one-pot chicken stew is a flavorful, hearty dish that cooks in just 30 minutes. Perfectly portioned for one, it's packed with tender chicken, vegetables, and a savory broth.
Servings: 1 serving
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.
Video
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
Serving: 1serving | Calories: 368kcal | Carbohydrates: 34g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 386mg | Potassium: 642mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10372IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 1mg
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