Name: Creamy Chicken Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb chicken breast, cubed (about 2 medium breasts) (Swap chicken thighs for extra richness.); 1 cup onion, chopped; 2 medium carrots, sliced; 2 stalks celery, sliced; 3 cups chicken broth ((low-sodium works well)); 1 cup heavy cream (Substitute with half-and-half for a lighter version.); 2 cloves garlic, minced; 1 tsp dried thyme (Substitute with 1 tbsp fresh thyme if preferred.); 1 tsp salt; 1/2 tsp black pepper; 1 cup frozen peas (Can omit if freezing the stew.); as needed Biscuits or dumplings

I grew up on thick, comforting stews, and this Creamy Chicken Stew is the version that keeps showing up when the weather turns cool or when I want something that feels like a hug in a bowl. It’s straightforward, uses pantry-friendly ingredients, and comes together fast enough for a weeknight — or slow-cooked into something even more tender. If you’re curious about a lighter take, try this lighter creamy chicken stew without cream for a lower-fat option that still delivers on comfort.

Why you’ll love this dish

This stew balances rich creaminess with simple aromatics and tender chicken. It’s versatile (serve it over biscuits, with dumplings, or spoon it over mashed potatoes), kid-friendly, and forgiving for cooks of any level. Because it uses common ingredients and a single pot, it’s also economical and low-fuss — perfect for busy nights or casual gatherings.

"A family favorite — creamy, cozy, and simple enough to make any night. The biscuits soak up every last drop." — a dinner-table review

This recipe is a great fallback when you want comfort food without complicated techniques. For the classic version and different serving ideas, check out this Creamy Chicken Stew recipe that inspired my approach.

How this recipe comes together

Step-by-step overview:

Sauté a flavor base: onion, carrot, and celery soften and sweeten the stew.
Briefly brown the cubed chicken to add color and flavor.
Add chicken broth and simmer to meld flavors and cook chicken through.
Finish with heavy cream, thyme, and peas for a silky, gently herbed stew.
Serve immediately over biscuits or topped with dumplings for extra comfort.

This sequence keeps the chicken tender and the broth glossy rather than thin, and it prevents the cream from breaking by warming it in at the end.

What you’ll need

Key ingredients:

1 lb chicken breast, cubed (about 2 medium breasts)
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cups chicken broth (low-sodium works well)
1 cup heavy cream
2 cloves garlic, minced
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 cup frozen peas
Biscuits or dumplings for serving

Notes and substitutions:

Swap chicken thighs for breasts for extra richness; reduce simmer time slightly if using boneless thighs.
Use half-and-half or a mixture of milk + a tablespoon of flour for a lighter, slightly less rich finish (though the texture will be thinner).
If you prefer fresh herbs, use 1 tbsp chopped fresh thyme in place of dried.

Directions to follow

Heat 1–2 tablespoons oil or butter in a large pot or Dutch oven over medium heat.
Add the chopped onion, sliced carrots, and sliced celery. Sauté for 6–8 minutes until softened and slightly translucent.
Stir in the minced garlic and cook 30–60 seconds until fragrant.
Push the vegetables to the side and add the cubed chicken. Cook 3–4 minutes, turning occasionally, until the pieces are lightly browned on the outside.
Pour in the chicken broth and bring the pot to a gentle boil, scraping the bottom to loosen any browned bits.
Reduce heat to low, cover the pot, and simmer for about 20 minutes so the chicken finishes cooking and the flavors meld.
Stir in the heavy cream, dried thyme, salt, and black pepper. Warm through for 2–3 minutes — do not boil after adding cream.
Add the frozen peas and cook another 3–5 minutes until heated through.
Serve hot over freshly baked biscuits or ladled into bowls topped with dumplings.

Short commands and timing help you move confidently through each stage without overcooking the chicken or breaking the cream.

Best ways to enjoy it

Serving suggestions:

Spoon over split buttermilk biscuits so they soak up the creamy broth.
Drop a few dumplings (store-bought or homemade) on top during the final simmer for a stew-and-dumpling experience.
Serve alongside a crisp green salad or roasted Brussels sprouts to cut the richness.
Garnish with chopped parsley or chives for a fresh pop of color and flavor.

Pair with a light white wine (like a Pinot Grigio) or a malty ale for a cozy meal pairing.

Storage and reheating tips

Refrigerate: Cool the stew within two hours and store in an airtight container for up to 3–4 days.
Reheat: Gently warm on the stovetop over low heat, stirring occasionally. If it looks too thick, add a splash of broth or milk to loosen the sauce.
Freeze: This stew freezes OK without the peas (they can turn mushy). Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
Food safety: Always ensure reheated chicken reaches 165°F (74°C). Discard any stew left at room temperature longer than two hours.

Helpful cooking tips

Browning matters: Even a quick brown on the chicken adds deeper flavor to the broth.
Don’t boil after adding cream: Boiling can cause the cream to separate — keep it at a gentle simmer.
Chop uniformly: Cut vegetables and chicken into similar-sized pieces to ensure even cooking.
Taste and adjust: Salt can become muted after simmering; taste at the end and add a pinch if needed.
Shortcut: Use rotisserie chicken shredded in step 4 if you want to skip browning and shorten cook time.

Creative twists

Add a smoky element: Stir in 4 slices of cooked, chopped bacon when you add the cream for a smoky, savory lift.
Make it gluten-free: Serve over mashed potatoes or gluten-free biscuits instead of traditional dumplings.
Vegetarian swap: Replace chicken with firm tofu or hearty mushrooms and use vegetable broth.
Try different herbs: Substitute rosemary or sage for thyme for a fall-forward flavor.
For a creamy bacon-ranch pasta inspired twist, this creamy chicken bacon ranch pasta shows how those flavors work well together, and if you want a slow-cooker take on creamy chicken soups, see this creamy crockpot chicken gnocchi soup for technique ideas.

Your questions answered

Q: How long does this take from start to table?
A: Active prep is about 15 minutes (chopping and browning); total time is roughly 40–45 minutes including the 20-minute simmer.

Q: Can I use frozen chicken?
A: It’s safest to thaw chicken first so it browns evenly. Cooking from frozen increases liquid and risks uneven cooking.

Q: Will the cream separate if I reheat the stew?
A: Reheat slowly over low heat and stir constantly. If separation occurs, whisk in a splash of cold milk or cream off-heat to bring it back together.

Q: Can I make the stew dairy-free?
A: Yes — use coconut cream or an unsweetened dairy-free creamer. Be aware coconut will add a subtle flavor.

Q: Can I add potatoes?
A: Yes — add 1–2 cups of diced potatoes with the broth at step 4 and simmer until tender (you may need a few extra minutes).

Conclusion

If you want another take on a comforting, creamy chicken option you can compare techniques and flavors with this detailed Creamy Chicken Stew | Olive & Mango guide. For a recipe that covers stove-top, slow cooker, and Instant Pot methods, this post from The Cozy Cook is a helpful resource: Creamy Chicken Stew (Stove Top, Crock Pot, or Instant Pot!) – The Cozy Cook.

Enjoy the stew — and don’t be afraid to customize it to your family’s tastes.