Skillet Chicken Stew Recipe
Skillet Chicken Stew Recipe is a wonderful chicken recipe I’ve been making since 1999 or 2000! It is easy enough for a beginning cook yet tasty and fast enough for a more experienced one. The ingredients are simple: chicken carrots, celery, potatoes–and likely to be items you already have on hand. In fact, it is easy to use as a base, and comfortable kitchen chefs may want to add in favorite ingredients to make it something new (or to use up any leftover vegetables). Don’t forget about incorporating different seasonings, either. The possibilities are endless!
It’s a saucy, delicious one pot meal that involves nothing more difficult than chopping up vegetables and chicken and then tossing them into the pot! They simmer together on the stove top, creating a flavorful all in one dinner! It takes no more than thirty minutes from start to finish, though it will be faster to fix if you get help in chopping up the vegetables and chunking up the chicken. See why I like it? It was something I probably made once a week back when I was a single gal living in Indianapolis. I loved having decent lunches and didn’t mind eating the same thing for lunch and dinner if it meant I didn’t have to spend every night cooking!
This one is another favorite recipe from (affiliate link) The Complete Guide to Country Cooking (Taste of Home)
Skillet Chicken Stew Recipe
Skillet Chicken Stew Recipe
Ingredients
- 1/3 Cup Flour
- 1/2 teaspoon Salt
- Dash Pepper
- 1 1/2 lbs. Boneless, Skinless Chicken cut into 1" pieces
- 3 Tablespoons Butter
- 1 Medium Onion, Sliced
- 3 Celery Ribs, Diced
- 2 Medium Potatoes, Peeled and Cubed
- 3 Medium Carrots, Sliced
- 1 Cup Chicken Broth
- 1 Tablespoon Ketchup
- 1 Tablespoon Cornstarch
- 1/2 teaspoon Dried Thyme
Instructions
- Combine Flour, Salt, and Pepper in a Shallow bowl. Coat Chicken Cubes.
- In a large skillet, melt Butter.
- Brown Chicken on all sides.
- Add Onion and Celery, cook for three minutes.
- Stir in Potatoes and Carrots.
- Combine Broth, Ketchup, Cornstarch, and Thyme until smooth. Stir into skillet.
- Bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes or until vegetables are tender.
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