Creamy Chicken Stew with Potatoes & Carrots – Comfort Food Delight

The aroma of a simmering pot filled with Creamy Chicken Stew with Potatoes, Carrots, and Tomatoes wafts through the air, wrapping you in a warm embrace. Picture tender chicken pieces bathing in a luscious, creamy sauce while hearty potatoes, vibrant carrots, and juicy tomatoes mingle together like old friends at a reunion. It’s comfort food that doesn’t just nourish your body; it fills your soul with joy.

I remember the first time I made this stew; my kitchen turned into a culinary battlefield. Spoiler alert: the floor didn’t survive the flour explosion! But when that first spoonful touched my lips, all chaos melted away. This dish is perfect for cozy family dinners or impressing guests on a chilly evening—you know, those moments when you want to be the chef who saves the day! Get ready for an unforgettable flavor experience that will leave everyone asking for seconds!

Ingredients for Creamy Chicken Stew with Potatoes, Carrots and Tomatoes

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well for this recipe; feel free to adjust based on your crowd size.
• Potatoes: Use Yukon Gold or red potatoes for their creamy texture that complements the stew beautifully.
• Carrots: Fresh carrots add sweetness and color; slice them into bite-sized pieces for even cooking.
• Fresh Tomatoes: Juicy tomatoes bring brightness and acidity; using vine-ripened ones enhances the flavor.
• Onion: A chopped onion adds depth; sauté until translucent for maximum flavor infusion.
• Garlic: Minced garlic is essential—it’s like the secret handshake of flavor in this stew!
• Chicken Broth: Use low-sodium broth to control salt levels while keeping that savory goodness intact.
• Cream: Heavy cream makes this dish rich and decadent; substituting half-and-half can lighten things up if you’d prefer.
• Olive Oil: A drizzle of olive oil helps sauté veggies while adding healthy fats to your meal.

For seasoning:

• Dried Thyme: This aromatic herb elevates the stew’s flavors; add more if you’re feeling adventurous!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Chicken Stew with Potatoes, Carrots and Tomatoes

Follow these simple steps to prepare this delicious dish:

Step 1: Prep Your Ingredients

Start by chopping your chicken into bite-sized cubes. Dice your potatoes and carrots into uniform pieces so they cook evenly. Prepare your garlic and onion by mincing and chopping them respectively—it will help get the flavor party started!

Step 2: Sauté the Aromatics

In a large pot or Dutch oven over medium heat, drizzle some olive oil. Once it’s hot but not smoking (think warm bath), add in your chopped onion and sauté until translucent—about five minutes should do. Toss in that minced garlic and sauté for another minute until fragrant; trust me, you’ll want to inhale deeply at this point.

Step 3: Brown the Chicken

Now it’s time for our star ingredient! Add your cubed chicken breasts to the pot. Season with salt, pepper, and dried thyme. Cook until browned on all sides—about six to eight minutes—and channel your inner chef as you stir around!

Step 4: Add Vegetables & Broth

Stir in those beautiful potatoes and carrots next. Pour in enough chicken broth to cover everything (around four cups should work). Bring it all to a gentle boil—this is where magic happens as flavors meld together!

Step 5: Let It Simmer

Reduce heat to low and let it simmer uncovered for about twenty minutes. Stir occasionally because nobody likes burnt stew! Check doneness—potatoes should be fork-tender.

Step 6: Finish with Cream

Once the veggies are cooked just right, slowly stir in the heavy cream. Let it simmer again for about five more minutes until everything is perfectly creamy!

Transfer to plates or bowls and serve hot—you might want some crusty bread on standby because this stew begs for dipping!

Enjoy every comforting bite of your creamy chicken stew!

Perfecting the Cooking Process

First, sear the chicken for that delicious golden crust. While the chicken is sizzling away, chop your veggies. Once the chicken is cooked through, toss in your potatoes, carrots, and tomatoes. Let all those flavors meld together as they simmer in creamy goodness.

Add Your Touch

Feel free to swap out the veggies based on what you have lurking in your fridge. Zucchini instead of carrots? Go for it! Need more spice? Add a pinch of cayenne or some paprika for an extra kick. The options are endless!

Storing & Reheating

To store your creamy chicken stew, let it cool completely before transferring it to an airtight container. It will stay fresh in the fridge for about three days. When reheating, add a splash of broth to maintain that luscious creaminess.

After making this creamy chicken stew with potatoes, carrots, and tomatoes for my family one winter evening, they declared it “the new family favorite.” Now every time I make it, I feel like a culinary rockstar!

FAQs:

What ingredients do I need for Creamy Chicken Stew with Potatoes, Carrots and Tomatoes?

To make a delicious creamy chicken stew with potatoes, carrots, and tomatoes, you will need boneless chicken breasts or thighs, diced potatoes, sliced carrots, canned or fresh tomatoes, onions, garlic, chicken broth, and heavy cream. Additionally, include seasonings like salt, pepper, thyme, and bay leaves to enhance the flavors. Fresh parsley can serve as a garnish. This combination creates a rich and hearty dish perfect for family dinners.

How long does it take to cook Creamy Chicken Stew with Potatoes, Carrots and Tomatoes?

The total cooking time for creamy chicken stew with potatoes, carrots, and tomatoes is approximately 1 hour. Start by sautéing the onions and garlic for about 5 minutes. After adding the chicken and vegetables, simmer everything for around 30-40 minutes until the chicken is cooked through and tender. Finally, stir in the heavy cream and let it simmer for an additional 5-10 minutes. This ensures all flavors meld beautifully together.

Can I make Creamy Chicken Stew with Potatoes, Carrots and Tomatoes in advance?

Yes! You can prepare creamy chicken stew with potatoes, carrots, and tomatoes ahead of time. Cook the stew according to your recipe and let it cool completely before storing it in an airtight container in the refrigerator. It will last up to 3 days. When ready to enjoy again, reheat it on the stovetop over medium heat until heated through. Note that the stew may thicken upon refrigeration; simply add a splash of broth to achieve your desired consistency.

What can I serve with Creamy Chicken Stew with Potatoes, Carrots and Tomatoes?

Creamy chicken stew pairs well with various sides. Consider serving it alongside crusty bread or warm rolls for dipping into the rich sauce. A simple green salad adds freshness to your meal while balancing its heartiness. Alternatively, you could serve it over rice or mashed potatoes for a comforting twist. Each option complements the flavors of this creamy stew beautifully.

Conclusion for Creamy Chicken Stew with Potatoes, Carrots and Tomatoes:

In summary, creamy chicken stew with potatoes, carrots, and tomatoes is a satisfying dish that’s easy to prepare. Using fresh ingredients enhances its flavor profile while ensuring a nourishing meal for family gatherings or weeknight dinners. The versatility of this stew allows for adjustments based on personal preferences or available ingredients. Don’t hesitate to try this comforting recipe that combines simplicity with deliciousness!

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Creamy Chicken Stew with Potatoes, Carrots, and Tomatoes

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves approximately 6
• Category: Main
• Method: Simmering
• Cuisine: American

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Description

Warm up your evenings with this comforting creamy chicken stew featuring tender chicken, hearty potatoes, fresh carrots, and juicy tomatoes. A simple dish that brings joy to every table!

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (approximately 1.5 lbs)
• 4 medium Yukon Gold or red potatoes, diced
• 2 cups fresh carrots, sliced
• 2 cups fresh tomatoes, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 2 tsp dried thyme
• Salt and black pepper to taste

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Instructions

1. Chop the chicken into bite-sized cubes. Dice the potatoes and slice the carrots into uniform pieces for even cooking. Mince the garlic and chop the onion.
2. In a large pot over medium heat, drizzle olive oil. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add cubed chicken breasts to the pot. Season with salt, pepper, and dried thyme. Cook for about 6-8 minutes until browned on all sides.
4. Stir in diced potatoes and sliced carrots. Pour in enough chicken broth to cover all ingredients (approximately 4 cups). Bring to a gentle boil.
5. Reduce heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally until potatoes are fork-tender.
6. Once cooked through, slowly stir in heavy cream and let it simmer for another 5 minutes until creamy.
7. Transfer to bowls or plates and enjoy with crusty bread on the side.

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Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 385
• Sugar: 5g
• Sodium: 700mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 90mg

Keywords: Feel free to substitute vegetables based on availability; zucchini or peas work well. For added spice, consider incorporating a pinch of cayenne or paprika.