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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Stir in diced potatoes and sliced carrots. Pour in enough chicken broth to cover all ingredients (approximately 4 cups). Bring to a gentle boil.
- Reduce heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally until potatoes are fork-tender.
- Once cooked through, slowly stir in heavy cream and let it simmer for another 5 minutes until creamy.
- Transfer to bowls or plates and enjoy with crusty bread on the side.
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.