Chicken, Mushroom, and Potato Stew

published Dec 12, 2021
Chicken Stew Recipe

This flavor-packed chicken stew recipe rivals even the heartiest beef stew.

Serves4 to 6

Makes2 quarts

Prep20 minutes

Cook40 minutes

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Chicken stew in a pot on a marble background, with a ladle lifting some up
Credit: Meleyna Nomura

Stew is a cold-weather favorite. A bowl full of hearty meat and vegetables is comfort food at its finest. While beef stew typically gets all the love, beef can be pricey and can take hours of bubbling on the stove to get tender. Chicken stew is just as satisfying, with much less of an investment — both in cost and time.

Boneless, skinless chicken thighs work beautifully for stew. They simmer into tender morsels after only 30 minutes of cooking. I sear them whole before cutting them into bite-sized pieces. This cuts down on the time it would take to sear a bunch of small pieces while giving me better control of each piece to get a beautifully browned crust.

What Vegetables Go into Chicken Stew?

You can go with the traditional potatoes and carrots that are typical of a beef stew, but I wanted a chicken stew that was its own thing, not just a beef stew copycat. I start with a base of mushrooms and leeks, add in plenty of potatoes, then throw in Swiss chard and peas at the very end of cooking. A final spoonful of lemon juice and whole-grain mustard bring brightness to the whole pot that make the whole thing sing. 

Credit: Meleyna Nomura

What Do I Serve with Chicken Stew?

The beauty of stew is that it’s a true one-bowl meal. With chicken, potatoes, and greens, you don’t need anything else, but sometimes something a little extra on the side is nice. Sides that go well with chicken stew are as follows:

Chicken Stew Recipe

This flavor-packed chicken stew recipe rivals even the heartiest beef stew.

Prep time 20 minutes

Cook time 40 minutes

Makes 2 quarts

Serves 4 to 6

Nutritional Info


  • 1

    small yellow onion

  • 1

    large or 2 small leeks

  • 1 1/2 pounds

    boneless, skinless chicken thighs (about 6)

  • 2 teaspoons

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 3 tablespoons

    olive oil, divided, plus more as needed

  • 8 ounces

    cremini mushrooms

  • 2 tablespoons

    unsalted butter, divided

  • 2 to 4 large sprigs

    fresh thyme

  • 1 tablespoon

    all-purpose flour

  • 1/4 cup

    dry white wine

  • 1 (32-ounce) carton

    low-sodium chicken broth (4 cups)

  • 1

    bay leaf

  • 1 pound

    Yukon Gold potatoes (about 4 medium)

  • 1 small bunch

    Swiss chard

  • 1/2 cup

    frozen peas (do not thaw)

  • 1 tablespoon

    freshly squeezed lemon juice (from 1/2 small lemon), plus more as needed

  • 1 tablespoon

    whole-grain mustard


  1. Finely chop 1 small yellow onion. Trim the dark green parts from 1 large or 2 small leeks and discard or save for another use. Halve the white and light green parts lengthwise and rinse in between the layers to remove grit. Cut crosswise into 1/4-inch half-moons.

  2. Pat 1 1/2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium-high heat until shimmering. Working in batches, add chicken thighs in a single layer, taking care not to crowd the pot. Cook until the bottoms are golden-brown, 4 to 5 minutes. Flip and cook until the second side is browned, 2 to 3 minutes more. Transfer to a plate (the chicken will not be cooked through). Sear the remaining chicken, adding more oil to the pan as needed. Meanwhile, quarter 8 ounces cremini mushrooms (about 2 1/2 cups).

  3. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and 1 tablespoon of the unsalted butter. Add the mushrooms and cook, stirring occasionally, until lightly browned, 7 to 8 minutes. Add the remaining 1 tablespoon unsalted butter, onion, and leeks. Season with the remaining 1 teaspoon kosher salt. As the vegetables start to release liquid, scrape up the browned bits from the bottom of the pot and cook until liquid has evaporated and the bottom of the pot begins to brown again, 8 to 10 minutes. Meanwhile, pick the leaves from 2 to 4 large sprigs fresh thyme until you have 1 teaspoon. Cut the chicken into large bite-sized (about 1 1/4-inch) pieces.

  4. Sprinkle 1 tablespoon all-purpose flour over the vegetables and stir and cook until well-coated, about 1 minute. Add 1/4 cup dry white wine and cook, scraping up any browned bits from the bottom of the pot, until thickened, about 1 minute. Return the chicken and any accumulated juices to the pot. Add the thyme, 1 (32-ounce) carton low-sodium chicken broth, and 1 bay leaf. Bring to a boil over high heat.

  5. Reduce the heat as needed and simmer uncovered for 10 minutes. Meanwhile, halve 1 pound Yukon gold potatoes lengthwise, then cut crosswise into 1/3-inch-thick half-moons.

  6. Add the potatoes and simmer, stirring occasionally, until potatoes the potatoes are cooked through and the chicken is tender, about 20 minutes. Meanwhile, strip the leaves from the stems of 1 small bunch Swiss chard. Halve the leaves lengthwise, stack them, and cut crosswise into 1-inch pieces (about 4 cups). Discard the stems or save for another use.

  7. During the last few minutes of simmering, add the Swiss chard and stir until wilted. Remove the pot from the heat and discard the bay leaf. Add 1/2 cup frozen peas, 1 tablespoon fresh lemon juice, and 1 tablespoon whole-grain mustard, and stir to combine. Taste and season with more kosher salt, black pepper, and/or lemon juice as needed.

Recipe Notes

Make ahead: The stew can be made completely up to a few days ahead and refrigerated in an airtight container. Reheat over medium-low until heated through.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.