Description
Warm up with this creamy chicken stew filled with tender chicken, vibrant veggies, and a velvety sauce that wraps you in comfort.
Ingredients
Scale
- 3–4 medium Boneless Skinless Chicken Breasts
- 4 Yellow Potatoes, diced
- 3 Carrots, sliced
- 1 can (14 oz) Diced Tomatoes (with juice)
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 4 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 2 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Prepare Your Ingredients: Chop the potatoes and carrots into bite-sized pieces. Finely chop the onion and mince the garlic.
- Sauté the Chicken: In a large pot over medium heat, add olive oil. Season chicken breasts with salt and pepper, then brown them for about 5 minutes on each side. Remove from pot.
- Add Vegetables: In the same pot, add chopped onion and minced garlic. Sauté until fragrant (about 2 minutes). Add diced potatoes and sliced carrots. Stir occasionally for about 5 minutes.
- Combine with Liquid: Return chicken to the pot along with the canned diced tomatoes (with juice) and chicken broth. Bring to a gentle simmer.
- Let It Simmer: Cover the pot and let it simmer for about 20 minutes until vegetables are tender and chicken is cooked through.
- Finish with Cream: Stir in heavy cream until fully combined. Taste for seasoning adjustments before serving.
- Serve: Ladle into bowls or plates, enjoy your steaming hot creamy chicken stew!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Feel free to customize by adding leftover vegetables or your favorite herbs like thyme or parsley. For extra texture, consider adding peas or corn during the last few minutes of cooking.