Save on Pinterest

Skillet Chicken Stew

It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. — Valerie Jordan, Kingmont, West Virginia
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons butter
  • 1 medium onion, sliced
  • 3 celery ribs, sliced
  • 2 medium potatoes, peeled and cut into 3/4-inch cubes
  • 3 medium carrots, cut into 1/4-inch slices
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch


  • In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat.
  • In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
  • In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.
Nutrition Facts
1-1/2 cups: 275 calories, 9g fat (4g saturated fat), 78mg cholesterol, 524mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 26g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Mary
    Feb 1, 2021

    It is a good and tasty Recipe. Very easy to make but I was glad I did do what one of the other reviewer had suggested and that was to use more chicken broth. I used two cups of broth and it was perfect

  • Annette
    Oct 28, 2020

    I loved this recipe and so did my family it had lots of flavor I did tweek it a little I added an extra cup of chicken stock and corn starch I wanted extra gravy so I could put it over rice it was fantastic I wrote it down and it went into my recipe box for future dinners this is definitely a comfort food

  • annrms
    Oct 7, 2020

    DH made the recipe as directed. It's delicious. We especially liked the coating on the chicken. We both agreed that a little more broth would be good. DH used tomato paste instead of ketchup because we do not cook with it.

  • Cassandra
    Sep 5, 2020

    My husband and I loved it. I hate to be one of those reviewers who basically change the entire recipe, but I guess that's who I am now. LOL. My husband is on a sodium restricted diet and I don't always have all the ingredients on hand. I seasoned the flour with some garlic, some generic salt free seasoning and pepper. The first time, I added reduced sodium chicken broth, this time, I added some sodium free chicken bullion and way more water than called for. I also cooked it for longer than required due to my husbands bad teeth, which is also why I added more water. Really had to cook them taters. I had onions, potato and celery on hand. I added canned carrots and a bag of frozen mixed vegetables towards the end. The flour that the chicken was breaded with was actually enough to thicken it quite nicely. I didn't add the cornstarch part. I'm thinking it still tasted pretty much like intended. It was very good. Kinda reminded me of a chicken pot pie, without the pie. My husband wanted me to put it in a pie crust this time, but I refused. That just adds more sodium and other things he doesn't need.

  • modestcook
    May 9, 2020

    Great recipe! I found 1 cup of chicken broth was not enough. Between the flour mixture with the chicken and the corn starch mixture it became way too thick. I used a 14-ounce can of broth and it was perfect. I agree with talon49 that 1/4 teaspoon of thyme is enough. This recipe will go to my favorite box. Thanks for sharing Valerie.

  • talon49
    Mar 21, 2020

    Delicious ! Only change I made was to cut back the dried thyme to a 1/4 teaspoon instead of the suggested 1/2 teaspoon as we find thyme a strong seasoning. For our taste with this change the stew was perfect. At serving we cracked a little bit of black pepper on top

  • Jellybug
    Mar 20, 2020

    Great on a cold rainy day. I made it twice now and it did not disappoint!! I made cheddar biscuits to serve along with this yummy soup.

  • Lorrie
    Mar 18, 2020

    No comment left

  • Barbara
    Feb 20, 2020

    This is an easy and delicious spin on beef stew. I've make it three times since I found this recipe 1

  • Mike
    Feb 10, 2020

    Wow, this was fantastic! It’s a keeper.