Creamy Chicken Stew

the kitchen smelled warm and buttery that day – garlic simmering low, onions soft in the pan, and that familiar promise of something comforting coming together without too much fuss. this creamy chicken stew… it really just happened, out of nowhere, one gray tuesday. I think I had leftover broth and a half cup of cream to use up, and (honestly) probably didn’t feel like going out. but then something about how it all thickened, just there in the pot – the chicken tender, the sauce clinging gently to the spoon – it felt worth remembering. maybe you’ve had those evenings too, when things just click and dinner becomes more than dinner.

Why You’ll Crave It

• A creamy chicken stew that feels like a hug in a bowl, especially when the day’s been long or cold – or both.
• You probably already have what you need – pantry staples, nothing fussy or requiring a special trip.
• The sauce is velvety without being heavy, and it clings so beautifully to whatever you pair it with – rice, torn bread, even noodles.
• It’s quick – really. Half an hour and you’re sitting down, spoon in hand.

The first time I made this, I ate it standing at the stove with a piece of bread, still dipping long after I was full.

What You’ll Need

• 500 grams chicken breast: cut into small-ish cubes so they cook fast and stay juicy
• 1 medium onion: chopped finely, not too small (you want to see it still after cooking)
• 2 cloves garlic: minced or grated, as you like
• 2 tbsp olive oil: or a neutral oil, just enough to coat the pan and bring things to life
• 200 ml heavy cream: cold from the fridge, full fat makes it best
• 250 ml chicken broth: homemade is dreamy but store-bought is honest (just taste and season well)
• 1 tsp paprika: sweet or smoky, whatever you’re in the mood for
• Salt and black pepper: generous pinch of each – taste it as you go
• Fresh parsley: a few sprigs, chopped roughly for brightness at the end

Easy How-To

Start with the Chicken

Warm 1 tbsp of the oil in a wide pan. Not too hot, you want it sizzling but not splattering. Toss in the chicken, season with salt and pepper, and let it sear without stirring too much. About 5-7 minutes – until the sides are golden, not just pale. Then scoop the chicken out and set aside, maybe in a shallow bowl.

Build the Base

Now into that same pan – don’t rinse it, those golden bits are flavor – add the other tbsp of oil, then the chopped onion. Cook it slowly, stirring often, until it’s soft and fragrant (3 or so minutes). Add the garlic next and just a minute or so later, stir in the paprika. Your kitchen should smell amazing right around now.

Pour and Simmer

Pour in the broth first, scraping the bottom a little as it simmers – this is deglazing but really it’s just waking the flavor up. Then pour in the cream. Stir it gently. Let the sauce come to a low simmer and thicken – shouldn’t take more than 4 or 5 minutes. If it coats the spoon, you’re there.

Bring it Together

Return the chicken (and any juices) to the pan. Stir to coat. Let everything simmer together, gently, for another 7-10 minutes. Taste, adjust seasoning. Let it thicken a bit more if you like it richer, or add a splash more broth if it’s too tight.

Finish and Serve

Scatter the chopped parsley over the top. Turn off the heat. Let it sit for a minute before serving – it settles nicely. Then spoon it over rice or next to something crusty and warm. Maybe pour a glass of white wine, maybe just sit down and enjoy the quiet.

Good to Know

• Absolutely fine to swap in chicken thighs if you prefer – just trim extra fat, they stay lovely and moist.
• If the sauce thickens too much while sitting, just add a splash of broth when reheating – it comes right back.
• I once added a splash of white wine before the cream for acidity – it was subtle, but lovely.

Serving Ideas

• Spoon the creamy chicken stew over warm basmati or jasmine rice, something gently aromatic.
• Ladle it next to gently smashed potatoes and let the sauce do its thing.
• Just serve with hunks of rustic bread – to dip, to wipe, to soak it all up.

Top Tricks

• Let the garlic bloom gently – burned garlic will dominate the dish in a not-so-pleasant way.
• Taste the sauce before the chicken goes back in. Adjust the salt. It makes the difference between good and great.

Frequently Asked Questions

Can I use milk instead of cream?

You can, but it won’t thicken as nicely. If you do use milk, try adding a spoonful of flour or cornstarch at the beginning to help it along a bit.

Is it okay to throw in some veggies?

Definitely. Sliced mushrooms or diced carrots would be lovely. Just sauté them with the onions or pre-cook slightly so they’re not raw.

How long will leftovers last?

In the fridge, 3 days is safe. Just make sure to reheat gently, over low heat so the cream doesn’t separate wildly.

Can I freeze it?

Yes – but be sure to stir well when reheating as the cream can separate a bit. A splash of fresh cream added after helps bring it back to life.

Conclusion

This creamy chicken stew doesn’t try too hard. It’s the sort of meal you can make without needing anything exotic, just a little care and a warm pan. It gives back more than it takes, if that makes sense – and those are always the best kind of recipes to me.

More recipes suggestions and combination

Chicken and Mushroom Risotto

Earthy, mellow, and perfect when you have a bit more time to stir and sip and slow down.

Chicken Stir-Fry with Mixed Vegetables

Bright, crisp, and quicker than takeout – a solid go-to for weeknights.

Chicken Tacos with Avocado Crema

Leftover stew chicken? Shred it, warm it up, tuck into soft tortillas and drizzle with something creamy and green.

Creamy Chicken and Spinach Pasta

Another simple one-pot meal, rich and green and deeply satisfying.

BBQ Chicken Flatbreads

Stretch leftovers with flatbread and a swipe of sauce – it feels brand new, somehow fresh and fun.