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Chicken Mushroom Stew

Irresistibly Cozy Chicken Mushroom Stew Recipe

This Chicken Mushroom Stew is a comforting dish perfect for chilly evenings, packed with juicy chicken, earthy mushrooms, and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 lb chicken thighs, boneless, skinless These tender cuts cook up juicy and flavorful.
  • 8 oz mushrooms, sliced Use your favorite variety for earthiness.
  • 1 onion, chopped Builds a rich flavor base.
  • 2 carrots, diced Brings color and nutrients.
  • 3 cloves garlic, minced For irresistible aroma and zesty flavor.
  • 4 cups chicken broth Use low-sodium for salt control.
  • 2 tablespoon olive oil Ideal for sautéing.
  • 1 teaspoon thyme Enhances the dish with earthiness.
  • salt and pepper to taste Essential for flavor enhancement.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Gather and prepare all ingredients: rinse the chicken, chop onion, dice carrots, slice mushrooms, and mince garlic.
  2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3-4 minutes until translucent.
  3. Add chicken thighs to the pot and cook for 5-7 minutes, turning occasionally until browned. Remove and set aside.
  4. Add mushrooms and carrots, cook for 3-5 minutes. Sprinkle in thyme, salt, and pepper.
  5. Pour in chicken broth, scrape the pot bottom to deglaze, and bring to a boil (5-7 minutes).
  6. Reduce heat, cover, and let simmer for 30 minutes until flavors meld and chicken is tender.
  7. Adjust seasoning if needed and ladle into bowls to serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.

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