Chicken Stew with Mushrooms – Easy, Hearty Comfort Food

Tender Chicken Stew with Potatoes and Mushrooms Recipe is one of those dishes that feels like a big, warm hug on a plate. It’s hearty, comforting, and packed with flavors that meld perfectly after a cozy simmer. I can’t wait to share how you can make this at home with ease.

The image shows a close-up of a rich brown stew filled with large chunks of vegetables and meat. There are sliced mushrooms with a tan color and smooth texture, bright orange carrot pieces cut into thick slices, green beans whole and vibrant, small round yellow potatoes, and generous pieces of dark brown meat. The stew has a thick, glossy sauce that coats everything, with small bits of fresh green herbs sprinkled on top for color. A wooden spoon is partially visible on the right side, resting in the stew. The background surface is white marble. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Chicken Stew with Potatoes and Mushrooms Recipe
Top Tip
How to Serve Tender Chicken Stew with Potatoes and Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Chicken Stew with Potatoes and Mushrooms Recipe

Why You'll Love This Recipe

This Tender Chicken Stew with Potatoes and Mushrooms Recipe quickly became a favorite in my house because it’s just so reliably tender, flavorful, and satisfying. It’s perfect for those chilly nights when you want something that feels homemade but doesn’t take all day. Plus, it’s incredibly forgiving — I’m excited for you to see how easy it is.

Rich, deep flavors: The combination of beef broth, crushed tomatoes, and Worcestershire sauce creates a stew base that’s full-bodied without needing hours of simmering.
Tender chicken thighs: Using boneless skinless thighs keeps the meat juicy and tender throughout cooking, so no more dry chicken bits, I promise.
Hearty vegetables: The potatoes, mushrooms, carrots, and green beans all add texture and natural sweetness, making each bite satisfying and nutritious.
Simple prep, spectacular results: Minimal ingredients and straightforward steps mean you can have this on the table without stress but with maximum flavor.

Ingredients & Why They Work

Every ingredient in this Tender Chicken Stew with Potatoes and Mushrooms Recipe has a purpose, building layers of flavor and texture. Picking fresh veggies and good-quality chicken makes all the difference — and there’s a little secret to boosting flavor without fuss.

Flat lay of boneless skinless chicken thighs cut into pieces, three peeled and halved carrots sliced, two celery stalks sliced, one sliced onion, three whole uncracked garlic cloves, a small bowl of olive oil, a small bowl of flour, a small bowl of crushed tomatoes, a small bowl of Worcestershire sauce, three halved baby potatoes, halved and quartered fresh mushrooms, trimmed and halved green beans, two dried bay leaves, a small bowl of dried thyme, a small bowl of low sodium beef broth, salt and pepper sprinkled beside ingredients, all arranged symmetrically in white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For that initial sear that locks in juices and helps build a tasty base.
Boneless skinless chicken thighs: These stay juicy and tender even after simmering — the key to success here.
Salt and pepper: Essential to enhance all the natural flavors.
Garlic: Adds a warm, aromatic kick with minimal effort.
Onion: Sweetens the stew base and softens beautifully.
Carrots: Bring a subtle sweetness and hearty bite.
Celery: Adds a fresh, slightly peppery note for balance.
Flour: Thickens the sauce, giving that comforting stew texture.
Beef stock (or broth): Beef stock adds depth and richness; I love using low sodium to control seasoning.
Crushed tomatoes: They brighten the stew and add a lovely tangy sweetness.
Worcestershire sauce: A flavor game-changer — it amps up umami in the stew.
Dried thyme and bay leaves: Classic herbs that infuse the stew with earthy warmth.
Baby potatoes: Perfect size for quick cooking and soak up flavors like little sponges.
Mushrooms: Add an earthy depth and texture that pairs beautifully with the chicken.
Green beans: Added at the end for a pop of color and fresh bite.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Tender Chicken Stew with Potatoes and Mushrooms Recipe is how easy it is to tweak. I often swap in seasonal veggies or adjust the herbs depending on what’s fresh. Feel free to make it your own—it’s meant to be a flexible, comforting go-to.

Variation: I sometimes add a splash of red wine after browning the chicken for an extra layer of flavor, which makes the stew even richer. If you'd like to keep it alcohol-free, stick to the broth and Worcestershire sauce — it’s still delicious.
Vegetarian option: Swap the chicken for hearty mushrooms and use veggie broth instead of beef or chicken broth. It won't be quite the same, but still super comforting!
Spice it up: If you like a little heat, add a pinch of smoked paprika or chili flakes when you add the thyme.

Step-by-Step: How I Make Tender Chicken Stew with Potatoes and Mushrooms Recipe

A white bowl filled with a thick brown stew containing chunks of brown meat, orange carrot slices, green beans, and sliced mushrooms, all covered in a rich, shiny sauce. Small green herb pieces are sprinkled on top, adding a touch of color. A silver spoon rests inside the bowl with its handle leaning out, placed on a soft brown cloth over a dark wooden surface. In the background, there are two pieces of light brown bread, slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chicken and Build the Base

Start by heating olive oil in a heavy-based casserole over medium-high heat. Toss in the chicken pieces seasoned lightly with salt and pepper. Your goal here is a nice golden-brown crust on each piece—that's where tons of flavor lives! Don’t crowd the pan; give them room so they sear properly. Once browned, remove the chicken and set aside.

Step 2: Sauté the Aromatics and Veggies

In the same pot, add minced garlic and sliced onions. Cook for about a minute until fragrant and softened—don’t let the garlic burn though, that happens quick! Toss in the sliced celery and halved carrots, and sauté for another couple minutes. This softens the veggies and starts building that stew base.

Step 3: Thicken and Simmer

Now sprinkle in the flour and stir until the veggies are coated evenly—this will thicken the stew beautifully. Slowly pour in half your beef broth while stirring to avoid lumps, then add the rest. Mix in crushed tomatoes, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return the chicken to the pot along with the halved baby potatoes. Cover and let simmer gently for 30 minutes. This is when all those flavors get cozy and rich.

Step 4: Add Mushrooms and Green Beans Last

Once the potatoes are tender, take off the lid and add the mushrooms and green beans. This lets the sauce reduce and thicken while keeping the mushrooms and beans vibrant and fresh—not mushy or overcooked. Simmer uncovered for 10 more minutes, and your stew is ready!

Top Tip

Having made this stew countless times, I’ve learned that the key is in the layering of flavors and proper cooking order. These tips will help you get it just right every time.

Brown in batches: Don’t rush the chicken browning stage; crowding the pan steams the meat instead of searing it.
Flour sprinkle timing: Add the flour only after the veggies are nicely softened to avoid clumpy sauce.
Simmer uncovered when adding mushrooms: This step thickens the stew naturally and keeps the mushrooms from turning soggy.
Don’t skip Worcestershire sauce: It’s a small addition, but it elevates the umami in a way nothing else can.

How to Serve Tender Chicken Stew with Potatoes and Mushrooms Recipe

The image shows a white pot with cooked pieces of browned meat inside. The meat pieces are placed in a single layer, showing a mix of golden and light brown colors with some crispy edges. The pot's inside has a slight oily and caramelized texture around the meat. The pot handles and the white marbled surface beneath the pot are also visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle some fresh chopped parsley over the stew right before serving. It adds a pop of color and a fresh, herby brightness that balances the rich flavors. A little cracked black pepper on top never hurts, either!

Side Dishes

This stew is fantastic served with thick slices of crusty bread — perfect for dipping into that rich sauce. A simple green salad with a tangy vinaigrette also pairs nicely to brighten the meal.

Creative Ways to Present

For a special occasion, I’ve served this tender chicken stew in individual ramekins, topped with a dollop of sour cream and a sprinkle of chives. It’s a lovely, cozy presentation that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I keep leftover stew refrigerated in an airtight container and it’s still delicious for up to 3 days. The flavors even deepen overnight, so sometimes I actually prefer it the next day!

Freezing

This stew freezes beautifully. I portion it out into freezer-safe containers and label them with the date. When you're ready, thaw overnight in the fridge — it reheats well without losing texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened too much, stir in a splash of broth or water to loosen it up. Microwave works fine too if you prefer.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this stew?

While you can use chicken breast, I don’t recommend it for this Tender Chicken Stew with Potatoes and Mushrooms Recipe because breasts dry out faster. If you do, add them in the last 5–10 minutes of cooking just to finish through.

What can I substitute for beef broth if I don’t have any?

Chicken broth is a fine substitute, though beef broth adds a deeper color and richer flavor that really makes this stew shine. If you want to go alcohol-free and use chicken broth, just brown the bacon and mushrooms thoroughly to build more flavor.

Why do you add the mushrooms and green beans later in the cooking process?

Adding mushrooms and green beans only in the last 10 minutes prevents them from getting too soft or mushy. This way, they stay vibrant and retain a nice bite while the sauce thickens nicely.

Can I prepare this stew ahead of time?

Absolutely! This Tender Chicken Stew with Potatoes and Mushrooms Recipe is even better the next day as the flavors meld. Prepare it up to a day ahead, store in the fridge, then gently reheat before serving.

Final Thoughts

Honestly, this Tender Chicken Stew with Potatoes and Mushrooms Recipe is one of those dishes I turn to when I want to relax into something cozy yet nourishing. It’s comforting in all the right ways, and once you get the hang of the steps and layering, it’s surprisingly quick and easy to make. I hope you enjoy making it as much as I do — it’s like a little bowl of home, no matter where you are.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Tender Chicken Stew with Potatoes and Mushrooms Recipe