Description

This Chicken Parmesan Cream Stew is a rich, cozy bowl of comfort featuring tender chicken, golden potatoes, hearty vegetables, and a velvety Parmesan cream broth. Perfect for chilly nights or when you need a comforting, filling meal the whole family will love.

Ingredients

1 1/2 pounds skinless, boneless chicken breast or thighs, cut into bite-size pieces

Salt and black pepper, to taste

10–12 small white mushrooms, quartered

2 tablespoons olive oil or neutral cooking oil

2 tablespoons butter

1 large onion, diced

3–4 large carrots, chopped

2 celery stalks, chopped

6 garlic cloves, finely minced

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1 1/2 teaspoons sea salt

1/4 cup all-purpose flour

4 cups chicken broth

1 tablespoon fresh lemon juice

3 large golden potatoes, peeled and cubed

1 cup heavy cream or half-and-half

1 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large heavy-bottomed pot over medium-high heat. Add 1 tablespoon of oil. Season half of the chicken lightly with salt and pepper and cook for 5–7 minutes, until golden on all sides. Transfer to a bowl and repeat with the remaining chicken.

2. Add the mushrooms directly to the hot pot and cook for several minutes, stirring occasionally, until their moisture cooks off and they become lightly browned. Remove and set aside.

3. Reduce heat to medium and add butter and the remaining oil. Stir in the onion, carrots, and celery. Cook for 8–10 minutes, until softened and fragrant.

4. Add garlic, thyme, rosemary, basil, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly.

5. Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.

6. Slowly pour in the chicken broth and lemon juice, stirring continuously until smooth. Return the chicken and mushrooms to the pot.

7. Bring to a gentle simmer, cover, and cook on low for 30–40 minutes, stirring occasionally.

8. Add the potatoes, making sure they are submerged. Simmer covered for another 25–30 minutes, or until the potatoes are fork-tender.

9. Stir in the cream, Parmesan cheese, and parsley. Heat just until warmed through and slightly thickened, then remove from heat.

10. Taste and adjust seasoning as needed. Serve warm.

Notes

For a lighter version, substitute half-and-half for heavy cream. To freeze, make the stew without the cream and cheese, then stir those in upon reheating. Great with crusty bread or a light green salad.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soups & Stews
Method: Stovetop simmering
Cuisine: American