Chicken and Green Pea Stew with Herbs and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 lb (450 g) Yukon Gold potatoes, cut into 3/4-inch cubes
• 2 medium carrots, sliced 1/4-inch thick
• 1 tsp dried thyme (or 1 tbsp chopped fresh thyme)
• 1 bay leaf
• 1 1/2 cups (225 g) frozen green peas
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Do This

• 1. Season chicken with 1 1/2 tsp salt and 1/2 tsp pepper; brown in 2 tbsp oil over medium-high heat (6–8 minutes total). Remove.
• 2. Sauté onion (4 minutes), then garlic (30 seconds). Stir in tomato paste (1 minute).
• 3. Sprinkle in flour; cook 1 minute. Slowly whisk in broth, scraping the pot.
• 4. Add potatoes, carrots, thyme, and bay leaf; return chicken and juices. Bring to a simmer.
• 5. Cover and gently simmer on low 20 minutes; uncover and simmer 10–12 minutes more, until potatoes are tender and chicken is cooked through.
• 6. Stir in peas; simmer 3–5 minutes until bright green and hot.
• 7. Off heat, add parsley and lemon juice; taste and adjust salt/pepper. Serve warm.

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Why You’ll Love This Recipe

• Comforting but not heavy: a light, savory broth with plenty of tender vegetables.
• One-pot and weeknight-friendly, with simple ingredients you can find anywhere.
• Gently simmered chicken stays juicy and flavorful.
• Freezer-friendly and even better the next day.

Grocery List

• Produce: 1 medium yellow onion, 3 garlic cloves, 1 lb (450 g) Yukon Gold potatoes, 2 medium carrots, 1 lemon, fresh parsley (small bunch)
• Dairy: None required (optional: crusty bread with butter for serving)
• Pantry: Olive oil, tomato paste, all-purpose flour, low-sodium chicken broth, dried thyme, bay leaf, kosher salt, black pepper
• Frozen: Green peas
• Meat: 1 1/2 lb (680 g) boneless, skinless chicken thighs

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Vegetables

• 1 medium yellow onion (about 10 oz / 285 g), diced
• 3 garlic cloves, minced
• 1 lb (450 g) Yukon Gold potatoes, peeled if you like, cut into 3/4-inch cubes
• 2 medium carrots (about 6 oz / 170 g), sliced 1/4-inch thick
• 1 1/2 cups (225 g) frozen green peas

Broth, Thickener, and Herbs

• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 tsp dried thyme (or 1 tbsp chopped fresh thyme)
• 1 bay leaf

To Finish

• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• Optional: extra black pepper to taste

Step-by-Step Instructions

Step 1: Season the chicken and prep your vegetables

Pat the chicken dry with paper towels (this helps it brown instead of steam). Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Dice the onion, mince the garlic, cube the potatoes (about 3/4-inch pieces), and slice the carrots 1/4-inch thick. Keep the peas in the freezer for now so they stay bright and sweet.

Step 2: Brown the chicken for deeper flavor

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes. Add 2 tablespoons olive oil.

Add the chicken in a single layer (work in two batches if needed to avoid crowding). Cook for 6–8 minutes total, turning occasionally, until the chicken is lightly browned on the outside. It does not need to be cooked through yet.

Transfer the chicken to a plate and set aside.

Step 3: Sauté the onion and garlic, then caramelize the tomato paste

Reduce the heat to medium. Add the diced onion to the same pot with the remaining oil and browned bits. Cook for 4 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for 30 seconds, stirring constantly.

Stir in 2 tablespoons tomato paste and cook for 1 minute. This quick cook takes away any raw taste and boosts the stew’s savory depth.

Step 4: Thicken the broth and build the stew base

Sprinkle 2 tablespoons flour over the onion mixture and stir well. Cook for 1 minute to remove the raw flour flavor.

Slowly pour in 4 cups (960 ml) chicken broth while whisking or stirring to prevent lumps. Scrape the bottom of the pot to release the browned bits (that’s flavor you want in the broth).

Step 5: Simmer gently with potatoes, carrots, chicken, and herbs

Add the potatoes, carrots, 1 teaspoon dried thyme, and 1 bay leaf. Return the browned chicken and any juices from the plate to the pot.

Bring the stew to a gentle simmer over medium heat. Once it’s bubbling lightly, reduce to low, cover, and simmer for 20 minutes.

Uncover and continue simmering for 10–12 minutes, stirring occasionally, until the potatoes are tender and the broth has lightly thickened. The chicken should be cooked through to an internal temperature of 165°F (74°C).

Step 6: Add peas and finish the stew

Stir in the frozen peas and simmer for 3–5 minutes, just until the peas are hot and bright green.

Turn off the heat. Remove and discard the bay leaf. Stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice.

Taste the broth and adjust with additional salt and pepper as needed.

Step 7: Serve

Ladle the stew into warm bowls, making sure each serving gets plenty of chicken, potatoes, carrots, and peas.

It’s perfect as-is, or serve with crusty bread to soak up the light, savory broth.

Pro Tips

• Don’t boil the stew. Keep it at a gentle simmer on low heat so the chicken stays tender and the broth stays clear and light.
• Cut potatoes evenly. Aim for 3/4-inch cubes so they cook at the same rate and don’t fall apart.
• Bright peas go in at the end. Adding peas early makes them dull and mushy; 3–5 minutes is plenty.
• Control thickness. If you want it thinner, add an extra 1/2 cup (120 ml) broth near the end. If you want it thicker, simmer uncovered an extra 5 minutes.
• Lemon is small but powerful. That 1 tablespoon of lemon juice wakes up the whole pot without making it taste lemony.

Variations

• Creamy version: Off heat, stir in 1/3 cup (80 ml) heavy cream or 1/2 cup (120 ml) half-and-half. Warm gently (do not boil).
• Herb-forward: Swap thyme for 1 tsp dried Italian seasoning or add 1 tbsp chopped fresh dill with the parsley.
• Extra-veg: Add 1 cup (150 g) chopped celery with the onion, or stir in 2 cups (60 g) baby spinach right after the peas (it will wilt in 1–2 minutes).

Storage & Make-Ahead

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Rewarm gently in a pot over medium-low heat until hot throughout, about 8–12 minutes, stirring occasionally. Add a splash of broth or water if it has thickened too much.

Make-ahead tip: You can chop the onion, carrots, and potatoes up to 24 hours in advance. Store the potatoes submerged in cold water in the fridge (drain before using) to prevent browning.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 32 g protein, 38 g carbohydrates, 16 g fat, 6 g fiber, 780 mg sodium.