Best Skillet Chicken Stew Recipes

SKILLET CHICKEN STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

HARVEST CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
• Sprinkle with remaining parsley just before serving.

CHICKEN STEW IN A SKILLET

Steps:

• Cut chicken into bite size pieces, about 1".
• Salt and pepper chicken and dredge in flour.
• In a large skillet, melt the butter and brown chicken.
• Add onion and garlic and cook until softened.
• Stir in potatoes and carrots.
• Add flour and stir, then add broth and bring to a boil.
• Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
• Stir in peas and heat through.

SPICY CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. or until lightly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Cook onions in remaining dressing in same skillet 3 min. or until crisp-tender, stirring occasionally. Add next 4 ingredients; bring to boil. Cover. Reduce heat to medium-low; simmer 8 to 10 min. or until potatoes are tender.
• Add beans, ham and chicken; cover. Simmer 5 min. or until chicken is done. Stir in parsley just before serving.

SKILLET CHICKEN STEW

Steps:

• 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
• 2. In a large skillet, melt butter; cook chicken until chicken juices to run clear.
• 3. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
• 4. In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet.
• 5. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

SKILLET CHICKEN STEW

Steps:

• Rinse chicken with cold running water, pat dry. Cut into 3/4 inch chunks and season with salt. In large skillet heat 1 tablespoon oil over medium-high heat. Add the chicken and cook, stiring occasionally, until browned a little outside, about 4 minutes. Remove chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin and cayenne, and cook, stirring occasionally, until onion is tender but not browned, about 5 minutes. Stir in black beans, stewed tomatoes with their juices, corn, chilis; bring to boil over high heat. Reduce heat to medium and cook until mixture is thickened slightly, about 15 minutes. Taste and season with salt and peper to taste

SKILLET CHICKEN STEW

Steps:

• Melt the butter in a large skillet. Cook the chicken, a few pieces at a time, until browned. Remove from skillet once browned.
• In the drippings, cook the mushrooms, carrots, and celery over medium heat until browned. Add the potatoes, chicken broth, salt and thyme.
• Return chicken to the skillet and heat to boiling. Reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender.
• Skim the fat from the liquid in the skillet. In a cap combine the flour and water, stir into the skillet. Bring to a boil, stirring until thickened. Serve.