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Why You'll Love This easy meal prep chicken stew with winter veggies and fresh herbs
- Easy to Make: This recipe is perfect for beginners, with simple steps and minimal ingredients.
- Meal Prep Friendly: Cook a large batch of this stew and enjoy it throughout the week, either as a quick lunch or a satisfying dinner.
- Nutritious: Packed with protein, fiber, and vitamins, this stew is a healthy and balanced meal option.
- Customizable: Feel free to add or substitute your favorite winter vegetables and herbs to make this recipe your own.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch, perfect for feeding a family or meal prepping for the week.
- Flavorful: The combination of tender chicken, savory vegetables, and fresh herbs creates a rich and satisfying flavor profile.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Comforting: There's nothing quite like a warm, comforting bowl of stew to cozy up with on a chilly winter evening.
Ingredient Breakdown
The key ingredients in this recipe are boneless, skinless chicken breast or thighs, a variety of winter vegetables such as carrots, potatoes, and parsnips, and fresh herbs like thyme and rosemary. The chicken provides lean protein, while the vegetables add natural sweetness and texture. The fresh herbs infuse the stew with a fragrant, savory flavor. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For the chicken, opt for organic or hormone-free options if possible. For the vegetables, choose a mix of colorful winter vegetables to add visual appeal to the dish. For the herbs, use fresh sprigs of thyme and rosemary for the best flavor.
How to Make easy meal prep chicken stew with winter veggies and fresh herbs
Chop the onions, carrots, potatoes, and parsnips into bite-sized pieces. Mince the garlic and fresh herbs. Season the chicken with salt, pepper, and your favorite spices.
Heat a large Dutch oven over medium-high heat. Add a tablespoon of olive oil and sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add another tablespoon of olive oil to the pot. Add the chopped onions and cook until they're softened and translucent, about 5 minutes.
Add the chopped carrots, potatoes, and parsnips to the pot. Cook for an additional 5 minutes, stirring occasionally, until they're slightly tender.
Add the browned chicken back to the pot, along with the minced garlic and fresh herbs. Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and simmer the stew, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with additional fresh herbs if desired.
Tips for Perfect Results
Choose fresh, seasonal vegetables and high-quality chicken for the best flavor and texture.
Cook the chicken and vegetables in batches if necessary, to ensure they have enough room to cook evenly.
Allow the stew to simmer for at least 20 minutes, to allow the flavors to meld together and the chicken to become tender.
Add the fresh herbs towards the end of cooking, to preserve their flavor and aroma.
Feel free to add your favorite spices or herbs to the stew, to give it a unique flavor.
Serve the stew with a side of crusty bread, to mop up the flavorful broth.
Cook a large batch of the stew and portion it out into individual containers, for a quick and easy meal prep option.
Freeze the stew for up to 3 months, and thaw it when you're ready for a delicious and convenient meal.
Common Mistakes to Avoid
-
Overcooking the Chicken:
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the heat to prevent overcooking.
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Not Browning the Chicken:
Fix: Take the time to brown the chicken on all sides, to create a rich and flavorful crust.
-
Not Using Enough Liquid:
Fix: Use enough chicken broth to cover the chicken and vegetables, to ensure the stew cooks evenly and the flavors meld together.
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Not Seasoning Enough:
Fix: Taste the stew as you go and adjust the seasoning accordingly, to ensure the flavors are balanced and delicious.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the stew, to give it a spicy kick.
Experiment with different winter vegetables, such as sweet potatoes, butternut squash, or Brussels sprouts, to add some variety to the stew.
Try using different fresh herbs, such as parsley, basil, or oregano, to give the stew a unique flavor.
Add some sliced sausages, such as chorizo or kielbasa, to the stew, to add some extra flavor and protein.
Experiment with different proteins, such as beef, pork, or lamb, to add some variety to the stew.
Replace the chicken with some extra firm tofu, tempeh, or seitan, and use a vegetable broth instead of chicken broth, to make the stew vegan-friendly.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours, but it's recommended to refrigerate or freeze it as soon as possible to ensure food safety.
The stew can be stored in the refrigerator for up to 5 days, in an airtight container. Reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months, in an airtight container or freezer bag. Thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this stew?
Yes, you can freeze this stew for up to 3 months. Thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
What if I don't have all the ingredients?
Feel free to substitute or omit any ingredients you don't have on hand. You can also use different types of vegetables or proteins to make the recipe your own.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Is this recipe healthy?
Yes, this recipe is relatively healthy, as it's made with lean protein, plenty of vegetables, and minimal added salt and sugar. However, you can always adjust the ingredients to suit your dietary needs and preferences.
Can I serve this to a large group?
Yes, you can easily double or triple this recipe to serve a large group. Just be sure to adjust the cooking time accordingly, and consider using a larger pot or slow cooker to accommodate the increased quantity of ingredients.
What if I have leftovers?
You can store leftovers in the refrigerator for up to 5 days, or freeze them for up to 3 months. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free chicken broth and omitting any gluten-containing ingredients. Be sure to check the labels of any store-bought ingredients to ensure they are gluten-free.
easy meal prep chicken stew with winter veggies and fresh herbs
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup milk or heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the Ingredients. Chop the carrots, celery, potatoes, onion, and garlic. Cut the chicken into 1-inch pieces.
- Step 2: Heat the Oil in a Pot. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the Chicken and Cook. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 4: Add the Vegetables and Cook. Add the chopped carrots, celery, and potatoes to the pot. Cook until the vegetables are tender, about 10-12 minutes.
- Step 5: Add the Chicken Broth and Milk. Pour in the chicken broth and milk. Stir to combine and bring the mixture to a simmer.
- Step 6: Add the Chicken and Thyme. Add the cooked chicken back to the pot and stir in the dried thyme. Season with salt and pepper to taste.
- Step 7: Simmer the Stew. Simmer the stew for 10-15 minutes or until the chicken is cooked through and the vegetables are tender.
- Step 8: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to cook.
- Substitution: Swap the chicken for beef or pork if preferred, or use a combination of meats.
- Pro tip: For a creamier stew, add more milk or heavy cream to taste.
- Variation: Add other vegetables such as diced bell peppers or chopped mushrooms to the stew for added flavor and nutrition.
- Gluten-free option: Use gluten-free chicken broth and omit any gluten-containing ingredients to make the stew gluten-free.
