Can I use chicken thighs instead of chicken breast?

Yes. Boneless, skinless thighs stay especially tender in a stew. Use the same weight and simmer until cooked through.

Can I make this chicken stew ahead?

Yes. Cool it promptly, refrigerate for up to three days, and reheat gently on the stove with a splash of broth or water if it has thickened.

Can I freeze chicken and vegetable stew?

It is best refrigerated rather than frozen because the potatoes and aubergine can become soft after thawing. Freeze only if that texture change is acceptable to you.

What can I use instead of aubergine?

Courgette, green beans, mushrooms, or tenderstem broccoli all work. Add quicker-cooking vegetables near the end so they stay distinct.

How do I make the stew gluten-free?

Use a certified gluten-free chicken broth and replace the flour with 1 tablespoon cornstarch mixed with the cold water.

Chicken and Vegetable Stew

Name: Chicken and Vegetable Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 900 g chicken breast (boneless, skinless, cut into 2 cm cubes); 15 ml olive oil; 4 g fine sea salt; 1 g black pepper; 250 g onion (cut into 2 cm pieces); 240 g carrots (sliced into coins); 3 cloves garlic (finely chopped); 30 g tomato paste; 450 g red potatoes (cut into 2 cm pieces); 450 g eggplant (cut into 2 cm cubes); 830 ml low-sodium chicken broth; 5 g fresh thyme leaves; 15 g fresh parsley (chopped, divided); 16 g whole-wheat flour; 120 ml cold water

Prep time

20 min

Cook time

45 min

Total time

1 hr 5 min

Servings

6 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Chicken and vegetable stew is a practical one-pot dinner built around tender chicken breast, potatoes, carrots, and aubergine in a lightly thickened herb broth. It is hearty enough for a cold evening but does not rely on cream or a heavy sauce.

This version uses a Dutch oven and cooks the vegetables in stages. That keeps the potatoes tender, gives the aubergine enough time to soften, and prevents the chicken breast from drying out.

Why This Recipe Works

Browning the chicken first builds flavour in the pot without needing much oil. The onion, carrots, garlic, and tomato paste then pick up those browned bits, giving the broth a deeper savoury base.

Adding the aubergine after the potatoes protects its texture. A small flour slurry finishes the broth so it coats the vegetables and chicken rather than feeling thin or watery.

Serving and Storage

Serve the stew as it is, or add crusty bread if you want something to scoop up the broth. It also works well with a simple green salad. Cool leftovers within two hours, refrigerate for up to three days, and reheat gently with a splash of broth or water.

Serving & Goal Fit

One serving is one bowl, about 400 g, with chicken, vegetables, and broth. It already provides a substantial protein portion and a practical vegetable-rich dinner.

On a training day, add 50 g cooked rice or one piece of fruit. On a rest day, reduce carbohydrates slightly by skipping added bread or reducing any rice by 50 g, then add extra broccoli, green beans, spinach, peas, mushrooms, onions, courgette, tenderstem broccoli, or frozen mixed vegetables.

For protein swaps, use boneless chicken thighs for a richer result, or browned firm tofu for a vegetarian-style alternative with vegetable broth.