clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Oven Chicken Stew recipe up close shot

Easy Oven Chicken Stew


This Easy Oven Chicken Stew is filled with herbs and fresh vegetables and makes an easy, healthy dinner.


  • 1 pound boneless skinless chicken breast, cut into chunks
  • 1 cup peeled and diced carrots
  • 1 cup peeled and diced potatoes
  • 1 cup diced celery
  • 1 medium onion, diced
  • Salt and black pepper
  • 3 gloves garlic, minced
  • 2 tablespoons arrowroot (corn starch or tapioca may be substituted)
  • 1 28oz. can of diced tomatoes
  • 1 cup chicken stock
  • 2 teaspoons fresh chopped thyme
  • 2 teaspoons fresh chopped oregano
  • 2 teaspoons fresh chopped sage
  • 2 teaspoons poultry seasoning
  • Pinch of red pepper flakes
  • Fresh parsley for garnish


  1. Preheat oven to 250F.
  2. Put chicken pieces into a Dutch oven or large casserole dish. Sprinkle with salt and pepper.
  3. Cover chicken pieces with the diced vegetables.
  4. In a medium bowl mix together the garlic, tapioca, can of tomatoes and chicken stock. Pour over the vegetables in the Dutch oven.
  5. Sprinkle with the thyme, oregano, sage, poultry seasoning and red pepper flakes.
  6. Cover tightly and bake for 1 hour. Remove from oven and stir thoroughly. Return to oven and continue baking for 3 more hours stirring occasionally.
  7. Garnish with parsley and serve with a crusty loaf of bread or dinner rolls.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: dinner recipes
  • Method: oven
  • Cuisine: american


  • Serving Size: 1/4 of recipe
  • Calories: 277
  • Sugar: 7.4 grams
  • Fat: 4.4 grams
  • Saturated Fat: 1 gram
  • Carbohydrates: 29.9 grams
  • Fiber: 5.1 grams
  • Protein: 30 grams

Keywords: chicken stew