A bowl of tender stewed chicken breast served with vegetables and herbs.

Tender & Juicy Stewed Chicken Breast

Name: Tender & Juicy Stewed Chicken Breast
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: generic
Ingredients: 400 g Chicken breast, boneless and skinless; 2 tbsp Olive oil or vegetable oil; 1 piece Onion, medium size; 2 pieces Garlic cloves, minced; 1 piece Carrot, sliced; 1 piece Celery stalk, sliced; 500 ml Chicken broth or stock (low sodium); 2 tbsp Tomato paste; 1 tsp Salt; to taste n/a Black pepper, freshly ground; 1 tsp Dried thyme or oregano; for garnish n/a Fresh parsley, chopped

Home Page / Delicious Stew Recipes / How to Stew Chicken

easy

35 min

Nutritional value per serving

Calories350kcal

Carbs15gram

Fat10gram

Protein35gram

Ingredients

Quantity

Chicken breast, boneless and skinless400 g
Olive oil or vegetable oil2 tbsp
Onion, medium size1 piece
Garlic cloves, minced2 pieces
Carrot, sliced1 piece
Celery stalk, sliced1 piece
Chicken broth or stock (low sodium)500 ml
Tomato paste2 tbsp
Salt1 tsp
Black pepper, freshly groundto taste n/a
Dried thyme or oregano1 tsp
Fresh parsley, choppedfor garnish n/a

This recipe guides you through stewing chicken breast perfectly tender and juicy. It's designed for home cooks of all skill levels using common ingredients and tools. You'll learn how to achieve a moist, flavorful stew while ensuring food safety, including how to check internal temperature. The total cost of ingredients is approximately $8 / €7 / £6 / ₹600. The dish provides about 350 kcal per serving and is suitable for a low-carb diet. Difficulty is easy, and total time is about 40 minutes.

Preparation instructions

Prepare ingredients (5 minutes)

1Chop the onion, mince the garlic, slice the carrot and celery. Cut chicken breast into bite-sized pieces for even cooking and tenderness.

Heat oil and sauté aromatics (5 minutes)

2In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant but not browned, about 3-5 minutes.

Add chicken and brown lightly (5 minutes)

3Add chicken pieces to the pot. Stir regularly and cook for about 5 minutes until the chicken is lightly browned on all sides. This adds flavor but does not fully cook the chicken yet.

Add vegetables and tomato paste (2 minutes)

4Add the sliced carrot, celery, and tomato paste. Stir well to combine with chicken and aromatics.

Pour in chicken broth and season (1 minute)

5Pour the chicken broth into the pot. Add salt, black pepper, and dried thyme or oregano. Stir to mix all ingredients.

Simmer the stew (20 minutes)

6Bring to a gentle simmer, cover with a lid slightly ajar to prevent splatter but allow steam to escape. Let stew gently on low heat for about 20 minutes. Stir occasionally.

Check chicken internal temperature (1 minute)

7Using a food thermometer, check the thickest piece of chicken. It must reach a safe internal temperature of 75°C (165°F). This ensures chicken is safely cooked through.

Adjust seasoning and serve (1-2 minutes)

8Taste the stew and add more salt or pepper if needed. Garnish with chopped fresh parsley before serving. Serve hot with rice, bread, or salad.

Cooking Tips

1To avoid cross-contamination, always use separate cutting boards and utensils for raw chicken and other ingredients.

2For extra flavor, marinate chicken briefly in lemon juice, olive oil, and herbs before cooking.

3If you don't have chicken broth, you can use water with a bouillon cube or vegetable broth as a substitute.

4Use a food thermometer to ensure chicken is safely cooked; this helps avoid overcooking and drying out the breast.

Equipment

Large pot or deep skillet with lid
Cutting board
Sharp knife
Measuring spoons
Wooden spoon or spatula
Food thermometer (recommended)

Shopping List

[ ] 400g chicken breast boneless and skinless (~$5) - Choose fresh chicken with firm texture and pink color.
[ ] Olive oil or vegetable oil (~$0.50 for 2 tbsp) - Pick extra virgin olive oil for flavor.
[ ] 1 medium onion (~$0.30) - Prefer firm with no soft spots.
[ ] 2 garlic cloves (~$0.10) - Fresh garlic has the best aroma.
[ ] 1 carrot (~$0.20) - Firm and bright orange.
[ ] 1 celery stalk (~$0.15) - Crisp and green.
[ ] 500 ml chicken broth (~$1) - Low sodium for best control of salt.
[ ] Tomato paste (~$0.40 for portion) - Look for pure tomato paste with no added sugar.
[ ] Salt and black pepper (pantry staples)
[ ] Dried thyme or oregano (~$0.20 portion)
[ ] Fresh parsley (~$0.30) - Fresh and vibrant leaves.

Total approx cost: $8

FAQ

Can I use chicken thighs instead of breast?

Yes, chicken thighs can also be used and may result in even juicier meat. Adjust the cooking time if needed and ensure they reach 75°C (165°F) internal temperature.

How do I know when the chicken is fully cooked?

The safest and most reliable way is using a food thermometer. Chicken is fully cooked when the internal temperature reaches 75°C (165°F). The meat will also lose its pink color and juices run clear.

Can I make this stew in a slow cooker?

Yes, after browning the chicken and vegetables, you can transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Ensure chicken is thoroughly cooked before serving.

What if I don't have a food thermometer?

Cut into the thickest piece of chicken. The meat should be white throughout with no pink parts, and juices should run clear. However, using a thermometer is highly recommended for food safety.