Boneless and Skinless Chicken Thighs Stew

I’d like to share with you one of our favorite dishes which is filling and perfectly cooked boneless and skinless chicken thighs stew with chicken, vegetables, and a light cream sauce. It’s easy to cook in one pan and works well for lunch or dinner. Serve it with rice or bread for a complete meal.

If you don’t like some of the ingredients here, you can always use something similar. Or if you don’t have anything available, you can skip it or substitute it with something else.

Ingredients for Boneless and Skinless Chicken Thighs Stew

• 5 pcs. boneless chicken thighs
• 3 tbsp unsalted butter
• 1 small onion, chopped
• 1 tsp garlic, minced
• 1 small green bell pepper, chopped
• 1 cup carrots, chips
• 1 can (14.5 oz) diced tomatoes
• 1 can (10.5 oz) cream of mushroom
• 1 cup chicken broth
• salt, to taste
• ground black pepper, to taste
• parsley flakes, to taste

Instructions

1. Sear the Chicken
   In a nonstick pan or skillet, melt the butter over medium-high heat. Sear the chicken thighs on both sides until lightly browned. Remove from the pan and set aside.

2. Sauté the Vegetables
   Using the same pan and the remaining butter, sauté the onions, garlic, bell peppers, and carrots for 3 minutes.

3. Steam and Stir
   Cover the pan and cook for another 3 minutes. Remove the cover and stir to prevent sticking. Cover again and cook for 3 more minutes. Stir once more after uncovering.

4. Add Liquids and Seasoning
   Pour in the diced tomatoes (including the juice), cream of mushroom soup, and chicken broth. Season with salt, pepper, and parsley flakes. Stir well until the cream of mushroom is fully dissolved.

5. Simmer with Chicken
   Cover and boil for 3 minutes. Then, remove the cover, give it a quick stir, and return the seared chicken thighs to the pan.

6. Final Simmer
   Cover and let everything simmer for 10–20 minutes, or until the chicken is fully cooked and the flavors have melded together.

7. Serve and Enjoy!
   Serve hot over rice or your favorite grain. Enjoy this tender and flavorful dish!

Serving Tip

This stew pairs perfectly with steamed white rice, crusty bread, or even mashed potatoes for a creamy twist.

Print

Boneless and Skinless Chicken Thighs Stew Recipe

A hearty and comforting stew made with tender chicken thighs, vibrant vegetables, and a rich, savory creamy sauce. Perfect over a bed of warm rice!

Course: dinner, lunch, Main Course

Cuisine: American, Filipino, Philippines, Southeast Asia

Keyword: chicken soup, chicken thighs, cream of mushroom, creamy soup

Ingredients

• 5 pcs boneless chicken thighs
• 3 tbsp unsalted butter or oil
• 1 small onion, chopped
• 1 tsp garlic, minced
• 1 small green bell pepper, chopped
• 1 cup carrots, chips
• 1 can (1.5 oz) diced tomatoes
• 1 can (10.5 oz) cream of mushroom
• 1 cup chicken broth
• salt, to taste
• ground black pepper, to taste
• parsley flakes, to taste

Instructions

1. In a nonstick pan or skillet, melt the butter over medium-high heat. Sear the chicken thighs on both sides until lightly browned. Remove from the pan and set aside.

2. Using the same pan and the remaining butter, sauté the onions, garlic, bell peppers, and carrots for 3 minutes.

3. Cover the pan and cook for another 3 minutes. Remove the cover and stir to prevent sticking. Cover again and cook for 3 more minutes. Stir once more after uncovering.

4. Pour in the diced tomatoes (including the juice), cream of mushroom, and chicken broth. Season with salt, pepper, and parsley flakes. Stir well until the cream of mushroom is fully dissolved.

5. Cover and boil for 3 minutes. Then, remove the cover, give it a quick stir, and return the seared chicken thighs to the pan.

6. Cover and let everything simmer for 10–20 minutes, or until the chicken is fully cooked and the flavors have melded together.

7. Serve hot over rice or your favorite grain. Enjoy this tender and flavorful dish!

Watch the easy-to-follow video recipe for this Boneless and Skinless Chicken Thighs Recipe

I hope you enjoy this dish. Please leave a comment below if you have any questions or suggestions.  Happy cooking!

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