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Quick Chicken Stew

Quick Chicken Stew Recipe


This recipe is a family favorite for those busy evenings when you want comfort food, but don't have the time to simmer it all day. Serve over rice, pasta, or with mashed potatoes.


  • 2 tablespoons olive oil
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 2 cloves garlic, minced
  • 1 medium onion, cut into 1/2-inch pieces
  • 1 medium carrot, thinly sliced
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 medium red bell pepper, cut into 1/2 inch pieces
  • 2 (14.5 ounce) cans diced tomatoes with juice
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried basil
  • 1 bay leaf
  • 2 tablespoons butter
  • salt and pepper to taste


  1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

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Nutritional Information

Quick Chicken Stew

Servings Per Recipe: 4
Calories: 305.7
% Daily Value *
protein: 51 %
carbohydrates: 5 %
exchange other carbs:
dietary fiber: 16 %
fat: 23 %
saturated fat: 26 %
cholesterol: 25 %
vitamin a iu: 112 %
niacin equivalents: 90 %
vitamin b6: 33 %
vitamin c: 109 %
folate: 10 %
calcium: 11 %
iron: 32 %
magnesium: 13 %
potassium: 19 %
sodium: 17 %
thiamin: 12 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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