Buffalo Chicken Grilled Cheese

Confession: the only time I ever care about sports is when I’m tasked with providing the snacks, and this crispy, spicy, delightfully messy Buffalo Chicken Grilled Cheese has me feeling like a real-deal cheerleader. (Go team, but mostly, go cheese!) Luckily, you don’t need a stadium-sized budget to enjoy game-day flavors. I keep this recipe simple using budget-friendly pantry staples and chopped leftover chicken. We’re elevating the humble grilled cheese into an absolute MVP meal! It’s gooey, fiery, and incredibly easy to whip up, making it the ultimate W for both your taste buds and your wallet.

Crispy Outside, Hot and Melty Inside

With this much goodness packed between two slices of sourdough, a little game plan goes a long way. I use leftover rotisserie chicken here for ease, warm it through, then toss it with a quick batch of our homemade Buffalo sauce. Starting with hot chicken means the bread won’t burn while the middle catches up. I also spread mayonnaise over both sides of each bread slice. The outside turns beautifully golden and crisp, and the thin layer inside helps protect the bread from the saucy filling. American cheese is my pick here because it’s budget-friendly and melts in the same time it takes the bread to toast. Once the skillet is properly preheated, about two minutes per side is enough to crisp everything up and keep it wonderfully melty inside.

The chicken, cheese, and Buffalo sauce are already bringing plenty to this sandwich, so I keep the filling simple. I don’t mix in cream cheese or dressing, which lets the tangy Buffalo sauce do its thing and stay the main flavor. I save the creamy part for dipping instead! You can whip up a few of these, cut them into smaller portions, put some blue cheese dressing or ranch in the middle of a platter, and sit back and watch those sandwiches disappear.

Recipe Success Tips

1. Don’t have any cooked chicken? I use rotisserie chicken here because it’s quick and perfect for when I only need one cup. I dice mine for a chunkier texture, but you can shred it for a finer filling. Or if you love to meal prep, make a batch of shredded chicken and take what you need for this recipe and use the rest throughout the week. Our slow cooker Buffalo chicken is also another good meal prep option and already has the sauce built in!
2. Choose a sturdy bread. There’s a lot going on in this stuffed grilled cheese! It’s ooey, gooey, and a little messy to eat, so thin, flimsy slices will make everything harder to contain (still delicious, though. Just messy!) Sourdough is my go-to because I always have a loaf in my kitchen, and its chewy texture holds up against the saucy filling. Whole-wheat bread or a sturdy country loaf would also work. For a seriously chunky grilled cheese, Texas toast would be a fun choice.
3. Keep your bread size in mind. If your sourdough slices are smaller than mine, you may have some Buffalo chicken filling left over. That’s not a bad problem to have! Save it for another sandwich rather than piling it too high and making this one difficult to flip.
4. Keep the mayonnaise layer thin. Spread it all the way to the edges, but don’t leave any thick areas. Too much can make the bread greasy instead of evenly crisp.
5. Put cheese on both sides of the filling. The American cheese acts a bit like glue as it melts around the chicken, helping the sandwich stay together when you flip and slice it. It also limits direct contact between the Buffalo sauce and the bread, which helps keep sogginess at bay.
6. Adjust the heat if needed. Preheating my skillet over medium for 2-3 minutes and cooking the sandwich for about two minutes per side works perfectly for me. Turn the heat down if your bread browns too quickly, or cook it a little longer if your stovetop runs cooler.

Jess Rice making a buffalo chicken grilled cheese in our Nashville kitchen.

What to Serve With a Buffalo Chicken Grilled Cheese

This Buffalo chicken grilled cheese is super filling, but you could absolutely split it between two people and add something on the side to stretch it a bit further. For a quick lunch, all you need is a handful of potato chips and some blue cheese dressing (or homemade ranch dressing!) for dipping. I’d also serve it with celery and carrot sticks to keep the Buffalo chicken vibes going. They’re inexpensive and perfect for scooping up any extra dressing.

If you have time to make a hot side, I’d go for our oven-baked steak fries. They’re thick, crispy, and made for dunking, and you can use them to scoop up any Buffalo chicken that makes a break for it! Our creamy coleslaw is also an easy cold, crunchy option. To turn these sandwiches into a party or Game Day spread, cut them into smaller pieces and add some jalapeño poppers to keep the spicy, cheesy theme going. I’d also put out a bowl of cowboy caviar. It can be made ahead and gives everyone something fresh to scoop up with those potato chips.

Homemade Ranch Dressing

$0.51 recipe / $0.13 serving

Oven Baked Steak Fries

$1.05 recipe / $0.53 serving

Easy Creamy Coleslaw

$3.10 recipe / $0.39 serving

Cowboy Caviar

$6.59 recipe / $0.66 serving

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Buffalo Chicken Grilled Cheese

This easy Buffalo Chicken Grilled Cheese recipe is a crispy, spicy, budget-friendly sandwich and is perfect for turning leftover chicken into lunch!

Course Sandwich

Cuisine American

Total Cost $3.17 recipe

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 1 sandwich

Calories 1027kcal

Author Jess Rice

Equipment

• Skillet
• Mixing bowl

Ingredients

Sandwich Ingredients

• 4 slices American cheese $0.41
• 2 slices sourdough bread $0.62*
• 1 cup chopped cooked chicken $1.05**
• 1 Tbsp mayonnaise $0.07
• 2 Tbsp blue cheese dressing to dip, $0.14

Buffalo Sauce Ingredients

• 2 Tbsp salted butter melted, $0.20
• ¼ cup Frank’s Redhot Sauce $0.65***
• ½ tsp Worcestershire sauce $0.02
• ¼ tsp garlic powder $0.01

US Customary – Metric

Instructions

• Gather sandwich ingredients and preheat a skillet over medium heat for 2-3 minutes.
• Gather sauce ingredients.
• Mix butter, hot sauce, Worcestershire sauce, and garlic powder together.
• Pour Buffalo sauce mixture over your chopped or shredded cooked chicken and gently stir so every piece is coated.

  Note: If you’re using leftover chicken, make sure the chicken is hot before adding it to your sandwich so it’s warm the whole way through. A couple minutes in the microwave with a spritz of broth or water on it, covered while it reheats, will keep it moist and ensure your sandwich is nice and toasty!
• Cover the sliced bread on all sides with mayonnaise.
• Add the sliced American cheese to both sides of the bread.
• Add the warmed up saucy cooked chicken to one side of the sandwich.
• Cover the half of the sandwich with the chicken with the other slice of bread and cheese.
• Add the sandwich to your preheated skillet and let it toast on the first side for 2 minutes on medium heat.
• Flip the sandwich and toast for another 2 minutes. If your sandwich needs more time, you can let it toast on each side for longer or flip more often to check. Since the skillet is preheated, I found 2 minutes per side to be just right!
• Remove sandwich from heat once desired toastiness is achieved.
• Slice in half and enjoy dipped in your favorite blue cheese dressing!

See how we calculate recipe costs here.

Notes

*Sourdough gives this stuffed sandwich enough structure to contain the saucy filling. Another firm, hearty loaf or even Texas toast will also work.

**I used leftover meat from a rotisserie chicken that I had just about picked clean! This is a great way to use up that last bit of meat. You can also use leftover grilled chicken to give it a bit of a smoky flavor or pulled shredded chicken fresh out of the crockpot!

***Frank’s RedHot Original is my preference for that classic Buffalo flavor. Its tangy cayenne heat mixes easily with the butter without making the sauce too thick or sweet.

The mayonnaise will crisp up the outside of the sandwich when it hits the hot skillet, but it will also give the juicy chicken and melty cheese a little barrier against the bread on the inside to keep your sandwich from becoming soggy!

Nutrition

Serving: 1sandwich | Calories: 1027kcal | Carbohydrates: 32g | Protein: 67g | Fat: 70g | Sodium: 4202mg | Fiber: 2g

how to make Buffalo Chicken Grilled Cheese Step-by-Step Photos

Gather all of your sandwich ingredients: You’ll need 4 slices of American cheese, 2 slices of sourdough bread, 1 cup (5.5 oz) chopped cooked chicken, 1 Tbsp mayonnaise, and 2 Tbsp blue cheese dressing.

Preheat a skillet over medium heat for 2-3 minutes.

Gather all of your sauce ingredients: You’ll need 2 Tbsp melted salted butter, ¼ cup Frank’s Redhot Sauce, ½ tsp Worcestershire sauce, and ¼ tsp garlic powder.

Make the Buffalo sauce: Add 2 Tbsp melted salted butter to a small bowl. Now add in ¼ cup Frank’s RedHot Sauce, ½ tsp Worcestershire sauce, and ¼ tsp garlic powder. Whisk until the sauce looks combined and evenly orange.

Warm the chicken: Place 1 cup (5.5 oz.) chopped cooked chicken in a microwave-safe bowl. If the chicken is cold, add a small splash of water or broth and cover the bowl to help hold in moisture. Microwave in 30-second intervals, stirring between each, until the chicken is steaming and warmed through.

Make the chicken filling: Pour the Buffalo sauce over the warm chicken. Fold everything together gently until every piece is well coated. Set the filling aside.

Spread the mayonnaise: Cover both sides of 2 slices of sourdough bread with 1 Tbsp mayonnaise total. Keep the coating thin and spread it all the way to the edges so the bread browns evenly without feeling greasy.

Layer the cheese and filling: Place 2 slices of American cheese on each piece of bread.

Now spoon the warm Buffalo chicken onto one slice and spread it into an even layer, keeping the filling slightly inside the crust so less escapes when you flip it.

Close the sandwich: Place the second slice of bread over the chicken with the cheese facing inward. The filling should be tucked between two layers of cheese, which will melt around the chicken and help hold everything together.

Toast the first side: Carefully transfer the sandwich to the dry, preheated skillet. Cook over medium heat for about 2 minutes, or until the underside is evenly golden brown and crisp. You should also see the cheese around the bottom edge beginning to soften.

Then slide a wide spatula completely underneath the sandwich and steady the top as you flip it. Cook for another 2 minutes, or until the second side is deeply golden and the cheese is melted around the hot chicken. If the bread is browning before the cheese melts, lower the heat slightly. If it still looks pale after 2 minutes, continue cooking in 30-second increments.

Slice and serve: Once the bread reaches your desired level of toastiness, transfer it to a cutting board.

Slice your Buffalo chicken grilled cheese in half and serve immediately with 2 Tbsp blue cheese dressing for dipping. Enjoy!

Storage & Meal Prep

This isn’t a sandwich I recommend making ahead. The bread will soak up the saucy filling as it sits, and you’ll lose the crispy texture that makes it so good. Make each Buffalo chicken grilled cheese fresh when you’re ready to eat. But feel free to prep the Buffalo chicken filling in advance for meal prep!

Meal Prep

Prepare the filling, let it cool, then store it in an airtight container in the refrigerator. If you’re using leftover homemade cooked chicken, use the filling within 3-4 days of cooking the chicken. For packaged cooked chicken, follow the use-by date and the package instructions for storing it after opening, whichever comes first. Reheat as needed in the microwave until warmed through, then assemble and cook your sandwich as directed.

Freezing

I wouldn’t freeze an assembled sandwich, but the chicken filling freezes well! Make a larger batch, divide it into sandwich-sized portions (roughly 1¼-cup portions), and freeze it in airtight containers or freezer bags for up to 3 months. Thaw the filling overnight in the refrigerator before reheating.

The buttery sauce may look slightly separated after thawing, but a good stir should bring everything back together. Add fresh bread, cheese, and mayonnaise, then get that sandwich into the skillet!

More Grilled Cheese Recipes

• For an extra-crunchy spin on the classic, try this Air Fryer Grilled Cheese with Parmesan and Italian-seasoned butter spread over the bread.
• My Honey Peach Grilled Cheese pairs juicy peaches, mozzarella, basil, and hot honey for a sweet and savory summer lunch.
• Keep a bag of frozen spinach handy for this Spinach and Feta Grilled Cheese. It tastes like a café lunch without the café price tag!

More Easy Buffalo Recipes

Easy Buffalo Chicken Dip

$9.35 recipe / $1.17 serving

Buffalo Wings

$12.24 recipe / $3.06 serving

Buffalo Cauliflower Wings

$7.62 recipe / $1.90 serving

Buffalo Chicken Stuffed Peppers

$11.45 recipe / $1.91 serving

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Chicken Stew

Okay guys, this Chicken Stew recipe is definitely at the top of my list of all-time favorite recipes! It’s thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point, it’s totally cozy, and it’s just one of those things that I could happily eat for three meals per day and still want more the next day. With more than 200 5-star reviews, you have to try this chicken stew!

“I don’t usually interact with online recipes but this stew was just fantastic. Loved it. So easy to prepare, the ingredients were cheap and there was enough for two of us to eat for several days. It gets better when you reheat it as well. Loved it. Thank you so much, going into my weekly bank.”

Becka

A Big Pot of Classic Comfort Food

This is a classic chicken stew through and through. It starts with a mirepoix of onion, carrot, and celery, then I add garlic, potatoes, and plenty of cozy herbs. I make it completely from scratch, but that doesn’t mean anything fussy. It’s simply affordable ingredients layered together in one very delicious pot!

The flavor building really starts when the flour-coated chicken thighs hit the hot pot. Browning creates those golden stuck-on bits on the bottom, then the vegetables release enough moisture to work them into the stew. A second sprinkle of flour thickens the broth into a rich gravy as everything simmers. One thing to remember is to not rush the process; let the stew simmer for the full 30 minutes so the flavors can fully develop. You’re looking for fork-tender potatoes, juicy chicken, and a gravy thick enough to lightly coat your spoon. 😋 (And don’t forget to have a few slices of bread on the side to sop up all the delicious gravy!)

Recipe Success Tips

1. Use chicken thighs. Chicken thighs stay juicy and tender, even with a long cook time, and have TONS of flavor. You could use bone-in and remove the bones later, if desired.
2. Let the flour-coated chicken sit undisturbed against the hot pot until deeply golden before turning it. If the pieces are crowded and start releasing lots of liquid, brown them in two batches. Those golden bits left on the bottom are called fond, and they add loads of savory flavor to the gravy. They should be brown, not black, so turn down the heat if they begin to burn.
3. Set everything up to finish at the same time. I keep the chicken and potatoes about 1 inch and slice the carrots thinly so everything becomes tender at about the same time. I’ve learned that one oversized piece of potato is usually the last holdout! Halve smaller baby potatoes and quarter any larger ones so the chicken doesn’t overcook while you wait for the potatoes to soften.
4. Don’t rush or cover the final simmer. Once the stew reaches a boil, remove the lid and let it simmer over medium-low for the full 30 minutes. Leaving the lid on traps steam and can keep the gravy thin. If the potatoes are tender but the gravy still looks loose, let it simmer uncovered for a few more minutes.
5. Adjust the salt at the end. Broths and bouillon bases vary quite a bit in sodium. Start with the listed ¼ teaspoon, then taste the finished stew before adding more. I usually don’t add any more than this because the broth I use (Better Than Bouillon) is already well seasoned.
6. Play around with the herbs. I use parsley, thyme, rosemary, and sage for true fall flavors, but you can substitute with what you’ve got on hand. Poultry seasoning is also an option!

The Secret to Seriously Good Chicken Stew (on a Budget)

I take my comfort food seriously. Almost as seriously as I take my love for simple, wholesome, CHEAP recipes made with basic staples. Making inexpensive ingredients taste like far more than they cost is basically my favorite challenge. So I’m very intentional in this chicken stew recipe. I don’t want a mile-long ingredient list or pricey shortcuts doing all the work. Instead, I make two very specific choices:

• I coat the chicken in flour, then brown it until it leaves plenty of stuck-on bits on the bottom of the pot.
• I use not one, but TWO types of broth.

Those golden bits stuck to the pot (fond) pack in loads of savory flavor. As the vegetables cook, their moisture helps loosen the fond and work it into the gravy. The flour coating also gives the chicken extra color, and the remaining flour thickens the stew without whisking a separate slurry or adding cream, canned soup, or any other ingredients. If the bottom of your pot looks a little messy after browning, you’re doing it right!

For the broth, I use equal amounts of chicken and vegetable. Chicken broth creates a savory base, then vegetable broth rounds out the onion, celery, carrots, and herbs. Together, they give this stew a fuller, more complex flavor. I like using Better Than Bouillon here because I can mix only what I need and keep the cost low.

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Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $13.56 recipe / $2.26 serving

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings (1.5 cups each)

Calories 355kcal

Author Beth Moncel

Equipment

• Dutch Oven or Large Pot with Lid (6 Qt)
• 2 Large Bowls

Ingredients

• 1 yellow onion small dice (about 2 cups) $0.68
• 3 ribs celery small dice (about 1.5 cups) $0.77
• 4 garlic cloves minced (2 Tbsp) $0.24
• ½ lb. carrots thinly sliced,(3 carrots, about 1.5 cups) $0.57
• 1¾ lbs. chicken thighs boneless & skinless, cut into 1-inch pieces (about 6 thighs) $5.64*
• 4 Tbsp all-purpose flour divided, $0.60**
• 2 Tbsp butter $0.19
• 1 Tbsp olive oil $0.18
• 1½ lbs. baby potatoes cut in half (cubed Yukon also work) $3.74
• 1 tsp dried parsley $0.05
• ½ tsp dried thyme $0.06
• ½ tsp dried rosemary $0.06
• ½ tsp dried sage $0.02
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 2 cups chicken broth $0.26***
• 2 cups vegetable broth $0.26***
• 1 Tbsp fresh parsley chopped (optional) $0.19

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
• Cut the chicken thighs into 1-inch pieces. Add them to a large bowl and sprinkle 2 Tbsp flour over the chicken. Toss until the chicken is evenly coated. (See browning note).
• Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. (See browning note).
• Add the flour-coated chicken to the pot and allow the chicken to brown on all sides (avoid stirring until browned on the bottom) for about 5 minutes on each side. When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
• Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft, for about 5 minutes. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
• Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
• Return the browned chicken to the pot. Also add the potatoes, dried parsley, thyme, rosemary, sage, salt, and pepper
• Next, add the chicken broth and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
• Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
• Taste the stew and add salt if needed (I didn't add any additional salt, but it'll depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

See how we calculate recipe costs here.

Video

Notes

*I like to use boneless, skinless thighs as stay tender during the full simmer. Chicken breasts can become dry if cooked for the same amount of time. If using breasts, brown them as directed but return them to the stew for only the final 15-20 minutes. Make sure they reach 165°F internally before serving.

Bone-in thighs or chicken legs also work. I recommend removing the skin first because it won’t crisp in the broth and may become chewy. Lightly coat and brown the pieces, then simmer them in the stew until they reach 165°F and the meat pulls easily from the bone. Remove the chicken, discard the bones, shred/chop the meat, and stir it back into the stew before serving.

**All-purpose flour: This is called plain flour in the UK.

***I use Better Than Bouillon to make the chicken and vegetable broths because it is inexpensive, flavorful, and lets me prepare only what I need.

Fresh herbs: You can use fresh herbs instead of dried. Use 1½ tsp finely chopped fresh thyme, rosemary, or sage in place of each ½ tsp dried. For the 1 tsp dried parsley, use 1 Tbsp chopped fresh parsley.

Rotisserie/pre-cooked chicken: Some readers have successfully used cooked rotisserie chicken, although I don’t personally recommend it because you’ll lose all that browning (where the flavor lives!). If you do use precooked chicken, skip flouring and browning it. Stir the chopped chicken into the stew near the end so it can heat through.

Chicken not browning? One of the most common mistakes is adding the chicken before the pot is properly heated. I wait until the butter and oil are hot and visibly sizzling over medium heat. If your chicken looks especially wet, blot it with a paper towel before adding the flour. Excess moisture cools the pot and creates steam, leaving the chicken pale instead of golden.

Gluten-free option: Swap the all-purpose flour for a gluten-free 1:1 blend or use cornstarch. You’ll need slightly less cornstarch, so use 1 Tbsp for the chicken and another 1 Tbsp for the vegetables, then add more only if needed. Check the broth labels to make sure they are gluten-free, too.

Slow Cooker or Instant Pot: I haven’t tested this chicken stew in a slow cooker or Instant Pot, so the stovetop method is still the only one I can personally vouch for. However, some of our readers have successfully adapted the recipe using the methods below (just keep in mind you may need to adjust the method for your specific appliance!):

• Slow cooker: Brown the flour-coated chicken and sauté the vegetables on the stovetop as directed (or use the browning feature if your slow cooker has that). Pour a little broth into the skillet to lift the browned bits, then transfer everything to your slow cooker. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are fork-tender and the chicken reaches 165°F. If the gravy is loose, mix 2 Tbsp cornstarch with 2 Tbsp cold water, then stir the slurry into the stew and cover until the gravy has thickened.
• Instant Pot: Use the Sauté setting to brown the flour-coated chicken and soften the vegetables as directed (in batches). Pour in about 1 cup of the broth and thoroughly scrape the bottom of the pot to lift all the browned bits. Add the remaining broth, potatoes, herbs, and chicken. Seal the lid and cook on High Pressure for 10 minutes with natural release. If needed, mix 2 Tbsp cornstarch with 2 Tbsp water, then add to the stew to thicken. Make sure the chicken is 165°F before serving.

Nutrition

Serving: 1.5cups | Calories: 355kcal | Carbohydrates: 32g | Protein: 30g | Fat: 12g | Sodium: 899mg | Fiber: 4g

How to Make Chicken Stew Step-by-Step Photos

Gather all of your ingredients.

Prepare the vegetables: Small dice 1 yellow onion and 3 ribs celery, mince 4 cloves garlic, and thinly slice ½ lb. carrots. Keeping the pieces fairly small helps them soften during the short sauté. Now chop about 1½ lbs. of potatoes into 1-inch pieces. I used baby potatoes (which were a mix of colors!), so they only needed to be cut in half.

Add the flour: Cut 1¾ lbs. boneless, skinless chicken thighs into 1-inch pieces and place them in a large bowl. Sprinkle 2 Tbsp flour evenly over the chicken.

Now toss the chicken until every piece has a thin, slightly tacky coating of flour. This will help develop a nice brown crust on the chicken (for flavor!).

Brown the chicken: Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium heat until hot and sizzling. Add the chicken thigh pieces and cook them until browned on all sides (the chicken doesn’t need to be cooked through, just browned on the outside). About 5 minutes each side. Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot.

Now remove the browned chicken to a clean plate or bowl.

Sauté the veggies: Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

Once the vegetables are slightly softened, add 2 more tablespoons all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot again!

Add the chicken, potatoes, and herbs: Return the browned chicken to the pot. Add the sliced potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Pour in the broth: Add 2 cups chicken broth and 2 cups vegetable broth. Stir well and scrape the bottom until the flour and browned bits have dissolved into the liquid.

Simmer: Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender, the chicken is 165°F internally, and the broth has thickened.

Now give the stew a taste and add salt, if needed (I didn’t add any more, but this will largely depend on the salt content of the broth you used!). Finally, stir in 1 Tbsp chopped fresh parsley, if desired, then ladle it into bowls and serve hot.

What to Serve with Chicken Stew

This chicken stew is plenty filling on its own, but I’m not about to let that rich, herby gravy go to waste! My slightly sweet homemade cornbread is ready in 30 minutes and serves eight, so there’s plenty for passing around. Some soft and fluffy dinner rolls are also excellent for swiping the bowl clean. Midweek comfort food or Sunday dinner, I don’t think you can go wrong with warm bread beside this stew!

If I’m having people over or feeding an extra-hungry crowd, I’ll spoon the stew over something like our Instant Pot mashed potatoes. It makes more than enough to serve with this meal, AND it leaves the stovetop free for the stew. Or when I want to go in the complete opposite direction and add something cool and crunchy alongside all that coziness, a fresh Greek salad hits the spot!

Shown here with cornbread and a fresh green salad.

Chicken stew + mashed potatoes = the perfect cozy dinner!

Storage Instructions

This chicken stew gets even tastier the next day! Divide any leftovers between airtight containers and refrigerate them within two hours of cooking. They’ll keep for up to 3-4 days. I like storing leftovers in individual 1½-cup portions so they’re easy to grab for lunch! I usually use these glass containers (see the photo below) when I’m meal prepping this stew.

Reheating

Reheat in a saucepan over medium-low heat, stirring regularly, or microwave it in one-minute intervals until it reaches 165°F throughout. The gravy will thicken in the refrigerator, so add a small splash of broth or water if needed.

Freezing

This chicken stew can be frozen for up to 3 months. However, if I’m making this recipe specifically for the freezer, I’ll slightly undercook the potatoes because they’ll soften further when thawed and reheated. Waxy potatoes, including baby potatoes and Yukon Golds, hold their shape better and are less likely to become grainy.

Let the stew cool, divide it into freezer-safe containers (make sure to label and date!), and leave a little room for expansion. Thaw it overnight in the refrigerator or using the defrost setting on your microwave before reheating.

Try These Easy Stew Recipes Next

• My Crockpot Beef Stew lets the slow cooker handle most of the work, turning beef and simple vegetables into a thick, deeply savory meal.
• Brunswick Stew takes things in a smokier direction with chicken, vegetables, and a rich tomato-based broth.
• For an inexpensive meatless option, my Vegan Lentil Stew cooks lentils and vegetables into a thick, filling stew that is also freezer-friendly.

More Cozy Chicken Recipes

Chicken and Dumplings

$7.12 recipe / $1.18 serving

Chicken Noodle Soup

$11.11 recipe / $1.39 serving

Chicken Pot Pie

$9.26 recipe / $1.15 serving

Marry Me Chicken Soup

$9.45 recipe / $1.58 serving

Our Chicken Stew recipe was originally published 10/29/21. It was retested and republished to be better than ever 9/19/26.

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