Chicken and Carrot Stew Recipe

Chef Brainy
What Started it all:
chicken breast, carrots

This chicken and carrot stew recipe is a hearty and delicious meal that’s perfect for feeding a family of 4.


  • 4 boneless, skinless chicken breasts
  • 4 large carrots, peeled and sliced into coins
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 bay leaves
  • Salt and pepper, to taste
  • 4 cups chicken broth


  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
  3. Add the sliced carrots and sauté for a few more minutes, until they've started to soften.
  4. Add the boneless, skinless chicken breasts to the pot and sprinkle with salt, pepper, thyme, and rosemary.
  5. Cook the chicken until browned on both sides.
  6. Add the chicken broth and bay leaves to the pot.
  7. Bring the stew to a boil, then reduce the heat and simmer, covered, for 30-40 minutes, until the chicken is cooked through and the carrots are tender.
  8. Remove the bay leaves and discard.
  9. Serve hot with crusty bread for soaking up the delicious broth.

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