This Chicken and Brussels Sprout Stew is a deeply comforting one-pot meal, perfect for chilly days. Tender chicken and sweet, caramelized Brussels sprouts simmer in a rich, savory broth with garlic and thyme. It’s rustic, flavorful, and surprisingly simple to pull together.
Love Chicken and Brussels Sprout Stew? So do we! If you're into Stew or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Chicken and Brussels Sprout Stew
- One-pot wonder: Everything cooks together for easy cleanup.
- Magical Brussels sprouts: They become tender and sweet in the savory broth.
- Versatile & forgiving: Easy to adapt with ingredients you have on hand.
- Better next day: Flavors deepen overnight for fantastic leftovers.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 4 cups chicken broth, low-sodium
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- To taste: kosher salt and freshly ground black pepper
Tools: A large Dutch oven or heavy-bottomed pot with a lid, a sharp knife, and a cutting board.
Notes: The quality of your chicken broth really makes a difference here—it forms the base of your stew, so choose one you like the taste of. And don’t skip the white wine; it adds a lovely brightness that cuts through the richness, but don’t worry, the alcohol cooks off.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 16 g |
| Carbs: | 18 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are your friend. I strongly recommend them over chicken breast for stew. They have more fat, which means they stay incredibly moist and tender through the long simmering process, and they impart a richer flavor to the broth.
- Don’t rush the browning. Getting a good, deep sear on the chicken and getting a little color on the onions and Brussels sprouts is a key flavor-building step. That fond—the browned bits at the bottom of the pot—is liquid gold for your stew.
- Halve your Brussels sprouts evenly. Try to cut them so they’re all roughly the same size. This ensures they’ll cook at the same rate and you won’t end up with some mushy and some undercooked.
- Taste your broth before you add salt. Since chicken broths can vary wildly in saltiness, it’s always best to season at the end. You can always add more salt, but you can’t take it out!
How to Make Chicken and Brussels Sprout Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. This is a crucial step for getting a proper sear instead of steam. Place your Dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add the chicken thighs in a single layer, working in batches if needed to avoid crowding the pan. Sear for about 4-5 minutes per side, until you get a beautiful golden-brown crust. You’ll hear a nice sizzle when they hit the oil. Transfer the seared chicken to a clean plate; it won’t be cooked through yet, and that’s perfectly fine.
Step 2: Reduce the heat to medium. To the same pot, add the diced onion, carrots, and celery. You’ll notice all those delicious browned bits from the chicken will start to loosen and mix with the veggies—this is exactly what you want! Sauté for about 6-7 minutes, until the onions have softened and become translucent. Now, add the minced garlic and tomato paste and cook for another minute, stirring constantly. The tomato paste will darken slightly and smell wonderfully rich.
Step 3: Sprinkle the tablespoon of flour over the vegetable mixture. Stir it in and cook for about 60 seconds. This little bit of flour will help thicken the stew later on, giving it a more luxurious body. Now, pour in the white wine to deglaze the pot. Use your spoon to scrape up every last bit of fond from the bottom—this is where so much flavor is hiding! Let the wine bubble and reduce by about half, which should take 2-3 minutes.
Step 4: Pour in the chicken broth and add the fresh thyme. Bring everything to a gentle simmer. Now, return the seared chicken thighs (and any accumulated juices on the plate) back to the pot. Nestle them down into the liquid. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes. The chicken will finish cooking and become fork-tender.
Step 5: After 20 minutes, remove the lid. The chicken should be very tender. You can take the chicken out and shred it with two forks, or simply chop it roughly right in the pot—it’s up to you! Now, add the halved Brussels sprouts to the stew. Stir them in, submerging them as much as possible in the broth. Cover the pot again and let it simmer for another 10-15 minutes, or until the Brussels sprouts are tender but not mushy. You should be able to pierce them easily with a fork.
Step 6: Now for the final touch: taste the broth. This is when you’ll adjust the seasoning. Add more salt and a good amount of black pepper until it tastes just right to you. If the stew seems a bit too thin for your liking, you can let it simmer uncovered for another 5-10 minutes to reduce and thicken slightly. Ladle the stew into deep bowls while it’s piping hot.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty, buttered bread — Absolutely essential for sopping up every last drop of the delicious, savory broth. A warm baguette or a slice of sourdough does the trick perfectly.
- Creamy mashed potatoes — For the ultimate comfort food experience, serve a generous scoop of buttery mashed potatoes right in the middle of the bowl and ladle the stew over the top.
- Buttered egg noodles — A simple, classic pairing that makes the meal even more hearty and satisfying. The noodles soak up the flavor and add a wonderful soft texture.
Drinks
- A glass of the same white wine you cooked with — It creates a beautiful harmony of flavors. A crisp Sauvignon Blanc or an unoaked Chardonnay complements the herbal and savory notes beautifully.
- A malty amber ale — The caramel notes in the beer mirror the sweetness of the cooked carrots and Brussels sprouts, while the carbonation cuts through the richness.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cool, creamy ice cream are the perfect, comforting finish after a savory stew.
- Dark chocolate pot de crème — A rich, silky chocolate dessert that feels elegant but is surprisingly simple. It’s a small, decadent treat that doesn’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Crowding the pan when searing the chicken. If you add too much chicken at once, the pot’s temperature drops and the chicken steams instead of sears. You’ll miss out on all that wonderful browned flavor. I’ve messed this up before too, and it makes a noticeable difference.
- Mistake: Skipping the deglazing step. After sautéing the veggies, there will be a layer of browned, stuck-on bits at the bottom of your pot. That’s pure flavor! When you add the wine, make sure to scrape it all up thoroughly.
- Mistake: Overcooking the Brussels sprouts. They only need 10-15 minutes to become perfectly tender. If you simmer them for too long, they’ll turn mushy and lose their vibrant green color and sweet flavor.
- Mistake: Adding salt at the beginning. As the stew reduces, the saltiness concentrates. It’s always safer to season at the end, once the broth has reached its final consistency and you can taste it accurately.
Expert Tips
- Tip: Use an ice bath for easy fat removal. If you have time, make the stew a day ahead, let it cool, and refrigerate it overnight. The fat will rise to the top and solidify, making it super easy to just lift off before reheating.
- Tip: Boost the umami with a secret ingredient. Add a teaspoon of fish sauce or a dash of soy sauce when you add the broth. It sounds crazy, but it won’t taste fishy—it just deepens the savory, meaty flavor in an incredible way.
- Tip: Brown the Brussels sprouts for extra flavor. For a deeper, nuttier flavor, try searing the halved Brussels sprouts in the pot after you remove the chicken, just until they get some color on the cut sides, before adding the other vegetables.
- Tip: Thicken without flour. For a gluten-free option, mash a few of the cooked potato rounds or Brussels sprouts against the side of the pot at the end of cooking. They will naturally thicken the stew.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow steps 1 through 3 on the stovetop to build that foundational flavor by searing the chicken and sautéing the veggies. Then, transfer everything (including the raw Brussels sprouts) to your slow cooker, add the broth and thyme, and cook on low for 6-7 hours or on high for 3-4 hours. The chicken will be fall-apart tender.
Can I use chicken breast instead of thighs?
You can, but you’ll need to be more careful with the timing. Chicken breast cooks faster and can become dry and stringy if overcooked. If using breast, add it in the last 15-20 minutes of simmering, just until cooked through. I still highly recommend thighs for their foolproof tenderness.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this stew will keep beautifully for 3-4 days. In fact, it often tastes even better on day two or three as the flavors continue to meld. Just reheat it gently on the stovetop.
Can I freeze this stew?
Yes, it freezes very well! Let it cool completely, then transfer it to freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the Brussels sprouts may be a little softer after freezing, but the flavor will still be fantastic.
My stew is too thin. How can I thicken it?
No problem! The easiest way is to let it simmer uncovered for an extra 10-15 minutes to allow some of the liquid to evaporate. Alternatively, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and let it cook for another 2-3 minutes until thickened.
Chicken And Brussels Sprout Stew
Make this easy Chicken and Brussels Sprout Stew for a comforting one-pot dinner. Tender chicken & sweet sprouts in savory broth. Get the recipe now!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs
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1 lb Brussels sprouts (trimmed and halved)
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 medium carrots (sliced into rounds)
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2 stalks celery (chopped)
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4 cups chicken broth (low-sodium)
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0.5 cup dry white wine (like Sauvignon Blanc)
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2 tbsp tomato paste
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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2 tbsp olive oil
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1 tbsp all-purpose flour
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kosher salt and freshly ground black pepper (to taste)
Instructions
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Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. Place your Dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add the chicken thighs in a single layer, working in batches if needed to avoid crowding the pan. Sear for about 4-5 minutes per side, until you get a beautiful golden-brown crust. Transfer the seared chicken to a clean plate; it won’t be cooked through yet, and that’s perfectly fine.01
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Reduce the heat to medium. To the same pot, add the diced onion, carrots, and celery. Sauté for about 6-7 minutes, until the onions have softened and become translucent. Now, add the minced garlic and tomato paste and cook for another minute, stirring constantly. The tomato paste will darken slightly and smell wonderfully rich.02
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Sprinkle the tablespoon of flour over the vegetable mixture. Stir it in and cook for about 60 seconds. Now, pour in the white wine to deglaze the pot. Use your spoon to scrape up every last bit of fond from the bottom—this is where so much flavor is hiding! Let the wine bubble and reduce by about half, which should take 2-3 minutes.03
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Pour in the chicken broth and add the fresh thyme. Bring everything to a gentle simmer. Now, return the seared chicken thighs (and any accumulated juices on the plate) back to the pot. Nestle them down into the liquid. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes. The chicken will finish cooking and become fork-tender.04
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After 20 minutes, remove the lid. The chicken should be very tender. You can take the chicken out and shred it with two forks, or simply chop it roughly right in the pot—it’s up to you! Now, add the halved Brussels sprouts to the stew. Stir them in, submerging them as much as possible in the broth. Cover the pot again and let it simmer for another 10-15 minutes, or until the Brussels sprouts are tender but not mushy. You should be able to pierce them easily with a fork.05
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Now for the final touch: taste the broth. This is when you’ll adjust the seasoning. Add more salt and a good amount of black pepper until it tastes just right to you. If the stew seems a bit too thin for your liking, you can let it simmer uncovered for another 5-10 minutes to reduce and thicken slightly. Ladle the stew into deep bowls while it’s piping hot.06
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