Creamy Chicken Stew with Bacon & Parmesan (video)
Nothing beats a bowl of warming and hearty stew on a cold winter day! This creamy chicken stew with bacon bits, parmesan cheese and white wine is going to be your new favorite! It’s hearty, creamy, smoky, savory and so delicious! Made with chicken breast, smoked bacon, mushrooms, lots of garlic, thyme, rosemary, cream, and parmesan cheese. Enjoy it with toasted bread, biscuits, or rice.
Watch My Chicken Stew Video Tutorial
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Ingredients for Creamy Chicken Stew
Here are my tips for the main ingredients you’ll need to make this delicious chicken stew! Find the full list of ingredients and measurements in the printable recipe card below.
- Chicken: I love to use skinless chicken breast or chicken thigh for this recipe. Cube the meat into bite sized pieces.
- Bacon: smoky bacon adds tons of savory flavor to this soup! Both pork or turkey bacon will work.
- Mushrooms: an optional but tasty addition. You can simply omit the mushrooms if you don’t want to use them.
- White Wine: wine not only adds lots of great flavor to this stew recipe but also helps cut through the heaviness of the cream.
- Chicken Broth/Stock: store-bought broth will work great for this recipe. If you have the time to make chicken broth from scratch using a whole chicken, check out my ‘Chicken Noodle Soup’ video tutorial for details.
- Cream: I prefer my stew on the lighter side so I like to use half-and-half, but regular cream or even whole milk will also work well.
- Parmesan Cheese: for adding to the stew. Make sure to add some extra on top, too!
- Fresh Herbs: I love using fresh parsley, thyme and rosemary in this recipe. They add so much great aroma!
Supplies & Tools for the Recipe
Need some supplies or tools to make this delicious chicken stew at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- Cast Iron Soup Pot: the perfect size for a pot of stew!
- Epicurean Cutting Boards: these won’t dull your knives and they’re dishwasher safe.
- Wusthof Chef’s Knife: if you’re going to get one good knife, get this one!
- Waring Cooktop: this is the one I use in my video recipes.
- Celtic Sea Salt: my favorite salt! I use this for all my recipes!
Browning the Chicken & Mushrooms
You’ll love how quick and easy this chicken dinner recipe is to prepare!
- Start by preheating a large soup pot over medium high heat. Add a drizzle of cooking oil (I prefer avocado). Once the oil is hot, add half the cubed chicken and season it lightly with salt and pepper.
- Fry the chicken for 5 to 7 minutes, until it’s nicely browned all over. Remove the first batch of chicken into a separate bowl, then fry the second half. Frying the chicken in batches will prevent it from stewing and allow it to become golden brown.
- After frying the chicken, add the quartered mushrooms. Fry them without any extra oil for a few minutes to allow the water to evaporate. Fry the mushrooms until they’re golden brown, then remove from the pot.
Preparing the Chicken Stew Base
Every stew needs a good mirepoix base and this one is extra aromatic and delicious! Here’s how to make it:
- Add the diced bacon into the pot, along with a few tablespoons of salted butter. Fry the bacon bits for a few minutes, then add in the onion, carrots and celery.
- Cook this mixture for 8 to 10 minutes, until the onion is tender and translucent. Add in the garlic, thyme, rosemary, basil, oregano, salt, and black pepper. Stir and cook for another minute.
- Pour in the white wine and simmer for 6 to 8 minutes, until the wine is nicely reduced.
- Sprinkle in the flour next and make sure it’s very well combined with the mirepoix mixture.
Replacing the White Wine
Don’t want to use white wine in this recipe? If you’re worried about the alcohol, there is no need to! As the chicken stew cooks, the alcohol will naturally cook off, making this stew great for kids, too.
If you want to replace the white wine, substitute it with 1 cup of chicken broth or stock combined with the juice from 1 lemon, about 3 to 4 tablespoons. Pour this mixture of stock and lemon juice as you would the wine and let it reduce, then continue with the recipe.
Making Creamy Chicken Stew with Bacon
Once you have the mirepoix mixture ready, it’s time to bring it all together and cook the stew!
- Pour the chicken broth/stock into the pot and return the fried chicken and mushrooms. Stir everything together thoroughly.
- Bring the stew up to a simmer, then reduce the heat to low, cover the pot, and simmer for 30 to 45 minutes, stirring occasionally.
- Next, add in the cubed potatoes. Press the potatoes down into the liquid so they’re completely submerged. Turn up the heat and bring the stew back up to a simmer, then cover and reduce again and cook for an additional 30 minutes, or until the potatoes are cooked.
- Last, pour in the cream, add the parmesan cheese, and the fresh parsley. Cook the stew just until it simmers, then remove it from the heat.
Serving Suggestions
Enjoy this hearty and warming chicken stew with bacon with a side of toasted baguette, fresh biscuits or even rice. I recommend adding extra parmesan cheese on top, some more fresh parsley, and freshly ground black pepper.
Chicken Stew Recipe Variations
Here are a few variations for this easy chicken stew recipe:
- For a thicker stew: if you prefer to have less liquids in your stew, simply reduce the amount of chicken broth down to 2 ½ to 3 cups instead of 4 cups.
- For a thicker gravy: if you love to have lots of super thick gravy, increase the amount of flour you add from ¼ cup to 1/3 cup or evne ½ cup. This will make the stew super thick!
- Vegetable Ideas: try adding your favorite stew vegetables to the mix. Chopped green beans, parsnips, green peas, and corn are just a few you can also include.
More Recipes!
Enjoyed this easy and delicious dinner recipe? Check out some of my other recipes you’re sure to enjoy!
- The Best Beef Stew: the #1 recipe on my website and for good reason! This hearty beef stew with red wine is a winner!
- Lemon Orzo Chicken Soup – cozy, creamy chicken soup with pasta, lemon zesty, and fresh herbs!
- Chicken Gnocchi Soup: my take on everyone’s favorite! A creamy, hearty chicken soup with mini gnocchi, bacon bits, and juicy chicken!
- Chicken Noodle Soup: perfect for chilly and rainy days! The best chicken soup with homemade bone broth, lots of veggies, and noodles.
- Maple Bacon Turkey Chili: another hearty and delicious recipe! This chili is made with ground turkey (or chicken), bacon, peppers, maple syrup, and warming spices.
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Creamy Chicken Stew with Bacon & Parmesan (video)
The best recipe for creamy chicken stew with bacon bits, white wine, and parmesan cheese! Hearty, aromatic, delicious, and super easy to make!
Ingredients
- 1 1/2 lbs skinless, boneless chicken breast, or thigh; cubed
- salt and pepper
- 10 to 12 small white mushrooms, quartered
- 1/2 lb smoked bacon, diced; about 8 slices
- 2 tbsp butter
- 1 large onion, diced
- 3 to 4 large carrots, chopped
- 2 celery sticks, chopped
- 6 garlic cloves, finely minced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 1/2 to 2 tsp sea salt
- ground black pepper
- 1 cup white wine, such as chardonnay or sauvignon blanc
- 1/4 cup all-purpose flour
- 3 to 4 cups chicken broth
- 3 large golden potatoes, peeled and cubed
- 1 cup cream, or half-and-half
- 1 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
Browning the Chicken & Mushrooms:
- Start by preheating a large soup pot over medium high heat. Add a drizzle of cooking oil (I prefer avocado). Once the oil is hot, add half the cubed chicken and season it lightly with salt and pepper.
- Fry the chicken for 5 to 7 minutes, until it’s nicely browned all over. Remove the first batch of chicken into a separate bowl, then fry the second half. Frying the chicken in batches will prevent it from stewing and allow it to become golden brown.
- After frying the chicken, add the quartered mushrooms. Fry them without any extra oil for a few minutes to allow the water to evaporate. Fry the mushrooms until they’re golden brown, then remove from the pot.
Preparing the Mirepoix:
- Add the diced bacon into the pot, along with a few tablespoons of salted butter. Fry the bacon bits for a few minutes, then add in the onion, carrots and celery.
- Cook this mixture for 8 to 10 minutes, until the onion is tender and translucent. Add in the garlic, thyme, rosemary, basil, oregano, salt, and black pepper. Stir and cook for another minute.
- Pour in the white wine and simmer for 6 to 8 minutes, until the wine is nicely reduced.
- Sprinkle in the flour next and make sure it’s very well combined with the mirepoix mixture. Cook for 1 minute.
Cooking the Stew:
- Pour the chicken broth/stock into the pot and return the fried chicken and mushrooms. Stir everything together thoroughly.
- Bring the stew up to a simmer, then reduce the heat to low, cover the pot, and simmer for 30 to 45 minutes, stirring occasionally.
Adding Potatoes:
- Next, add in the cubed potatoes. Press the potatoes down into the liquid so they’re completely submerged. Turn up the heat and bring the stew back up to a simmer, then cover and reduce again and cook for an additional 30 minutes, or until the potatoes are cooked.
Finishing & Serving:
- Last, pour in the cream, add the parmesan cheese, and the fresh parsley. Cook the stew just until it simmers, then remove it from the heat.
- Enjoy this hearty and warming chicken stew with bacon with a side of toasted baguette, fresh biscuits or even rice. I recommend adding extra parmesan cheese on top, some more fresh parsley, and freshly ground black pepper.
Recipe Variations:
- For a thicker stew: if you prefer to have less liquids in your stew, simply reduce the amount of chicken broth down to 2 ½ to 3 cups instead of 4 cups.For a thicker gravy: if you love to have lots of super thick gravy, increase the amount of flour you add from ¼ cup to 1/3 cup or even ½ cup. This will make the stew super thick!Vegetable Ideas: try adding your favorite stew vegetables to the mix. Chopped green beans, parsnips, green peas, and corn are just a few you can also include.
White Wine Substitute:
- If you want to replace the white wine, substitute it with 1 cup of chicken broth or stock combined with the juice from 1 lemon, about 3 to 4 tablespoons. Pour this mixture of stock and lemon juice as you would the wine and let it reduce, then continue with the recipe.
Nutrition
Serving: 1cup | Calories: 344kcal | Carbohydrates: 16g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 1054mg | Potassium: 618mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3600IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 1mg
Can i make it with leftover Rotisserie chicken?
Yes, that will work great, too! I would add the chicken later into the stew, along with potatoes. Enjoy!
Made this for my family and some extended family and the overall response was “Absolutely Delicious”. A fair bit of preparation but totally worth it, the chicken was tender and delicious and the flavour of the sauce was incredible.
I’m so glad it was a hit with everyone! I agree, totally worth the effort to make it! 🙂 Thank you for taking the time to leave a review!
Delicious stew! Flavors remind me of the chicken gnocchi soup. Does take a while to make.. but I enjoyed it!
My 4 year old son was in a stage where he didn’t want to eat any meat. He is not fond of anything else that had sufficient protein in it either so I had to be creative. This stew was the first thing with meat he ate in months without having to bargain with him. He would even have it two nights in a row (I am saying this because we had a “deal” with him to at least eat meat once a week. Since then this stage has passed but this is pretty much regular at our table 🙂
Oh, that’s so wonderful! Your comment made my morning. I’m so happy your son enjoyed the stew and glad it’s a staple for you guys! Thanks for taking the time to leave a review!