Creamy Chicken Stew – Gluten-Free Recipe

When it comes to comfort food, few dishes are as satisfying as creamy chicken stew served with gluten-free mashed potatoes. Many traditional recipes use wheat flour to thicken the sauce, but with our simple gluten-free creamy chicken stew recipe, you can enjoy this comforting meal without worry. Follow along as I show you how to make this easy, delicious, and gluten-free chicken stew—perfect for a cozy family dinner.

The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩‍🍳🔝

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📝 Ingredients To Make Gluten-Free Creamy Stew

The ingredient list for this delicious chicken recipe isn’t long, and all ingredients are readily available at any grocery store. Here is what you will need:

• Chicken thighs, skin-on, bone-in. While this recipe will work with the boneless skinless chicken thighs too, the bones provide a lot of flavor to the dish and I would highly encourage you to use the bone-in variety.
• Butter, just your regular unsalted butter. As with all dairy, choose organic whenever possible.
• Leek. Leeks give the stew a sweet flavor, but if you don’t have leeks, feel free to use brown onions instead.
• Bay leaf
• Mediterranean dried herbs
• Fresh garlic cloves
• Gluten-free all-purpose flour. I like using gluten-free flour from Aldi or the Bob Red Mill brand.
• Chicken stock or vegetable stock.
• Heavy cream. Don’t worry, we will only need 2 tablespoons to make this sauce extra creamy.

See the recipe card below for a full list of ingredients 👇

How To Make Gluten-Free Chicken Stew

Step 1: Start by melting the butter in a large skillet or a Dutch oven. Once the butter is melted, place the chicken thighs in the skillet. Season them with some salt, sweet paprika, and black pepper, and let them cook for 5 minutes until the skin becomes nice and golden.

Step 2: Using chicken tongs if you have some, turn the chicken thighs around and cook them on the other side for a minute or two. Transfer the seared chicken thighs to a bowl and set aside.

Step 3: Add a little bit of olive oil to the skillet, without washing it, and fry the leeks for 3-4 minutes until they start to soften. Add the dried herbs, minced garlic, and bay leaf and cook together for a couple of minutes until the mixture becomes aromatic.

Step 4: Now add the flour and cook for 2-3 minutes until the mixture starts to get a nice golden color.

Step 5: Add the chicken stock and let it come to a simmer. Make sure to scrape the base of the skillet, that is where all the flavors are hiding. 😊

Step 6: Once the stock mixture is simmering, add the seared chicken thighs along with the juices that will be in the bowl.

Step 7: Bring it to a simmer, cover it with a lid, and cook on low heat for 15 minutes.

Step 8: Open the lid and let the chicken cook uncovered for another 15 to 20 minutes or until the chicken is fully cooked.

Step 9: Transfer the cooked chicken to a plate and add some heavy cream to the sauce, mix well. Bring it back to a simmer. Taste if you need more salt or pepper.

Step 10: Place the chicken back in the sauce and serve.

NOTE: The chicken is fully cooked when the internal temperature reaches 165 degrees Fahrenheit / 74 degrees Celsius.

🍴 How To Serve

This gluten-free creamy chicken stew is classic comfort food, and it begs for an equally comforting side dish: creamy mashed potatoes, of course. I love using this gluten-free mashed potatoes recipe to keep everything gluten-free and delicious. The rich, thick sauce also pairs beautifully with freshly fluffy basmati rice or baked lemon potatoes. For a fun twist, try serving it with penne pasta—my kids’ favorite! They even love to sprinkle a little Parmesan cheese on top for an extra cheesy finish.

❄️ How to Store Gluten-Free Chicken Stew

Refrigerate: If you have leftovers or made the stew ahead of time, allow it to cool to room temperature to prevent moisture buildup. Transfer the gluten-free creamy chicken stew to an airtight container and refrigerate for up to 3-4 days.

Freeze: You can freeze the stew for up to 3 months. Once completely cooled, place it in a freezer-safe container or bag, squeezing out excess air. When ready to serve, let it thaw in the refrigerator overnight.

Reheat: To reheat, warm the stew on the stovetop over medium heat or in a 360°F (180°C) oven until fully heated through, about 15-20 minutes. If the stew is too thick, add a splash of broth or water to reach your desired consistency.