Dutch Oven Chicken & White Bean Stew

The stew simmering in the Dutch oven, where everything cooks together until the chicken is tender and the vegetables are perfectly soft.

My First Dutch Oven Dinner

This was my first real Dutch oven dinner recipe—aside from bread—and I was honestly so pleased with how it turned out. I think what surprised me most was how easy it felt once I got going. There are a few steps, but every single one is quick and straightforward. Nothing complicated, nothing fussy.

The end result felt comforting and familiar, but still different enough from our usual rotation that it felt special. The whole family enjoyed it, which immediately earned it a spot in the “make again” category. I love having recipes like this in my back pocket for nights when we want something cozy, filling, and a little bit different without overthinking dinner.

Why This Stew Works So Well

This stew is hearty without being heavy. The chicken stays tender, the vegetables cook down just enough, and the light gravy ties everything together without feeling rich or overwhelming. Cooking everything in the Dutch oven allows the flavors to build naturally, and finishing it in the oven makes it almost hands-off once it’s assembled.

It’s the kind of meal that feels like it took all afternoon—but really didn’t.

A Mediterranean-Inspired Approach to Comfort Food

While this isn’t a traditional Mediterranean dish, it fits the spirit of the Mediterranean way of eating really well. Lean protein from the chicken, plenty of vegetables, beans for fiber and plant-based nutrients, and a modest amount of fat used intentionally for flavor and cooking.

The white beans help stretch the meal and add creaminess without needing dairy, and the thyme keeps the flavor profile simple and grounding. It’s comforting food that still feels balanced—exactly what I aim for with weeknight dinners.

A cozy bowl of Dutch oven chicken stew, filled with tender potatoes, carrots, white beans, and a light, herby broth.

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Dutch Oven Chicken & White Bean Stew

Yield: 4-6

Author: Siena Haskell

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

A cozy Dutch oven chicken stew made with tender chicken, vegetables, white beans, and a light, savory gravy. Simple steps, big comfort.

Ingredients

• 24 oz (680 g) boneless, skinless chicken breasts (about 3–4 medium)
• 12 oz (340 g) onion (about 2 medium or 1 large), sliced
• 12 oz (340 g) carrots (about 3 medium), peeled and sliced into ½-inch rounds
• 12 oz (340 g) baby potatoes (about 1-inch diameter), scrubbed
• 1 to 1½ cups cooked white beans (cannellini or Great Northern), rinsed and drained
• 3 tablespoons avocado oil, divided
• 3 tablespoons (24 g) all-purpose flour (optional upgrade: white whole-wheat flour)
• 1 teaspoon kosher salt, plus more for seasoning chicken
• 1½ teaspoons dried thyme
• 1 teaspoon garlic powder
• 2¼ to 2½ cups low-sodium chicken broth

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the onion. Peel the carrots and cut into ½-inch rounds. Scrub the potatoes if needed. Set vegetables aside.
3. Trim any excess fat from the chicken breasts if necessary. Lightly season both sides with kosher salt.
4. In a large Dutch oven (7–8 quart), heat 1 tablespoon avocado oil over medium heat. Add the chicken breasts and cook undisturbed for 3–4 minutes until browned. Flip and brown the second side, another 3–4 minutes.
5. Remove chicken to a plate and set aside.
6. Add the remaining 2 tablespoons avocado oil to the Dutch oven. Add onions, 1 teaspoon kosher salt, dried thyme, and garlic powder. Cook for 3–4 minutes, stirring occasionally, until softened.
7. Sprinkle in the flour and cook for 1 minute, stirring constantly.
8. Slowly pour in the chicken broth, stirring and scraping up any browned bits from the bottom of the pot.
9. Add carrots, potatoes, and white beans. Bring to a boil, then reduce to a gentle simmer. Simmer 4–5 minutes, stirring occasionally.
10. Turn off the burner. Nestle the browned chicken back into the gravy (it does not need to be fully submerged). Cover with the lid and transfer to the oven.
11. Bake for 15–18 minutes, or until the chicken reaches 165°F and the vegetables are fork-tender.
12. Remove chicken and let rest for 5 minutes. Do not allow the chicken to rest submerged in the hot liquid.
13. The gravy will thicken slightly as it cools. Return chicken to the pot when ready to serve.

Notes

• High-protein
• Dairy-free
• Can be made whole-grain (use white whole-wheat flour)
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Nutrition Facts

Calories

560

Fat

16 g

Sat. Fat

3 g

Carbs

54 g

Fiber

10 g

Net carbs

44 g

Sugar

9 g

Protein

49 g

Sodium

890 mg

Cholesterol

109 mg

Nutrition facts are approximate and may vary.