This Boneless Skinless Chicken Thigh Stew is the ultimate comfort food! Packed with tender chicken, hearty vegetables, and fluffy dumplings, it’s a flavorful dish that warms you up from the inside out. Whether you’re serving it for a cozy family dinner or making it for meal prep, this Hungarian-cuisine-inspired stew is a satisfying and delicious choice.

Why Will You Love This Recipe?

Rich and Hearty: Loaded with chicken, veggies, and dumplings, this stew is a filling one-pot meal that’s perfect for colder days.
Simple Ingredients: Made with pantry staples and fresh ingredients, this recipe is easy to put together without any fancy techniques.
Crowd-Pleaser: This dish is great for feeding a family or a group of friends, and it reheats beautifully for leftovers.

Steps in Short

1. Prepare the Ingredients

Chop vegetables and chicken, and prepare the broth.

2. Sauté the Vegetables

Cook the onion, carrot, and bell pepper until softened.

3. Add the Chicken and Broth

Brown the chicken, then pour in the broth and seasonings.

4. Make the Roux

Whisk together flour, oil, and paprika in a skillet, then add to the stew.

5. Add Dumplings

Drop dumpling batter into the stew and cook for 3 minutes.

6. Finish and Serve

Let the stew rest for a moment before serving warm.

Recipe Variations

Vegetable Additions: Add diced potatoes, parsnips, or green beans to make the stew even heartier and more nutritious.
Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a little heat and extra depth of flavor.
Gluten-Free Option: Swap the flour in the roux and dumplings for gluten-free alternatives to accommodate dietary needs.

Tools You’ll Need

Large Pot: A big pot is essential for cooking the stew evenly and thoroughly.
Skillet: Perfect for making the roux.
Whisk: Helps prevent lumps when adding the roux to the stew.
Sharp Knife: For chopping vegetables and chicken.
Cutting Board: Keeps your prep work organized and clean.

FAQ

Can I make this stew ahead of time?

Yes, the stew can be made ahead and stored in the fridge for up to 3 days. Add the dumplings just before serving to keep them fresh.

How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a little water if needed.

Can I freeze this stew?

You can freeze the stew (without dumplings) for up to 3 months. Thaw in the fridge overnight and reheat before adding fresh dumplings.

What can I serve with this stew?

A side of crusty bread or a simple green salad pairs perfectly with this hearty dish.

Are there substitutions for chicken thighs?

Yes, you can use chicken breasts, but thighs provide more flavor and stay juicier in the stew.

Other Recipes You’ll Love

Boneless Skinless Chicken Thigh Stew

Author: Laura Bais

This chicken thigh stew is a rich, comforting meal that’s perfect for any occasion. With tender chicken, flavorful veggies, and fluffy dumplings, it’s a dish that’s guaranteed to bring everyone to the table! This boneless skinless chicken thigh stew could be described as "Hungarian-inspired" rather than strictly Hungarian, but it shares some elements, such as the use of paprika and dumplings.

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Main Course

Cuisine Hungarian

Servings servings

Equipment

Ingredients

For the Stew:

3 tbsp oil
3 yellow onions finely chopped
2 carrots sliced (about 3 oz or 90 g)
1 bell pepper diced
2 lbs boneless skinless chicken thighs cubed (900–1000 g)
5 3/4 cups chicken broth (1400 ml)
1 bay leaf
1/2 tsp salt
Pinch of black pepper
Water for deglazing

For the Roux:

4 tbsp oil
2 1/2 tbsp all-purpose flour
1 tsp sweet paprika
1/2 tsp smoked paprika

For the Dumplings:

2 eggs
8 tbsp all-purpose flour
2 tbsp oil
Pinch of salt

Instructions

Prepare the Ingredients: Chop the chicken into cubes and season with salt and pepper. Finely chop the onions, slice the carrots, and dice the bell pepper. Heat water to dissolve the bouillon cube and prepare the broth.
Sauté the Vegetables: Heat oil in a large pot. Add onions and cook for 15 minutes until softened, adding water if needed. Stir in carrots and bell peppers and cook for another 10 minutes.
Add the Chicken and Broth: Stir in chicken pieces and cook until lightly browned. Pour in the broth, add the bay leaf, and simmer for 40 minutes.
Make the Roux: Heat oil in a skillet. Stir in flour, sweet paprika, and smoked paprika, cooking for 3 minutes until fragrant. Whisk the roux into the stew 15 minutes into simmering.
Prepare Dumplings: Beat eggs with salt and oil, then mix in flour until smooth. Drop spoonfuls of batter into the stew 3 minutes before finishing.
Finish and Serve: Remove the bay leaf and let the stew rest briefly before serving. Enjoy!

Keyword chicken thigh recipe, chicken thigh stew, easy stew, hungarian chicken stew, skinless boneless chicken stew