Russian Chicken Stew Recipe

Russian chicken stew is one of those dishes that brings everything you need into a single, satisfying pot – tender chicken, fresh vegetables, and a deeply flavourful sauce made with a warm mix of spices. Whether you're cooking for the family or meal prepping for the week ahead, this dish is a game changer. It’s simple, honest cooking at its best – no fancy ingredients or complicated methods, just beautiful food that fills you up and makes you feel good.

Why You Need to Cook This Russian Chicken Stew

There are plenty of reasons to fall in love with Russian chicken stew, but here’s why it’s a staple in my kitchen. First, it’s absolutely delicious – the kind of dish that satisfies everyone at the table, from picky eaters to seasoned foodies. It’s budget-friendly, made with affordable, everyday ingredients you likely already have in the fridge. It’s also easy to cook – everything goes into one pot, and once it’s simmering away, your job is mostly done.

This dish stores brilliantly – you can make a big batch, keep it in an airtight container, and enjoy it over several days. Perfect for work lunches or quick dinners, and the kids can reheat it easily in the microwave. Whether you prepare it on the stove or in a slow cooker, it turns out beautifully. It’s a one-dish wonder – protein, vegetables, and a light sauce that ties it all together. You don’t even need a side dish, but it’s fantastic with mashed or boiled potatoes if you want to bulk it out.

Plus, it’s a genuinely healthy meal. Packed with loads of vegetables and lean chicken breast, you get a balance of nutrition and comfort. I love how this stew feels like summer – all those bright, colourful vegetables and juicy chicken make it fresh and light, while still being hearty and satisfying.

Overall, the stews are my favourite type of dinners because of how easy and convenient they are! They are usually all-in-one - with protein and vegetables. Meat and side in one dish and in one pot. It is less time to cook, less time to clean after. I have another great stew recipe, it is Cajun Chicken Stew and it is awesome!

Let’s Talk About the Ingredients

What makes Russian chicken stew so special is how each ingredient brings something unique to the pot. I start with diced chicken breast – it’s lean, cooks quickly, and absorbs the spices beautifully. Of course, chicken thigh is also a great option if you want a deeper, richer flavour.

The vegetables are where this dish really shines. Carrot adds a natural sweetness, onion builds that savoury base, and celery brings depth and a bit of bite. Bell peppers add colour and a mild fruity note, while courgette softens as it cooks and blends seamlessly into the sauce. Cherry tomatoes, added right at the end, burst into the stew and release their juices, adding a lovely freshness and just the right amount of acidity to balance the other flavours.

Garlic gives it warmth and punch – don’t skip it. The spice mix is key: paprika for smokiness, dill and parsley for herbal brightness, oregano for earthiness, and ground coriander for that subtle citrusy finish. Salt and black pepper tie it all together, creating layers of flavour that taste like they’ve been simmering all day.

And there is one thing about me - I do not measure the amount of spices, I just throw into a pinch of this and a pinch of that. I can not even imagine me, while being in a hurry to prepare a meal - and I would stand with spoons measuring the spices, not even to mention - I will have to wash those measuring spoons, oh, common!

A splash of water helps pull it into a light, broth-like sauce, and vegetable oil helps caramelise everything right at the start.

How to Make Russian Chicken Stew

Cooking Russian chicken stew couldn’t be simpler. I start by mixing the spices – salt, black pepper, oregano, parsley, dill, paprika, and ground coriander – and setting aside one-third. I cut the chicken into bite-sized chunks, toss it in the spice mix, and if I have time, I let it marinate in the fridge. If there is no time to marinate the chicken, then we are going to cook straight away!

I heat a little oil in a large pot, sear the chicken until golden, then set it aside. Into the same pot go chopped carrot, onion, and celery, which I sauté for about five minutes. Then the chicken goes back in with the sliced peppers. After a few more minutes, I add the courgette and a splash of water. Lastly, I stir in minced garlic, halved cherry tomatoes, and the remaining spice mix. Close it with the lid, and It all simmers gently for about 20 minutes. That’s it – packed with flavour and ready to serve.

Substitutions and Variations

One of the best parts about Russian chicken stew is how flexible it is. Don’t have courgette? Use mushrooms or aubergine instead. You can even throw in some frozen mixed veg if you're short on fresh. Chicken thighs work just as well, especially if you prefer darker meat. As for spices, feel free to experiment – thyme, rosemary, or even a pinch of chilli flakes can all bring something different. A spoonful of sour cream stirred in at the end adds richness too.

How to Serve Russian Chicken Stew

You’ve got options here. I love serving this stew with soft, fresh white rolls or a slice of rustic brown bread – perfect for dipping into that fragrant sauce. It also pairs beautifully with mashed potatoes, rice, or even couscous. If I’m serving it as a lunch dish, I often just ladle it into a bowl and top it with a bit of fresh parsley or dill, maybe even a spoon of sour cream for a creamy twist.

How to Store It

Russian chicken stew is brilliant for make-ahead meals. Store it in an airtight container in the fridge, and it’ll keep for up to three days. Just reheat in the microwave or on the stove until piping hot. It actually tastes even better the next day, once the flavours have had time to develop.

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Russian Chicken Stew

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Russian chicken stew is a one-pot wonder packed with juicy chicken breast, fresh vegetables, cherry tomatoes, and aromatic spices. It’s nourishing, easy, and full of flavour.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 600g – 700g diced chicken breasts
• 1 large carrot, chopped
• 1 onion, diced
• 2 bell peppers, sliced
• 1 courgette, halved and sliced
• 3–4 celery ribs, chopped
• 2–3 garlic cloves, minced
• A handful of cherry tomatoes, halved
• 50ml water
• Spice mix: salt, black pepper, paprika, dill, parsley, oregano, ground coriander - all adjustable to your taste, start with ½ tea spoon of each.
• Vegetable oil for frying

Instructions

1. Mix all spices. Set aside one-third. Toss chicken with the rest of the spice mix. Optional: marinate in the fridge.
2. In a large pot, heat oil and sear the chicken until golden. Remove and set aside.
3. In the same pot, sauté carrot, onion, and celery for 5 minutes. Return chicken, add peppers, and cook 4–5 minutes.
4. Add courgette and splash of water. Stir to combine.
5. Add garlic, cherry tomatoes, and remaining spices. Stir and simmer for 20 minutes.
6. Serve hot with bread or potatoes. Garnish with fresh herbs or sour cream if desired.

Notes

Note about the spices: As all tastes is different, you and only you should decide the amounts of spices and dry herbs used for the dishes. I do not measure the herbs - so just start with a pinch of this and that you will know yourself what you like more! I love when it is a lot of dill and parsley and paprika so I will add a lot of it. Check for the salt in the end and adjust if needed!