Chicken stew with peas and carrots, a simple, rustic, and delicious dish that the whole family will love. Tender chunks of chicken breast with peas, diced carrots, and tomato sauce… a main course that is prepared in a few minutes and can be accompanied by pilaf or basmati rice, steamed potatoes, or simple slices of toasted bread. Try this recipe, it’s very easy and perfect for the first cold evenings.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 207.09 (Kcal)
- Carbohydrates 14.57 (g) of which sugars 4.56 (g)
- Proteins 32.70 (g)
- Fat 2.54 (g) of which saturated 0.60 (g)of which unsaturated 0.82 (g)
- Fibers 3.98 (g)
- Sodium 353.39 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 chicken breast
- 1 1/2 cups frozen peas (or fresh, shelled)
- 1 1/2 cups carrots
- Half onion
- 4 tablespoons tomato puree
- meat broth (or vegetable)
- parsley
- semolina flour (or regular flour)
- extra virgin olive oil
- salt
Tools
- Casserole
- Frying pan
- Cutting board
Preparation
Clean the chicken breast by removing bones and cartilage. Cut the meat into chunks and coat it in the semolina flour (or regular flour).
Heat a pan with a little extra virgin olive oil, add the chunks, and brown them over high heat for a few minutes (1). Then salt them and set aside.
Peel the carrots and cut them into pieces. Clean the onion, chop it, and sauté it in a casserole with a drizzle of oil.
Add the carrots, peas, and moisten with a ladle of broth (2).
After a few minutes, also add the tomato puree, season with salt, and cook the vegetables over low heat until they are tender.
Add the previously browned chicken, mix, and add more broth if necessary (3).
Cook for 10-15 minutes, stirring occasionally.
At the end, sprinkle with a handful of chopped parsley.
Chicken stew with peas and carrots is ready. Serve it hot accompanied by simple slices of bread, boiled potatoes, or pilaf rice… enjoy!
Tips and Variations
You can use either the breast or other parts of the chicken, skinless and boneless.
In season, I recommend using fresh peas, otherwise, frozen ones are perfectly fine.
You can add a tablespoon or two of soy sauce towards the end of cooking.
You can increase or decrease the amount of tomato to your taste.
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