If you’re craving a cosy, nourishing meal that comes together easily on the hob, this stovetop chicken stew ticks all the boxes. It’s gluten-free, dairy-free, and packed with colourful veggies in a gently thickened herby sauce made with almond milk and your choice of gluten-free flour like buckwheat.
Perfect for chilly evenings or busy weeknights, this recipe is wholesome, comforting, and easy to customise. With no need for cream or wheat flour, it’s also great for those following allergy-friendly or FODMAP-conscious diets. Serve it with mashed potatoes or your favourite side dish for a hearty, feel-good dinner the whole family will love.
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Jump to RecipeServing Suggestions & Easy Variations
This gluten-free and dairy-free chicken stew is lovely on its own, but pairing it with the right sides makes it even more satisfying. Here are some delicious ideas to serve with it — plus easy ways to adapt the recipe:
What to Serve With Chicken Stew
- Creamy Mashed Potatoes – The ultimate pairing. Try using olive oil or dairy-free butter with a splash of almond milk for a creamy mash that’s still allergy-friendly.
- Steamed Rice or Quinoa – A lighter option that works well for soaking up the herby sauce.
- Gluten-Free Bread or Flatbread – Perfect for dipping into the stew.
- Roasted Root Vegetables – Parsnips, carrots, or sweet potatoes make a sweet, earthy contrast.
Optional Add-Ins & Variations
- Swap the Protein – Use boneless chicken thighs for extra flavour, or try turkey or leftover roast chicken.
- Change Up the Vegetables – Add mushrooms, leeks (green tops only for FODMAP), or courgette depending on what’s in season.
- Herb Blends – Try a mix of thyme and rosemary, or swap in dried parsley or oregano for a different flavour profile.
- Add Creaminess – Stir in a spoonful of dairy-free yogurt or a touch of coconut or soy cream at the end for an extra rich finish.
Storage & Reheating Tips
This stew keeps beautifully, making it a great option for batch cooking or saving leftovers for busy days.
Fridge Storage
- Allow the stew to cool completely, then transfer it to an airtight container.
- Store in the fridge for up to 3 days.
- The flavours often deepen overnight, making it even more delicious the next day.
Freezing
- This stew freezes well! Portion into freezer-safe containers and freeze for up to 3 months.
- For best results, defrost in the freezer overnight—reheat gently and stir well to bring it back together.
Reheating
- On the hob (recommended): Reheat gently over medium-low heat, stirring occasionally until piping hot. Add a splash of almond milk or stock if the sauce has thickened too much.
- In the microwave: Heat in 1-minute intervals, stirring in between, until fully heated through.
Troubleshooting Tips
Even the simplest stews can go slightly off course—here’s how to fix the most common issues:
The Sauce is Too Thin
- Simmer the stew uncovered for a few extra minutes to allow the liquid to reduce.
- Stir in an extra teaspoon of buckwheat flour (or your preferred gluten-free flour), mixed with a splash of water first to avoid lumps.
The Sauce is Too Thick
- Add a splash of extra chicken stock or almond milk to loosen the consistency.
- Stir gently to avoid breaking up the vegetables or chicken.
Chicken is Overcooked or Dry
- Try using chicken thighs next time for more moisture and flavour—they’re more forgiving than chicken breast.
- Be sure to remove the chicken from the pan once browned, and only return it once the sauce is ready to avoid overcooking.
The Flavour Feels Flat
- Add a squeeze of lemon juice, a pinch more salt, or a tiny bit of maple syrup to round out the flavours.
- Don’t forget the green part of the spring onion at the end—this fresh addition really lifts the dish.
Vegetables Are Too Soft
- Reduce the sautéing time slightly, especially if you’re using quick-cooking vegetables like broccoli or green beans.
- Add more delicate veg (like courgette or spinach) later in the simmer stage so they retain some bite.
Recipe Notes & SEO Tips
Why You’ll Love This Stovetop Chicken Stew
- Quick and easy – No oven required, ready in around 30 minutes.
- Gluten-free & dairy-free – Made with buckwheat flour and almond milk.
- FODMAP-friendly – No garlic or onion, but still full of flavour thanks to spring onion tops and herbs.
- Flexible & customisable – Swap in your favourite veg or protein, or adjust the thickness of the sauce to your liking.
- Perfect comfort food – Warming, wholesome, and family-friendly.
If you enjoyed this comforting one-pan dish, you might also love my Quick and Easy Chicken Curry with Almonds. It’s another gluten-free, dairy-free, and FODMAP-friendly recipe made with simple ingredients, warming spices, and a creamy almond-based sauce. Perfect for when you’re in the mood for something a little different but equally satisfying!
FAQs You Might Include in a Short Q&A Box
✅ Can I use frozen vegetables?
Yes! Just add them straight to the pan and adjust cooking time slightly.
✅ What’s the best flour to use?
Buckwheat flour works well, but any gluten-free flour blend or even a spoonful of cornflour (mixed with water) will do.
✅ Can I make this ahead?
Absolutely—it reheats well and the flavours deepen overnight.
✅ Can I make it vegetarian?
Yes! Swap chicken for chickpeas, tofu, or a medley of root vegetables.
Equipment
Ingredients
- 3 boneless skinless chicken breasts (cut into chunks)
- 2 cups about 300g mixed vegetables (e.g., carrots, peas, green beans, or broccoli)
- Green part of 3 spring onions finely sliced (added at the end)
- 1 cup 240ml chicken stock
- 1 cup 240ml almond milk
- 2-3 teaspoons buckwheat flour or another gluten-free flour alternative for thickening
- 1 teaspoon dried thyme or rosemary
- 1 teaspoon paprika optional, for flavor
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Cook Chicken:
- Heat a bit of oil in a large pan or skillet over medium heat. Sear the chicken pieces until browned and cooked through. Remove and set aside.
Sauté Vegetables:
- In the same pan, add your mixed vegetables. Sauté for 5-7 minutes, until they begin to soften.
Make the Sauce:
- Sprinkle the buckwheat flour (or gluten-free flour alternative) over the vegetables and stir well. Gradually add the chicken stock and almond milk, whisking until smooth. Bring to a simmer and let it thicken slightly. Add the thyme, paprika, salt, and pepper.
Combine Ingredients:
- Return the chicken to the pan, mixing it into the sauce. Simmer on low heat for 5-10 minutes to meld the flavors.
Finish with Spring Onion:
- Add the sliced green parts of the spring onions at the end for a fresh touch.
Serve:
- Serve warm with mashed potatoes or your favorite side dish.
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