Chicken Continental

This Chicken Continental recipe is a family favorite.  It’s a one-pot chicken dinner that is pure comfort food and easy enough to make any night of the week.

I’ve made this dish countless times over the years.  It’s one of my family’s favorites! It only takes about 5 – 10 minutes to assemble, and it needs  very little fussing over while it cooks.  This easy chicken continental is full of flavor and is good honest stick-to-your-ribs comfort food.  

My dad used to make this recipe.  I’m not sure – but I think he may have clipped the recipe out of the newspaper.  We’ve made it so many times over the years, that we have it committed to memory.  This is a pretty straightforward chicken stew recipe, loaded with tender chicken, red potatoes, carrots, celery, onion, garlic, tomatoes, and one ingredient that gives it its signature flavor.  Guys, the garlic here is an absolute must.  I forgot to add it one time, and we all looked at each other at the table – like it’s good, but something’s missing. Be sure to add garlic.

This Chicken Continental is a great easy weeknight dish to pull together after a long day at work, and it also plates nicely for company.  I’ve served this many times for friends spur of the moment visits, and it’s always raved over. Recipes don’t come much more simple than this one!

Easy Chicken Continental Recipe

• Olive Oil. We use extra virgin olive oil to brown the chicken with.
•  Chicken. We use skinless and boneless chicken breasts for this recipe, but you could use a whole cut up chicken if you like. 
•  Canned Tomatoes. Use one 15-ounce can of chopped tomatoes (preferably low-sodium).
•  Chicken Broth. I also like to use low or no sodium broth. 
•  Soy Sauce. Just a little soy sauce gives this stew a rich flavor. 
•  Onion and Garlic. We use 1 large onion, cut into 8 wedges and 2 to 3 cloves of garlic for this stew.
•  Vegetables. We add red potatoes, carrots and celery to this stew.
•  Seasoning. Just a little freshly cracked black pepper to taste.

Find printable recipe with the measurements below.

How To Make Chicken Continental

1. Brown Chicken. Heat the olive oil in a large Dutch oven. Add the chicken and cook over medium heat for 4 to 5 minutes on each side, until lightly browned.
2. Add Liquids. Add the soy sauce, canned tomatoes and chicken broth and stir to blend.
3. Add Vegetables. Lay the onion wedges, garlic, potatoes, carrots and celery on top of the chicken. Use a wooden spoon to arrange the ingredients so they are partially submerged in the liquids.
4. Cook. Bring to a boil then reduce heat to low and simmer for about 45 minutes or until the vegetables are fork tender. As the stew simmers, continue to arrange the ingredients so they cook evenly in the liquids.

Looking For More Easy Dinner Recipes?

• Lemon Chicken Piccata
• One Pan Chicken Shawarma
• Filipino Chicken Adobo
• One Pan Italian Chicken
• French Chicken Stew
• Chicken Continental
• One Pot Spanish Chicken
• Chicken Fajita Casserole
• Easy Chicken Fajita Bake
• Mexican Style Shredded Chicken

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Yield: 4 servings

Chicken Continental

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

This Chicken Continental is a family favorite.  It's a one-pot meal that's pure comfort food and easy enough to make any night of the week.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 skinless and boneless chicken breasts
• 1 15-ounce can chopped tomatoes
• 1 to 1-1/2 cups low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 large onion, cut into 8 wedges
• 2 - 3 cloves garlic, minced
• 4 large red potatoes, cut in quarters
• 3 - 4 carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven.
2. Add the chicken and cook over medium heat for 4 to 5 minutes on each side, until lightly browned.
3. Add the tomatoes, chicken broth and soy sauce and stir to blend.
4. Lay the onion wedges, garlic, potatoes, carrots and celery on top of the chicken.
5. Using a wooden spoon arrange the ingredients so they are partially submerged in the liquids.
6. Bring to a boil then reduce heat to low and simmer for about 45 minutes or until the vegetables are fork tender.
7. As the stew simmers, continue to arrange the ingredients so they cook evenly in the liquids.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 636Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 102mgSodium: 603mgCarbohydrates: 74gFiber: 9gSugar: 11gProtein: 50g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.