There are many wonderful herbs that go with chicken stew, but if you’re looking for the perfect combination, here it is: rosemary, thyme, and sage. These three herbs will elevate your chicken stew from “just a cold-weather staple” to an elegant delight.
The rosemary will give your stew a rich, earthy flavor that pairs perfectly with the chicken, and the thyme will lend a lightness to the dish, helping your taste buds navigate all of its flavors.
Then the sage comes in to finish everything off; it’s deeper than the thyme and more complex than the rosemary.
Plus, this combo is so easy to remember!
9 Herbs that Go Well with Chicken Stew
Adding herbs to your chicken stew recipe will definitely change the flavor of your dish.
It can go from being bland, to having a strong, rich taste that complements the chicken beautifully. Herbs have a distinct aroma and taste that can make or break a dish.
The complexity of herbs can add depth and dimension to a simple dish like chicken stew.
Each herb has an underlying flavor profile, and when these are combined together they create a unique blend of flavors that will enhance your chicken stew recipe.
It’s important that you choose the right ones.
If you’re making a chicken stew, we suggest trying these 9 herbs:
I like parsley in various recipes: soups, salads, and more.
It has a clean, bright flavor that goes well with rich foods, so it’s perfect for chicken stew.
It can really help cut the richness of a meal like that and wake up the flavors!
My favorite way to use it is to sprinkle it on top of my stew right before serving.
It looks beautiful, and the flavor boost is amazing!
Some things to consider are how much you use—it’s easy to go overboard—and also how fresh it is.
I really like mine to be fresh-cut from the garden or farmers market.
That’s when it tastes best!
I discovered this while I was experimenting with new herbs to put on top of my chicken stew, because I was already sick of cilantro.
I found that chives have a delicate onion flavor that pairs perfectly with the meaty richness of chicken stew.
They also add a pop of color and texture, which makes the stew look even more appetizing.
When using chives, it’s important to not use too much at once, because their flavor can be overwhelming.
That’s why I like to chop them finely before putting them on my food.
Chives are also good in scrambled eggs, sautéed on top of buttered bread, and mixed into sour cream for a homemade veggie dip.
When using chives in cooking, it’s important to remember that they can lose some of their flavor if overcooked (so don’t put them in your stew until the very last minute).
Also, make sure you’re using fresh chives—they are not as flavorful when they’ve been dried out or stored for long periods of time.
My favorite way to use this herb in a meal is as an oil: you can use tarragon-infused olive oil as a base for a salad dressing or dip for bread, and you’re guaranteed to impress your guests.
Some things to consider when using tarragon with chicken stew: it’s very aromatic and has some notes of licorice, so it might not be everybody’s cup of tea.
And be careful not to use too much!
The flavor can get pretty strong pretty quickly, so start small and add more as needed.
I cook with rosemary ALL the time.
I love the way it smells, and I’m partial to Italian food, so it’s a natural fit for me.
Rosemary goes great with chicken stew—especially if you’re using a tomato-based broth instead of a cream-based one.
Here are two of my favorite recipes where I like to use rosemary:
- Chicken Stew
- Baked Chicken (I use the rosemary in the breading)
There are two things to consider when you’re using rosemary in your cooking:
- The stems are woodier than other herbs so they take longer to cook. If you want to use them in something like soup or stew, make sure you cut them up finely and give them enough time to cook down fully.
- Like most herbs, rosemary has its own distinct flavor that can overpower dishes if you use too much at once. Start with just a small amount and work up from there until you hit the right balance.
I’m a huge fan of thyme. I love to use it in any tomato-based dish.
Here are some recipes where I like to use this herb:
As you can see, I like using thyme with chicken or tomato-based dishes because it brings out the sweet flavors of those ingredients.
My favorite way to use this herb in a meal is to add it to Italian dishes such as spaghetti or lasagna.
However, you need to be careful not to use too much of the herb because it can overwhelm your other flavors!
Another thing that’s important when cooking with thyme is that you should always add it at the very end of cooking time; otherwise, its flavor will be lost in other ingredients and not come through on your palate.
Some things I learned the hard way: don’t try using fresh thyme in place of dried (it won’t work), and also don’t forget about your spice rack when choosing spices – sometimes there’s an unexpected match waiting for you there!
Oregano is earthy, which complements the savory, rich flavors in chicken stew.
Plus, it adds a little brightness without being too sharp or overpowering—it adds a high note that balances out the other flavors in the dish.
I like using oregano in recipes that either call for chicken stock or broth in the recipe; I also like adding it to recipes that include onions and garlic as key ingredients.
The way I see it, these ingredients provide a nice base for the oregano to shine on top of.
One recipe that combines all these elements is this one for Chicken Stew with Potatoes and Carrots.
It’s super simple, but sure to satisfy anyone who loves chicken stew as much as I do!
Dill is an herb that I love to use in cooking, and it’s one of my favorites to pair with any stew.
It adds a great flavor.
My favorite way to use this herb in a meal is just by sprinkling a little on top of whatever I’m making.
Dill goes especially well with chicken, and if you don’t want to cook with it, try putting a little on your salad as a garnish!
The flavor will really come through.
A few things to consider—dill can be strong and overpowering, so remember to not add too much.
As with all herbs, a little goes a long way.
My other piece of advice is to use fresh dill instead of dried dill.
There is no substitute for the taste of fresh herbs in cooking, and nothing beats the smell of fresh dill in your kitchen.
Don’t be afraid to buy more than you need—you can always store leftover dill in the freezer for next time!
Basil is a really versatile herb, and it pairs well with a lot of different types of food.
I like to use it in Italian dishes, like pasta or chicken, but it can also be used as part of a dry rub for steaks or chops.
I’ve even used it to make a pesto that I spread on my sandwiches.
Here are the reasons I like basil, and a few things to note from my experience.
- Recipes: Basil pairs nicely with most of the recipes I’ve used it with—but it really shines in this one. If you have a recipe you love, try adding some basil and see if it enhances it!
- My favorite way to use basil: I use it most often when I’m cooking up a chicken stew. But be warned: It can be tricky! My biggest mistake was using a whole leaf when I was putting in the basil at the end of cooking. Now I usually use small bits.
- Other things to consider: Basil is one of those herbs that can go bad quickly if you aren’t careful, so make sure you don’t buy too much of it—just enough for what you need for your next meal or two, and then buy more later when you need it.
I like to use bay leaf in any number of recipes—soups, stews, sauces—and each time it brings a little something extra.
With chicken stew specifically, it adds a touch of earthiness that really rounds out the hearty flavor.
And when you pull the bay leaf from your bowl (careful not to burn yourself on the hot broth!), you can see just how much flavor you’ve released into your pot.
My favorite way to use bay leaves in meals is right before serving—it helps bring together all those other flavors and create something truly special.
But there are some things to consider if you decide to add bay leaf to your chicken stew recipe: they’re not actually edible (so don’t eat them), they’re strong (so use one or two at most), and if you don’t remove them before serving, they could lead someone to break their tooth (so get them out).
How to Pick Herbs that Go Well with Chicken Stew
The herbs you choose for your chicken stew can make or break it.
You want to pick something that goes well with the other ingredients and flavors in the dish, and you want something that is going to be easy to work with.
If you’re new to cooking, buying fresh herbs is a challenge because it’s hard to know what you’re going to get.
Here are some tips on picking herbs that go well with chicken stew:
- When you’re buying fresh herbs, make sure they smell good. You should be able to smell them from a distance of about 2-3 feet away.
- If the herbs look limp, or if there’s browning on them, then don’t buy them. They won’t taste good when you use them in your cooking.
- The closer the herb is related to parsley, the better it will go with chicken stew. This means that you should be looking for things like thyme, mint, basil and oregano.
- Don’t buy too much of one herb at a time or it will go bad before you can use it up!
9 Herbs that Go Well with Chicken Stew
- Bay leaf
- Pick any of the herbs from this list to use in your stew.
- Prepare the rest of your delicious dinner.
- Be ready to munch in less than 30 minutes!