This Easy Cream Stew recipe offers a quick and comforting dinner solution for busy weeknights. Utilizing store-bought Japanese cream stew mix, this one-pot meal features tender chicken thighs and a vibrant assortment of vegetables, creating a satisfying dish for the whole family.
If you’re looking for a quick and delicious dinner option for a busy weeknight, my Easy Cream Stew (クリームシチュー) recipe is perfect. Like many home cooks in Japan, I rely on boxed cream stew mix for an effortless shortcut that brings rich flavors to the table. This one-pot dish is packed with tender chicken, colorful vegetables, and savory mushrooms, making it a nourishing and comforting meal that your entire family will adore.
If you enjoy Japanese stews, be sure to check out my recipes for Japanese Chicken Curry, Nikujaga, and Hayashi Rice!
What is Cream Stew?
Cream stew first appeared in Japan in 1947 when the US government began supplying powdered milk to address child malnutrition post-World War II. The Japanese adapted this dry milk to create a yoshoku or Western-style white stew (ホワイトシチュー) featuring chicken and vegetables. It quickly became a staple in Japan’s school lunches. In the mid-1960s, House Foods introduced boxed cream stew mix, allowing home cooks to easily prepare this beloved dish at home.
Why I Love This Recipe
- It’s so simple: Just cook the ingredients in a pot and dissolve the creamy roux into the stew. It’s that easy!
- Silky and light: The creamy béchamel sauce made with butter and milk adds richness without being heavy.
- Easy clean-up: This recipe is prepared in just one pot, which means fewer dishes to wash!
Ingredients for Easy Cream Stew
- Boxed cream stew mix
- Chicken thighs
- Salt and black pepper
- Onion
- Potato – I prefer Yukon Gold
- Carrot
- Mushrooms
- Broccoli
- Oil – for sautéing
- Water
- Milk
Find the printable recipe with measurements below.
Substitutions
- Boxed cream stew mix: The Japanese often use packaged creamy white sauce roux for convenience. If you can’t find it or prefer a homemade version, check out my recipes for Japanese Cream Stew or Instant Pot Cream Stew.
- Chicken thighs: Chicken is the traditional protein for this dish, and flavorful thighs remain moist and tender. You can substitute chicken breast (with a shorter cooking time) or skip the meat entirely, adding more mushrooms or vegetables instead.
- Potato: I use Yukon Gold potatoes for their smooth, slightly waxy texture. Russets can be used, but their starchy, crumbly texture may not hold up as well.
- Mushrooms: I prefer crimini mushrooms, but white button, shimeji, or maitake also work well. Shiitake mushrooms are not recommended due to their overpowering flavor.
- Milk: This ingredient adds creaminess to the stew, but you can substitute it with water if desired.
How to Make Easy Cream Stew
Preparation
Step 1 – Chop the carrot and potato into chunks. Soak the potato chunks in water until ready to use.
Step 2 – Slice the onion and mushrooms. Cut the onion into wedges and the mushrooms into thin slices.
Step 3 – Prepare the broccoli and chicken. Blanch the broccoli pieces in boiling water and drain. Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
Cooking
Step 4 – In the same pot, sauté the onion and chicken until the chicken is no longer pink. Add the carrot, potato, mushrooms, and water. Bring to a boil and then simmer until everything is tender.
Step 5 – Stir in the creamy roux. Dissolve the roux cubes in a ladleful of hot broth, then stir it into the stew. Add the milk and simmer to thicken and heat through, stirring occasionally.
Step 6 – Once thickened, add the blanched broccoli to the stew, briefly reheat, and then turn off the heat.
Assemble
Step 7 – Serve hot Japanese rice on one half of a bowl or plate, then ladle the cream stew over the rice. Alternatively, it pairs wonderfully with crusty bread.
Nami’s Recipe Tips
- Completely dissolve the roux cubes: I recommend placing one or two cubes in a ladleful of hot cooking liquid and stirring with chopsticks to ensure they dissolve fully before adding to the stew. If you add the cubes directly to the pot, you risk ending up with chunks of undissolved roux.
- Don’t overcook the potato: Set a timer, as potatoes can easily overcook. Once boiling, simmer the stew for 10 minutes. A skewer should easily pierce the tender potato. Overcooking can cause the potato to break apart.
- Add the blanched broccoli at the end: This helps retain its vibrant green color and prevents overcooking.
Variations and Customizations
Japanese cream stew is highly customizable with your favorite ingredients or what you have on hand. Here are some of my favorite suggestions:
- Use pork or seafood: Thin slices of pork are a common substitute for chicken. Shrimp or a seafood mix also work beautifully.
- Add sweet corn: Corn kernels add a delightful sweetness, crisp texture, and bright color.
- Make it extra creamy: Substitute heavy cream for the milk for a richer, silkier stew.
- Try other vegetables: Instead of broccoli, consider using green peas, blanched green beans, snap peas, or snow peas. Kabocha squash is another popular addition.
- Skip the protein: Replace the chicken with more mushrooms or hearty vegetables.
- Make rice gratin: Repurpose leftovers into doria (ドリア), a comforting Japanese rice casserole. Simply ladle the white stew over steamed rice, sprinkle with shredded mozzarella or your favorite cheese, and broil until golden and melty. Check out my Seafood Doria and Curry Doria recipes for inspiration.
What to Serve with Cream Stew
Japanese cream stew is a complete meal on its own, especially when paired with crusty French bread. You can also serve it alongside the following dishes:
Storage and Reheating Tips
To store: Transfer leftovers to an airtight container and refrigerate for up to 2 days. If you plan to freeze, remove the potatoes (as their texture will change) and freeze for up to a month.
Frequently Asked Questions
Yes, you can! In fact, letting the stew rest after cooking can enhance its flavor. I highly recommend allowing it to sit uncovered on the stove or countertop to cool to room temperature. As it cools, the stew will naturally thicken and the flavors will meld. You can reheat it when ready to serve or store it in the fridge for the next day or two.
Prevent your screen from going dark
To Prepare the Vegetables and Chicken
To Add the Roux
-
Pierce a potato with a bamboo skewer to see if it goes in easily. If it does, turn off the heat and add 4 cubes Japanese Cream Stew Mix. Add 1–2 roux cubes to a ladleful of hot broth, mix it with chopsticks to dissolve completely, and stir it in to the stock. Repeat with the remaining roux cubes.
-
Turn on the heat again and add ⅓ cup milk. Stir and cook for another 5 minutes.
To Store
-
You can store the leftovers in an airtight container and keep it in the refrigerator for up to 2 days. If you plan to freeze it, remove the potatoes (their texture will change) and freeze for up to a month.
