Lemony Greek Chicken Stew
Our Lemony Greek Chicken Stew is a rustic, meal-in-a-bowl that will satisfy and comfort. Hearty with tender beans and spinach in a delicious garlicky broth, it is one of the easiest chicken stew recipes to make, and the result is always so rewarding. What cooks say:
- 1 lb chicken thighs (cut into bite-size pieces)
- ¼ cup extra virgin olive oil
- 1 onion (diced)
- 8 garlic cloves (roughly chopped)
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon dried oregano
- 1 teaspoon chili flakes
- 1 lb white beans (canned)
- 3 cups chicken broth
- 2 lemons
- 8 oz spinach leaves
- ¼ cup chopped dill
- sea salt
- freshly ground pepper
- Cut the chicken thighs into bite-sized pieces, about 1-2 inches in size. Try to cut them even in size. Dice the onion and roughly chop the garlic cloves.
- Place a large pot or Dutch oven over high heat. Add the olive oil, the onion, garlic and cook until they are softened and translucent, about 5 minutes.
- Decrease the heat to medium-high and add the chicken pieces, rosemary leaves, chili flakes, sea salt, and freshly ground pepper. Stir and cook until the chicken pieces brown all over, about 3 to 5 minutes. Add the beans, the chicken broth, and the juice of one lemon.Bring to a boil, lower the heat and simmer for about 20 minutes.
- Add the spinach and the chopped dill. Season with sea salt and pepper and add more lemon juice to taste. Serve the chicken stew in bowls with more lemon wedges around the table and crusty warm bread to dip in the sauce.
“I love this recipe, all of the elements- the beans, spinach, dill, lemon – just all of it. It’s my favorite.
I think I make it once a week! So simple and so tasty.”
Jori Fentiman
Prep Time: 5 minutes
Cook Time: 30 minutes Total Time: 35 minutes
Servings: 4 Calories: ~591 kcal per serving Cook Method: One pot, stovetop
Cuisine: Greek
Flavor & Broth: Lemony, garlicky, with fresh dill and rosemary
Difficulty: Easy. This is a straightforward one-pot recipe that comes together in about 30 minutes — perfect for weeknights.
Why you will love this chicken stew
- Chicken. I prefer boneless, skinless chicken thighs because they are much more flavorful than breast and less likely to be overcooked and dry. If possible, purchase free-range organic chicken.
- White beans. Canned cannellini beans make this recipe a breeze.
- Spinach. Can be fresh or frozen. It goes in the last minute. Spinach is nutritious, tasty and adds color to this dish.
- Lemons. The lemon juice brightens up the stew and adds freshness.
- Fresh herbs. Rosemary is a perfect match for protein and the dill adds a fresh, lightly sweet note to this stew.
Step 1: Cut the chicken thighs into bite-sized pieces, about 1-2 inches in size.
Try to cut them to the same size as much as possible. Dice the onion, chop the garlic, and prepare the dill. Place a large pot or Dutch oven over high heat.
Add the olive oil, the onion, and garlic, and cook until they are softened and translucent, 5 minutes. Decrease the heat to medium-high and add the chicken pieces, rosemary leaves, chili flakes, sea salt, and freshly ground pepper. Stir and cook until the chicken pieces brown, about 3 to 5 minutes.
Step 2: Add the beans, the chicken broth, and the juice of one lemon. Bring to a boil, lower the heat, and simmer for about 20 minutes.
Step 3: Add the spinach and the chopped dill. Step 4: Season with sea salt and pepper, and add more lemon juice to taste and serve. Serve the chicken stew in bowls with more lemon wedges around the table and crusty warm bread to dip in the sauce.
- Instead of chicken thighs, you can use chicken breasts, ground chicken, or turkey.
- You can substitute cannellini beans with the beans of your choice. Canned gigantes/butter beans, canned chickpeas /garbanzo beans and lima beans are a few choicesin a pinch. They will be delicious.
- The chicken stew can be kept in the fridge for 3–4 days. Reheat in a saucepan over medium-low heat or the microwave.
- You can freeze any leftover stew in an airtight container and use it within three months.
- Reheat the frozen stew in a saucepan over medium-low heat. Add a couple of tablespoons of water or broth to loosen it up.
Notes
- For this stew you can use chicken breasts, ground chicken, or turkey.
- You can substitute the white beans with canned chickpeas /garbanzo beans in a pinch. They will be delicious.
