Greek Lemon Chicken Stew (One Pot)
Most Greek stews focus on a tomato based broth. Those traditional recipes are completely delicious! I wanted to create and share a recipe that was simple, comes together in one pot and tastes incredible. This stew has a thick lemon stew base with the feta cheese, you will fall in love! Some tomato based Greek stew recipes that we love are Green Bean Stew or Greek Sweet Peas and Potatoes.
Make sure you season your chicken pieces liberally all over. You’re going to sear it so that it gets brown and golden and beautiful. Get the pieces out of the pan and then start your veggie saute process. Once that’s done, you add in the flour, which is the agent that makes this dish thick and creamy. If you are gluten free, sub in arrowroot powder or cornstarch.
The recipe continues with adding in the broth, the chicken goes back in with potatoes. You cook this for 20 minutes or until the potatoes are tender. Once that’s done, you can add in the lemon juice and heavy cream. I like to the add the feta cheese onto each bowl. It half melts and is SO delicious!
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Greek Lemon Chicken Stew
Equipment
Ingredients
- 1¾ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- onion powder, garlic powder + salt, to taste
- 3 tbs olive oil, divided
- 1 large white onion, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 8 oz baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 3 tbs flour
- 4 cups low sodium chicken broth
- 1 medium gold potato, large dice
- 1 tsp Italian herb seasoning
- salt and pepper to taste
- 2 tbs fresh squeezed lemon juice
- 1/4 cup heavy cream
- 4 oz feta cheese, crumbled
- garnish: olive oil, black pepper, fresh parsley
Instructions
- Season the chicken pieces with onion powder, garlic powder and salt to taste. Heat 1 tbs of olive oil in a large pot over medium-high heat. Add the chicken and cook until lightly browned and golden. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
- Add the remaining 2 tbs of olive oil to the pot. Add the onion, carrots, celery and toss to coat. Saute for 5 minutes, stirring occasionally. Add the mushrooms and saute for 5 minutes. Stir in the garlic for 30 seconds. Add the flour and stir to coat all ingredients.
- Add the cooked chicken back in, the chicken broth, potatoes and Italian herb seasoning, salt and pepper to taste and stir to combine. Bring to a boil and then reduce heat to a simmer, cover and cook for 20 minutes or until the potatoes are fork tender.
- Stir in heavy cream and lemon juice and taste the broth to adjust seasonings and lemon if needed. Add in the feta to each serving/bowl. Drizzle with olive oil and season with pepper and parsley. Enjoy!
Notes
- To make this Gluten Free, sub in arrowroot powder, cornstarch, potato starch or tapioca flour instead of the all purpose flour.
- Store leftovers in an airtight container in the fridge for 4 days.
Nutrition
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