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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This is definitely going into rotation. We all loved it!!
I loved this stew..easy to make and very tasty…
Love it. Family loved it. Asked to make again but double size for leftovers.
This soup is so cozy and comforting. Loved it! Will be making it again and again. Thank you, Ms. Stella! I hope you are having a good Thanksgiving.
This is so good. I added a cup of cooked Rancho Gordo white beans and replaced some of the broth with the bean broth. I also added some red pepper flakes for some added heat. My 6 year olds asked for seconds, and that’s a win in my book.
Best stew ever. I only had russet potatoes so I used those. I used Bob’s Red Mills Gluten Free flour 1 to 1. I used eggplant instead of mushroom. And I used my own mix of Italian herb seasoning. This recipe is great for food intolerances because it’s easy swap things out and tastes great! Thank you for posting.
Thank you for trying out the recipe and coming back to share your feedback! Cheers!
I’ve made this twice already in the last week. I’ve had it on repeat for lunch and dinner, it’s that good!
HI Cynthia, I feel you! It is definitley on my rotation too!
This reminds me of Greek Lemon Chicken soup. My Made it often when I was sick. lemon chicken is still a favorite yum!
HI Dawna, yes! it is somewhat similar to the soup but not as brothy!
It is a must for cold days. Hearty, creamy, lemony, and most especially healthy! Thank you so much for this wonderful recipe!!
Hi Ma, I’m so happy you loved this dish! Me too!!
So delicious. I used Kumara/sweet potato instead of potato and it was delicious!
Hi Jamiee, I LOVE that idea with the sweet potatoes! I will try that next!
This is divine like all of Stella’s recipes. I love to take a little extra time on Sundays for my family to make something special and this was lovely. I used herbes de Provence we had been gifted from France and it was a wonderful sub for the Italian seasoning as I didn’t have that on hand. Otherwise, followed mostly to a T- just went a little heavier on the veggies which my husband and I love. Thank you so much!
Can I use Greek style yogurt instead of heavy cream?
Yes and I would bring it to room temperature !
With respect, adding feta cheese to dishes first make them Greek.
Hi Alex, You are entitled to your opinion. Have a nice day!
Do you change cooking times if using chicken breast?
Hi Marianne, no adjustments needed for chicken breasts! Enjoy!
Excellent recipe, I’m going to make it. Thank you.❤️
Can you make this recipe dairy free?
Hi Connie, Absolutely yes! just leave out the feta cheese and heavy cream and this dish will still be a 10 out of 10.
You can also sub in canned coconut milk for the heavy cream and vegan feta cheese.
I hope this helps.