Greek Lemon Chicken Stew

Servings:

Prep Time: 20

Cook Time: 40

Total Time: 1

This one pot Greek Lemon Chicken Stew is super hearty with lots of vegetables and chicken. The delicious and creamy lemon broth really elevates this dish!

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

US Customary - Metric

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

Author: Stella Drivas