Name: Creamy Lemon Chicken Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 2 tbsp olive oil or butter; 1 onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, sliced; 1 lb baby potatoes or Yukon golds, halved or quartered; 4 cups chicken broth; 1 cup heavy cream or half-and-half; 1/4 cup fresh lemon juice; 1 tsp lemon zest; 1 tsp dried thyme or 1 tbsp fresh thyme; 1 bay leaf; Salt and black pepper to taste; 2 tbsp fresh parsley, chopped (for garnish); Optional: 1/2 cup peas or 2 cups fresh spinach

Jump to Recipe·Leave a Review

Creamy lemon chicken stew is a cozy yet bright dish that brings together tender chicken, hearty vegetables, and a luscious lemon-kissed broth. It’s the kind of comforting meal I turn to when I want something filling and flavorful without being too heavy. The creaminess balances beautifully with the fresh citrus, making this stew feel both indulgent and refreshing.

Why You’ll Love This Recipe

I love this stew because it’s rich and creamy but still light enough to enjoy any time of year. The lemon adds a burst of freshness, and the tender chicken and vegetables soak up all that beautiful flavor. It’s a one-pot meal that’s easy to prepare, perfect for busy weeknights or cozy weekends. Plus, it makes great leftovers. Creamy Lemon Chicken Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts (cut into chunks)
Olive oil or butter
Onion (chopped)
Garlic (minced)
Carrots (sliced)
Celery (sliced)
Baby potatoes or Yukon golds (halved or quartered)
Chicken broth
Heavy cream or half-and-half
Fresh lemon juice
Lemon zest
Fresh or dried thyme
Bay leaf
Salt and black pepper
Fresh parsley (for garnish)
Optional: peas or spinach for added color

Directions

I heat olive oil in a large pot or Dutch oven and sauté the onion, carrots, and celery for about 5 minutes until softened.
I add the garlic and cook for another minute until fragrant.
I stir in the chicken pieces and sear until lightly browned on the outside.
I add the potatoes, broth, thyme, bay leaf, salt, and pepper. I bring everything to a boil, then reduce the heat and let it simmer for 20–25 minutes, until the chicken is tender and the potatoes are cooked through.
I stir in the cream, lemon juice, and lemon zest, simmering for another 5 minutes to let the flavors blend.
I taste and adjust seasoning, remove the bay leaf, and garnish with chopped fresh parsley before serving.

Servings and timing

This recipe makes about 4 to 6 servings. It takes about 15 minutes to prep and 35–40 minutes to cook, so I usually have it ready in under an hour.

Variations

Sometimes I stir in fresh spinach or peas at the end for a pop of green. When I want more richness, I use a splash of white wine before adding the broth. I’ve also made this with shredded rotisserie chicken to save time, or thickened the broth with a bit of cornstarch slurry for a stew-like texture. For dairy-free, I swap the cream for coconut milk or a plant-based alternative.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally. If the stew thickens too much in the fridge, I just add a splash of broth or water to loosen it back up. Creamy Lemon Chicken Stew

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used shredded rotisserie chicken before—just add it after the vegetables are cooked and let it simmer briefly to heat through.

Does this stew freeze well?

Yes, but I usually leave out the cream if I’m planning to freeze it. I add the cream after reheating for the best texture.

Can I make this in a slow cooker?

Yes. I add all the ingredients except the cream and lemon, and cook on low for 6–7 hours. I stir in the cream and lemon juice during the last 30 minutes.

What vegetables can I substitute?

I’ve used parsnips, sweet potatoes, or green beans depending on what I have on hand. This stew is very flexible.

Can I make it without cream?

Yes. I sometimes use just broth and finish with a swirl of Greek yogurt or a bit of milk for a lighter version.

Conclusion

Creamy lemon chicken stew is one of those recipes that delivers comfort and freshness in every bite. I love the way the creamy broth wraps around tender chicken and vegetables, with lemon lifting everything up. It’s simple, satisfying, and a beautiful balance of hearty and bright—a perfect bowlful for any season.