Description
Creamy lemon chicken stew is a comforting yet bright dish with tender chicken, hearty vegetables, and a creamy, citrusy broth. It’s perfect for cozy dinners year-round and easy enough for weeknights.
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
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Add chicken pieces and sear until lightly browned on the outside.
- Stir in potatoes, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until chicken is tender and potatoes are cooked through.
- Stir in cream, lemon juice, and lemon zest. Simmer for another 5 minutes to blend the flavors.
- Taste and adjust seasoning. Remove bay leaf and garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken for a faster version—add it after vegetables are cooked.
- To freeze, omit the cream and add it after reheating for best texture.
- Add greens like spinach or peas at the end for extra color and nutrients.
- For a richer flavor, add a splash of white wine before the broth.
- Use coconut milk or plant-based cream for a dairy-free option.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
