This one-pot lemony chicken stew recipe is filled with tender chicken and hearty veggies all simmered together in a delicious creamy lemon-herb broth.
Cooler weather has finally arrived in Kansas City and I’m feeling allll the cozy fall nesting vibes right now. So a warm bowl of this lemony chicken stew sounds like the perfect way to celebrate. ♡
It’s the comfort food I love this time of year, made with tender bites of caramelized chicken and hearty veggies all simmered together in a creamy, lemony, garlic-herb broth. It’s perfect for enjoying solo, ladling over noodles or rice, or (my personal favorite) serving with big hunks of crusty bread for dunking in that flavorful broth. All options are winners here and guaranteed to warm you up through and through!
I’m especially partial to this stew because it’s full of protein and can be used with whatever stew-friendly veggies happen to be hanging out in the fridge. And the leftovers arguably taste even better the second and third day. So the next time you’re craving a cozy chicken dinner, grab a lemon and let’s make a steaming pot of this lemony chicken stew together!
Lemony Chicken Stew Ingredients
Here are a few quick notes about the ingredients needed to make this cozy chicken stew recipe:
- Chicken: I prefer to use chicken thighs for this recipe, cut into bite-size pieces, which stay moist and tender and when simmered in the stew. That said, you’re welcome to use chicken breasts instead if you prefer — just be sure not to overcook them to avoid having the chicken get tough and dry out.
- Mirepoix: We will use the classic combination of onion, carrots and celery as the aromatic base for the stew.
- Mushrooms: Baby bella mushrooms add a lovely earthy flavor and meaty texture to the stew to compliment the richness of the chicken. (That said, if you’re mushroom-averse, just leave them out!)
- Potatoes: Potatoes add extra heartiness and help to thicken the stew. I prefer to use buttery Yukon Golds, but Russets will also work great here.
- Chicken stock: I recommend choosing a good-quality chicken stock to serve as the base for the broth. I’m partial to Trader Joe’s, Kettle and Fire, or Pacific Foods organic chicken stocks.
- Lemon juice: Freshly-squeezed tangy lemon juice brightens up the flavor of the stew, balancing out the richness of the chicken and creamy broth.
- Seasonings: A simple mix of garlic, bay leaf, fresh thyme, salt and pepper serve as the seasonings for the stew. If you don’t have fresh thyme available, you’re welcome to sub in a pinch or two of dried thyme.
- Flour: We will use flour to thicken the broth to a rich and velvety consistency. (Or see note below if you prefer a gluten-free thickening option.)
- White wine (optional): I love using a splash of white wine to deglaze the pot, which also adds an extra layer of flavor to the broth. But you’re welcome to just use an extra splash of chicken stock instead if you prefer.
- Cream: We’ll finish the stew with a pour of heavy cream. Feel free to use however much or little cream you prefer, to taste.
Chicken Stew Tips
Full instructions are included in the recipe box below, but here are a few additional tips to keep in mind!
- Brown the chicken properly. To create a flavorful, caramelized crust on the chicken, start by lightly patting the chicken dry (to avoid excess moisture) and seasoning it generously with salt and pepper. Wait for the oiled stockpot to get nice and hot, then add the chicken in a single layer and let it cook undisturbed until a golden crust forms on the bottom. Toss the chicken and repeat the process until the chicken is cooked through.
- Deglaze the pan. Once the chicken is browned, we want to be sure to make the most of those flavorful browned bits on the bottom of the pot! Add the wine (or chicken broth) and use a wooden spoon to scrape the bottom of the pan so that they can be lifted up and released into the broth.
- Add your desired amount of lemon. If you love an even more lemony stew, you’re welcome to add in the zest of the lemon and/or additional lemon juice.
- Season to taste. Don’t forget to taste and season the soup with salt and pepper as needed before serving. You’re welcome to adjust the levels of cream and thyme as well.
Chicken Stew Variations
Here are a few more variations that you’re welcome to try with this chicken stew recipe:
- Add bacon: Dice and fry a few pieces of bacon and then use the grease (in place of olive oil) to sauté the veggies for extra depth of flavor.
- Add extra veggies: Add in any other stew-friendly veggies that you love either in place of or in addition to the veggies already included in the recipe. Some options could include butternut squash, leeks, parsnips, peas, sweet potatoes or zucchini.
- Make it gluten-free: Omit the flour and thicken the stew instead with a cornstarch slurry (equal parts cornstarch and cold water whisked together). Just add a tablespoon of cornstarch slurry to the stew once it is simmering and stir until it thickens the broth. Then you can add more if you prefer until you reach your desired consistency.
- Make it dairy-free: Omit the cream to make this stew dairy-free. Or, if you would like, you can substitute full-fat coconut milk in its place, which will make the stew slightly more sweet and coconut-y.
More Cozy Stew Recipes To Try
Looking for more comforting stew recipes to try? Here are a few of our favorites:
Lemon Chicken Stew
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
Description
This one-pot lemony chicken stew recipe is simmered with hearty vegetables in a creamy lemon-herb broth. Easy to make and always so comforting and flavorful.
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- fine sea salt and freshly-ground black pepper
- 3 tablespoons olive oil, divided
- 1 large white onion, chopped into bite-sized pieces
- 2 large carrots, chopped into bite-sized pieces
- 2 celery stalks, chopped into bite-sized pieces
- 8 ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (or chicken stock)
- 4 cups chicken stock
- 1 pound Yukon gold potatoes, chopped into bite-sized pieces
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 2/3 cup heavy cream
- 2 to 4 tablespoons freshly-squeezed lemon juice
Instructions
- Brown the chicken. Season the chicken generously with a few pinches of salt and pepper. Heat 2 tablespoons of the olive oil in a large stockpot over medium-high heat. Add the chicken and cook, stirring once every 1-2 minutes, until lightly browned and golden. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
- Sauté the veggies. Add the remaining olive oil to the stockpot. Add the onion, carrots, celery, and toss to coat. Sauté for 5 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and sauté for 1 minute, tossing frequently until everything is evenly coated.
- Simmer. Add the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Add the cooked chicken, chicken stock, potatoes, bay leaf and thyme and stir to combine. Continue cooking until the broth reaches a low simmer. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Cover and simmer for 20 minutes or until the potatoes are tender.
- Season. Remove and discard the bay leaf. Stir in the heavy cream and 2 tablespoons lemon juice until evenly combined. Taste and season with additional salt, pepper and/or lemon juice as needed. (Depending on the sodium content in your chicken broth, you may need a significant amount of extra salt.)
- Serve. Serve warm and enjoy!
So good. We used half the chicken (breasts), shredded instead of cut, and all 4 tablespoons of lemon but could have used a tad more. Five stars!