Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be careful not to overcook them as they can become dry. I recommend cutting them into slightly larger pieces and reducing the initial browning time. You might also want to add them back to the stew a bit later in the cooking process to prevent them from becoming tough.

How can I make this dairy-free?

This stew is easy to adapt for dairy-free diets. Simply omit the heavy cream and feta cheese. To replace the cream's richness, you can add a splash of full-fat coconut milk or a dairy-free cooking cream. For the tangy element normally provided by feta, try adding an extra squeeze of lemon juice and a few kalamata olives.

What if I don't have Italian herb seasoning?

No problem! You can make your own by combining equal parts dried oregano, basil, thyme, and rosemary. If you have any of these fresh herbs on hand, even better – just use about triple the amount and add them toward the end of cooking for the brightest flavor.

Can I make this in a slow cooker or Instant Pot?

Absolutely! For slow cooker, follow steps 1-3 on the stovetop, then transfer everything to your slow cooker with the broth and potatoes. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cream and lemon juice in the last 30 minutes. For Instant Pot, use the sauté function for steps 1-3, then add remaining ingredients except cream, lemon juice, and feta. Cook on high pressure for 12 minutes with a 10-minute natural release, then stir in cream and lemon juice.

Greek Lemon Chicken Stew Recipe

Name: Greek Lemon Chicken Stew Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
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; Olive oil; Black pepper; Fresh parsley

This Greek Lemon Chicken Stew is a heartwarming, flavor-packed dish that brings Mediterranean brightness to your table in just an hour. Tender chicken thighs simmer with vegetables in a rich broth, brightened with fresh lemon and creamy feta for an unforgettable meal that’s both nourishing and deeply satisfying. It’s comfort food with a sunny Greek twist!

Why You’ll Love This Recipe

Weeknight Wonder: This stew comes together in about an hour, making it perfect for busy evenings when you want something homemade but don’t have all day to cook.
One-Pot Simplicity: Everything cooks in a single pot, meaning less cleanup and more time to enjoy your evening.
Balanced Flavors: The combination of savory chicken, earthy vegetables, bright lemon, and tangy feta creates a perfectly balanced dish that satisfies on multiple levels.
Meal Prep Champion: This stew actually improves with time as flavors meld, making it perfect for preparing ahead and enjoying throughout the week.

Ingredients You’ll Need

Chicken thighs: The backbone of our stew, boneless skinless thighs stay tender and juicy during cooking, providing rich flavor that breast meat simply can’t match.
Onion powder, garlic powder, salt: This simple seasoning trio creates the perfect foundation for the chicken, enhancing its natural flavors without overwhelming.
Olive oil: Adds richness and authentic Mediterranean character to the dish. Use a good quality oil if possible – you’ll taste the difference.
White onion: Provides a sweet, aromatic base that becomes mellow and satisfying as it cooks down.
Carrots and celery: The classic mirepoix vegetables that build depth and complexity in the broth while adding nutritional value.
Baby bella mushrooms: These add a wonderful earthy umami element that makes the stew feel substantial and hearty.
Garlic: Fresh minced garlic adds punch and complexity that powder simply can’t match.
Flour: Acts as a thickener, creating that perfect stew consistency that coats a spoon.
Chicken broth: The liquid foundation of our stew; low-sodium allows you to control the salt level.
Gold potato: Adds heartiness and substance, absorbing flavors while providing comforting texture.
Italian herb seasoning: A convenient blend that adds complexity without requiring a dozen different herb bottles.
Lemon juice: The signature bright note that transforms this from a standard chicken stew to something special and distinctly Greek.
Heavy cream: Just enough to add richness and body without making the stew heavy or overwhelming the lemon brightness.
Feta cheese: The perfect finishing touch that adds tanginess and creaminess while emphasizing the Greek character of the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Variations

Try adding diced red bell peppers, zucchini, or a handful of spinach stirred in at the end for extra color and nutrition.

Herb Upgrade

Replace the Italian seasoning with fresh herbs like oregano, thyme, and dill for an even more authentic Greek profile.

Protein Switch

Swap the chicken for cubed lamb shoulder for a more rustic Greek approach, or use white beans for a vegetarian version.

Rice Addition

Stir in ½ cup of uncooked orzo or rice with the broth for a heartier, one-pot meal that’s almost like avgolemono soup.

How to Make Greek Lemon Chicken Stew

Step 1: Season and Cook the Chicken

Season chicken pieces generously with onion powder, garlic powder, and salt. Heat 1 tablespoon olive oil in a large pot over medium-high heat, then add chicken and cook until golden brown on all sides. Transfer to a clean plate and set aside.

Step 2: Sauté the Vegetables

Add remaining 2 tablespoons of olive oil to the same pot. Add onion, carrots, and celery, tossing to coat in the oil and the flavorful chicken bits at the bottom of the pot. Sauté for 5 minutes, stirring occasionally. Add mushrooms and cook for another 5 minutes until they begin to brown and release their moisture. Stir in garlic and cook for just 30 seconds until fragrant.

Step 3: Create the Base

Sprinkle flour over the vegetables and stir continuously for about a minute to coat everything evenly and cook off the raw flour taste. This creates the foundation for a silky, thickened stew.

Step 4: Simmer the Stew

Return the cooked chicken to the pot along with chicken broth, diced potato, Italian herb seasoning, salt, and pepper. Stir to combine everything well. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 20 minutes, or until potatoes are fork-tender and chicken is completely cooked through.

Step 5: Finish with Brightness

Stir in the heavy cream and fresh lemon juice, allowing them to incorporate fully into the stew. Taste and adjust seasonings as needed, adding more lemon juice if you’d like a brighter flavor or more salt and pepper to taste.

Step 6: Serve with Feta

Ladle the hot stew into bowls and top each serving with crumbled feta cheese. Drizzle with a little olive oil, sprinkle with fresh black pepper and chopped parsley for a beautiful finish.

Pro Tips for Making the Recipe

Brown in Batches: If your pot isn’t large enough, brown the chicken in batches to avoid overcrowding, which would steam rather than sear the meat.
Deglaze the Pot: After cooking the chicken, use a wooden spoon to scrape up all those flavorful brown bits when you add the vegetables – that’s where tons of flavor hides!
Balance the Lemon: Start with the recommended amount of lemon juice, then taste and adjust. The perfect amount should brighten the stew without making it tart.
Don’t Skip the Feta: While it might seem like just a garnish, the feta adds a critical flavor component that makes this stew authentically Greek.
Rest Before Serving: Let the stew sit for 5-10 minutes after cooking – this allows the flavors to meld and the stew to thicken slightly.

How to Serve

This Greek Lemon Chicken Stew is a meal in itself, but there are several delicious ways to enhance the experience:

Bread Pairings

Serve with warm pita bread or a crusty loaf of sourdough for sopping up that incredible broth. For an extra special touch, brush the bread with olive oil and warm it in the oven before serving.

Fresh Accompaniments

A simple Greek salad with cucumbers, tomatoes, red onion, and kalamata olives dressed with olive oil and lemon juice makes this a complete Greek feast.

Wine Pairing

A crisp white wine like Assyrtiko from Santorini or a light Pinot Grigio complements the lemony brightness of this stew beautifully.

Make Ahead and Storage

Storing Leftovers

This stew actually improves after a day in the refrigerator as the flavors meld together. Store in an airtight container for up to 4 days. The stew will thicken in the refrigerator, which many people enjoy.

Freezing

Freeze portions in airtight containers for up to 3 months. The texture of the potatoes may change slightly upon thawing, but the flavor remains delicious. I recommend freezing before adding the cream and feta, then adding those fresh when reheating.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if the stew has thickened too much. If you froze the stew without cream, stir it in after reheating. Top with fresh feta just before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be careful not to overcook them as they can become dry. I recommend cutting them into slightly larger pieces and reducing the initial browning time. You might also want to add them back to the stew a bit later in the cooking process to prevent them from becoming tough.
How can I make this dairy-free?

This stew is easy to adapt for dairy-free diets. Simply omit the heavy cream and feta cheese. To replace the cream’s richness, you can add a splash of full-fat coconut milk or a dairy-free cooking cream. For the tangy element normally provided by feta, try adding an extra squeeze of lemon juice and a few kalamata olives.
What if I don’t have Italian herb seasoning?

No problem! You can make your own by combining equal parts dried oregano, basil, thyme, and rosemary. If you have any of these fresh herbs on hand, even better – just use about triple the amount and add them toward the end of cooking for the brightest flavor.
Can I make this in a slow cooker or Instant Pot?

Absolutely! For slow cooker, follow steps 1-3 on the stovetop, then transfer everything to your slow cooker with the broth and potatoes. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cream and lemon juice in the last 30 minutes. For Instant Pot, use the sauté function for steps 1-3, then add remaining ingredients except cream, lemon juice, and feta. Cook on high pressure for 12 minutes with a 10-minute natural release, then stir in cream and lemon juice.

Final Thoughts

This Greek Lemon Chicken Stew brings together the comfort of a traditional chicken stew with the bright, vibrant flavors of Greek cuisine. It’s the perfect dish for transitional seasons – substantial enough for cold evenings yet bright enough for warmer days. Whether you’re cooking for family or meal prepping for the week ahead, this stew delivers exceptional flavor with minimal effort. The combination of tender chicken, hearty vegetables, and that signature lemon-feta finish creates something truly special that I hope becomes a staple in your recipe collection!