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

Description

A hearty and flavorful Greek Lemon Chicken Stew made with tender chicken, fresh vegetables, a hint of lemon, and creamy feta cheese. This comforting dish is perfect for any occasion and can easily be adapted for gluten-free diets.

Ingredients

Units Scale

Main Ingredients

- 1 3/4 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

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Instructions

Season the Chicken: Season the chicken pieces with onion powder, garlic powder, and salt to taste. Heat 1 tablespoon 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.
Sauté Vegetables: Add the remaining 2 tablespoons of olive oil to the pot. Toss in the onion, carrots, and celery, stirring to coat. Sauté for 5 minutes, stirring occasionally. Add the mushrooms and sauté for another 5 minutes. Stir in the garlic and cook for 30 seconds.
Add Flour: Sprinkle the flour over the vegetables and stir to coat all ingredients evenly.
Add Broth and Chicken: Return the cooked chicken to the pot along with the chicken broth, potatoes, Italian herb seasoning, and salt and pepper to taste. Stir the mixture until combined.
Simmer the Stew: Bring the stew to a boil and then reduce the heat to a simmer. Cover the pot and cook for 20 minutes or until the potatoes are fork-tender.
Add Cream and Lemon: Stir in the heavy cream and freshly squeezed lemon juice. Taste the broth and adjust the seasoning and lemon juice to your preference.
Serve and Garnish: Ladle the stew into serving bowls. Add the crumbled feta cheese to each bowl, drizzle with olive oil, and top with black pepper and fresh parsley. Enjoy!

Notes

To make this Gluten Free, substitute the all-purpose flour with arrowroot powder, cornstarch, potato starch, or tapioca flour.
Store leftovers in an airtight container in the fridge for up to 4 days.