Lemony Greek Chicken Stew with Beans

This Lemony Greek Chicken Stew is a rustic, meal-in-a-bowl that will satisfy and comfort. Hearty with tender beans and spinach in a delicious garlicky broth, it is one of the easiest chicken stew recipes to make and the result is always so rewarding.

If you love this Lemony Greek Chicken Stew with Beans, you will also love this Lamb Stew Avgolemono, Greek Red Wine Beef Stew or Pork Stew With Chickpeas!

A cast iron large pot with chicken stew and beans, a lemon, partial view of a loaf of bead and a cloth napkin.

Why this recipe sings

The chicken stew is quick, delicious, and requires minimum effort. It is nutritious with hearty beans (from a can) and minimally cooked spinach. The broth is lemony, with lots of garlic and dill. This chicken stew is a satisfying weeknight dinner ready in about thirty minutes.

Here is what you need

Bowls with chicken pieces, spinach, white beans, small bowls with broth, salt and pepper, oregano, olive oil, an onion, a head of garlic, a bunch of dill, and a rosemary sprig on a wooden table.

Chicken. I prefer boneless, skinless chicken thighs because they are much more flavorful than breast and less likely to be overcooked and dry. If possible, purchase free-range organic chicken.
White beans. Canned cannellini beans make this recipe a breeze.
Spinach. It goes in the last minute. Spinach is nutritious, tasty and adds color to this dish.
Chicken stock. Vegetable stock will do as well. Use a stock cube with hot water as a substitute.
Extra virgin olive oil.
Lemons. The lemon juice brightens up the stew and adds freshness.
Garlic. This recipe has quite a bit of garlic which adds flavor yet doesn’t overwhelm the dish.
Fresh rosemary leaves. They are used while cooking the chicken. Rosemary is a perfect match for proteins.
Fresh dill. It adds a fresh, lightly sweet note to this stew.
Sea salt, freshly ground pepper, dried oregano, and chili flakes.

How to cook this stew

Cut the chicken thighs into bite-sized pieces, about 1-2 inches in size. Try to cut them even in size as much as possible.

Dice the onion, chop the garlic and prepare the dill.

A large deep skillet with diced onion and chicken pieces.

Place a large pot or Dutch oven over high heat. Add the olive oil, the onion, and garlic and cook until they are softened and translucent, 5 minutes.

Decrease the heat to medium-high and add the chicken pieces, rosemary leaves, chili flakes, sea salt, and freshly ground pepper. Stir and cook until the chicken pieces brown, about 3 to 5 minutes.

A large deep skillet with broth, beans and chicken pieces.

Add the beans, the chicken broth, and the juice of one lemon. Bring to a boil, lower the heat and simmer for about 20 minutes.

A large deep skillet with broth, spinach leaves on top and a wooden spoon..

Add the spinach and the chopped dill.

Season with sea salt and pepper, and add more lemon juice to taste.

Chicken pieces, beans, spinach and dill stew.

Serve the chicken stew in bowls with more lemon wedges around the table and crusty warm bread to dip in the sauce.

A bowl with chicken stew a spoon and fork, a lemon wedge, a pot with stew at the back and a lemon.

Helpful tips

What can be a good substitute for chicken thighs?

You can use chicken breasts, ground chicken, or turkey.

I can’t find white beans; what else can I use?

You can substitute with canned chickpeas /garbanzo beans in a pinch. They will be delicious.

What side dishes do you recommend?

I love a nice crusty bread to dip in the broth. This lemony chicken stew goes well with roasted asparagus, grilled vegetables, or a simple green salad.