Our 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 AvgolemonoGreek 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.

What cooks say:

“I love this recipe, all of the elements- the beans, spinach, dill, lemon – just all of it. It’s my favorite. I think I make it once a week! So simple and so tasty.”

Jori Fentiman

Why you will love this Greek chicken Stew


  • FLAVOR – The broth is lemony, with lots of garlic and dill.
  • IT’S NUTRITIOUS – Ingredients include hearty beans (from a can) and minimally cooked spinach.
  • EASE – 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. Can be fresh or frozen. It goes in the last minute. Spinach is nutritious, tasty and adds color to this dish.
  • Lemons. The lemon juice brightens up the stew and adds freshness.
  • Fresh herbs. Rosemary is a perfect match for protein and the dill adds a fresh, lightly sweet note to this stew.

See the recipe card for complete information on ingredients and quantities.

Step by step

A large deep skillet with diced onion and chicken pieces.

Step 1: Cut the chicken thighs into bite-sized pieces, about 1-2 inches in size.

Try to cut them to the same size as much as possible. Dice the onion, chop the garlic, and prepare the dill.

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.

Step 2: 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..

Step 3: Add the spinach and the chopped dill. 

A large deep skillet with chicken stew.

Step 4: Season with sea salt and pepper, and add more lemon juice to taste and serve.

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.

Suggestions & Substitutions

  • Instead of chicken thighs, you can use chicken breasts, ground chicken, or turkey.
  • You can substitute cannellini beans with the beans of your choice. Canned gigantes/butter beans, canned chickpeas /garbanzo beans and lima beans are a few choicesin a pinch. They will be delicious.

Storage and reheating

  • The chicken stew can be kept in the fridge for 3–4 days. Reheat in a saucepan over medium-low heat or the microwave.
  • You can freeze any leftover stew in an airtight container and use it within three months.
  • Reheat the frozen stew in a saucepan over medium-low heat. Add a couple of tablespoons of water or broth to loosen it up.

Cooked it? Rate it!

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

Lemony Greek Chicken And Beans Stew

by Jenny Skrapaliori Graves
This easy lemony Greek chicken Stew has tender beans and spinach in a delicious garlicky broth.
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 591 kcal

Ingredients
  

  • 1 lb chicken thighs cut into bite-size pieces
  • ¼ cup extra virgin olive oil
  • 1 onion diced
  • 8 garlic cloves roughly chopped
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon chili flakes
  • 1 lb white beans canned
  • 3 cups chicken broth
  • 2 lemons
  • 8 oz spinach leaves
  • ¼ cup chopped dill
  • sea salt
  • freshly ground pepper

Instructions
 

  • Cut the chicken thighs into bite-sized pieces, about 1-2 inches in size. Try to cut them even in size.
    Dice the onion and roughly chop the garlic cloves.
  • Place a large pot or Dutch oven over high heat. Add the olive oil, the onion, garlic and cook until they are softened and translucent, about 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 all over, about 3 to 5 minutes.
    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.
  • Add the spinach and the chopped dill.
    Season with sea salt and pepper and add more lemon juice to taste.
    Serve the chicken stew in bowls with more lemon wedges around the table and crusty warm bread to dip in the sauce.

Notes

  • For this stew you can use chicken breasts, ground chicken, or turkey.
  • You can substitute the white beans with canned chickpeas /garbanzo beans in a pinch. They will be delicious.
 
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 591kcalCarbohydrates: 43gProtein: 34gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 115mgSodium: 807mgPotassium: 1406mgFiber: 11gSugar: 4gVitamin A: 5832IUVitamin C: 51mgCalcium: 235mgIron: 8mg
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Lemony Greek Chicken Stew with Beans

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