Chicken and Artichoke Stew
Warm, comforting, and packed with Mediterranean-inspired flavors, this Chicken and Artichoke Stew is a hearty one-pot meal that’s perfect for cozy weeknight dinners or meal prep. Tender, golden-seared chicken thighs are simmered with earthy artichoke hearts, sweet carrots, and aromatic herbs like thyme and oregano, creating a rich and flavorful broth. A splash of diced tomatoes adds a touch of brightness, while fresh parsley (optional) brings the dish to life. Ready in under an hour, this low-sodium recipe is both healthy and satisfying, with just the right balance of protein and veggies. Serve it with crusty bread or over rice for a soul-warming dinner! Perfect for fans of wholesome chicken stews and Mediterranean cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 14 ounces canned artichoke hearts, drained and chopped
- 14 ounces diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the hot oil for 2-3 minutes on each side until golden brown. Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the diced onion, minced garlic, carrots, and celery until the vegetables are softened, about 5-6 minutes.
Pour in the chicken broth and scrape the bottom of the pot to deglaze, releasing any browned bits.
Add the chopped artichoke hearts, diced tomatoes with their juice, dried thyme, oregano, and the bay leaf to the pot. Stir to combine.
Return the seared chicken thighs to the pot, submerging them in the liquid.
Bring the stew to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the bay leaf from the stew. Use two forks to shred the chicken thighs into bite-sized pieces directly in the pot.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the Chicken and Artichoke Stew into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.2 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
