Lemon and Artichoke Chicken Stew
Brighten up your dinner table with this irresistibly comforting Lemon and Artichoke Chicken Stew. Bursting with Mediterranean-inspired flavors, this one-pot wonder combines tender, golden-seared chicken thighs with tangy lemon juice, savory artichoke hearts, and hearty vegetables like baby potatoes and carrots. A fragrant blend of garlic, thyme, and fresh parsley creates a rich, velvety broth that's both satisfying and refreshing. Perfect for cozy weeknights or upscale entertaining, this stew is as easy to make as it is delicious—ready in just over an hour with minimal cleanup. Serve it with crusty bread to soak up every drop of the luscious lemon-infused broth. Ideal for anyone craving a wholesome, flavor-packed meal!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 4 cups chicken broth
- 14 ounces, canned or frozen, drained artichoke hearts
- 1 large lemon, freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon, dried thyme
- 2 tablespoons, fresh chopped parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon all-purpose flour
- 12 small, halved baby potatoes
- 3 large, peeled and cut into chunks carrots
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set it aside.
Add the remaining tablespoon of olive oil to the same pot and sauté the diced onion for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the all-purpose flour over the onions and garlic, stirring to coat. Cook for another minute to remove the raw taste of the flour.
Slowly pour in the chicken broth while stirring to create a smooth base for the stew.
Add the artichoke hearts, lemon juice, lemon zest, thyme, baby potatoes, and carrots to the pot. Stir to combine.
Nestle the seared chicken thighs back into the pot, ensuring they are submerged in the liquid.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 35-40 minutes, or until the chicken is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt or pepper if needed.
Garnish the stew with freshly chopped parsley before serving hot.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 5730 mg | 249% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 24.2 g | ||
| Protein | 269.4 g | 539% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 466 mg | 36% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 6258 mg | 133% | |
*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.
