Lemon Pepper Chicken Stew
Bright, zesty, and soul-warming, the Lemon Pepper Chicken Stew is a wholesome meal that brings vibrant flavors to your table. Tender bites of seasoned chicken thighs are simmered alongside hearty vegetables like carrots, celery, and potatoes in a fragrant broth infused with the tangy zest and juice of fresh lemons. A pinch of black pepper and aromatic thyme add layers of depth, while a final garnish of fresh parsley ties everything together. Perfect for busy weeknights or cozy weekends, this one-pot wonder is ready in just an hour, making it an easy yet satisfying option for family dinners. Serve it with crusty bread or over a bed of rice to soak up every luscious drop of this comforting stew.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 whole Lemons
- 1 teaspoon Black pepper
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 medium Celery stalks, sliced
- 2 medium Russet potatoes, diced
- 4 cups Chicken broth
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped
- 1 leaf Bay leaf
Instructions
Cut the chicken thighs into bite-sized pieces. Season them with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the carrots, celery, and potatoes to the pot. Cook for 3 minutes, stirring occasionally, to allow the vegetables to start softening.
Zest and juice the two lemons. Add the lemon zest, thyme, and bay leaf to the pot, mixing well to coat the vegetables.
Pour in the chicken broth and the juice of the lemons. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Return the browned chicken to the pot. Cover and simmer gently for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste the stew and adjust seasoning with the remaining salt or extra black pepper if needed.
Remove the bay leaf, and stir in the chopped parsley right before serving.
Serve the Lemon Pepper Chicken Stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6336 mg | 275% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 20.4 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 384 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5043 mg | 107% | |
*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.
