I’ve been making this chicken and spinach stew on repeat lately, and it’s become my go-to comfort meal when I need something warm and satisfying. The combination of tender chicken, fresh baby spinach, and plenty of garlic creates such a cozy, flavorful dish that my whole family asks for seconds. Plus, it comes together in one pot, which means less cleanup and more time to actually enjoy dinner!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 90-110 g
- Fat: 70-80 g
- Carbohydrates: 140-160 g
Ingredients
For the stew:
- 1/4 cup extra virgin olive oil
- 1 large onion, diced into 1/2-inch pieces
- 10 garlic cloves, freshly minced
- 1 3/4 tsp salt
- 1.25 lb chicken, cut into 1-inch chunks
- 1 1/2 tbsp fresh rosemary, minced
- 1 1/2 tsp dried oregano
- 1 tsp red-pepper flakes
- 1/2 cup dry white wine (optional enhancement)
- 1 tsp freshly ground black pepper
- 1 1/2 lb potatoes, peeled and cut into 3/4-inch cubes
- 6 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice
- 10 oz fresh baby spinach
- 1/2 cup fresh dill, chopped
For the garnish:
- 1/2 cup crumbled feta cheese
- 1 cup crushed pita chips
Step 1: Sear the Chicken with Aromatics and Spices
- 1/4 cup extra virgin olive oil
- 1 large onion, diced into 1/2-inch pieces
- 1 3/4 tsp salt
- 10 garlic cloves, freshly minced
- 1.25 lb chicken, cut into 1-inch chunks
- 1 1/2 tbsp fresh rosemary, minced
- 1 1/2 tsp dried oregano
- 1 tsp red-pepper flakes
- 1 tsp freshly ground black pepper
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
Add the diced onion and salt, cooking for about 3-4 minutes until the onion begins to soften and turn translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken chunks, fresh rosemary, dried oregano, red pepper flakes, and black pepper, stirring constantly for 2-3 minutes to break up the chicken and allow it to lose its raw appearance.
This initial searing builds flavor through browning and helps the herbs release their oils into the oil.
Step 2: Deglaze and Build the Broth Base
- 1/2 cup dry white wine
- 6 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice
- 1 1/2 lb potatoes, peeled and cut into 3/4-inch cubes
- seared chicken mixture from Step 1
Pour in the dry white wine (if using) and stir well, scraping up any browned bits from the bottom of the pot—this adds depth and complexity to the stew.
Let it simmer for 1-2 minutes to allow the alcohol to cook off.
Add the chicken broth and half of the fresh lemon juice (about 2-3 tablespoons), then add the cubed potatoes.
Bring the mixture to a boil, then immediately reduce the heat to medium-low and simmer gently for 12-15 minutes until the potatoes are nearly tender when pierced with a fork.
Step 3: Finish with Greens and Final Seasoning
- 10 oz fresh baby spinach
- 1/2 cup fresh dill, chopped
- 1/3 cup fresh lemon juice
- salt and pepper to taste
- stew from Step 2
Add the fresh baby spinach and chopped dill to the pot, stirring gently until the spinach wilts, about 2-3 minutes.
I like to add the remaining lemon juice just before serving rather than during cooking—this preserves the bright, fresh citrus flavor that cuts through the richness of the stew.
Taste the stew and adjust the salt and pepper as needed; the acidity from the lemon should balance the herbs and create a vibrant finish.
Step 4: Plate and Garnish
- 1/2 cup crumbled feta cheese
- 1 cup crushed pita chips
- finished stew from Step 3
Ladle the stew into bowls, making sure each serving gets a generous portion of chicken, potatoes, and broth.
Top each bowl with a handful of crumbled feta cheese and a small handful of crushed pita chips.
The feta adds a creamy, salty contrast while the pita chips provide a pleasant textural crunch—I always add the chips just before serving so they don't get soggy.
Greek Chicken and Spinach Stew
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced onion and salt, cooking for about 3-4 minutes until the onion begins to soften and turn translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the chicken chunks, fresh rosemary, dried oregano, red pepper flakes, and black pepper, stirring constantly for 2-3 minutes to break up the chicken and allow it to lose its raw appearance. This initial searing builds flavor through browning and helps the herbs release their oils into the oil.
- Pour in the dry white wine (if using) and stir well, scraping up any browned bits from the bottom of the pot—this adds depth and complexity to the stew. Let it simmer for 1-2 minutes to allow the alcohol to cook off. Add the chicken broth and half of the fresh lemon juice (about 2-3 tablespoons), then add the cubed potatoes. Bring the mixture to a boil, then immediately reduce the heat to medium-low and simmer gently for 12-15 minutes until the potatoes are nearly tender when pierced with a fork.
- Add the fresh baby spinach and chopped dill to the pot, stirring gently until the spinach wilts, about 2-3 minutes. I like to add the remaining lemon juice just before serving rather than during cooking—this preserves the bright, fresh citrus flavor that cuts through the richness of the stew. Taste the stew and adjust the salt and pepper as needed; the acidity from the lemon should balance the herbs and create a vibrant finish.
- Ladle the stew into bowls, making sure each serving gets a generous portion of chicken, potatoes, and broth. Top each bowl with a handful of crumbled feta cheese and a small handful of crushed pita chips. The feta adds a creamy, salty contrast while the pita chips provide a pleasant textural crunch—I always add the chips just before serving so they don't get soggy.