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This Lemony Greek Chicken and Beans Stew is a delicious, wholesome meal that perfectly balances vibrant Mediterranean flavors with nourishing ingredients.
The tender chicken thighs provide a rich source of high-quality protein, essential for muscle repair and satiety.
Paired with fiber-rich white beans and fresh spinach, this stew promotes digestive health and sustained energy.
The use of extra virgin olive oil offers heart-healthy monounsaturated fats, while the lemon juice and fresh herbs like rosemary and dill add bright, natural antioxidants without any added sugars or heavy sauces.
With just 30 minutes of cooking time, this recipe is quick and practical for busy weeknights yet satisfying enough for leisurely meals.
Its meal-prep friendliness, coupled with nutrient-dense ingredients, makes it an excellent choice for anyone seeking a balanced, flavorful, and health-conscious dinner option.
Must-Have Tools for Perfect Results
Dutch Oven
Ideal for evenly browning the chicken and simmering the stew, its heavy bottom ensures consistent heat distribution. Beyond this recipe, it’s perfect for soups, braises, and slow-cooked meals, making it a versatile kitchen staple.
Sharp Chef’s Knife
Essential for uniformly cutting chicken and chopping herbs and garlic, a quality chef’s knife speeds up prep work and ensures safety and precision in the kitchen.
Citrus Juicer
Extracts fresh lemon juice efficiently, adding bright acidity that elevates this stew’s flavor. A citrus juicer is invaluable year-round for dressings, marinades, and beverages.
Wooden Spoon
Perfect for stirring the stew gently without scratching cookware surfaces. Its durability and gentle touch make it a must-have tool for mixing delicate ingredients.
Measuring Cups and Spoons
Accurate measurement of oil, spices, and broth guarantees consistent taste and texture. Reliable measuring tools are fundamental for all cooking and baking endeavors.
Chicken and White Bean Stew
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot
- 1 Sharp Chef’s Knife
- 1 Citrus Juicer
- 1 Wooden Spoon
- Measuring cups and spoons set
Ingredients
- 1 pound chicken thighs trimmed and cut into 1–2 inch pieces
- ¼ cup extra virgin olive oil
- 1 medium onion finely diced
- 8 cloves garlic roughly chopped
- 1 tablespoon fresh rosemary leaves chopped
- 1 tablespoon dried oregano
- 1 teaspoon red chili flakes adjust to taste
- 1 pound canned white beans drained and rinsed
- 3 cups low-sodium chicken broth
- Juice of 2 lemons plus extra lemon wedges for serving
- 8 ounces fresh spinach leaves
- ¼ cup fresh dill chopped
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Ingredients: Begin by trimming any excess fat from the chicken thighs and cutting them into evenly sized chunks, about 1 to 2 inches. Dice the onion finely, and roughly chop the garlic cloves. Chop the rosemary and dill, and rinse the canned beans under cold water to remove excess sodium.
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the diced onion and garlic. Cook, stirring frequently, until the onion becomes soft and translucent, about 5 minutes. This builds a flavorful base for the stew.
- Brown the Chicken: Add the chicken pieces to the pot along with the fresh rosemary, dried oregano, and chili flakes. Season with sea salt and freshly ground black pepper. Stir to coat the chicken in the herbs and spices, then cook for 4 to 5 minutes, allowing the chicken to brown on all sides for extra depth of flavor.
- Add Beans and Broth: Pour in the drained white beans and chicken broth. Squeeze in the juice of one lemon and give everything a good stir. Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let it simmer gently for 20 minutes, letting the flavors meld and the chicken cook through.
- Finish with Greens and Herbs: After simmering, add the fresh spinach and chopped dill to the pot. Stir until the spinach wilts and blends into the stew. Taste and adjust seasoning with additional salt, pepper, and lemon juice to brighten the dish.
- Serve Warm: Ladle the stew into bowls and garnish with extra lemon wedges on the side. Serve with crusty bread to soak up the flavorful broth for a satisfying meal.
Notes
- Chicken Options: You can substitute chicken breasts or even ground chicken or turkey for a leaner stew, adjusting cooking times accordingly.
- Bean Variations: If white beans aren’t on hand, canned chickpeas (garbanzo beans) work wonderfully and offer a slightly different texture.
- Spice Level: Adjust the chili flakes to your preferred heat level or omit them entirely for a milder dish.
- Meal Prep Friendly: This stew keeps well refrigerated for up to 4 days and tastes even better the next day as flavors continue to develop. Freeze leftovers in airtight containers for up to 3 months.
- Serving Suggestions: Pair with a simple Greek salad or warm pita bread to complete the Mediterranean experience.
Chef’s Secrets to Flavorful Success
To elevate this lemony Greek chicken stew, start by browning the chicken pieces thoroughly.
This step creates a rich, caramelized flavor that forms the backbone of the dish.
Use fresh herbs like rosemary and dill for vibrant aromatics — they complement the lemon’s brightness perfectly.
When cooking the onions and garlic, be patient and allow them to soften fully; this unlocks their natural sweetness and deepens the broth’s complexity.
Don’t skimp on quality olive oil, as it not only adds richness but also contributes healthy fats.
Adjust the lemon juice gradually to suit your palate, balancing acidity with the stew’s savory notes.
Finally, always use fresh spinach rather than frozen to maintain a lovely texture and fresh green color in the finished dish.
Serving Suggestions for Memorable Meals
This hearty chicken and bean stew shines when served with warm, crusty bread to soak up every bit of the garlicky lemon broth.
For a complete Mediterranean-inspired meal, accompany it with a crisp Greek salad featuring cucumbers, tomatoes, olives, and feta cheese.
A dollop of creamy tzatziki or a side of roasted vegetables such as eggplant or zucchini can add refreshing contrasts and textures.
For wine lovers, a light white wine like Assyrtiko or a dry rosé pairs beautifully, cutting through the richness while enhancing the citrus notes.
This stew is also fantastic as leftovers, gently reheated and served with a sprinkle of fresh herbs.
Storage Tips for Freshness and Flavor
To preserve the stew’s flavors, store leftovers in airtight containers in the refrigerator for up to four days.
When reheating, warm gently on the stove or microwave to prevent overcooking the chicken or wilting the spinach excessively.
For longer storage, freeze the stew in portion-sized freezer-safe containers for up to three months.
Thaw overnight in the fridge and reheat thoroughly before serving.
Avoid freezing the fresh spinach separately as it may lose texture; instead, add fresh spinach during reheating if desired.
Label your containers with the date to keep track of freshness.
Proper storage ensures you can enjoy this wholesome stew anytime without losing its delicious character.
Frequently Asked Questions About Recipe
1. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are a leaner option and will work well. Just keep an eye on cooking time as breasts tend to cook faster and can dry out if overcooked.
2. What if I don’t have fresh rosemary or dill?
Dried rosemary and dill can substitute in a pinch, but reduce the amount by half since dried herbs are more concentrated. Fresh herbs provide a brighter, fresher flavor.
3. Can I make this recipe vegetarian?
Yes! Replace the chicken with extra beans or hearty vegetables like mushrooms and add vegetable broth instead of chicken broth for a satisfying plant-based stew.
4. How spicy is this stew?
The recipe includes chili flakes for a gentle heat, but you can easily adjust or omit them according to your preference for spiciness.
5. Can I prepare this stew in a slow cooker?
Definitely. Brown the chicken and sauté the aromatics first, then combine all ingredients in the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours for tender, flavorful results.
This recipe is inspired by thegreekfoodie and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.