Chicken and Spinach Stew With Potatoes and Garlic

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (optional)
• 6 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, cut into 3/4-inch cubes (about 3 cups)
• 2 bay leaves
• 5 oz baby spinach (about 5 packed cups)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Do This

• 1. Sear chicken in olive oil over medium-high heat, then remove to a plate.
• 2. Soften onion in the pot; add garlic, thyme, and paprika (if using).
• 3. Stir in flour for 1 minute to coat the aromatics.
• 4. Whisk in broth, scraping up browned bits; add potatoes and bay leaves.
• 5. Simmer gently 20 minutes, then return chicken and simmer 8–10 minutes (chicken to 165°F).
• 6. Stir in spinach until wilted; finish with lemon juice and parsley.
• 7. Taste, adjust salt/pepper, and serve hot.

---

Why You’ll Love This Recipe

• Comforting but not heavy: A cozy stew vibe with a bright, brothy finish and fresh spinach.
• Weeknight-friendly: One pot, straightforward steps, and ready in under an hour.
• Tender chicken and creamy potatoes: Chicken thighs stay juicy while potatoes naturally thicken the broth.
• Easy to adapt: Swap greens, add beans, or change the herbs to fit what you have.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 1 lb Yukon Gold potatoes, 5 oz baby spinach, 1 lemon, fresh parsley
• Dairy: None required
• Pantry: Olive oil, all-purpose flour, low-sodium chicken broth (6 cups), dried thyme, smoked paprika (optional), bay leaves, kosher salt, black pepper

Full Ingredients

For the stew

• 2 tbsp olive oil
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp kosher salt (for seasoning the chicken)
• 1/2 tsp black pepper
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (optional, for a subtle smoky warmth)
• 6 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, cut into 3/4-inch cubes (about 3 cups)
• 2 bay leaves
• 1/2 tsp kosher salt (to start; add more to taste at the end)

To finish

• 5 oz baby spinach (about 5 packed cups)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Additional kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken pieces dry with paper towels (this helps them brown instead of steam). Season with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 2: Brown the chicken

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Add the chicken in a single layer (work in 2 batches if needed). Cook for 3–4 minutes per side, until nicely browned. The chicken does not need to be cooked through yet. Transfer chicken to a plate and set aside.

Step 3: Cook the onion and garlic

Reduce heat to medium. Add the diced onion to the same pot and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden.

Add the minced garlic, 1 tsp dried thyme, and 1/2 tsp smoked paprika (if using). Stir constantly for 30 seconds, just until fragrant.

Step 4: Build a light stew base

Sprinkle in 2 tbsp all-purpose flour. Stir for 1 minute, coating the onions and cooking out the raw flour taste.

Slowly pour in 6 cups low-sodium chicken broth, stirring and scraping the bottom of the pot to loosen the browned bits (they add a lot of flavor).

Step 5: Simmer the potatoes until tender

Add the cubed potatoes, 2 bay leaves, and 1/2 tsp kosher salt. Bring the stew to a gentle boil over medium-high heat, then immediately reduce to a steady low simmer (small bubbles).

Simmer partially covered for 20 minutes, stirring once or twice, until the potatoes are tender when pierced with a fork.

Step 6: Finish cooking the chicken

Return the browned chicken (and any juices on the plate) to the pot. Keep the stew at a gentle simmer for 8–10 minutes, stirring occasionally, until the chicken is cooked through.

If you use an instant-read thermometer, the chicken should reach 165°F (74°C) in the thickest pieces.

Step 7: Add spinach and brighten the flavor

Turn heat to low. Stir in the spinach a handful at a time until wilted, about 2 minutes.

Turn off the heat. Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley. Taste and adjust with more salt and pepper as needed. Remove bay leaves before serving.

Pro Tips

• Don’t crowd the chicken: Browning adds flavor; if the pot is packed, the chicken will steam. Brown in batches if needed.
• Keep it at a gentle simmer: A hard boil can make chicken tougher and can break down potatoes too quickly. Aim for small bubbles.
• Potato size matters: Cut potatoes into 3/4-inch cubes so they become tender in about 20 minutes without turning to mush.
• Control thickness: For a thinner stew, add an extra 1/2 cup broth. For thicker, simmer uncovered for 5 minutes at the end.
• Lemon at the end: Adding it off the heat keeps the flavor bright and fresh.

Variations

• Use chicken breast: Swap in 1 1/2 lb boneless, skinless chicken breast. Brown as written, but after adding it back, simmer only 5–7 minutes (to 165°F) to avoid drying out.
• Make it herby: Add 1 tsp dried rosemary (or 1 tbsp fresh, chopped) along with the thyme for a more woodsy flavor.
• Swap the greens: Use 6 oz chopped kale instead of spinach; add it when the potatoes go in so it has 20–25 minutes to soften.

Storage & Make-Ahead

Cool stew to room temperature (no longer than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches 165°F, adding a splash of broth if it has thickened. For freezing, freeze up to 3 months. Thaw overnight in the fridge and reheat as above. If making ahead, consider stirring in the spinach during reheating so it stays a brighter green.

Nutrition (per serving)

Approximate: 335 calories, Protein: 29 g, Carbohydrates: 26 g, Fat: 12 g, Fiber: 3 g, Sodium: 620 mg.