Quick Recipe Version (TL;DR)
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.
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