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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. Season them with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

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.

Step 3

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.

Step 4

Add the carrots, celery, and potatoes to the pot. Cook for 3 minutes, stirring occasionally, to allow the vegetables to start softening.

Step 5

Zest and juice the two lemons. Add the lemon zest, thyme, and bay leaf to the pot, mixing well to coat the vegetables.

Step 6

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.

Step 7

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.

Step 8

Taste the stew and adjust seasoning with the remaining salt or extra black pepper if needed.

Step 9

Remove the bay leaf, and stir in the chopped parsley right before serving.

Step 10

Serve the Lemon Pepper Chicken Stew hot with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	(2401.4g)

Amount per serving	% Daily Value*
Calories	1804.3

Total Fat 79.3g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 6336.2mg	0%
Total Carbohydrate 132.6g	0%
Dietary Fiber 18.0g	0%
Total Sugars 20.4g
Protein 146.6g	0%

Vitamin D 31.8IU	0%
Calcium 383.7mg	0%
Iron 13.7mg	0%
Potassium 5042.7mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 32.0%

Carbs: 29.0%