Name: Creamy Lemon Chicken Stew with Mushrooms, Leeks & Feta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean-Inspired
Ingredients: 600 g chicken thighs or chicken breast, cut into chunks; 2 tablespoons olive oil; 2 leeks, sliced and well cleaned; 250 g mushrooms, sliced; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon thyme or oregano; 3 cups chicken broth; 1 cup heavy cream; 1 teaspoon lemon zest; 3 tablespoons fresh lemon juice; 100 g feta cheese, crumbled; 2 tablespoons fresh parsley, chopped

I make this Creamy Lemon Chicken Stew with Mushrooms, Leeks & Feta when I want something cozy, bright, and deeply comforting. The creamy broth is balanced by fresh lemon, the mushrooms add earthiness, and the feta brings a gentle saltiness that makes every spoonful feel rich and satisfying.

Why You’ll Love This Recipe

I love this recipe because it feels comforting without being heavy. I like how the lemon keeps the stew fresh and vibrant while the cream adds warmth and body. I also enjoy how the leeks soften into the sauce and the feta melts slightly, creating layers of flavor that feel both simple and special. Creamy Lemon Chicken Stew with Mushrooms, Leeks & Feta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken thighs or chicken breast, cut into chunks
olive oil
leeks, sliced and cleaned
mushrooms, sliced
garlic, minced
salt
black pepper
thyme or oregano
chicken broth
heavy cream
lemon zest
lemon juice
feta cheese
fresh parsley

Directions

I start by heating olive oil in a large pot over medium heat. I season the chicken with salt and pepper, then brown it lightly on all sides before removing it from the pot. In the same pot, I add the leeks and mushrooms and cook them until softened and lightly golden. I stir in the garlic and herbs and let them cook briefly until fragrant.

I pour in the chicken broth and bring everything to a gentle simmer, scraping up any browned bits from the bottom of the pot. I return the chicken to the pot and let it simmer until cooked through and tender. I stir in the cream, lemon zest, and lemon juice, letting the stew thicken slightly. I finish by gently folding in the feta and fresh parsley before serving.

Servings and timing

This stew serves about 4 people. I usually spend around 15 minutes preparing the ingredients and about 35 minutes cooking. I like that it comes together in under an hour while still tasting slow-cooked and comforting.

Variations

I sometimes add spinach or kale at the end for extra greens. When I want a thicker stew, I stir in a small slurry of flour and water. I’ve also made this with dill instead of parsley for a more Mediterranean flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the stew gently on the stove or in the microwave, stirring often to keep the sauce smooth. I avoid boiling it so the cream doesn’t separate. Creamy Lemon Chicken Stew with Mushrooms, Leeks & Feta

FAQs

Can I use chicken breasts instead of thighs?

I can use chicken breasts, but I prefer thighs because they stay more tender and juicy.

Does the lemon make the stew sour?

I find the lemon adds brightness rather than sourness, especially when balanced with cream and feta.

Can I make this stew ahead of time?

I often make it a day ahead, and the flavors deepen nicely as it rests.

What can I serve with this stew?

I like serving it with crusty bread, rice, or mashed potatoes to soak up the sauce.

Can I freeze this stew?

I don’t usually freeze it because creamy sauces can change texture, but it keeps well in the fridge.

Conclusion

I keep this Creamy Lemon Chicken Stew with Mushrooms, Leeks & Feta in my regular rotation because it’s comforting, flavorful, and perfectly balanced. I like how it combines richness and freshness in a way that feels nourishing, cozy, and satisfying every time I make it.