Print

Creamy Lemon Chicken Stew with Mushrooms, Leeks & Feta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy yet vibrant chicken stew with a creamy lemon-infused broth, tender chicken, earthy mushrooms, soft leeks, and salty feta. Comforting without being heavy and perfect for cool evenings.

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

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Season the chicken with salt and black pepper.
  3. Add the chicken to the pot and brown lightly on all sides. Remove and set aside.
  4. In the same pot, add the leeks and mushrooms and cook until softened and lightly golden.
  5. Stir in the garlic and thyme or oregano and cook until fragrant.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  7. Return the chicken to the pot and bring to a gentle simmer.
  8. Simmer for 20–25 minutes, until the chicken is cooked through and tender.
  9. Stir in the heavy cream, lemon zest, and lemon juice.
  10. Simmer gently for 5 minutes until slightly thickened.
  11. Remove from heat and gently fold in the feta cheese and fresh parsley.
  12. Serve warm.

Notes

  • Add spinach or kale at the end for extra greens.
  • A small flour-and-water slurry can be added for a thicker stew.
  • Avoid boiling after adding cream to prevent separation.

Nutrition

Find it online: https://recipesbyliza.com/creamy-lemon-chicken-stew-with-mushrooms-leeks-feta/