Easy Spring Chicken Stew
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This one pot Spring Chicken Stew is a light, fresh take on classic comfort food-filled with tender chicken, baby potatoes, spring greens, peas, and bright lemon. It's an easy, wholesome dinner that's ready in about 30 minutes.
If you love light spring meals, try this Greek chicken skillet with asparagus, too.
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What I Love About This Spring Meal
Unlike heavier winter stews, this version is vibrant and seasonal, with fresh herbs and a touch of pesto for flavor. It's the kind of simple, nourishing meal that feels just right as the days grow longer.
Whether you're cooking for a weeknight dinner or looking for a cozy but lighter spring recipe, this chicken stew is both satisfying and refreshingly simple.
- Light but comforting: All the coziness of a stew, but brightened with lemon and herbs
- One pot and simple: Minimal prep and easy cleanup
- Seasonal ingredients: Spring greens, peas, and fresh herbs bring fresh flavor
- Flexible: Easy to adapt to what you have on hand
- Weeknight ready: On the table in about 30 minutes
Spring is a season of renewal and fresh beginnings, and what better way to celebrate than with a warm, hearty meal that captures its essence?
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Key Ingredients
Specific ingredient measurements are in the recipe card below. Here's a list of the simple ingredients you'll need:
- Olive oil - for sautéing and building flavor at the base
- Onion - adds a gentle sweetness as it softens
- Boneless, skinless chicken thighs - tender, flavorful, and perfect for stewing
- New potatoes - creamy and hold their shape beautifully
- Chicken stock - creates a light, savory broth
- Spring greens - tender leafy greens that add freshness (see substitutions below)
- Peas - a pop of sweetness and classic spring flavor
- Green onions - mild onion flavor and fresh finish
- Pesto - adds richness and herby depth
- Lemon zest and juice - brightens the entire dish
- Fresh herbs - thyme, parsley, rosemary, or what you have on hand
What Are Spring Greens? (and What to Use Instead)
If you're in the U.K., "spring greens" are young, tender cabbage leaves harvested early in the season, before the head fully forms. They're delicate, slightly sweet, and often sold loose or in bunches-similar to leafy greens.
Here in the U.S., they're not always easy to find in everyday markets-which always makes me a little envious, as I've long loved cooking with cabbage in all its forms. But the good news is that this recipe is wonderfully flexible and just as delicious with other tender greens.
Here are some excellent substitutes you can use:
- Spinach
- Kale (thinly sliced or baby kale)
- Bok choy
- Dandelion greens
- Mustard greens
- Tender cabbage leaves (like napa cabbage or the inner leaves of green cabbage)
Choose one or a mix depending on what you have-this stew welcomes a variety of greens and always turns out beautifully fresh, light, and full of spring flavor.
How to Make Spring Chicken Stew
Step-by-step instructions are in the recipe card below, but here is a brief overview:
- Heat olive oil in a large pot and sauté the onion until soft and translucent.
- Add the chicken, season well, and brown lightly on all sides.
- Stir in the chicken stock and potatoes. Bring to a boil, then cover and simmer until the potatoes are tender and the chicken is cooked through (about 20-25 minutes).
- Stir in the greens and peas and cook just until wilted and tender.
- Finish with pesto, lemon zest, and lemon juice. Taste and adjust seasoning before serving.
Variations and Substitutions
- Use chicken breast instead of thighs for a leaner option
- Make it creamy: Stir in a splash of cream at the end
- Add asparagus or carrots for extra spring vegetables
- Swap the pesto: Try fresh herbs or a drizzle of olive oil instead
- Make it heartier: Add white beans for extra protein
If you love lemony flavors, you might also enjoy my Greek roasted chicken with lemon orzo.
Recipe FAQ's
Yes. This stew reheats beautifully and can be made 1-2 days in advance.
You can, but the greens may soften after thawing. For best texture, add fresh greens when reheating.
Spinach, kale, napa cabbage, or bok choy all work well.
This is meant to be a light broth, but you can mash a few potatoes or add a slurry if you prefer it thicker.
One Pot Spring Chicken Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 lbs boneless, skinless chicken thighs
- ½ lbs small new potatoes
- 2 cups chicken stock
- 3-4 cups spring greens shredded
- 1 cup spring peas
- 1 bunch spring onions sliced
- 2 tablespoons pesto
- 1 tablespoon fresh herbs like parsley, thyme, chives, or rosemary, chopped
Instructions
- Heat oil in a large, heavy pot, like a Dutch oven. Add the chopped onion and saute until softened.
- Season the chicken with salt and pepper and then add it to the pot; brown on all sides.
- Stir in the stock and potatoes; bring to a boil. Cover and simmer for 25 minutes, or until the potatoes are tender and the chicken is cooked.
- Stir in spring greens, peas, spring onions and fresh herbs; return to a boil. Cover and cook for 5 minutes more or until the peas are cooked. Stir in pesto, lemon zest and juice to taste and season with salt and pepper to taste before serving.
Notes
- Spring Greens: Swap greens based on availability (spinach, kale, or cabbage all work well). Add greens at the end to keep them vibrant and tender.
- Variation: For a richer stew, stir in a splash of cream before serving
- Storing: Store in the refrigerator for up to 3 days. Leftovers reheat beautifully.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Recipes You'll Love
- Sheet Pan Chicken Muffaletta
- Quick Chicken Shawarma Bowls
- Abraham Lincoln's Chicken Fricassee Recipe
- 30 Minute Arroz con Pollo (One Skillet Chicken and Rice)
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