One mouthful of this hearty chicken stew and you’ll taste all the wonderfully rich flavors of the Mediterranean. Combining this recipe with a homemade bread bowl takes it from wow to outstanding!
We’ll have you cooking lentils to perfection in no time. To prevent lentils from developing a thick skin that’s tough, use reduced-sodium chicken broth and add salt AFTER the lentils are fully cooked.
Serve with steamed rice along with a creamy yogurt cucumber sauce and pita bread on the side.
One Pan Mediterranean Chicken Stew Recipe
- 2 Tbsp oil
- 1 lb boneless, skinless chicken breasts, diced into 1" cubes
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups water
- 1 tsp dried mint
- 1/4 tsp turmeric
- 1 cup lentils
- 3 Tbsp tomato paste
- 2 cups kale, chopped, or collard greens, Swiss chard, or other greens
- 2 cups green beans, fresh or frozen, cut into 2" pieces
- salt and pepper, to taste
- juice of 1/2 of a lime
- wedges lime, for squeezing
- Place a large soup pot over medium-high heat and add the oil. When the oil is hot, add the diced chicken, onion and garlic then cook for approximately 5 minutes until the onions are translucent. Sprinkle the flour over the chicken and onion, stir until completely dissolved, and then cook for 2 additional minutes.
- Add the chicken broth, water, mint and turmeric. Mix well then bring to a boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
- Add lentils and tomato paste then stir to combine. Increase heat to medium-high and return to a boil. Once stew reaches a boil, reduce heat to medium-low, cover and simmer, stirring occasionally until the lentils are tender—this could take anywhere from 25–45 minutes so test them often after 25 minutes.
- When the lentils are nearly tender—about 10–15 minutes before you are ready to serve—add the chopped greens, green beans and salt and pepper to taste then cook until tender.
- Stir in the juice of ½ lime just before serving. Serve the stew nice and hot over freshly steamed basmati or other long grain rice, with a few lime wedges on the side for a little extra zip. Enjoy!
Test the lentils for tenderness often—they can take anywhere from 25–45 minutes to cook when simmering.