20+ Delicious Cast Iron Dutch Oven Chicken Stew Recipes to Make Now

Cast iron Dutch ovens are kitchen staples for a reason—these versatile and durable pots offer a perfect environment for slow-cooked, flavorful meals.

If you’re looking to make comforting, hearty stews that are full of rich flavors and tender chicken, look no further than the cast iron Dutch oven.

From creamy coconut chicken stew to smoky bacon and chicken combinations, the possibilities are endless.

Whether you’re a beginner or a seasoned home cook, these recipes will elevate your cooking and provide a cozy meal for any occasion.\

In this article, we’ve curated 20+ must-try chicken stew recipes, each bringing something unique to the table, and showcasing the magic of the Dutch oven.

20+ Delicious Cast Iron Dutch Oven Chicken Stew Recipes to Make Now

There’s something special about preparing a stew in a cast iron Dutch oven.

The combination of even heat distribution and the ability to retain flavors creates a deeply satisfying dish every time.

From traditional recipes to global-inspired stews, you now have 20+ creative and delicious chicken stew ideas to choose from.

The beauty of these stews lies in their versatility—whether you prefer something rich and creamy or light and tangy, there’s a recipe here to suit every taste.

So, grab your Dutch oven, gather your ingredients, and get ready to simmer up something amazing for your next meal!

Hearty Classic Chicken Stew

This hearty classic chicken stew combines tender chicken, earthy root vegetables, and savory herbs in a thick, comforting broth. It’s perfect for a chilly evening or a family gathering, offering a rustic and satisfying meal that feels like a warm hug in a bowl.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 medium potatoes, peeled and cubed
• 4 cups chicken stock
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp all-purpose flour
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides (about 4-5 minutes per side). Remove and set aside.
2. In the same pot, sauté onions until translucent, then add garlic, cooking until fragrant.
3. Stir in carrots, celery, and potatoes. Cook for 5 minutes to lightly caramelize.
4. Sprinkle flour over the vegetables, stirring to coat evenly. Cook for 1-2 minutes.
5. Slowly pour in chicken stock, stirring to combine. Add thyme and rosemary.
6. Return chicken thighs to the pot, ensuring they are mostly submerged. Bring to a simmer, cover, and cook on low heat for 45-50 minutes, stirring occasionally.
7. Remove the chicken, discard the bones and skin, shred the meat, and return it to the stew. Add peas and adjust seasoning with salt and pepper. Simmer for 5 more minutes.
8. Serve hot with crusty bread.

This Hearty Classic Chicken Stew is a timeless comfort food. The tender chicken, rich broth, and hearty vegetables create a perfect balance of flavors and textures. It’s a dish that will warm your heart and fill your home with irresistible aromas.

Tuscan-Inspired Chicken Stew

Inspired by the flavors of Tuscany, this chicken stew is a flavorful fusion of Mediterranean ingredients. Sun-dried tomatoes, cannellini beans, and fresh herbs bring a bright, rustic character to this wholesome and elegant dish.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup chopped kale or spinach
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley and Parmesan for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Season chicken thighs with salt and pepper. Sear them until golden brown, about 4 minutes per side. Remove and set aside.
2. In the same pot, sauté onions and garlic until soft and fragrant.
3. Add sun-dried tomatoes and cook for 2-3 minutes to release their flavors.
4. Pour in the white wine (if using) and deglaze the pot. Let it simmer for 2-3 minutes.
5. Stir in chicken broth, oregano, and basil. Return the chicken to the pot and bring to a simmer. Cover and cook for 30 minutes.
6. Add cannellini beans and kale, cooking for another 10 minutes until the greens are wilted and tender.
7. Adjust seasoning and serve with fresh parsley and Parmesan.

This Tuscan-Inspired Chicken Stew is a beautiful medley of bold and earthy flavors. The combination of beans, greens, and sun-dried tomatoes makes it both hearty and healthful. Pair it with a glass of wine or crusty bread for a true Italian-inspired meal.

Creamy Chicken and Mushroom Stew

Rich and indulgent, this creamy chicken and mushroom stew is a cozy delight. Packed with tender chicken, savory mushrooms, and a luscious cream-based sauce, it’s the perfect dish for a cold evening or a special occasion dinner.

Ingredients:

• 1 lb chicken breast or thighs, diced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups cremini mushrooms, sliced
• 2 medium carrots, diced
• 3 cups chicken stock
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil and butter in a cast iron Dutch oven over medium-high heat. Sear the diced chicken until lightly golden. Remove and set aside.
2. In the same pot, sauté onions, garlic, and mushrooms until soft and fragrant.
3. Add carrots and cook for 5 minutes. Sprinkle with flour and stir to coat.
4. Slowly add chicken stock, stirring to prevent lumps. Add smoked paprika and thyme.
5. Return the chicken to the pot and bring to a simmer. Cover and cook on low heat for 30-35 minutes.
6. Stir in heavy cream and cook for another 5-7 minutes until the sauce thickens. Adjust seasoning with salt and pepper.
7. Serve warm with mashed potatoes or rice, garnished with parsley.

This Creamy Chicken and Mushroom Stew is indulgent yet comforting, offering a velvety texture and rich flavors. The combination of tender chicken and earthy mushrooms makes it a favorite for all ages. Perfect for special meals or when you simply crave a bowl of pure coziness.

Spicy Southwest Chicken Stew

Bring the bold, smoky flavors of the Southwest to your kitchen with this spicy chicken stew. Featuring tender chicken, roasted peppers, corn, and a kick of chili, this dish is hearty and packed with warmth. Serve it as a standalone dish or with tortillas for a fun twist.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup roasted red peppers, chopped
• 1 cup frozen or canned corn
• 1 can (14 oz) diced tomatoes
• 4 cups chicken stock
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp oregano
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a cast iron Dutch oven over medium heat. Sear chicken pieces until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions and garlic until soft and fragrant.
3. Stir in roasted red peppers, smoked paprika, cumin, chili powder, and oregano. Cook for 2 minutes to toast the spices.
4. Add diced tomatoes and chicken stock, then return the chicken to the pot. Bring to a simmer, cover, and cook for 25 minutes.
5. Stir in corn, black beans, and lime juice. Adjust seasoning with salt and pepper. Simmer for another 10 minutes.
6. Serve hot, garnished with fresh cilantro and optional toppings like sour cream or shredded cheese.

This Spicy Southwest Chicken Stew is a vibrant, flavorful dish that brings warmth and excitement to your table. The combination of smoky spices, tender chicken, and hearty beans is sure to become a family favorite.

Lemon Herb Chicken Stew

Light and refreshing, this Lemon Herb Chicken Stew is a bright departure from heavier stews. Infused with zesty lemon, fresh herbs, and tender chicken, it’s perfect for springtime or when you want a lighter, comforting meal.

Ingredients:

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken stock
• Juice and zest of 1 lemon
• 1 cup green beans, trimmed
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sear chicken pieces until lightly browned. Remove and set aside.
2. Sauté onions and garlic in the same pot until translucent.
3. Add carrots and celery, cooking for 5 minutes. Stir in thyme and season with salt and pepper.
4. Pour in chicken stock and return the chicken to the pot. Bring to a simmer and cook for 25 minutes.
5. Add green beans, lemon juice, and zest. Cook for an additional 10 minutes.
6. Stir in fresh parsley just before serving. Adjust seasoning if needed.

This Lemon Herb Chicken Stew is a wonderful choice for a lighter yet still satisfying meal. The citrusy brightness pairs beautifully with the fresh vegetables and herbs, making it a delightful option for any time of year.

Curry Coconut Chicken Stew

Transport your taste buds to a tropical paradise with this Curry Coconut Chicken Stew. Creamy coconut milk, fragrant curry spices, and tender chicken come together to create a dish that’s both comforting and exotic.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 2 tbsp coconut oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 can (14 oz) coconut milk
• 2 cups chicken stock
• 2 medium sweet potatoes, peeled and cubed
• 1 cup cauliflower florets
• 1/2 cup frozen peas
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a cast iron Dutch oven over medium heat. Sear chicken until golden, then remove and set aside.
2. Sauté onions, garlic, and ginger until soft and fragrant.
3. Stir in curry powder and turmeric, cooking for 1 minute to release their aroma.
4. Add coconut milk and chicken stock, stirring to combine. Return chicken to the pot.
5. Add sweet potatoes and bring to a simmer. Cover and cook for 20 minutes.
6. Stir in cauliflower and peas. Cook for an additional 10 minutes until vegetables are tender.
7. Finish with lime juice and garnish with fresh cilantro.

This Curry Coconut Chicken Stew is a delightful blend of warmth, spice, and creaminess. It’s the perfect way to explore global flavors while enjoying the comforts of a homemade meal. Serve it with rice or naan for a complete and satisfying dinner.

Smoky Bacon and Chicken Stew

This smoky bacon and chicken stew is a savory, hearty dish that combines the deep, smoky flavors of bacon with tender chicken and earthy vegetables. It’s perfect for cozy dinners or as a crowd-pleaser for gatherings.

Ingredients:

• 4 slices of bacon, chopped
• 1 lb chicken thighs, cut into chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 cups diced potatoes
• 4 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat a cast iron Dutch oven over medium heat. Cook bacon until crisp, then remove and set aside, leaving the rendered fat in the pot.
2. Add chicken chunks to the pot, searing until golden. Remove and set aside with the bacon.
3. Sauté onions and garlic in the same pot until fragrant. Stir in carrots and potatoes, cooking for 5 minutes.
4. Add smoked paprika and thyme, cooking for 1-2 minutes to toast the spices.
5. Pour in chicken stock and diced tomatoes, then return the chicken and bacon to the pot. Bring to a simmer.
6. Cover and cook on low heat for 40 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
7. Serve warm, garnished with fresh parsley.

This Smoky Bacon and Chicken Stew is a bold and hearty dish that fills your home with rich aromas. The bacon adds a smoky depth that pairs beautifully with the tender chicken and vegetables. It’s a dish worth savoring on a chilly evening.

Autumn Harvest Chicken Stew

Celebrate the flavors of fall with this Autumn Harvest Chicken Stew. Packed with seasonal ingredients like butternut squash, apples, and sage, this stew is a comforting and slightly sweet dish that captures the essence of the season.

Ingredients:

• 1 lb chicken thighs, diced
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 1 large apple, peeled and chopped
• 3 cups chicken stock
• 1/2 cup apple cider
• 1 tsp dried sage
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sear chicken until golden, then remove and set aside.
2. Sauté onions and garlic until fragrant. Add butternut squash and apple, cooking for 5 minutes.
3. Stir in dried sage and cinnamon, toasting the spices for 1 minute.
4. Add chicken stock and apple cider, stirring to combine. Return chicken to the pot.
5. Bring to a simmer, cover, and cook for 30 minutes until the squash is tender.
6. Adjust seasoning with salt and pepper. Serve warm, garnished with fresh thyme or parsley.

This Autumn Harvest Chicken Stew is a celebration of the season’s best produce. The natural sweetness of the squash and apple pairs wonderfully with the savory chicken and herbs, making it a unique and delicious dish.

Thai-Inspired Chicken Stew

This Thai-inspired chicken stew is bursting with vibrant flavors, thanks to aromatic coconut milk, zesty lime, and fragrant lemongrass. It’s a perfect fusion of comfort food and exotic cuisine, making it a standout meal.

Ingredients:

• 1 lb chicken breast, diced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 stalk lemongrass, bruised
• 1 can (14 oz) coconut milk
• 3 cups chicken stock
• 1 cup baby corn
• 1 cup snow peas
• 1 tbsp red curry paste
• Juice of 1 lime
• 1 tbsp fish sauce
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a cast iron Dutch oven over medium heat. Sear chicken until lightly golden, then remove and set aside.
2. Sauté onions, garlic, and ginger until fragrant. Add red curry paste and cook for 1 minute to release its aroma.
3. Stir in coconut milk and chicken stock. Add lemongrass and return chicken to the pot. Bring to a simmer.
4. Add baby corn and cook for 10 minutes. Stir in snow peas, lime juice, and fish sauce. Cook for an additional 5 minutes.
5. Remove the lemongrass before serving. Garnish with fresh cilantro.

This Thai-Inspired Chicken Stew is a delightful mix of creamy, tangy, and spicy flavors. The fragrant spices and tender chicken make it a comforting yet adventurous dish that will transport you to Southeast Asia with every bite.

Savory Chicken and Lentil Stew

Packed with protein and earthy flavors, this chicken and lentil stew is both hearty and nutritious. A blend of tender chicken, wholesome lentils, and aromatic spices makes it perfect for a balanced and satisfying meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sear chicken until golden, then remove and set aside.
2. Sauté onions and garlic until softened and fragrant.
3. Add carrots, celery, cumin, paprika, and oregano. Cook for 2 minutes, stirring frequently.
4. Stir in lentils, chicken stock, diced tomatoes, and the bay leaf. Return chicken to the pot.
5. Bring to a boil, reduce heat to low, and simmer, covered, for 35-40 minutes, or until lentils are tender. Stir occasionally.
6. Remove the bay leaf and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

This Savory Chicken and Lentil Stew is a wholesome, filling meal that’s as nutritious as it is delicious. The earthy lentils and tender chicken create a comforting harmony that’s perfect for any day of the week.

Mediterranean Chicken and Artichoke Stew

This Mediterranean-inspired stew is bursting with fresh, tangy, and herbaceous flavors. Featuring tender chicken, artichoke hearts, olives, and tomatoes, it’s a light yet deeply satisfying dish perfect for Mediterranean cuisine lovers.

Ingredients:

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup chicken stock
• 1 tsp dried oregano
• 1 tsp dried basil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sear chicken until golden, then remove and set aside.
2. Sauté onions and garlic until fragrant. Stir in oregano and basil, cooking for 1 minute.
3. Add diced tomatoes and chicken stock. Return chicken to the pot and bring to a simmer. Cook for 20 minutes.
4. Stir in artichoke hearts, olives, and lemon juice. Cook for an additional 5-10 minutes until heated through.
5. Adjust seasoning with salt and pepper. Garnish with fresh parsley or basil before serving.

This Mediterranean Chicken and Artichoke Stew is a vibrant and flavorful dish that will transport your taste buds to the sunny shores of the Mediterranean. Its light, tangy profile is perfect for those looking for a wholesome yet elegant meal.

Rustic Chicken and Barley Stew

This rustic chicken and barley stew is the epitome of hearty comfort food. The chewy texture of barley pairs beautifully with tender chicken and a medley of root vegetables, making it an ideal dish for cozy evenings.

Ingredients:

• 1 lb chicken thighs, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 cups diced parsnips or turnips
• 1 cup pearl barley
• 4 cups chicken stock
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sear chicken until golden brown, then remove and set aside.
2. Sauté onions and garlic until soft. Add carrots, parsnips, thyme, and rosemary, cooking for 5 minutes.
3. Stir in barley and cook for 2 minutes to toast slightly. Add chicken stock and the bay leaf, then return chicken to the pot.
4. Bring to a simmer, cover, and cook on low heat for 40-45 minutes, stirring occasionally, until barley is tender.
5. Remove the bay leaf and adjust seasoning with salt and pepper. Garnish with fresh thyme before serving.

This Rustic Chicken and Barley Stew is a deeply satisfying dish that brings an old-world charm to your table. With its hearty grains, tender vegetables, and savory chicken, it’s sure to become a staple comfort food for your family.

Balsamic Chicken and Vegetable Stew

This Balsamic Chicken and Vegetable Stew is a delicious combination of sweet and savory flavors, thanks to the rich balsamic vinegar and the freshness of seasonal vegetables. The tender chicken, roasted tomatoes, and herbs create a comforting, tangy dish that is perfect for any occasion.

Ingredients:

• 1 lb bone-in, skinless chicken thighs
• 2 tbsp olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 cup carrots, peeled and sliced
• 1 cup zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1/4 cup balsamic vinegar
• 4 cups chicken stock
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear on both sides until golden brown (about 4-5 minutes per side). Remove chicken and set aside.
2. In the same pot, sauté onions and garlic until soft and fragrant.
3. Stir in carrots and zucchini, cooking for 5 minutes.
4. Pour in balsamic vinegar and scrape any browned bits from the bottom of the pot. Let the vinegar cook down for 2-3 minutes.
5. Add diced tomatoes, chicken stock, thyme, and rosemary. Return chicken to the pot, ensuring it’s mostly submerged.
6. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, or until the chicken is cooked through and tender.
7. Adjust seasoning with salt and pepper. Garnish with fresh basil and serve hot.

The Balsamic Chicken and Vegetable Stew is a beautifully balanced dish with a delightful tang from the balsamic vinegar and a depth of flavor from the vegetables and chicken. It’s a healthy yet indulgent meal perfect for fall and winter months, easily paired with a side of crusty bread for dipping.

Chicken and Sweet Potato Stew with Ginger

This warming stew combines the natural sweetness of sweet potatoes with the bold flavors of ginger and garlic. With tender chicken, a touch of heat from chili flakes, and a creamy broth, it’s a hearty, flavorful dish that is comforting yet invigorating.

Ingredients:

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 large sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 4 cups chicken stock
• 1/2 tsp chili flakes (adjust to taste)
• 1/2 tsp ground turmeric
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sear diced chicken until browned and cooked through. Remove and set aside.
2. In the same pot, sauté onions, garlic, and ginger until soft and fragrant.
3. Add sweet potatoes, chili flakes, turmeric, and cinnamon. Stir to combine and cook for 3-4 minutes.
4. Pour in coconut milk and chicken stock, stirring to mix everything well.
5. Return chicken to the pot, bring to a boil, then reduce heat and simmer for 30 minutes, or until sweet potatoes are tender and the stew has thickened.
6. Adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve hot.

This Chicken and Sweet Potato Stew with Ginger is both nourishing and flavorful. The sweet potatoes create a creamy texture while the ginger and spices add an extra layer of warmth and depth. It’s a wonderfully satisfying stew for a chilly day, full of comforting flavors and vibrant colors.

Chicken and Kale White Bean Stew

This Chicken and Kale White Bean Stew is a simple yet hearty dish that’s full of protein, fiber, and flavor. The white beans add creaminess, while the kale provides a healthy green boost, making this stew a perfect balance of comfort and nutrition.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups kale, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken stock
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh lemon for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Brown the chicken until cooked through, then remove and set aside.
2. In the same pot, sauté onions and garlic until soft.
3. Add kale and cook until wilted, about 3-4 minutes.
4. Stir in white beans, chicken stock, rosemary, and thyme. Bring to a simmer.
5. Return chicken to the pot and cook for 20 minutes, until the flavors meld and the stew is heated through.
6. Season with salt and pepper to taste. Serve with a squeeze of fresh lemon juice for added brightness.

This Chicken and Kale White Bean Stew is a comforting, nutrient-packed dish that combines tender chicken, hearty beans, and vibrant greens in a satisfying, easy-to-make stew. Perfect for a quick weeknight meal or as a make-ahead lunch, it’s a healthy option that doesn’t skimp on flavor.

Note: More recipes are coming soon!