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Lemon Pepper
Chicken Stew
Recipe – Light And Comforting

Name: Lemon Pepper ~Chicken Stew~ Recipe – Light And Comforting
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 2 tbsp Vegetable oil or butter (For the stew); 600-700 gm Skinless chicken breasts (cut into bite-sized pieces); 1 medium Onion (diced); 3-4 Garlic cloves (minced); 2 medium Carrots (peeled and diced); 2 Celery stalks (diced); 300 gm Baby potatoes (halved or quartered); 1 cup Fresh green beans (trimmed and cut into 1-inch pieces); ½ cup Fresh or frozen peas; ½ cup Fresh corn kernels (or frozen); 3 tbsp Butter (For the creamy base); 3 tbsp All-purpose flour; 3 cups Chicken stock or broth (low-sodium); 1 cup Whole milk or heavy cream; 2-3 tbsp Lemon pepper seasoning; 2 tbsp Fresh lemon juice; 1 tsp Lemon zest; 2 Bay leaves; 1 tsp Fresh thyme (or ½ tsp dried); to taste Salt; to taste Black pepper; 3 tbsp Fresh parsley (chopped) (For garnish); 1 tbsp Fresh dill (optional); For garnish Extra lemon wedges; For serving Cooked rice or egg noodles; For serving Crusty bread; For serving Dinner rolls

55 mins

Cooking Time

Easy

Difficulty

Ingredients

Non Veg

Diet

Unlike heavy, long-simmered stews, this chicken version is lighter but still rich thanks to the citrusy lemon zest and juice that cuts through the creamy base. Fresh herbs like thyme and parsley add aroma and depth, making this stew both comforting and uplifting.

Ingredients

UNITSIngredients

2 tbspVegetable oil or butter (For the stew)

600-700 gmSkinless chicken breasts (cut into bite-sized pieces)

1 mediumOnion (diced)

3-4Garlic cloves (minced)

2 mediumCarrots (peeled and diced)

2Celery stalks (diced)

300 gmBaby potatoes (halved or quartered)

1 cupFresh green beans (trimmed and cut into 1-inch pieces)

½ cupFresh or frozen peas

½ cupFresh corn kernels (or frozen)

3 tbspButter (For the creamy base)

3 tbspAll-purpose flour

3 cupsChicken stock or broth (low-sodium)

1 cupWhole milk or heavy cream

2-3 tbspLemon pepper seasoning

2 tbspFresh lemon juice

1 tspLemon zest

2Bay leaves

1 tspFresh thyme (or ½ tsp dried)

to tasteSalt

to tasteBlack pepper

3 tbspFresh parsley (chopped) (For garnish)

1 tbspFresh dill (optional)

For garnishExtra lemon wedges

For servingCooked rice or egg noodles

For servingCrusty bread

For servingDinner rolls

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Follow
Directions

Description - Step 1

Step 1: Prepare all ingredients

Cut the boneless, skinless chicken breasts into bite-sized pieces. Dice the onion and mince the garlic, then peel and chop the carrots, celery, baby potatoes, and green beans. Set aside the fresh or frozen peas and corn kernels. Pat the chicken dry with paper towels and season lightly with salt and pepper.

Description - Step 2

Step 2: Brown the chicken

Heat 2 tablespoons of oil or butter in a heavy-bottomed pot over medium-high heat. Once hot, add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side until golden brown on the outside. The chicken doesn't need to be fully cooked through, as it will finish cooking later. Transfer the browned chicken to a plate and set aside.

Description - Step 3

Step 3: Sauté the aromatics and vegetables

In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for 1 minute until fragrant. Add the diced carrots, celery, and baby potatoes. Then add 1 tablespoon of lemon pepper seasoning, salt, and pepper. Sauté for 5-6 minutes, stirring occasionally. The vegetables will soften and start turning a light golden.

Description - Step 4

Step 4: Make the creamy base

Push the vegetables to the sides of the pot, creating a well in the centre. Add 3 tablespoons of butter to the centre and let it melt. Once melted, sprinkle 3 tablespoons of flour over the butter and stir constantly with a wooden spoon or whisk for 2-3 minutes. Gradually pour in the chicken stock while whisking constantly to prevent lumps. The mixture will thicken as the stock is incorporated.

Description - Step 5

Step 5: Add liquids and simmer

Once the stock is fully incorporated and the mixture is smooth, add the whole milk or heavy cream, stirring well. Add the remaining lemon pepper seasoning (1-2 tablespoons), lemon zest, bay leaves, and thyme. Put the chicken pieces in the pot along with any juices. Bring the mixture to a slow boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.

Step 1

Step 1: Prepare all ingredients

10 Minutes

Step 2

Step 2: Brown the chicken

6-8 Minutes

Step 3

Step 3: Sauté the aromatics and vegetables

8-10 Minutes

Step 4

Step 4: Make the creamy base

5 Minutes

Plate it up!

Plating Instructions

Serve the lemon pepper chicken stew in wide, shallow bowls to showcase the colourful vegetables and tender chicken pieces.

Pairing Instructions

This stew pairs well with white rice, egg noodles, or simple toasted bread.

Garnishing Instructions

Finish each bowl with a generous sprinkle of freshly chopped parsley or crushed pepper.

Chicken stew

Lemon Pepper
Chicken Stew
Recipe – Light And Comforting

Ingredients

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Follow
Directions

Description - Step 1

Step 1: Prepare all ingredients

Description - Step 2

Step 2: Brown the chicken

Description - Step 3

Step 3: Sauté the aromatics and vegetables

Description - Step 4

Step 4: Make the creamy base

Description - Step 5

Step 5: Add liquids and simmer

Description - Step 6

Step 6: Add quick-cooking vegetables

Description - Step 7

Step 7: Finish and adjust seasoning

Description - Step 8

Step 8: Serve and garnish

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Lemon Pepper Chicken Stew Recipe – Light And Comforting

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FollowDirections

Description - Step 1

Step 1: Prepare all ingredients

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Lemon Pepper
Chicken Stew
Recipe – Light And Comforting

Follow
Directions

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