Parmesan Garlic Chicken & Artichoke Stew — 30 Minutes
Serves: 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Difficulty: Easy
Ingredients
For the chicken
- 700 g (1½ lb) boneless, skinless chicken thighs or chicken breasts
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
For the garlic-Parmesan stew
- 1 medium yellow onion, finely diced
- 5–6 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 3 cups (720 ml) chicken broth
- 1 cup (240 ml) heavy cream
- ¾ cup (75 g) freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes, optional
- 1 can (400 g / 14 oz) artichoke hearts, drained and quartered
- 2 cups (about 150 g) baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Optional finishing ingredients
- Extra Parmesan
- Freshly cracked black pepper
- Chopped parsley
- A small drizzle of olive oil
- Lemon wedges
Equipment
- Large heavy-bottomed skillet, Dutch oven, or sauté pan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
How to Make It
1. Prepare the chicken
Pat the chicken dry with paper towels. This helps it brown rather than steam.
If using chicken breasts, cut them into bite-sized pieces about 3–4 cm (1–1½ inches) across. If using thighs, trim excess fat and cut them into similar-sized pieces.
Season the chicken with:
- Salt
- Black pepper
- Italian seasoning
- Paprika
Toss well so every piece is coated.
2. Brown the chicken
Heat a large skillet or Dutch oven over medium-high heat.
Add the olive oil and butter.
Once the butter has melted and is beginning to foam, add the chicken in a single layer.
Cook for approximately 3–4 minutes on the first side, then stir and cook for another 2–3 minutes.
The chicken does not need to be completely cooked through at this stage. You mainly want it nicely browned on the outside.
Transfer the chicken to a plate.
Tip: Don’t overcrowd the pan. If your pan is small, brown the chicken in two batches.
3. Cook the onion and garlic
Reduce the heat to medium.
Add the diced onion to the same pan.
Cook for about 2–3 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic.
Cook for another 30–60 seconds, just until fragrant.
Be careful not to burn the garlic.
4. Make the stew base
Sprinkle the flour over the onion and garlic.
Stir continuously for about 30–45 seconds.
The flour will coat the vegetables and help thicken the stew.
Slowly pour in the chicken broth while stirring constantly.
Scrape the bottom of the pan with your wooden spoon to loosen all those browned chicken bits. Those browned pieces add a huge amount of flavor.
Continue stirring until the broth is smooth.
5. Add the cream and seasonings
Pour in the heavy cream.
Add:
- Dijon mustard
- Italian seasoning
- Dried thyme
- Red pepper flakes, if using
Stir everything together.
Bring the mixture to a gentle simmer.
Do not boil aggressively, because the cream can separate and the finished stew won’t be as smooth.
6. Return the chicken
Return the browned chicken and any juices from the plate to the pan.
Stir well.
Let the stew simmer gently for approximately 5–7 minutes, or until the chicken is completely cooked through.
Chicken should reach an internal temperature of 165°F / 74°C.
7. Add the artichokes
Drain the artichoke hearts well.
Quarter them if they aren’t already cut.
Add them to the stew.
Stir gently so they don’t completely break apart.
Cook for about 2 minutes.
The artichokes only need to warm through.
8. Add the Parmesan
Reduce the heat to low.
Gradually sprinkle in the freshly grated Parmesan while stirring.
Allow each addition to melt before adding more.
Continue stirring until the cheese melts into the sauce and the stew becomes creamy and slightly thick.
Important: Use freshly grated Parmesan when possible. Pre-grated Parmesan can sometimes make a cream sauce grainy.
9. Add the spinach
Add the baby spinach.
Stir gently.
Within 1–2 minutes, the spinach will wilt into the stew.
If you prefer more spinach, you can add an additional handful.
10. Finish with lemon
Turn off the heat.
Add the lemon juice.
Taste the stew.
Adjust the seasoning with additional:
- Salt
- Black pepper
- Lemon juice
- Parmesan
The small amount of lemon juice is important because it cuts through the richness of the cream and Parmesan and makes the flavors taste brighter.
11. Garnish and serve
Sprinkle the finished stew with chopped fresh parsley.
Add a little freshly grated Parmesan and freshly cracked black pepper.
For extra brightness, serve with lemon wedges.
What the Finished Stew Should Look Like
The finished dish should have:
- Tender pieces of golden-brown chicken
- Creamy garlic-Parmesan broth
- Soft artichoke hearts
- Wilted spinach
- A subtle tang from Dijon and lemon
- A savory Parmesan flavor
- A light Italian-herb aroma
The sauce should be creamy and spoon-coating but still loose enough to be called a stew.
If it becomes too thick, stir in a few tablespoons of warm chicken broth.
If it seems too thin, simmer gently for another 2–3 minutes.
Best Chicken to Use
Chicken thighs: My first choice. They stay juicy and flavorful and are very forgiving.
Chicken breasts: Leaner and perfectly good for this recipe, but avoid overcooking them.
For the most tender result, cut the chicken into evenly sized pieces.
Easy Substitutions
No heavy cream?
Use:
- Half-and-half
- Evaporated milk
For a lighter version, use whole milk, although the stew will be less rich.
No spinach?
Try:
- Kale
- Swiss chard
- Frozen spinach, thawed and squeezed dry
No artichoke hearts?
You can replace them with:
- Mushrooms
- Broccoli
- Green beans
- Zucchini
Want more garlic?
Use 7–8 cloves instead of 5–6. Garlic works especially well with Parmesan and artichokes.
Want it spicy?
Add:
- ½–1 teaspoon red pepper flakes, or
- A pinch of cayenne
How to Make It Extra Flavorful
For the best result, don’t skip the browning stage.
When chicken is browned in the pan, it leaves flavorful caramelized bits on the bottom. When you add the broth, those bits dissolve into the sauce.
Also:
- Use freshly grated Parmesan.
- Don’t burn the garlic.
- Add Parmesan over low heat.
- Finish with lemon juice.
- Taste before adding more salt because Parmesan and chicken broth can already be salty.
Serving Ideas
This stew is excellent served with:
- Crusty French bread
- Garlic bread
- Sourdough
- Rice
- Mashed potatoes
- Buttered noodles
- Pasta
- Roasted potatoes
For a simple dinner, serve the stew with warm crusty bread so you can soak up the creamy Parmesan-garlic sauce.
Storage
Allow leftovers to cool and refrigerate them in an airtight container.
Refrigerator: 3–4 days.
Reheat gently over low to medium-low heat, stirring occasionally.
If the stew becomes too thick after refrigeration, add a splash of chicken broth or milk while reheating.
Avoid boiling it vigorously during reheating because the creamy Parmesan sauce can separate.
Quick 30-Minute Timeline
| Time | What to do |
|---|---|
| 0–5 min | Cut and season chicken |
| 5–10 min | Brown chicken |
| 10–13 min | Cook onion and garlic |
| 13–16 min | Add flour, broth and cream |
| 16–22 min | Simmer chicken |
| 22–24 min | Add artichokes |
| 24–27 min | Add Parmesan |
| 27–29 min | Add spinach |
| 29–30 min | Lemon, parsley and final seasoning |
Total: about 30 minutes.
One-pan, creamy, garlicky, Parmesan-rich, and hearty enough for a complete weeknight dinner.
