This spinach artichoke chicken stew is comforting while still being light and bright, which makes it perfect for weeknights when winter starts turning into spring. It takes everything you love about spinach artichoke dip and turns it into a one-pot meal with tender, slow-braised chicken thighs that pull apart right in the pot.

A squeeze of lemon at the end keeps things fresh and lively, while the broth thickens just enough to cling to every bite of chicken. It’s gluten-free and dairy-free, and fits right into an AIP, Paleo, and Whole30 meal plan.

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How this recipe fits AIP, Paleo and Whole30

Spinach Artichoke Chicken Stew is suitable for AIP, Paleo and Whole30. Just be vigilant about the artichokes you choose. Marinated artichokes are likely to contain preservatives, oils and spices that are less than ideal on these protocols, especially if you’re eliminating nightshades on AIP. Instead, frozen artichokes and canned artichokes are more likely to be a cleaner option.

At-a-glance ingredient compatibility

AIP CORE: Fully compatible
AIP MODIFIED: Fully compatible
PALEO: Fully compatible
WHOLE30: Fully compatible

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I use boneless, skinless chicken thighs in this braise. They cook quickly and are easy to pull apart into giant, tender pieces as soon as they’re tender. Season them generously with salt, then brown them over medium-high heat in olive oil or avocado oil to leave delicious remnants of fond that will help flavor this quick-to-the-table stew. Once the chicken thighs are brown, remove them to a plate and set aside. They’ll finish cooking in later step.

Reduce the heat to medium and add the onions and celery to the pot to sweat in the oil and chicken renderings. Once the onion is translucent, add the garlic and cook another minute or two.

Pour two cups of the chicken stock over the onions and celery, and the juice of one lemon. Scrape up any brown bits on the bottom of the pot, then nestle the chicken in and bring the stew up to a low simmer. Reduce the heat to low and cover, venting slightly. Let the chicken simmer undisturbed for about 15 to 20 minutes.

While the chicken braises, make a slurry with the remaining half cup of cold chicken stock and two tablespoons of arrowroot. Arrowroot is a naturally gluten and grain-free starch.

Cook’s Note

Arrowroot’s thickening power is finicky and can be temporary. If the stew gets too hot, the arrowroot will break and become gluey, so it’s best to add it off the heat or when the stew is at a slight simmer. If you let the stew cool completely and reheat it, the arrowroot will not reactivate and your stew will be cloudy and thin. So, when you want to make this ahead, skip adding the arrowroot slurry. Reheat the stew on the stovetop and add the arrowroot then.

Uncover the stew and use two forks to pull apart the chicken into large pieces. If the chicken gives resistance, cover the stew and simmer gently for another five to ten minutes. As soon as the chicken is shredded, and stir in the arrowroot slurry. Then, add the spinach and stir until the spinach completely wilts into the hot stew. Finally, add the artichokes.

Serve the stew warm topped with parsley, scallion greens and a drizzle of olive oil. My favorite thing about this stew is the lemon in the broth. It adds so much zing to the artichokes and fresh spinach. I hope you love this anti-inflammatory take on this classic comfort-food combo.

If you love this Spinach Artichoke Chicken Stew, try one of these soups with hearty greens next.

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Spinach Artichoke Chicken Stew FAQ

You can, but chicken thighs are recommended for the best texture and flavor. Thighs stay tender and pull apart easily as they braise, while chicken breasts tend to dry out more quickly in stews. If using chicken breasts, simmer until the chicken is just cooked through, then remove and let it rest while you add the spinach and artichokes. Then, dice the chicken, return it to the stew and serve.

Yes, this stew freezes well, just skip adding the arrowroot. Let it cool fully, then transfer to freezer-safe containers and freeze for up to three months. Reheat gently on the stove, then add the arrowroot to thicken right before serving.

Sure! You can omit the arrowroot entirely, if you prefer. Without it, the stew will be more brothy and lighter in consistency.

Ingredients

1 lb boneless, skinless chicken thighs
2 tbsp olive oil or avocado oil
1 large onion, chopped (about 1 1/2 cups)
3 celery ribs, chopped (about 1 1/2 cups)
4 large garlic cloves, minced
2½ cups chicken stock, divided
¼ cup freshly squeezed lemon juice, from 1 lemon
2 tbsp arrowroot powder
9 oz fresh spinach
2 cups prepared artichoke hearts
Fresh parsley, for garnish
Scallion greens, chopped, for garnish
Kosher salt

Instructions

Pat the chicken thighs dry and season generously with kosher salt. Coat the bottom of a stock pot or Dutch oven with olive oil and warm over medium-high heat. Brown the chicken thighs, in batches if needed, and remove to a plate.
Turn the heat down to medium. Add the onion, celery and a generous pinch of salt. Sweat, stirring occasionally, until softened and the onions are translucent, about five minutes. Stir in the garlic and cook until the garlic becomes fragrant, another minute more.
Pour in two cups of the chicken stock and all of the lemon juice, scraping up the fond on the bottom of the pot.
Add the chicken back to the pot and bring to a simmer. Reduce the heat to low and cover, venting slightly. Simmer gently for 15 to 20 minutes.
Whisk the arrowroot into the remaining half-cup of cold chicken stock to make a slurry. Set aside.
Uncover the stew and pull apart the chicken thighs into large pieces. If the chicken does not pull apart easily, simmer for another five to ten minutes, then try again. Season the stew broth to taste.
Stir the arrowroot slurry into the stew. Once the arrowroot is added, maintain a temperature no higher than a low simmer.
Stir in the spinach and artichokes with a pinch of salt. Simmer for another five to ten minutes. Adjust the seasoning to taste.
Serve bowls of the stew topped with a drizzle of olive oil, fresh parsley and scallion greens for garnish.

Course: Soup

Keyword: AIP, AIP Modified, Paleo, Whole30

Adapted from Sarah Digregorio’s “Creamy Spinach-Artichoke Chicken Stew” for the New York Times.

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Spinach Artichoke Chicken Stew (AIP, Paleo, Whole30)