This Mediterranean chicken stew is an easy, one-pot meal made with simple ingredients, easy to customize, and perfect for a busy weeknight. Tender chicken pieces simmer with vegetables, herbs and a flavorful broth for a comforting dish that’s simple to prepare. Below you’ll find step-by-step instructions and photos to guide you.
Unlike chicken-and-rice dishes, this stew contains no rice. Instead, bone-free chicken pieces are simmered with bell peppers, potatoes, carrots, onions and tomatoes in a broth infused with classic Mediterranean herbs. The result is an aromatic, hearty stew that’s easy to adapt and tastes delicious.
This Mediterranean chicken stew recipe uses everyday pantry ingredients—chicken, bell peppers, potatoes, onions, carrots, and canned tomatoes—seasoned with oregano, thyme, paprika and cumin. Everything simmers on the stovetop until the chicken is tender and the sauce is rich with flavor. Leftovers store well and the flavors often deepen overnight, though this one tends to disappear fast at the table. I recommend serving it with crusty bread to soak up the broth.
Quick Look: Mediterranean Chicken Stew Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Servings: 6 — Calories: ~208 kcal per serving (approx.)
- Cook Method: Sear chicken → sauté vegetables and spices → add broth and tomatoes → simmer until chicken is tender.
- Flavour Profile: Mildly tangy with warm, savory spices
- Difficulty: Easy — ideal for weeknights or a relaxed weekend meal
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Why you will love this recipe
This Mediterranean-style chicken stew is comforting, family-friendly and easy to scale. A warm bowl filled with tender chicken and vegetables makes a satisfying meal with minimal fuss.
- One-pot convenience: Everything cooks in a single pot for easy prep and cleanup.
- Bright, balanced flavor: Oregano, thyme, paprika and a touch of cumin create a fragrant Mediterranean profile that’s familiar and comforting.
- Simple steps: Lightly season and sear the chicken, sauté the vegetables, add broth and tomatoes, then simmer until done.
- Family-friendly: Mild and adaptable—adjust spice levels or add extra vegetables to suit your household.
Chicken Stew Ingredients
See the recipe card below for full ingredient amounts and a printable version.
- Chicken: Boneless, skinless breasts or thighs both work. Cut into large pieces or leave whole to shred later.
- Herbs & spices: Oregano and thyme provide classic Mediterranean notes; paprika and a little ground cumin add warmth.
- Oil: Olive oil is ideal; use a neutral oil if preferred.
- Aromatics: Onion and garlic—red or yellow onion both work.
- Vegetables: Bell peppers, potatoes and carrots are used here, but feel free to swap in zucchini, eggplant or chickpeas.
- Broth: Low-sodium chicken or vegetable broth gives depth; adjust salt at the end.
- Tomatoes: Canned crushed tomatoes are convenient; crushed whole tomatoes can be broken up while cooking.
- Finishing: Fresh cilantro or parsley and a squeeze of lemon brighten the stew.
How to make Mediterranean Chicken Stew
Step 1: Season the chicken with salt and pepper.
Step 2: Heat 2 teaspoons of olive oil in a large pot or Dutch oven over medium heat. Sear the chicken 2–3 minutes per side until lightly browned; it does not need to be fully cooked. Remove to a plate and set aside.
Step 3: In the same pot, add the chopped onion, bell peppers, carrots and potatoes. Sauté 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4: Add garlic, paprika, thyme, oregano, cumin, salt and ground pepper. Sauté about 30 seconds until fragrant.
Step 5: Pour in the chicken broth and crushed tomatoes. Stir to combine and bring to a boil.
Step 6: Reduce heat to low, return the chicken to the pot, cover, and simmer for about 30 minutes or until the chicken and vegetables are tender. Remove from heat, stir in chopped cilantro (or parsley) and lemon juice, then serve with crusty bread, rice or couscous.
Tips to make the Best Mediterranean Chicken Stew
- Mind the salt: Use low-sodium broth and add salt gradually—taste before adding more, since the broth and chicken already contribute salt.
- Use good-quality broth: A flavorful broth improves the final dish. Low-sodium options let you control seasoning.
- Slow simmering: Gentle simmering melds flavors and yields tender chicken while naturally thickening the stew.
- Uniform vegetable cuts: Chop potatoes and carrots to similar sizes so everything cooks evenly.
- Thicken if desired: Mash a few cooked potato pieces into the sauce or simmer uncovered a few minutes to reduce and thicken.
Recipe FAQs
Serve with crusty bread, steamed rice, couscous, or a simple green salad to round out the meal.
Thicken by simmering uncovered to reduce the liquid, mashing a few pieces of potato into the stew, or stirring in a small flour or cornstarch slurry (mix starch with cold water before adding).
Yes. The flavors often improve after resting overnight. Cool, refrigerate in an airtight container and gently reheat before serving; add a splash of broth if it has thickened too much.
Other Mediterranean Recipes to Try
-
Roasted Mediterranean Potatoes with Garlic And Herbs
-
Mediterranean Stuffed Chicken Breast
-
Mediterranean Chickpea Salad with Feta Cheese
-
Mediterranean Shakshuka (Easy & Flavorful)
If you try this recipe, please leave a comment and rating below — feedback is always appreciated.
Recipe Card
Mediterranean Chicken Stew
Equipment
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1 Large Pot or Dutch Oven
Ingredients
Marinate the chicken
- 700 grams boneless skinless chicken breast
- ½ teaspoon ground black pepper
- salt to taste
To make Mediterranean Chicken Stew
- 4 teaspoon olive oil (divided)
- 1 onion, chopped
- 1 green bell pepper
- 1 red bell pepper
- 1 carrot, peeled and diced
- 1 potato, peeled and diced
- 2 teaspoon garlic, minced
- 1 teaspoon ground pepper
- salt to taste
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1.5 teaspoon oregano
- ½ teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 1 (14.5-ounce) can crushed tomatoes
- ¼ cup chopped cilantro (or parsley)
- 1 tablespoon lemon juice
Instructions
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Season the chicken with salt and pepper.
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Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium heat. Brown the chicken 2–3 minutes per side; remove to a plate.
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In the same pot, add onion, bell peppers, carrot and potato. Sauté 5–7 minutes until softened.
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Add garlic, paprika, thyme, oregano, cumin, salt and pepper. Sauté 30 seconds.
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Add chicken broth and crushed tomatoes. Bring to a boil.
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Reduce heat to low, return chicken to the pot, cover and simmer 30 minutes until cooked and vegetables are tender.
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Remove from heat, stir in cilantro and lemon juice. Serve warm with bread, rice or couscous.
Notes
- Use a low-sodium broth so you can adjust salt to taste.
- Slow simmering helps develop flavor and tenderize the chicken.
- Cut vegetables uniformly for even cooking.
- Finish with lemon juice or zest for brightness.
- To thicken: mash a few potatoes into the stew or simmer uncovered briefly.
- Make it your way: add olives, spinach, or chickpeas for extra Mediterranean flair.
- Storage:
- Refrigerate leftovers in an airtight container and consume within 2–3 days. Reheat gently, adding a splash of broth if needed.
- Freeze portions for longer storage; thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.