Creamy Spinach-Artichoke Chicken Stew Recipe (2024)

Even though I am serving only one person, I made this exactly according to the recipe, only using fresh spinach instead of frozen. I found that the dill overwhelmed the dish, and I couldn't taste the vegetables, although the chicken flavor came through reasonably well. Fast forward two days, after all those leftovers had sat in the fridge. The dill had mellowed and the chicken, spinach, and artichoke flavors had married beautifully. This is a keeper, but make it a couple of days early.

I modified this partly out of necessity to use up some ingredients i had on hand and it turned out fantastic:Frozen artichoke hearts not jarredFresh spinach not frozenBurrata not cream cheese (1.5 cups)Fresh Basil not DillBone broth not stockSlightly more white wineA dash of red pepper flakesEveryone loved it:)

Next time I will add a Parmesan rind to the stew. Could use the background flavor.

If I saw the word "stalk," I would know what she was talking about (and so would just about everyone else, imo). As you noted, this is commonly used in many recipes so why make a big deal out of it?

Hello fellow cooks. What are you doing right? Actually, it doesn't matter, stop whatever you are doing and make this soup! I would like to argue that this soup is the BEST recipe on this website!! I followed the directions exactly and it is beyond words good!! Please do yourself a favor and make this soon. You won't regret it.

Made the stovetop version and my family loved it! I only had canned artichokes so I marinated my canned artichokes in a little olive oil, lemon juice, oregano, basil and fresh pepper while I prepared the stew. Added most of the dill as a garnish since not everyone in my house loves dill, but otherwise followed the recipe. Very good and easy! Will make it again!

I used leeks instead of celery, sour cream instead of cream cheese, half the amount of chicken and I added a big head of broccoli. Heaven

I have made this now 3 times. Good with both marinated and water packed artichokes. The only suggestion I have is to brown the chicken thighs to render some of the fat and add that extra layer of flavor the fond provides.No left overs x 3, a keeper!

Surely she meant 3 ribs of celery and not 3 stalks! 3 stalks would have filled up the entire pot. This is a common error seen in many of today’s recipes. A stalk and a rib are NOT the same thing.

made the stovetop version last night. Used creme fraiche instead of cream cheese, a little less dill. Added in frozen peas and small red potatoes. It was quite good and comfort food for a cold Sunday night.

Can I use frozen kale I bought during the Covid apocalypse shopping? I'm going to say yes I can

I made this as written and served over rice. Everyone liked it, however it tasted way, way better two days later (which was an unanimous opinion).

We loved this. It’s full of flavor. I used sour cream instead of cream cheese, fresh spinach added 5 minutes before the end and homemade bone broth I used chicken from a roast chicken we made the night before. We will definitely make this again.

This recipe is not only super delicious and a big hit in our house, but it hits all the high notes of a good recipe (in my opinion). Each stage allows a little time to tidy up any used dishes/tools and prep a few steps ahead for the next stage, without feeling completely overwhelming. By the time you're done, everything should be all put away and you just need to deal with the dutch oven. Well done NYT.

I made this recipe right before I picked my 3 year old up from school. As soon as she walked in the door she remarked how good the house smelled! Music to my ears. The whole family loved it. The leftovers were even better the following day.

Cooked chicken 5 thighs first in olive oil. Set asideLarge onion then celery til soft. Add broth and wine as isSimmer for a bit. Add chicken back. Add zest and juice of one lemon and 1/2 c parsley (had on hand)Add pepper flakes Add one jar marinated and one jar plain artichokesCook for a while. Season with salt and pepper. Salt and pepper.

Good but not earth-shattering. I made it according to recipe, with the exception of swapping full fat greek yogurt for cream cheese. The results were a little bland. I'm baffled at the over the top reviews.

I’ve made this recipe several times now, and I think I’ve landed on my favorite customization. As I am trying to make it a bit healthier, I use artichokes in water instead of marinated artichokes and two 12 ounce bags of frozen spinach. I’ve made I also added lemon zest towards the end. The soup is so delicious! Creamy and vibrant! I cook it all in the instant pot. So I start off in the sauté mode with the onions and fennel, and then I use the pressure cooker once everything has been combined.

This is a really great recipe. I used 2 chicken breasts not thighs, and I didn’t want to use white wine, and, so I used an additional 1.5 cups of chicken stock. I also added 2 tablespoons of sour cream and I used fresh spinach. My 12 year old absolutely loved the liquid and was very happy to dunk some sourdough bread in it. I imagine it would work well with rice also. This will be a regular in our rotation from now on.

I make a quick version of this by layering all of the following ingredients from TraderJoe’s in a casserole assembling and baking at 350 for a half hour. For each person: 1 boneless skinless chicken thigh, cubed, and one-third cup each of quick-cook faroe, chicken broth, baby spinach leaves, chopped marinated artichoke hearts, and spinach dip. Divine!

Made it as written and everyone loved. And then added a little dill pickle juice on top and it was next level. Give it a try!

Added parmesan rind - definitely works here! And because I watch my saturated fat, I used olive oil instead of butter, and dollops of fat free yogurt and some low fat swiss cheese slices that I let melt into it. Very delicious, and I think adding some green olives would be amazing next time. I may also try vegan cream cheese next time to go a little creamier but without too much full fat dairy. I forgot lemon and would be a nice addition next time.

This was so delicious and really packs in the flavor! Made the recipe as written.

This was just about perfect. Guessing it will be amazing the next day. Next time I might add a few slices of jalapeño;)

Delicious; company loved it. Threw in a Parm rind, per reader's suggestion. Also added an extra cup of hot stock after it had simmered a bit and rung out the lemon just before dishing it up.

Added chickpeas with the artichokes, which gave it a little more varied texture. One could easily get by with half the specified amount of chicken. Before adding the cream cheese the sauce was quite spicy from the red pepper flakes, but when it all comes together it mellows out nicely.

The stew ages so well, added some pasta two days later and some extra Parmesan and cream cheese and had delicious creamy variation!

Hear me out-- this time, I subbed goat cheese for the cream cheese. So delicious!

Made as per recipe except for skipping the wine and supplementing with extra broth. Ate over brown rice. Lacked flavor despite dill and red pepper flakes. Won’t make again.

We made this last night. Honestly, it was very tasty, but its presentation was not so appealing. I accidentally bought chopped spinach instead of leaf, which made the broth and meat stew look unappetizing. I’m not sure whole leaf would have made it much better? My son’s comment was, “ it looks like swamp water, but tastes great”. Ha! Everyone agreed the taste of the dish allowed forgiveness for how it looked. I wouldn’t make it for guest, for this reason.