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 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!

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

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.

So after reading all these comments, I substituted the butter for crisco, used pork chops instead of chicken thighs, added apple cider vinegar to the stock, and substituted canned beets and sweet pickles because I was out of artichokes and I'm going to give this recipe 1 star because my kids hated it. JUST KIDDING. I made it exactly as written and it was delicious! Adding it into the regular rotation.

Not sure why this recipe calls for such a huge amount of chicken. I did a pound light and dark, shredded from a rotisserie (made the stock from the bones). Doubled the stock; added a large diced/deseeded jalapeno and skipped pepper flakes; subbed 1 c dry white vermouth; subbed a bag of frozen artichokes for jarred (chop before adding); cut back on the garlic, added dried dill instead, and zest/juice from a whole lemon. Served over rice. Fresh parm and green onions are a nice finish.

It was just ok. Too much spinach. Oh well.

Can you freeze the leftovers?

The recipe is not bad; it’s just not my thing.

Made per the recipe except with chicken breast tenders. It was only ok when served right after making it. A night in the refrigerator and a drizzle of good olive oil made a world of difference. I think it would be great over rice.

A truly excellent and unique stew. I made as written, agree it's even better after a couple of days. Had leftovers of it for supper topped with a soft poached egg and a blob of pesto, with some toasted baguette - heaven.

I absolutely loved this stew. I didn’t have dill and didn’t feel like it was lacking in flavor because of it!

I added a can of cannelloni beans. We loved the additional texture. Overall, this soup was a huge win at our house.

Adapted for Instant Pot on a busy day - sautéed onions, celery & garlic. Added frozen chicken breasts, stock, lemon juice & spices - pressure cooked 13 minutes. Released pressure naturally, added frozen spinach, chopped basil & cream cheese. Delicious!

Had this at a party and EVERYONE who was there has been making it nonstop ever since! A few notes after making it twice: whipped cream cheese works better than sour cream, TJ’s canned artichoke hearts in water work better than their marinated artichoke halves - they melt into the stew. Use good chicken broth and watch the salt. I didn’t need to add any and I love salt! Served over rice garnished with fresh dill, scallion, lemon zest. It’s beautiful for company with a salad course.

only had unmarinated artichoke hearts in glass jar, so following others made an ersatz one. All delicious. Fresh spinach, half a bunch was all I had.

I made this last week and will do so again. Just delicious. I used raw artichokes (small, trimmed) instead of jarred. I added them with the celery. And because I can’t digest dairy, I used 1/2 can of coconut cream instead of the cream cheese. An absolute keeper!

Joyce loved it. I thought too spicy and too much dill…but maybe not. I didn’t love it, Joyce said I should make it for everyone.

Joyce loved it and wants me to make again and serve to book club. Use more stock and consider less red pepper and dill….add stock.

I used chicken breasts and fresh spinach (personal preference) and kept everything else the same and it was amazing. My family of three absolutely loved it. My husband thought it was “restaurant quality.” Thanks for another great recipe, NYT Cooking. Oh, one more thing to note: I felt like I needed to add more chicken broth than it called for, but this is typical for me. The end result was not overly brothy, it was still quite stew-like. Does anyone else have this issue?