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.

Has anyone tried this recipe with plain Greek yogurt rather than sour cream or cream cheese?

Add mushrooms, bone in chicken thighs and cook first, fresh spinach, half sour green, half cream cheese.

My husband and I both loved this dish, and because it freezes beautifully we got three dinners out of it spaced about a month apart. For our final dinner of the leftover stew I added ½ cup frozen peas, a couple of quartered sautéed mushrooms and a large dollop of sour cream to freshen the dairy component. Excellent.

Minimally salt in beginning.

I followed the recipe, and I generally liked the flavors, but there’s too much garlic for my tastes.

Is the chicken cooked to begin with or are you using raw? Ty

I used our large Dutch oven and I expect that a large stock pot or giant skillet would also work well Took awhile to prep all the ingredients I Cut the artichoke hearts into smaller bite sized pieces before adding.Shredded the chicken with forks on a cutting board rather than against the Dutch oven enamel when they were fully cooked rather than wait until the end

This was as delicious, as most have said. I used bone-in chicken, since that’s what I had on hand. Increased simmer time to be sure chicken cooked thoroughly and removed the bones before serving. Also made the following adjustments:Browned chicken firstUsed 3 cups of stock and could’ve used more - seemed to run low in broth. Will use at least 4 next timeAdded Parmesan rindsUsed goat cheese instead of cream cheeseUsed half the amount of dillServed crème fraîche and scallions on the side

Made this with extra garlic, added two huge shallots, browned the chicken for the fond, skipped the dill and used thyme and bay. Increased the wine and stock and subbed cream for cream cheese. Served with orzo and parmesan. Delicious.

I added more broth to make it soupy and used a splash of apple cider vinegar instead of white wine. It was great. Even my 8 year old loved it.

Brown chicken firstFresh spinachMAKE 2 days ahead

It's decent but the boiled chicken almost ruins it. I almost couldn't believe this is what it called for, but I went with it due to the large number of reviews and the fact that I really trust NY Times cooking. It would've been a bigger disappointed if I wasn't already skeptical that it would turn out ok. But yeah, in fact, the boiled chicken is a non-starter. This could easily be solved by using rotisserie chicken, I believe. The flavor was good, though. Hence the 3 stars.

Such a comforting dish. I lacked dill, subbed fresh tarragon. Subbed shredded leftover roast chicken for the thighs, added it after spinach and artichoke hearts. Lacked cream cheese so used equivalent amount of heavy cream. Added a few Parmesan rinds to the broth. This is an easy dish to learn by heart. Best part: clean up as you go so that by the time it’s ready, the kitchen is clean!

I used olive oil instead of butter and Trader Joe’s vegan cream cheese to make it non-dairy. Was just as delicious as all the other reviews have raved.

It's funny this came up today because I found these leftovers deep in my freezer. I rarely have misfires with Times recipes- I can think of only one other- but this had to be one of the worst things I've ever made. Mushy, over creamy, with a really bad taste. I hate throwing out food but I think I'm just gonna toss it.