Easy Spanish Chicken Stew with Lemon, Rosemary & Olives

This Spanish Chicken Stew comes together in less than half an hour but tastes like it's cooked for hours, a hearty chicken stew full of warming rosemary, lemon and garlic flavors. One of my favorite weeknight dinners for years - and great to keep in the freezer for cold days when you need to warm up.

This weekly staple of mine reminds me of a delicious Spanish chicken stew I had in the mountains of Mallorca, many years ago. I'm sure I haven't managed to replicate it entirely, but the flavors are all there - lemony, herby and lots of chicken taste.

Jump to:

• Why you will love this recipe
• What you need to make it
• How to make it
• Tips & tricks
• Recipe FAQ
• More quick & easy dinner recipes
• Recipe
• Reviews

Why you will love this recipe

• It's quick and all done in 25 minutes
• It's easy to make with just a few simple steps
• Incredible flavor and tastes like it cooked for hours
• It's loaded with fresh lemon taste and fragrant rosemary
• A lighter version of a Spanish chicken stew thanks to the lemon & no tomatoes

What you need to make it

Ingredient notes & substitutions

• Rotisserie chicken can be swapped for leftover chicken or homemade shredded chicken. Chicken skin optional!
• Rosemary - use fresh if you have it, otherwise dried rosemary works as well. Use 1 tablespoon dried rosemary for 4 servings of this recipe.
• Vegetable oil - olive oil gives the most taste, but a neutral vegetable oil works
• White wine can be omitted
• Half and half can be swapped for cooking cream or half heavy cream, half milk
• Chicken broth - make it yourself or use bouillon cubes or bouillon powder
• Dark soy sauce is used mostly for color, you can swap it for regular fine table salt - start with half a teaspoon of salt, taste test, and add more if needed
• Black olives - I prefer pitted, but olives with the pit work as well

How to make it

1. Heat oil in a large skillet or large saucepan over medium heat and add minced garlic and fresh rosemary
2. Fry for a minute, until fragrant. Take care so the garlic doesn't burn - if it starts to brown, lower the heat.
3. Add chopped zucchini and cook for 2 minutes, mixing often
4. Pour in white wine and cook off some of the wine for 2 minutes

5. Add chicken broth
6. Add soy sauce
7. Add bay leaves
8. Mix, cover, and leave to simmer for 5 minutes

9. After 5 minutes, remove the sprig of rosemary and the bay leaves
10. Pour in half and half and mix, then bring to a simmer
11. Add lemon juice, chicken and olives
12. Mix well, and allow the chicken to heat up. Then taste test and adjust seasoning if needed - sometimes I add an extra pinch of salt. Serve as it is, with a side of white rice, brown rice, or with a nice crusty bread to dip in that delicious sauce!

Tips & tricks

• Make it dairy free by using a non-dairy half and half or cooking cream
• Homemade broth makes everything better - this recipe is no exception
• Remove the sprigs of rosemary and the bay leaves for a nice touch, or leave them if you're lazy
• Add the lemon juice after the cream to avoid the cream curdling
• Don't cook it too much after adding the chicken or the chicken might become dry - it just needs to heat up,
• Even better the next day - perfect to make ahead
• Store leftovers in the fridge in an airtight container and consume within 4 days
• Freeze leftovers to keep them for longer
• Heat leftovers in the microwave or on the stove - in 1 minute increments in the microwave or simmer in a pot on the stove for a few minutes
• Store stew separate from rice for the best result

Recipe FAQ

More quick & easy dinner recipes

Love quick and easy dinners loaded with flavor, like this Spanish Chicken Stew? Then check out these options!

• Meatballs without Eggs & Breadcrumbs (aka The Best Meatballs)
• Shrimp Mei Fun
• Mexican Stuffed Bell Peppers without Rice
• Tortellini al Forno with Spinach
• Oven Baked Lemon Pepper Salmon

Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.

Recipe