Sarasota's Greek Chicken Stew Recipe

Name: Sarasota's Greek Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb egg noodles (your choice, I happen to love the extra wide); olive oil (toss with the pasta); 2 lbs boneless skinless chicken breasts (you can also use thighs or a mix of the two); ⅔ cup flour; salt; pepper; olive oil (to sear the chicken); 2 cups eggplants, cubed (I use the Japanese which I don't find necessary to peel and it is a bit sweeter); 2 cups cremini mushrooms, sliced (take advantage of the ones pre-sliced for convenience); 1 medium onion, rough chopped; 2 (9 ounce) packagesfrozen baby artichoke hearts (you can also use 1-2 cans of artichokes hearts, drained as well, I prefer the frozen); 2 tablespoons capers; 1 ¼ cups chicken broth; 4 tablespoons sherry wine (white wine will be a good substitute); 1 ½ teaspoons flour; 3 teaspoons garlic, minced; 1 teaspoon oregano, dried; ½ teaspoon thyme, dried; ¾ teaspoon basil, dried; salt; pepper; fresh parsley

Warm up with this hearty Sarasota's Greek Chicken Stew recipe. Made with egg noodles, olive oil, chicken breasts and flour. Easy step-by-step instructio…

This Sarasota's Greek Chicken Stew relies on simple, everyday ingredients such as flour, salt, pepper and medium onion, rough chopped. It comes together quickly and makes 4 servings, at about 1072 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 lb egg noodles (your choice, I happen to love the extra wide)
olive oil (toss with the pasta)
2 lbs boneless skinless chicken breasts (you can also use thighs or a mix of the two)
⅔ cup flour
salt
pepper
olive oil (to sear the chicken)
2 cups eggplants, cubed (I use the Japanese which I don't find necessary to peel and it is a bit sweeter)
2 cups cremini mushrooms, sliced (take advantage of the ones pre-sliced for convenience)
1 medium onion, rough chopped
2 (9 ounce) packagesfrozen baby artichoke hearts (you can also use 1-2 cans of artichokes hearts, drained as well, I prefer the frozen)
2 tablespoons capers
1 ¼ cups chicken broth
4 tablespoons sherry wine (white wine will be a good substitute)
1 ½ teaspoons flour
3 teaspoons garlic, minced
1 teaspoon oregano, dried
½ teaspoon thyme, dried
¾ teaspoon basil, dried
salt
pepper
fresh parsley

1
Chicken -- Take the chicken out of the refrigerator to bring to room temperature.
2
Season and rub the chicken well with salt and pepper.
3
Then in a large baggie, add the flour and add the chicken (a couple of pieces at a time) and shake until lightly coated.
4
Make sure to shake off as much possible.
5
Set to the side.
6
Sear -- In a large (non-stick which is what I prefer) pan, add the olive oil and bring to medium high heat.
7
Sear the chicken on each side until lightly golden brown.
8
You are not cooking it all the way through, just a light sear.
9
Just a couple of minutes on each side is all it takes.
10
Remove and let cool.
11
Sauce -- As the chicken cooks, mix your sauce.
12
In a large bowl, add the eggplant, mushrooms, onion, and garlic.
13
Mix the broth and sherry (or wine) with the flour and stir well.
14
Add the liquid to the bowl along with all the seasoning, Add a pinch of salt and pepper - you can always add more seasoning later, so go light and mix all the ingredients together.
15
Crockpot -- Add the chicken to the bottom of the crockpot and top with the sauce.
16
Don't mix once you add it to the crockpot.
17
On top of the chicken and sauce - add the artichokes and capers.
18
Don't mix the artichokes and capers inches.
19
Cook -- Cover and cook on low heat for 6-7 hours.
20
My crock pot takes 6 hours.
21
We all know how different cooking times can be by using older vs. newer or round vs. oblong.
22
Once the chicken is done, Mix everything together well and check for seasoning one last time.
23
Pepper is usually the only seasoning I add.
24
And now you can start your egg noodles.
25
Serve -- I serve this family style and make sure to use a deep dish as the sauce is great.
26
Add the butter noodles and top with the chicken breasts and eggplant sauce,.and garnish with fresh parsley.
27
I love to cut each chicken breast in 2-3 pieces just so everyone can take what they want, but that is optional.
28
A nice green salad or a tomato cucumber salad on the side goes great with this dish.
29
ENJOY!

1072

kcal

Calories

Fat

115

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lb egg noodles (your choice, I happen to love the extra wide), olive oil (toss with the pasta), 2 lbs boneless skinless chicken breasts (you can also use thighs or a mix of the two), ⅔ cup flour, and more.

Yes, Sarasota's Greek Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1072 kcal
Category
Soups & Stews

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