Name: Tuscan Chicken Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 4 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 red bell pepper, diced; 2 cups canned diced tomatoes, with their juice; 4 cups chicken broth; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 cup fresh spinach, roughly chopped; 1 cup cannellini beans, rinsed and drained; Fresh basil leaves, for garnish; Grated Parmesan cheese (optional)

Description

A warm, comforting stew featuring tender chicken, vibrant vegetables, and rich Tuscan flavors, perfect for chilly evenings.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
4 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, diced
2 cups canned diced tomatoes, with their juice
4 cups chicken broth
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup fresh spinach, roughly chopped
1 cup cannellini beans, rinsed and drained
Fresh basil leaves, for garnish
Grated Parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Once it’s shimmering, add the diced chicken pieces. Sear the chicken for about 5–7 minutes, until it’s golden brown on all sides.
After the chicken is browned, remove it from the pot and set it aside. In the same pan, toss in the onion and sauté it for about 4–5 minutes until it’s translucent. Add the minced garlic and continue to sauté for an additional minute until fragrant.
It’s time to add in the carrots, celery, and red bell pepper. Stir them in and allow the vegetables to cook for about 5 more minutes.
Now, return the seared chicken to the pot. Pour in the diced tomatoes along with their juices, chicken broth, Italian seasoning, salt, and pepper. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 25–30 minutes.
Stir in the chopped spinach and cannellini beans. Allow the stew to simmer for another 5–7 minutes.
Taste and adjust the seasoning if necessary. Add some more salt or pepper according to your preference. Garnish with fresh basil leaves and serve hot.

Notes

Feel free to substitute chicken with mushrooms or firm tofu for a vegetarian option. For a heartier stew, consider using beef brisket.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg