Chicken and Bean Stew
Warm up your kitchen with this rustic and hearty Chicken and Bean Stew, a one-pot wonder that combines tender chicken thighs, creamy cannellini beans, and nutrient-packed vegetables in a savory tomato-based broth. Seasoned with aromatic dried thyme and a smoky hint of paprika, this comforting dish is not only rich in flavor but also packed with wholesome ingredients like baby spinach and fresh parsley. With just 15 minutes of prep and a simmer time that lets all the flavors meld beautifully, this stew is a quick and satisfying option for busy weeknights or cozy weekends. Serve it with crusty bread or over rice for a complete and soul-soothing meal the whole family will love. Perfect for anyone looking for an easy, protein-packed dinner idea!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 14-ounce can canned diced tomatoes
- 4 cups chicken broth
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with half the salt and black pepper. Add them to the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the canned diced tomatoes, chicken broth, cannellini beans, thyme, smoked paprika, and the remaining salt and pepper.
Return the chicken thighs to the pot. Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the stew.
Stir in the baby spinach and allow it to wilt for 2-3 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 7.6 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
