Chicken Stew with Tomatoes and White Beans
Warm, hearty, and bursting with flavor, this Chicken Stew with Tomatoes and White Beans is the ultimate comfort food for any season. Juicy, seared chicken thighs simmer alongside tender white beans, vibrant carrots, and celery in a rich tomato-based broth seasoned with earthy oregano and thyme. This one-pot wonder is not only easy to prepare in under an hour, but it's also packed with nourishing ingredients that will satisfy the whole family. Garnish with freshly chopped parsley for a pop of color, and serve with a squeeze of fresh lemon for a zesty finish. Perfect for weeknight dinners or cozy weekends, this protein-packed stew is as wholesome as it is delicious. Keywords: chicken stew, white beans, tomatoes, hearty dinner, easy one-pot meal.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Carrots, sliced into rounds
- 2 stalks Celery stalks, sliced
- 14.5 ounces Canned diced tomatoes
- 4 cups Chicken broth
- 15 ounces Canned white beans (such as cannellini or great northern beans), drained and rinsed
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 4 wedges Lemon wedges (optional, for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken thighs to the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3 minutes until softened.
Add the minced garlic, sliced carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the canned diced tomatoes and stir, scraping up any browned bits from the bottom of the pot.
Return the seared chicken thighs to the pot and add the chicken broth.
Stir in the drained and rinsed white beans, dried oregano, dried thyme, and the bay leaf.
Bring the stew to a boil, then reduce the heat to low and cover with a lid.
Simmer the stew for 30 minutes, stirring occasionally, until the chicken is tender and the flavors are well combined.
Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the stew.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges on the side.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 6656 mg | 289% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 29.3 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 625 mg | 48% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5012 mg | 107% | |
*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.
