Heart-Healthy Stew Chicken
Discover the ultimate comfort food with our Heart-Healthy Stew Chicken recipe – a flavorful, nutrition-packed dish perfect for family dinners. Tender boneless chicken thighs are lightly seared and simmered with vibrant vegetables such as carrots, celery, and red bell peppers in a savory broth infused with paprika, thyme, and bay leaves. This wholesome stew is brought to life with nutrient-rich additions like fresh spinach and parsley, creating a well-balanced meal that’s low in sodium but big on flavor. Ready in just an hour, this recipe is perfect for those seeking a hearty yet heart-conscious dish that pairs beautifully with whole-grain bread or brown rice. Perfect for clean eating enthusiasts, this one-pot chicken stew is sure to become a staple in your home.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 3 Celery stalks, sliced
- 1 large Red bell pepper, diced
- 4 cups Low-sodium chicken broth
- 14.5 oz Diced tomatoes, no salt added
- 2 Bay leaves
- 1 tsp Paprika
- 1 tsp Dried thyme
- 0.5 tsp Ground black pepper
- 0.5 tsp Salt
- 2 cups Fresh spinach, chopped
- 0.25 cup Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes on each side until lightly browned but not fully cooked. Remove chicken and set aside.
Add the remaining tablespoon of olive oil to the pot. Add the diced onion, minced garlic, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
Stir in paprika and dried thyme, cooking for an additional 30 seconds to release the spices' flavors.
Pour in the low-sodium chicken broth and diced tomatoes. Add bay leaves, then return the chicken thighs to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes with the lid partially on.
After 25 minutes, remove the bay leaves. Stir in the chopped spinach and simmer for another 5 minutes until the spinach is wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley before serving. Enjoy warm with a side of whole-grain bread or brown rice, if desired.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 39.7 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 622 mg | 48% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4864 mg | 103% | |
*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.
