Italian Chicken Chili with Pancetta Crouton Toppers
Warm, hearty, and bursting with Mediterranean flair, this Italian Chicken Chili with Pancetta Crouton Toppers is comfort food elevated to gourmet status. Juicy, tender chicken thighs simmer alongside rich crushed tomatoes, creamy cannellini beans, and fragrant herbs like oregano and basil, creating a soul-satisfying chili with a delicious Italian twist. But the real showstopper? The crispy pancetta croutons, made from toasted ciabatta soaked in savory pancetta drippings, which add a delightful crunch and smoky-salty flavor to every bite. Perfect for a cozy family dinner or impressing guests, this one-pot wonder comes together in just over an hour and is guaranteed to leave everyone asking for seconds. Serve it with a sprinkle of fresh parsley for the ultimate finishing touch!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 28 oz Crushed tomatoes
- 2 cups Chicken broth
- 15 oz Canned cannellini beans, drained and rinsed
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Ciabatta bread, cubed
- 4 oz Pancetta, diced
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium heat. Season the chicken thighs with salt and pepper, then sear them for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil and sauté the diced onion and garlic for 2-3 minutes until fragrant and softened. Add the diced red bell pepper and cook for another 3-4 minutes.
Stir in the tomato paste, oregano, basil, crushed red pepper flakes, salt, and black pepper. Cook for 1-2 minutes to toast the spices and deepen the flavors.
Add the crushed tomatoes, chicken broth, and cannellini beans to the pot. Stir to combine, then return the chicken thighs to the pot. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
While the chili simmers, prepare the pancetta crouton toppers. In a large skillet over medium heat, cook the diced pancetta until crispy, about 4-5 minutes. Remove the pancetta with a slotted spoon and set aside on a plate lined with paper towels.
In the same skillet with the pancetta drippings, add the cubed ciabatta bread. Toss to coat the bread in the drippings and toast for 5-6 minutes, stirring occasionally, until the croutons are golden brown and crispy. Remove from the skillet and set aside.
Once the chicken is cooked through, remove the thighs from the pot and shred them with two forks. Return the shredded chicken to the chili and stir to combine.
Serve the Italian chicken chili hot in bowls. Top each bowl with pancetta croutons and a sprinkle of crispy pancetta. Garnish with fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 8546 mg | 372% | |
| Total Carbohydrate | 367.2 g | 134% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 46.2 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 627 mg | 48% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 5899 mg | 126% | |
*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.
