Italian Chicken Stew
Savor the comforting flavors of rustic, homemade Italian Chicken Stew, a hearty one-pot dish brimming with tender shredded chicken, fresh vegetables, and aromatic herbs. This recipe combines wholesome ingredients like zucchini, red bell pepper, baby spinach, and canned tomatoes for a nutrient-packed meal that’s as colorful as it is delicious. Slowly simmered with garlic, dried oregano, and basil, the stew develops a rich, savory depth of flavor, while a hint of crushed red pepper adds a subtle kick. Perfect for weeknight dinners or meal prepping, this dish is simple to make yet deeply satisfying. Serve it warm with a sprinkle of Parmesan cheese and fresh parsley for a classic Italian touch. Ready in under an hour and yielding six generous servings, this comforting chicken stew is a go-to for cozy, crowd-pleasing meals.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 medium celery stalks, sliced
- 4 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 4 cups chicken broth
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 2 cups baby spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 0.25 cups grated Parmesan cheese (optional for serving)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside on a plate.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery for 5-6 minutes until softened and fragrant.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the canned diced tomatoes, chicken broth, dried oregano, dried basil, crushed red pepper flakes, and the seared chicken thighs back into the pot. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 20 minutes.
After 20 minutes, remove the chicken thighs and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Add the red bell pepper, zucchini, and baby spinach to the pot. Stir well and continue simmering uncovered for another 10 minutes, until the vegetables are tender and the flavors are well combined.
Taste the stew and adjust the seasoning with additional salt and black pepper as needed.
Serve the Italian Chicken Stew hot in bowls. Garnish with fresh parsley and sprinkle with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1077 mg | 23% | |
*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.
