Italian Stew for Two
Indulge in the rich, comforting flavors of Italian cuisine with this cozy Italian Stew for Two—perfectly portioned for a romantic dinner or an intimate weeknight meal. Tender, seared chicken thighs are nestled into a medley of sautéed vegetables, including carrots, celery, and red bell peppers, all simmered in a savory broth infused with crushed tomatoes, dried herbs, and a subtle kick of red pepper flakes. Finished with fresh baby spinach and an optional garnish of Parmesan cheese and basil, this one-pot stew delivers bold, hearty flavors in just 50 minutes. Serve it with crusty bread for an irresistibly satisfying meal! Keywords: Italian stew, chicken stew, cozy dinner for two, one-pot recipe, hearty Italian dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken thighs (boneless, skinless)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 small yellow onion, chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, peeled and sliced
- 1 medium celery stalk, sliced
- 0.5 medium red bell pepper, chopped
- 1 cup crushed tomatoes
- 1.5 cups chicken broth
- 0.5 teaspoons dried oregano
- 0.5 teaspoons dried basil
- 0.125 teaspoons red pepper flakes
- 2 cups baby spinach
- 2 tablespoons parmesan cheese, grated (optional)
- 1 tablespoon fresh basil leaves, chopped (optional)
Instructions
Heat the olive oil in a medium pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper on both sides. Add the chicken to the pot and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same pot, add the chopped onion, garlic, carrot, celery, and red bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes. Mix well and bring to a simmer.
Return the chicken thighs to the pot, nestling them into the stew. Reduce the heat to low, cover, and let cook for 20 minutes, stirring occasionally.
Remove the lid and shred the chicken directly in the pot using two forks. Stir to incorporate the chicken into the stew.
Add the baby spinach to the pot and cook for an additional 2-3 minutes until wilted.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the stew into bowls and garnish with grated Parmesan cheese and chopped fresh basil, if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 16.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1872 mg | 40% | |
*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.
