Tuscan Chicken Stew
Savor the hearty, rustic flavors of this Tuscan Chicken Stew, a soul-warming dish perfect for any season. Tender boneless, skinless chicken thighs are seared to golden perfection and simmered in a robust broth of crushed tomatoes, chicken stock, and aromatics like garlic, oregano, and thyme. Packed with wholesome ingredients like kale, cannellini beans, carrots, and celery, this one-pot wonder delivers a comforting balance of protein, fiber, and vibrant flavors. A hint of red pepper flakes adds a subtle kick, while fresh parsley gives a bright finish. Ready in just one hour and ideal for meal prep, this Tuscan-inspired stew is best served with crusty bread or spooned over rice for a satisfying, hearty meal. Perfect for cozy dinners, it’s a nutrient-rich dish that feels indulgent yet nourishing!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and sliced carrots
- 2 medium, sliced celery stalks
- 4 cloves, minced garlic
- 28 ounces crushed tomatoes
- 4 cups chicken broth
- 4 cups, chopped kale
- 15 ounces, drained and rinsed cannellini beans
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes
- 2 tablespoons, chopped fresh parsley
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until browned. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, sliced carrots, and sliced celery for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken broth, dried oregano, dried thyme, red pepper flakes, and the remaining 0.5 teaspoon of salt. Stir to combine.
Return the chicken thighs to the pot, along with any juices that have accumulated. Bring the stew to a simmer, then reduce the heat to low, cover, and let cook for 25 minutes.
After 25 minutes, remove the lid and add the chopped kale and cannellini beans. Stir to incorporate and cook uncovered for an additional 10 minutes until the kale is tender.
Taste and adjust seasoning as needed. Remove the pot from heat and garnish with fresh parsley.
Serve the Tuscan Chicken Stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1182 mg | 25% | |
*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.
