Hearty Italian Style Chicken Stew

Dive into a bowl of comfort with this Hearty Italian Style Chicken Stew, a soul-warming dish brimming with rich flavors and wholesome ingredients. Tender, seared chicken thighs are paired with a medley of vibrant vegetables—including zucchini, red bell peppers, and carrots—and simmered in a robust tomato-based broth infused with aromatic Italian herbs like oregano and basil. With just the right touch of red pepper flakes for a gentle heat, this comforting stew is perfect for cozy evenings. Ready in just an hour, it’s a one-pot wonder that’s as nutritious as it is satisfying. Serve it with crusty bread or ladle it over pasta for a deliciously hearty meal the whole family will love.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 large carrots, sliced
• 2 stalks celery stalks, sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 28 ounces canned crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoons red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped
• 5 leaves fresh basil leaves, sliced (optional)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with a little salt and pepper. Add them to the pot and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant.

Step 4

Stir in the carrots, celery, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the zucchini to the pot and cook for another 2-3 minutes.

Step 6

Pour in the canned crushed tomatoes and chicken broth. Stir well to combine.

Step 7

Sprinkle in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to evenly distribute the seasonings.

Step 8

Return the seared chicken thighs to the pot, submerging them in the stew. Bring the mixture to a gentle boil.

Step 9

Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes, stirring occasionally.

Step 10

Remove the lid and check if the chicken is fully cooked and tender. Use a fork to shred the chicken into bite-sized pieces directly in the pot, or remove and shred it on a cutting board before returning it to the stew.

Step 11

Taste and adjust the seasoning if needed. Add more salt, pepper, or red pepper flakes to your preference.

Step 12

Stir in the fresh parsley and optional fresh basil just before serving.

Step 13

Ladle the stew into bowls and serve warm. Enjoy with crusty bread or over cooked pasta for a heartier meal!

Nutrition Facts

Serving size	2959.4 grams (2959.4g)

Amount per serving	% Daily Value*
Calories	1607

Total Fat 75.80g	97%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 2.70g
Cholesterol 500mg	167%
Sodium 6183mg	269%
Total Carbohydrate 105.80g	38%
Dietary Fiber 29.30g	105%
Total Sugars 61.90g
Protein 136.20g	272%

Vitamin D 28IU	140%
Calcium 572mg	44%
Iron 17mg	95%
Potassium 6494mg	138%

*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.

Source of Calories

Fat: 41.3%

Protein: 33.0%

Carbs: 25.6%