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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the crushed tomatoes, chicken broth, dried oregano, dried thyme, red pepper flakes, and the remaining 0.5 teaspoon of salt. Stir to combine.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning as needed. Remove the pot from heat and garnish with fresh parsley.

Step 9

Serve the Tuscan Chicken Stew hot with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	3749.7 grams (3749.7g)

Amount per serving	% Daily Value*
Calories	2609

Total Fat 121.80g	156%
Saturated Fat 27.70g	139%
Polyunsaturated Fat 4.80g
Cholesterol 851mg	284%
Sodium 8103mg	352%
Total Carbohydrate 147.10g	53%
Dietary Fiber 42.30g	151%
Total Sugars 45.80g
Protein 229.60g	459%

Vitamin D 48IU	238%
Calcium 1001mg	77%
Iron 26mg	142%
Potassium 7606mg	162%

*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: 42.1%

Protein: 35.3%

Carbs: 22.6%