Lynne's Tuscan Chicken Stew

Warm, hearty, and bursting with rustic Italian flavors, Lynne's Tuscan Chicken Stew is the ultimate comfort food that brings a taste of Tuscany straight to your kitchen. This one-pot recipe features tender, perfectly seasoned chicken thighs simmered with a medley of fresh vegetables, aromatic herbs, and creamy cannellini beans in a rich tomato and chicken broth base. Nutrient-packed kale adds vibrant color and a wholesome touch, while a splash of lemon juice brightens the flavors. Ready in just over an hour, this dish is perfect for busy weeknights or cozy family dinners. Serve it piping hot with crusty bread for dipping and an optional sprinkle of Parmesan cheese for added indulgence. Ideal for meal prep or feeding a crowd, this protein-packed stew is as satisfying as it is simple to make.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 14 oz canned diced tomatoes (with juice)
• 4 cups low-sodium chicken broth
• 15 oz cannellini beans, rinsed and drained
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 3 cups kale, chopped
• 1 tbsp lemon juice
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

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

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 4

Stir in the sliced carrots and celery, and cook for 5 minutes to allow the vegetables to slightly soften.

Step 5

Add the canned diced tomatoes (with juice) and stir to combine. Pour in the chicken broth and bring the mixture to a gentle boil.

Step 6

Return the seared chicken thighs to the pot. Cover and reduce the heat to low, allowing the stew to simmer for 25 minutes.

Step 7

After 25 minutes, use tongs to shred the chicken thighs in the pot. Stir in the cannellini beans, fresh rosemary, thyme, and chopped kale.

Step 8

Continue to simmer the stew uncovered for an additional 10 minutes, or until the kale is tender.

Step 9

Stir in the lemon juice and adjust seasoning with additional salt and pepper to taste.

Step 10

Serve the stew hot and garnished with grated Parmesan cheese, if desired. Enjoy!

Nutrition Facts

Serving size	(3216.7g)

Amount per serving	% Daily Value*
Calories	2679.3

Total Fat 126.7g	0%
Saturated Fat 36.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 897.9mg	0%
Sodium 4924.2mg	0%
Total Carbohydrate 142.7g	0%
Dietary Fiber 36.7g	0%
Total Sugars 31.0g
Protein 248.4g	0%

Vitamin D 47.6IU	0%
Calcium 1525.0mg	0%
Iron 20.9mg	0%
Potassium 5842.7mg	0%

*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: 42.2%

Protein: 36.7%

Carbs: 21.1%