One-Pot Italian Chicken Stew

Simple, delicious and healthy! What more could you want from dinner? This one-pot Italian stew is packed full of chicken and veggies in a light tomato broth that will make your taste buds sing!

Directions

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1. Heat olive oil in a Dutch oven (or a large soup pot with a lid) over medium-high heat.

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2. Add the chicken, garlic, onions, carrots and celery to the pot. Sauté for 4-5 minutes until chicken is mostly cooked.

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3. Stir in the Italian seasoning.

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4. Stir in the tomatoes, chicken broth, tomato paste, beans and basil.

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5. Bring the mixture to a boil over high heat.

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6. Reduce heat to medium low, cover and simmer for 20-25 minutes stirring occasionally. Sprinkle with parmesan cheese and basil if desired.

One-Pot Italian Chicken Stew

One-Pot Italian Chicken Stew

Yield: 6 servings
Author:
prep time: 15 Mcook time: 25 Mtotal time: 40 M
Simple, delicious and healthy! What more could you want from dinner? This one-pot Italian stew is packed full of chicken and veggies in a light tomato broth that will make your taste buds sing!

ingredients:

  • 3 tablespoons olive oil
  • 1 pound chicken breasts, thinly sliced and cut into 2” pieces
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 3 stalks celery, chopped
  • 3 carrot, peeled and chopped
  • 2 tablespoons Italian seasoning
  • 1 can diced fire roasted tomatoes (14.5 ounce)
  • 2 tablespoons tomato paste
  • 2 1/2 cups low sodium chicken broth
  • 1 can cannellini beans, rinsed (15-ounce)
  • 1/2 cup fresh basil leaves, torn into pieces
Italian Seasoning
  • 1 teaspoon marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

instructions:

How to cook One-Pot Italian Chicken Stew

  1. Heat olive oil in a Dutch oven (or a large soup pot with a lid) over medium-high heat.
  2. Add the chicken, garlic, onions, carrots and celery to the pot. Sauté for 4-5 minutes until chicken is mostly cooked.
  3. Stir in the Italian seasoning.
  4. Stir in the tomatoes, chicken broth, tomato paste, beans and basil.
  5. Bring the mixture to a boil over high heat.
  6. Reduce heat to medium low, cover and simmer for 20-25 minutes stirring occasionally.
  7. Sprinkle with parmesan cheese and basil if desired.

NOTES:

Feel free to use store bought Italian seasoning. If making your own seasoning and you can not find marjoram...substitute with additional oregano.

Calories

317.42

Fat (grams)

10.65

Sat. Fat (grams)

2.01

Carbs (grams)

24.38

Fiber (grams)

6.27

Net carbs

18.11

Sugar (grams)

3.88

Protein (grams)

32.03

Sodium (milligrams)

574.90

Cholesterol (grams)

64.26
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