Italian Chicken Stew

Why You’ll Love This Recipe

• Packed with classic Italian flavours from herbs, tomatoes and vegetables.
• One-pot, family-friendly meal that’s both nourishing and satisfying.
• Easy to customise with your favourite vegetables or beans.
• Great for meal prep — tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or breasts (cut into chunks)
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Carrots (sliced)
• Celery (sliced)
• Bell pepper (diced)
• Potatoes (cubed, optional)
• Crushed or chopped tomatoes
• Chicken stock
• Tomato paste
• Italian herbs or oregano, thyme and basil
• Bay leaves
• Salt and pepper
• Fresh parsley (for serving)
• Parmesan (optional)

Directions

1. Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and brown lightly on all sides. Remove and set aside.
2. In the same pot, add onions, carrots and celery. Cook until softened.
3. Add garlic and bell pepper, cooking for a few minutes until fragrant.
4. Stir in tomato paste and cook briefly to deepen the flavour.
5. Add crushed tomatoes, chicken stock, herbs and bay leaves. Stir to combine.
6. Return the chicken to the pot. If using potatoes, add them now.
7. Bring to a simmer, cover and cook for 35–45 minutes, or until the chicken is tender and the vegetables are cooked through.
8. Adjust seasoning to taste. Remove bay leaves.
9. Serve hot with fresh parsley and optional Parmesan.

Servings and timing

• Serves: 4–6 people
• Prep time: ~15 minutes
• Cook time: ~35–45 minutes
• Total time: ~50–60 minutes

Variations

• Add white beans or chickpeas for extra heartiness.
• Use diced tomatoes instead of crushed for a chunkier texture.
• Add spinach or kale during the last few minutes of cooking.
• Stir in a splash of red wine for deeper richness.
• Replace chicken thighs with drumsticks for a more rustic stew.

Storage/Reheating

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop or in the microwave. Add a splash of stock or water if the stew thickens.

FAQs

Can I use chicken breasts instead of thighs?

Yes. Breasts work well, but thighs stay slightly more tender during longer simmering.

Do I need to brown the chicken first?

Browning isn’t mandatory but adds rich flavour to the stew.

Can I make this in a slow cooker?

Yes. Add all ingredients to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.

Can I add pasta to the stew?

You can. Add small pasta shapes during the last 10–12 minutes of cooking.

What vegetables work best?

Carrots, celery, peppers, potatoes, zucchini and spinach all fit nicely.

Can I make this stew ahead of time?

Absolutely. The flavours deepen as it sits, making it even better the next day.

How can I thicken the stew?

Simmer uncovered for a few extra minutes or mash a few potatoes into the broth if using.

Can I make it spicy?

Add chili flakes or a chopped fresh chili to the vegetables.

What can I serve with this stew?

Crusty bread, rice, polenta or a simple green salad pair well.

Can I freeze leftovers with potatoes?

Yes, though potatoes may soften slightly. It’s still perfectly enjoyable after freezing.

Conclusion

This Italian chicken stew is a cozy, flavourful dish that brings together simple ingredients for a comforting, wholesome meal. Whether you’re preparing a weeknight dinner or planning ahead for busy days, this stew delivers warmth, richness and classic Italian charm in every bowl. Enjoy it with bread or your favourite side for a complete and satisfying meal.

Italian Chicken Stew

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A hearty, rustic Italian-style stew made with tender chicken, vegetables, tomatoes and herbs simmered together for a comforting and flavourful meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 50-60 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

• 700 g chicken thighs or breasts, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, diced
• 2 potatoes, cubed (optional)
• 1 can (400 g) crushed or chopped tomatoes
• 2 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp Italian herbs or a mix of oregano, thyme and basil
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped (for serving)
• Parmesan cheese, grated (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Brown chicken pieces, season with salt and pepper, then remove and set aside.
2. Add onions, carrots and celery to the pot and cook until softened.
3. Stir in garlic and bell pepper; cook until fragrant.
4. Add tomato paste and cook briefly to deepen the flavour.
5. Pour in crushed tomatoes, chicken stock, herbs and bay leaves; stir well.
6. Return chicken to the pot and add potatoes if using.
7. Bring to a simmer, cover and cook for 35–45 minutes until chicken is tender and vegetables are cooked.
8. Adjust seasoning as needed and remove bay leaves.
9. Serve with fresh parsley and optional Parmesan.

Notes

• Chicken thighs stay more tender in stews than breasts.
• Add white beans or chickpeas for extra heartiness.
• Simmer uncovered to thicken the broth if needed.
• Stir in spinach or kale during the final minutes for added nutrition.

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 7 g
• Sodium: 620 mg
• Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 105 mg