Name: Tuscan Chicken Stew Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 600g / 1.2 lb boneless skinless chicken thighs, cut into large bite-size pieces (3 – 4 cm / 1.2 – 1.4″); 1 1/2 tsp Italian herb mix (store-bought or homemade); 1/2 tsp garlic powder; 1/2 tsp cooking salt/kosher salt (halve if using table salt, increase by 50% if using flakes); 1/4 tsp black pepper; 1 onion, halved and sliced into 1cm / 0.4″ wedges; 3 garlic cloves, finely minced; 1/2 cup (100g) sun dried tomatoes, cut into 0.5cm / 0.2″ slices; 200g (1 1/4 cups) cherry or grape tomatoes (1 punnet); 100g / 3.5oz baby spinach (or a few big handfuls of torn kale); 2 x 400g/14oz cans butter beans (or cannellini, Great Northern, or other white beans), drained; 1/3 cup Chardonnay or other dry white wine (or substitute chicken stock/broth); 3 cups chicken stock/broth (low sodium); 3/4 cup thickened cream/heavy cream (~35% fat); 1/3 cup plain flour/all-purpose flour (see Note 6 for gluten-free options); 1/2 cup parmesan, finely grated or sandy-type store bought (substitute with cheddar, tasty, or other sharp cheese); 1 1/2 tbsp olive oil

Ingredients

600g / 1.2 lb boneless skinless chicken thighs or breast, cut into large bite-size pieces (3-4 cm / 1.2-1.4″)

1 1/2 tsp Italian herb mix (store-bought or homemade)

1/2 tsp garlic powder

1/2 tsp cooking salt / kosher salt (halve if using table salt, increase by 50% for flakes)

1/4 tsp black pepper

1 1/2 tbsp olive oil

1 onion, halved and sliced into 1 cm / 0.4″ wedges

3 garlic cloves, finely minced

1/2 cup (100 g) sun-dried tomatoes, cut into 0.5 cm / 0.2″ slices

200g (1 1/4 cups) cherry or grape tomatoes (about 1 punnet)

2 x 400g / 14 oz cans butter beans (large lima beans), drained (or cannellini, Great Northern, or other white beans)

1/3 cup Chardonnay or other dry white wine (substitute chicken stock or broth if preferred)

1/3 cup plain flour / all-purpose flour (see notes for gluten-free options)

3 cups chicken stock or broth, low sodium

3/4 cup thickened cream / heavy cream (or any full-fat cream, ~35% fat)

1/2 cup parmesan, finely grated (or store-bought sandy-type; cheddar or other sharp cheese can substitute)

100g / 3.5 oz baby spinach (or a few handfuls of torn kale)

Instructions

Step 1: Season the chicken with Italian herb mix, garlic powder, salt, and black pepper. Heat olive oil in a 30 cm / 12″ non-stick pan over high heat until very hot. Add chicken pieces in a single layer and leave for about 30 seconds until golden, then stir occasionally, letting pieces brown for 20 seconds at a time until mostly light golden.

Step 2: Reduce heat to medium-high and add the sliced onion and minced garlic. Cook for around 2 minutes until the onion softens.

Step 3: Increase heat back to high. Pour in the white wine to deglaze the pan, simmering for 1-2 minutes until it reduces by half. Stir in the flour until fully mixed.

Step 4: Slowly pour in one third of the chicken stock while stirring, allowing the mixture to thicken into a sauce. Add the remaining stock, drained butter beans, and sun-dried tomatoes. Stir well.

Step 5: Bring to a gentle simmer. Lower heat to medium or medium-high so it simmers steadily, and cook for 7 minutes, stirring occasionally.

Step 6: Add the cherry tomatoes, cream, and parmesan. Stir to combine and simmer for another 8 minutes until the sauce thickens to a gravy-like consistency.

Step 7: Stir in the baby spinach and cook for about 30 seconds until wilted. Serve hot, garnished with extra parmesan and chili flakes if desired, alongside warm crusty bread for soaking up the sauce.

Tips & Variations

For a gluten-free version, substitute plain flour with a gluten-free flour blend.

Swap out chicken thighs for breast if you prefer leaner meat, though thighs remain juicier.

If you don’t have white wine, chicken stock or broth makes a great non-alcoholic substitute.

Use kale instead of spinach for a heartier green with more texture.

To add extra heat, sprinkle in red chili flakes when cooking the onions or as a garnish.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used as a leaner alternative, but it may cook faster and be less juicy. Keep an eye on cooking time to avoid drying out.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, try using roasted red peppers or omit them entirely. Fresh cherry tomatoes added later help maintain brightness in the stew.