Italian

Tuscan Chicken Stew

Name: Tuscan Chicken Stew
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600 g boneless skinless chicken thighs, cut into large bite-size pieces; 1.5 tsp Italian herb mix; 0.5 tsp garlic powder; 0.5 tsp cooking salt / kosher salt; 0.25 tsp black pepper; 1.5 tbsp olive oil; 1 piece onion, halved and sliced into wedges; 3 clove garlic cloves, finely minced; 0.5 cup sun-dried tomatoes, sliced; 200 g cherry or grape tomatoes; 2 can canned butter beans (or other white beans), drained; 0.33 cup Chardonnay or other dry white wine; 0.33 cup plain / all-purpose flour; 3 cup low sodium chicken stock / broth; 0.75 cup thickened / heavy cream; 0.5 cup parmesan, finely grated; 100 g baby spinach

A 30-minute creamy white stew of seared Italian-seasoned chicken, sun-dried tomatoes, burst cherry tomatoes, meaty white beans and swirls of spinach in a garlicky parmesan sauce. Not authentic Italian, but it channels Tuscan vibes in a bowl.

35 min 4 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

581

Calories

40g

Protein

46g

Carbs

26g

Fat

Scale recipe

4 servings

Original recipe

Ingredients17 items

Produce

🧅onion, halved and sliced into wedges1 piece

🧄garlic cloves, finely minced3 clove

🍅cherry or grape tomatoes200 g

🥬baby spinach100 g

Meat

🍗boneless skinless chicken thighs, cut into large bite-size pieces600 g

Dairy

🥛thickened / heavy cream¾ cup

🧀parmesan, finely grated½ cup

Bakery

🌾plain / all-purpose flour⅓ cup

Pantry

🫒olive oil1½ tbsp

🍅sun-dried tomatoes, sliced½ cup

🫘canned butter beans (or other white beans), drained2 can

🥣low sodium chicken stock / broth3 cup

Spices

🌿Italian herb mix1½ tsp

🧄garlic powder½ tsp

🧂cooking salt / kosher salt½ tsp

🌶️black pepper¼ tsp

Beverages

🍷Chardonnay or other dry white wine⅓ cup

Instructions

1
Season and sear the chicken: sprinkle the chicken with the Italian herb mix, garlic powder, salt and pepper, and toss to coat. Heat the olive oil on high in a 30 cm / 12" non-stick pan until very hot. Add the chicken, spread it out, and leave it for 30 seconds until golden, then stir, leaving it for 20 seconds now and then to get colour, until most pieces are light golden.
2
Sauté the onion: lower heat to medium-high. Add the onion and garlic and cook for around 2 minutes, until the onion is wilted.
2:00 timer
3
Deglaze and add flour: turn the heat back up to high. Add the wine and simmer 1–2 minutes until reduced by half. Add the flour and stir until mixed in.
4
Make the sauce: slowly pour in a third of the stock, mixing as you go — the flour will thicken it quickly. Add the rest of the stock, the beans and the sun-dried tomato, and stir well.
5
First simmer: bring to a simmer, lower heat to medium so it's simmering gently, and cook 7 minutes, stirring now and then.
7:00 timer
6
Second simmer: add the cherry tomatoes, cream and parmesan. Mix and simmer 8 minutes, until the sauce reduces to a gravy consistency.
8:00 timer
7
Wilt the spinach: stir the spinach in until wilted (~30 seconds). Ladle into bowls, garnish with extra parmesan and chilli flakes if desired, and serve with warm crusty bread.

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