Tuscan Chicken Vegetable Stew Recipe

If you’re looking for a cozy, hearty meal that feels like a warm hug on a chilly evening, you’ve got to try my Tuscan Chicken Vegetable Stew Recipe. It’s packed with vibrant veggies, tender chunks of chicken, and that perfect Tuscan flair that makes every spoonful worth savoring. Trust me, once you get this simmering on your stove, your kitchen will smell amazing and your whole family will be asking for seconds.

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Ingredients You’ll Need

Each ingredient in this Tuscan Chicken Vegetable Stew Recipe has a purpose — from the fragrant garlic to the creamy cannellini beans. Using fresh produce whenever possible really takes this stew to the next level, but canned tomatoes and beans keep things so simple and pantry-friendly.

• Olive oil: Choose extra virgin for that classic fruity flavor that ties this stew together.
• Butter: Adds richness and deepens the flavor when sautéing the veggies.
• Onion: A half medium onion diced finely brings sweetness and body.
• Garlic: Two cloves minced for that warm, aromatic base.
• Carrots: Chopped carrots add natural sweetness and texture.
• Celery: Another classic mirepoix element that adds crunch and savory notes.
• Zucchini: Large and chopped for a fresh, subtle earthiness.
• Sweet red bell pepper: Brings a mild sweetness and vibrant color.
• Flour: Used to thicken the stew into a comforting, slightly creamy texture.
• Chicken broth: The flavorful liquid base that mingles all the ingredients.
• Italian seasoning: The key blend of herbs that leads the Tuscan flavor profile.
• Crushed red pepper flakes (optional): Just a dash if you want a little kick.
• Cannellini beans: These creamy white beans add protein and heartiness.
• Diced tomatoes: Use undrained canned for juiciness and acidity.
• Cooked chicken breast: Chopped pieces round out the protein beautifully.
• Fresh spinach leaves: Stirred in at the end for a pop of green and extra nutrients.
• Cider vinegar: Just a splash to brighten the whole stew with a subtle tang.
• Salt and pepper: Essential to bring all the flavors fully to life.
• Fresh parsley and Parmesan cheese: Garnishes that elevate the final presentation and taste.

Variations

I love this stew’s flexibility — honestly, it’s like a blank canvas you can make your own. I often swap in whatever veggies I have on hand, and sometimes I turn up the heat or go super mild depending on who’s eating.

• Vegetarian Version: Replace chicken with extra beans or even cubed tofu — I’ve done it, and it still feels super satisfying.
• Spice It Up: If you like some heat, add extra crushed red pepper flakes or toss in a finely chopped fresh chili for a smoky burn.
• Seasonal Veggies: In the fall, swapping zucchini for butternut squash or adding kale instead of spinach makes a cozy twist.
• Slow Cooker Style: After sautéing, dump everything into a slow cooker — perfect for busy days.

How to Make Tuscan Chicken Vegetable Stew Recipe

Step 1: Sauté Your Aromatics and Veggies

Heat your butter and olive oil in a large pot over medium-high heat. When the butter melts, toss in diced onion, minced garlic, chopped carrots, and celery. This is your flavor base, so sauté everything for about 4 to 5 minutes until the veggies begin to soften and the onion turns translucent. This is one of those moments where patience rewards you — don’t rush this step or the stew won’t have that depth of flavor I adore.

Step 2: Add the Zucchini and Red Pepper

Now, stir in the chopped zucchini and sweet red bell pepper, letting them cook for 2 minutes just to soften slightly. You want them to retain a little texture and freshness, adding vibrant color and a subtle sweetness that balances the stew perfectly.

Step 3: Make the Roux and Add Broth

Sprinkle the flour over the veggies and stir continuously for about a minute — this step helps thicken the stew later. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Keep stirring until the broth begins to thicken into a luscious base. This is where you’ll notice your stew starting to come together beautifully.

Step 4: Add Seasonings, Beans, and Tomatoes

Stir in Italian seasoning, crushed red pepper flakes (if you’re using them), rinsed cannellini beans, and the canned diced tomatoes with all their juices. Give everything a good mix—this combination is the heart of the Tuscan spirit in your pot. Bring it up to a boil, stirring frequently.

Step 5: Simmer with Chicken

Add the cooked chicken pieces, then reduce the heat to low. Let it simmer uncovered for 25 to 30 minutes. Your stew will thicken further and all those flavors will marry in the most delicious way. I find this simmering step essential — it’s the magic that turns simple ingredients into comfort food gold.

Step 6: Finish with Spinach and Vinegar

Finally, stir in the chopped fresh spinach and cider vinegar. Let it cook for another 3 to 4 minutes until the spinach wilts and the stew has that just-right tang. The vinegar really lifts the flavors, making everything taste bright and fresh.

Step 7: Season and Serve

Taste and season with salt and pepper. Serve your stew hot, garnished with freshly chopped parsley and a sprinkle of Parmesan cheese. I love this combo because it adds a fresh, herby note and a salty richness that rounds everything out perfectly.

How to Serve Tuscan Chicken Vegetable Stew Recipe

Garnishes

I’m a huge fan of finishing this stew with fresh parsley — it brightens the dish visually and adds a fresh herbal note that’s so satisfying. A generous sprinkle of grated Parmesan cheese also adds a subtle salty richness that melts right into the stew. If you want, a drizzle of good quality extra virgin olive oil at the end always feels indulgent.

Side Dishes

My go-to sides are crusty bread or garlic ciabatta for dipping into the stew’s savory broth. Sometimes I pair it with a simple arugula salad tossed in lemon vinaigrette to cut through the richness. Polenta or creamy mashed potatoes are indulgent options that make it extra hearty.

Creative Ways to Present

For a cozy dinner party, I love serving this stew in rustic mini cast iron pots or ceramic bowls—makes everyone feel like they’re dining in Tuscany. Adding a sprig of fresh rosemary or thyme on top adds a lovely aroma as you serve. On casual nights, a big bowl with some torn bread on the side works just as well.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The stew actually tastes better the next day as the flavors meld even more — just reheat gently on the stove to keep that velvety texture.

Freezing

Freezing works great for this stew! I portion it into freezer-safe containers or bags and it keeps well for about 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat slowly on the stove. Just remember to add fresh spinach or herbs after reheating for the best freshness.

Reheating

I prefer reheating on the stovetop over low heat, stirring often to avoid scorching. If the stew has thickened too much, just add a splash of water or broth to loosen it up. Microwave works in a pinch, but stir halfway through for even heating.

FAQs

Final Thoughts

This Tuscan Chicken Vegetable Stew Recipe is one of those dishes I keep coming back to because it’s just so reliably satisfying and comforting. Whether you’re cooking for your family or meal prepping for the week, it manages to feel special without a lot of fuss. Give it a try, and I promise it’ll become one of your favorites too — just like it did for me.

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