Tuscan Chicken Stew

Name: Tuscan Chicken Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 600 g Chicken breast, boneless, skinless; 2 g Rosemary, dried; 30 g Olive oil; 12 g Garlic; 480 g Cannellini beans; 180 g Red bell peppers; 120 g Spinach; 5 g Salt; 2 g Black pepper; 750 ml Chicken broth

Tuscan Chicken Stew · ready in 30 min · 4 servings · 340 kcal per serving · easy · 10 ingredients

A rustic Tuscan style stew with tender chicken simmered in aromatic rosemary, creamy white beans, sweet bell peppers, and wilted spinach in a savory olive oil broth.

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
kcal: 340
Difficulty: easy

Italian Mediterranean Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gChicken breast, boneless, skinless
2 gRosemary, dried
30 gOlive oil
12 gGarlic
480 gCannellini beans
180 gRed bell peppers
120 gSpinach
5 gSalt
2 gBlack pepper
750 mlChicken broth

Equipment

stovetop, chef knife, cutting board, ladle, lid, mixing bowl, nonstick skillet, wooden spoon

Instructions

Prep ingredients
Gather all ingredients, chop the garlic and red bell peppers, and pat the chicken breast dry, setting out a large nonstick skillet and wooden spoon. · 5 min
What to look for: Evenly coated pieces
Season chicken
Combine the chicken breast with dried rosemary, salt, and black pepper in a bowl, tossing until the chicken is evenly coated. · 2 min
What to look for: chicken evenly speckled with seasoning
Heat oil
Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers. · 2 min
What to look for: oil shimmering but not smoking
Brown chicken
Add the seasoned chicken to the hot oil and sauté, stirring occasionally, until lightly browned on the outside. · 3 min
What to look for: light golden edges on chicken
Cook garlic
Add the garlic to the skillet and sauté briefly until fragrant, stirring constantly to avoid browning. · 1 min
What to look for: garlic fragrant
Simmer stew
Add the chicken broth, cannellini beans, and red bell peppers, bring to a boil, then cover and reduce to a gentle simmer until the chicken is cooked through. · 10 min
When it is done: Chicken reaches 74°C internal temperature and is no longer pink in the center.
Finish and serve
Stir in the spinach and simmer briefly until just wilted, then ladle the Tuscan chicken stew into bowls and serve warm. · 1 min
What to look for: spinach wilted and bright green

Nutrition (per serving)

kcal	340
Protein	34 g
Carbohydrates	26 g
of which sugars	4 g
Fat	12 g
of which saturated	2 g
Fibre	7 g
Sodium	520 mg

Nutri-ScoreA

Allergens

None of the 14 major allergens, per our data.

May contain: nightshades

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Chicken breast

chicken thighs: Thighs give a richer flavor and stay juicier when simmered
turkey breast: Cook gently to prevent drying

Rosemary

thyme: Use dried thyme for similar herbaceous notes

Olive oil

avocado oil: High smoke point and neutral flavor

Garlic

garlic powder: Add with other seasonings, not during sauté

Cannellini beans

great northern beans: Very similar creamy texture

Red bell peppers

yellow bell pepper: Slightly sweeter flavor