Italian Chicken and Rice Stew Recipe

If you are craving a comforting, hearty meal that brings warmth and bursts of Italian flavors in every spoonful, this Italian Chicken and Rice Stew is exactly what you need. It’s a soul-satisfying stew packed with tender chicken breasts, vibrant vegetables, creamy cannellini beans, and the perfect balance of herbs and spices. Simmered slowly to let the flavors meld together, this stew is an easy-to-make, crowd-pleasing dish that feels like a loving hug on a chilly evening. Whether served over fluffy steamed rice or enjoyed with a sprinkle of cheese and red pepper flakes, this Italian Chicken and Rice Stew will quickly become your go-to comfort dish.

Ingredients You’ll Need

Each ingredient in this stew plays an essential role, from the rich chicken broth that forms the flavorful base to the fresh vegetables adding texture and sweetness, creating a stew that is both vibrant and nourishing. Simple, wholesome ingredients come together beautifully in this recipe.

• 14.5 ounce chicken broth: Provides a rich and savory liquid base that infuses the stew with depth.
• 2 Tablespoons cornstarch: Helps thicken the stew to a luscious, stew-like consistency.
• 14.5 ounce diced tomatoes (undrained): Adds brightness, acidity, and color to the dish.
• 14.5 ounce cannellini beans (undrained): Bring creamy texture and protein, making the stew more filling.
• 1 cup diced onion: Adds a subtle sweetness that deepens as it cooks.
• 3 cloves garlic (peeled and minced): A classic aromatic that gives that unmistakable Italian flavor punch.
• 1 cup diced carrots: Offers natural sweetness and a nice bite to the stew.
• 1 cup diced celery: Brings an earthy crunch and balances the sweetness of carrots and onions.
• 1 teaspoon Kosher salt: Essential for seasoning and highlighting all the other flavors.
• 1 teaspoon dried Italian seasoning: A fragrant mix of herbs that captures the heart of Italian cooking.
• 1/4 teaspoon ground black pepper: Adds gentle heat and depth.
• 1 dried bay leaf: Imparts subtle, savory undertones throughout the stew.
• 1 Tablespoon tomato paste: Intensifies tomato flavor and deepens color.
• 3 boneless skinless chicken breasts: The tender protein star that soaks up all the lovely flavors.
• 2 cups escarole (chopped and packed): Adds a slight bitterness and a fresh leafy texture.
• Steamed white rice: Perfect for serving and soaking up the delicious stew juices.
• Romano or Parmesan cheese: For sprinkling on top, lending a salty, nutty finish.
• Crushed red pepper flakes: Optional, to add a touch of spicy warmth if you fancy.

How to Make Italian Chicken and Rice Stew

Step 1: Prepare the Base Mixture

Start by whisking the chicken broth with cornstarch until it’s perfectly smooth. This simple step ensures the stew will thicken beautifully as it cooks, creating that perfect cozy texture you expect from a stew.

Step 2: Combine Ingredients in Your Cooker

Add all ingredients except the escarole into your slow cooker or Instant Pot. This hearty mix of tomatoes, beans, vegetables, seasoning, tomato paste, and chicken breasts sets the stage for a stew infused with layers of flavor. If you want to prep ahead, this blend can be frozen in a zipper bag and thawed when ready to cook.

Step 3: Cook the Stew

If using a slow cooker, cook on high for 5-6 hours to allow those flavors to meld and the chicken to become tender enough to shred. For Instant Pot users, cook on high pressure for just 15 minutes, then allow a 10-minute natural release for perfectly juicy chicken.

Step 4: Add Escarole and Finish Cooking

About 30 minutes before the stew finishes in the slow cooker, shred the chicken right in the pot and toss in the chopped escarole. Let it cook a little longer so the greens soften just enough to add a subtle bitterness and lovely texture. For Instant Pot, switch to sauté mode after cooking, add escarole, shred chicken, and simmer for 5-10 minutes.

Step 5: Final Seasoning and Serve

Give the stew one last taste and adjust salt and pepper as needed. Serve immediately over a bed of steamed white rice, garnished with a generous sprinkle of Romano or Parmesan cheese and crushed red pepper flakes if you like a bit of kick. This finishing touch elevates the whole dish into a memorable meal.

How to Serve Italian Chicken and Rice Stew

Garnishes

Sprinkling some Romano or Parmesan cheese adds a salty, nutty richness that contrasts beautifully with the bright tomatoes and tender chicken. And if you love a little heat, crushed red pepper flakes are your best friend for that gentle burst of spice.

Side Dishes

This stew is hearty and filling on its own, but a crisp green salad or some crusty Italian bread make excellent companions. They provide a lovely crunch or crust to balance the soft, comforting texture of the stew and rice.

Creative Ways to Present

For a fun twist at a dinner party, serve the Italian Chicken and Rice Stew in individual, rustic bread bowls for a crowd-pleasing presentation, or spoon it over creamy polenta instead of rice for an indulgent variation. It also keeps well served with grilled vegetables alongside for a colorful, balanced plate.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a fantastic next-day meal that tastes even better.

Freezing

This stew freezes beautifully—just portion it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. It’s perfect for batch cooking and easy weeknight dinners later on.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium heat, stirring occasionally until heated through. If the stew seems too thick, add a splash of broth or water to loosen it up. This keeps the Italian Chicken and Rice Stew fresh and delicious every time.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative and will add even more richness to the stew. Just make sure they are boneless and skinless for easy shredding.

Is it necessary to use escarole in the stew?

Escarole adds a slightly bitter flavor and a tender leafy texture that balances the stew perfectly. If you can’t find it, spinach or kale can be good substitutes, though they will slightly change the flavor.

Can this Italian Chicken and Rice Stew be made on the stovetop?

Yes, you can simmer all the ingredients in a large pot over low heat for about 1 to 2 hours until the chicken is tender and the flavors develop. Add escarole last and cook until wilted.

How spicy is this stew?

The recipe itself is mild in spice, but you can add crushed red pepper flakes to taste when serving to turn up the heat as you like.

What type of rice works best with this stew?

Steamed white rice is recommended because of its light, fluffy texture that soaks up the stew’s delicious broth. You can use long-grain, jasmine, or basmati rice according to your preference.

Final Thoughts

There is something truly special about a homemade bowl of Italian Chicken and Rice Stew—it’s not only deeply satisfying but also surprisingly simple to prepare. Perfect for busy days or lazy weekends, this stew is packed with wholesome ingredients and vibrant flavors that will impress anyone at your table. Don’t hesitate to give this recipe a try; your future self will thank you for discovering a new, comforting classic that everyone will love.

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