This stew is cozy, nourishing, and packed with simple yet bold ingredients. The tomato and basil combination gives it a bright, fresh flavor, while the slow-simmered chicken becomes perfectly tender and juicy. It’s a low-effort recipe that’s big on taste, great for meal prep, and perfect with crusty bread or over rice, pasta, or even mashed potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts (cut into chunks)
Olive oil
Onion (chopped)
Garlic (minced)
Carrots (sliced)
Celery (sliced)
Crushed tomatoes (canned or fresh)
Chicken broth
Fresh or dried basil
Salt and pepper
Red pepper flakes (optional, for heat)
Optional additions:
Potatoes
Cannellini beans or chickpeas
Fresh spinach or kale
Parmesan cheese (for garnish)
Directions
Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery, and sauté for 5–7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in the chicken pieces and cook until lightly browned on the outside.
Pour in crushed tomatoes and chicken broth. Stir well to combine.
Add basil, salt, pepper, and red pepper flakes if using.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until chicken is cooked through and tender.
Add any optional greens or beans during the last 5–10 minutes of cooking.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh basil or grated Parmesan if desired.
Servings and timing
This recipe serves 4 to 6 people and takes about 45 minutes total — 15 minutes for prep and 30 minutes to cook.
Variations
Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a creamy texture.
Spicy Tomato Stew: Increase red pepper flakes or add diced jalapeño for extra heat.
Rustic Style: Use bone-in, skin-on chicken thighs for deeper flavor.
Mediterranean Twist: Add olives, capers, and a bit of oregano for bold, tangy notes.
Low-Carb Option: Skip the potatoes and serve over cauliflower rice or zucchini noodles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat or microwave in a covered dish until hot. This stew also freezes well—store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breasts work well, though thighs tend to stay more tender and juicy.
Can I use fresh tomatoes?
Yes, you can use peeled, chopped fresh tomatoes. Simmer longer to break them down into a sauce.
What herbs go well with this stew?
Basil is the star, but thyme, oregano, or parsley can complement the flavors nicely.
Can I make this stew ahead of time?
Yes, and the flavor actually improves after sitting. Reheat gently before serving.
Is this stew gluten-free?
Yes, the base recipe is naturally gluten-free. Just be sure any broth used is certified gluten-free.
Can I add pasta to this stew?
Yes, add cooked pasta just before serving or simmer small pasta directly in the stew during the last 10 minutes.
What can I serve with tomato basil chicken stew?
Crusty bread, rice, pasta, or mashed potatoes all pair beautifully with this stew.
How do I thicken the stew?
Simmer uncovered to reduce liquid, or mash some of the vegetables slightly to thicken naturally.
Can I cook this in a slow cooker?
Yes. Sauté the aromatics first, then transfer all ingredients to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
Can I freeze this stew?
Absolutely. Let it cool completely before freezing in portions. Thaw and reheat as needed.
Conclusion
Tomato basil chicken stew is a simple yet deeply flavorful dish that delivers comfort in every spoonful. With its tender chicken, robust tomato base, and fragrant herbs, it’s a meal that’s both nourishing and satisfying. Easy to customize and great for leftovers, this stew is sure to become a regular on your dinner table.
Tomato basil chicken stew is a hearty one-pot dish featuring tender chunks of chicken simmered in a rich tomato broth with fragrant basil. It’s comforting, flavorful, and perfect for a wholesome weeknight dinner.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 4 to 6
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 (28 oz) can crushed tomatoes
2 cups chicken broth
1 tsp dried basil or 1/4 cup fresh basil, chopped
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional)
Optional additions:
1 cup cubed potatoes
1 can (15 oz) cannellini beans or chickpeas, drained
2 cups fresh spinach or kale
Grated Parmesan cheese, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in chicken pieces and cook until lightly browned on the outside, about 5 minutes.
Pour in crushed tomatoes and chicken broth. Stir to combine.
Add basil, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes.
If using beans or leafy greens, add during the last 5–10 minutes of cooking.
Taste and adjust seasoning as needed. Serve hot, topped with fresh basil or Parmesan if desired.
Notes
Chicken thighs stay more tender, but breasts also work well.For a creamy twist, stir in a splash of cream or coconut milk before serving.Use fresh peeled tomatoes if preferred, and simmer longer to break them down.This stew is great for meal prep—flavors deepen as it sits.Freeze in individual portions for quick meals later.
