This stew combines classic Italian‑inspired flavors with simple, wholesome ingredients. The fresh basil adds brightness, while tender pieces of chicken and slow‑cooked tomatoes create a rich, satisfying broth. It’s easy to prepare, comforting on cooler nights, and flexible enough to adapt to what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Chicken breast or thighs, cut into bite‑sized pieces • Olive oil • Onion, diced • Garlic, minced • Carrots, sliced • Celery, sliced • Canned diced tomatoes • Chicken broth • Fresh basil leaves, torn or chopped • Dried oregano • Salt • Black pepper • Optional: red pepper flakes for a touch of heat • Optional: grated Parmesan for serving
Directions
Prepare the Chicken: Pat the chicken pieces dry and season them with a little salt and pepper.
Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium‑high heat. Add the chicken and cook until lightly browned on all sides. Remove the chicken and set it aside.
Sauté the Vegetables: In the same pot, add a bit more olive oil if needed. Sauté the onion, carrots, and celery until they begin to soften. Add the garlic and cook until fragrant, about 1 minute.
Add Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and the chicken broth. Stir to combine and bring to a gentle simmer.
Return Chicken to Pot: Add the browned chicken back to the pot. Sprinkle in the dried oregano, a pinch of salt, and black pepper. Simmer gently for about 15–20 minutes, until the chicken is cooked through and the vegetables are tender.
Add Basil: Stir in the fresh basil during the last few minutes of cooking to preserve its bright flavor. Adjust seasoning with more salt and pepper if needed.
Serve: Ladle the stew into bowls and sprinkle with grated Parmesan if you like.
Servings and timing
• Serves: About 4 people • Prep time: 10–15 minutes • Cook time: 25–30 minutes
Storage/Reheating
• Refrigerator: Store leftover stew in an airtight container for up to 3–4 days. • Freezer: Freeze in freezer‑safe containers for up to 2–3 months. • Reheat: Warm on the stovetop over low heat or microwave in short intervals until heated through. Add a splash of broth if it thickens too much.
FAQs
What type of chicken should I use?
You can use either boneless chicken breasts or thighs. Thighs stay juicier, but breasts work well too.
Can I make this stew vegetarian?
Yes — substitute the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth.
Do I have to use fresh basil?
Fresh basil gives the best flavor, but you can use a small amount of dried basil in a pinch.
Can I add other vegetables?
Absolutely — zucchini, bell peppers, or spinach work nicely added toward the end of cooking.
How do I make the stew thicker?
Simmer uncovered a bit longer to reduce the broth, or mash a few pieces of cooked vegetable into the stew.
Is this spicy?
This stew is mild, but you can add a pinch of red pepper flakes if you want some heat.
What should I serve with this stew?
Crusty bread, rice, or a simple green salad are great accompaniments.
Can I use fresh tomatoes instead of canned?
Yes — use ripe tomatoes chopped up, but you may need to cook them a bit longer to break them down.
Can this be made ahead of time?
Yes — make the stew and refrigerate it. Reheat gently before serving; the flavors often deepen with time.
How do I keep the chicken tender?
Avoid overcooking. Simmer until just cooked through, and use thighs if you want extra tenderness.
Conclusion
Tomato Basil Chicken Stew is a comforting, flavorful dish that brings together juicy chicken, bright tomatoes, and fragrant basil in a simple one‑pot meal. Its ease, versatility, and satisfying taste make it a great choice for family dinners any night of the week.
A comforting one-pot stew made with tender chicken simmered in a rich tomato broth with fresh basil, vegetables, and simple Italian-inspired flavors.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Halal
Ingredients
1 1/2 pounds chicken breast or thighs, cut into bite-size pieces
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 (28-ounce) can diced tomatoes, with juices
3 cups chicken broth
1/2 cup fresh basil leaves, torn or chopped
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Grated Parmesan cheese, for serving (optional)
Instructions
Pat the chicken pieces dry and season lightly with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and brown on all sides. Remove and set aside.
In the same pot, sauté the onion, carrots, and celery for 5–6 minutes until they begin to soften.
Add the garlic and cook for about 1 minute until fragrant.
Pour in the diced tomatoes and chicken broth, stirring to combine. Bring to a gentle simmer.
Return the chicken to the pot and add dried oregano, remaining salt, pepper, and red pepper flakes if using.
Simmer uncovered for 15–20 minutes, until the chicken is cooked through and vegetables are tender.
Stir in the fresh basil during the last few minutes of cooking.
Taste and adjust seasoning as needed, then serve warm with grated Parmesan if desired.
Notes
Chicken thighs stay extra tender, but breasts work well.Add zucchini, bell peppers, or spinach for extra vegetables.Simmer uncovered longer for a thicker stew.Great for meal prep as flavors deepen over time.
