Tuscan Chicken & White Bean Spinach Stew

A cozy, high-protein, brothy Tuscan-style chicken stew with tender white beans and wilted spinach—gentle, low-oil, and designed to keep you satisfied without feeling heavy.

Ingredients

• 2 small chicken breasts (about 10–12 oz / 300–340g total)
• 1 (15 oz / 425g) can cannellini beans, drained and rinsed
• 3 cups (packed) baby spinach (about 90g)
• 2 cups (480ml) low-sodium chicken broth
• 1 tsp Italian seasoning (pantry staple)
• 2 tsp olive oil
• 2 cloves garlic, finely grated or minced
• 2 tbsp grated Parmesan (optional but recommended)
• Salt and black pepper

Method

• 1

  Step 1: Start the gentle broth

  In a medium saucepan (with a lid), warm the olive oil over medium-low heat. Add garlic and stir until fragrant, about 30–45 seconds (don’t let it brown). Add chicken broth, Italian seasoning, 1/4 tsp salt, and a few grinds of pepper. Bring to a gentle simmer.

• 2

  Step 2: Poach the chicken (tender, not dry)

  Nestle chicken breasts into the simmering broth. Cover with the lid and reduce heat to low so it stays at a *bare* simmer (just a few bubbles). Cook 10–14 minutes, flipping once halfway, until the thickest part reaches 165°F/74°C and the chicken feels firm but springy.

• 3

  Step 3: Shred and build the stew

  Transfer chicken to a bowl and shred into bite-size pieces with two forks (this keeps it soft and easy to eat). Add cannellini beans to the pot and simmer 2–3 minutes to warm through.

• 4

  Step 4: Finish with spinach + Parmesan

  Stir spinach into the broth in handfuls until fully wilted, about 1 minute. Return shredded chicken (and any juices) to the pot. Simmer 1 minute to meld. Turn off heat, then stir in Parmesan (if using) for a lightly creamy, Tuscan feel without heaviness. Taste and adjust salt/pepper.

• 5

  Step 5: Serve

  Ladle into bowls, making sure each portion gets plenty of chicken, beans, and broth.

Tips

• **Extra-soft texture:** Lightly mash 1/3 of the beans with a fork before adding—this gently thickens the broth without cream.
• **No Parmesan?** Skip it; the stew is still delicious. Add a squeeze of lemon if you have it (optional pantry-style add-in) to brighten.
• **Make-ahead/storage:** Refrigerate up to 3 days. Reheat gently over low heat so the chicken stays tender; add a splash of water/broth if it thickens.
• **What to serve with:** As-is is complete; if you want more, add a small slice of toasted bread (optional) to dip—keep portions modest for comfort.

Nutrition (per serving, estimate)