Creamy Tuscan Chicken Stew Recipe With Artichokes & Sundried Tomatoes by Chef Gigi

Creamy Tuscan Chicken Stew Recipe With Artichokes & Sundried Tomatoes

Yum, yum, yum and here's to soup and stew season! The marinated artichokes really lend a beautiful, aromatic flavor to this warm fall Tuscan chicken stew recipe. Your family will love this easy Italian-inspired chicken stew recipe!

This easy chicken stew simmers on the stovetop and requires a delicious variety of ingredients. Here is your shopping list for this gluten-free stew: boneless chicken thighs, olive oil, butter, onion, celery, garlic, chicken broth, white wine, Parmesan cheese, sundried tomatoes, baby spinach, marinated artichoke hearts, cream cheese and green onions, for garnishing.

Serve this flavorful stew for dinner with your favorite salad or hot homemade bread. The leftovers are perfect for a hearty lunch the next day!

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Cuisine: Italian / American
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Servings: 6


  • 2 pounds boneless chicken thighs
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, smashed and chopped
  • 2 cups chicken broth
  • 1 cup white wine
  • 1/2 cup finely grated Parmesan
  • 1/4 cup sundried tomatoes
  • 1 bunch baby spinach (about 2 to 3 cups)
  • 1 jar (12 ounces) marinated artichoke hearts, drained
  • 4 ounces cream cheese
  • 5 green onions, thinly sliced, for garnish (optional)

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Recipe Notes

  • More chicken broth can be substituted for the white wine. But the white wine does add more flavor.
  • You could use boneless, skinless chicken breasts instead of thighs.

Here's how to make it: 

  1. Melt the butter with the oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. Add the seasoned chicken to the pot and brown on all sides, about 3 minutes on each side.
  2. Add the onion, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 4 minutes. Add in the garlic and cook for an additional minute.
  3. Add the chicken stock and white wine and boil. Reduce heat and the sundried tomatoes. Season with salt and pepper. Simmer covered for 30 to 60 minutes.
  4. Add the artichoke hearts to the pot. Increase the heat to medium-high and cook to warm the artichoke hearts through.
  5. Add the cream cheese in dollops and stir to melt. Top with Parmesan cheese and fresh spinach. Stir well. Serve, topped with chopped green onions.

Nutrition Facts Per Serving

Calories: 586

Total Fat: 37.3g

Saturated Fat: 15.4g

Cholesterol: 184mg

Sodium: 699mg

Total Carbohydrate: 9g

Dietary Fiber: 2.4g

Total Sugars: 3g

Protein 46:.4g

Vitamin D: 5mcg

Calcium: 196mg

Iron: 5mg

Potassium: 867mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Chef Gigi
I love this recipe so much! Iā€™m starting to deep fry marinated artichoke hearts for a garnish now! So good
Elisa Schmitz
Wow, Chef Gigi , this stew has my mouth watering right now. I want to make this over the weekend, especially since the temperature is dropping outside and this will make us feel so warm and cozy. YUM!
John Eckels
I plan on making this! I will probably cheat and use Costco shredded rotisserie chicken! I just made some Chicken noodle soup that had a little bit of white wine and heavy cream and it was out of world. I can really vision how this will be with the wine and cream cheese!
Chef Gigi
Yummmm! Have fun snd enjoy it anyway you can make it happen! @JohnEckels

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