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4.84 from 36 votes

Tomato Basil Chicken Stew

This Tomato Basil Chicken Stew is a rich and comforting one-pot meal made with tender chicken, hearty potatoes, mushrooms, and a creamy tomato-basil broth.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 1 minute
Course: Main Course
Cuisine: Italian
Keyword: budget friendly, chicken, gluten free, instant pot, slow cooker
Servings: 6 to 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces
  • fine sea salt and freshly ground black pepper
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 8 ounces baby bella (cremini) mushrooms sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 1/2 pounds Yukon gold or red potatoes diced into 1-inch cubes
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups chicken stock
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup chopped fresh basil plus extra for garnish
  • 1/2 cup heavy cream
  • freshly-grated Parmesan for serving (optional)

Instructions

  • Sear the chicken. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then add to the pot in a single layer. Sear for 3–4 minutes per side until lightly golden. Transfer to a plate and set aside.
  • Sauté the vegetables. Add the onion and carrots to the pot. Cook for 5 minutes, stirring occasionally, until softened. Add mushrooms and cook another 3 minutes until lightly browned. Stir in garlic and tomato paste and cook for 1 minute, stirring constantly.
  • Build the broth. Add the potatoes, crushed tomatoes, 2 cups chicken stock, oregano, bay leaf, and red pepper flakes. Stir to combine, then return chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, until potatoes are tender and chicken is cooked through.
  • Finish with cream and basil. Stir in the fresh basil and heavy cream, and discard the bay leaf. Taste and season with additional salt and pepper as needed.
  • Serve. Ladle into bowls, top with extra basil and Parmesan if desired, and serve warm with crusty bread.

Notes

Recipe edit: This recipe was reworked in 2025 to make it a heartier stew by adding in potatoes, mushrooms, tomato paste, chicken stock, crushed tomatoes, and cream, while starting with raw chicken instead of pre-cooked. The original recipe, published in 2010, included beans, celery, spinach, and a lighter tomato broth.