Hearty Chicken and Sausage Stew made with tender chicken thighs, smoky sausage, cannellini beans, and fire-roasted tomatoes. This easy homemade stew is packed with vegetables like carrots, celery, and spinach, flavored with garlic, paprika, and Italian herbs. Perfect for a comforting weeknight dinner, this one-pot meal is nutritious, filling, and simple to prepare. Serve with crusty bread or over rice for a complete family-friendly dinner.

Ingredients

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
2 carrots, peeled, halved lengthwise, and sliced (½-inch thick)
2 celery ribs, sliced
1 cup diced sweet yellow onion
1 teaspoon minced garlic
1 tablespoon tomato paste
½ cup all-purpose flour
5 cups low-sodium chicken broth
12 ounces smoked sausage, sliced (chicken, turkey, pork, or beef)
2 cans (14.5 ounces each) cannellini beans, rinsed and drained
14 ounces fire-roasted diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional, to taste)
5 ounces baby spinach, roughly chopped (about 3 cups, tightly packed, stems removed)
Grated Parmesan cheese, for serving (optional)

Instructions

Trim any excess fat from the chicken thighs and cut into bite-sized pieces.
Heat olive oil over medium-low heat in a large Dutch oven. Add carrots, celery, onion, and garlic. Sauté until the onions are tender, about 5–6 minutes.
Stir in the tomato paste and cook until fully combined with the vegetables.
Sprinkle in the flour and stir well, cooking for 1 minute to remove the raw taste. Gradually pour in the chicken broth while stirring constantly until the mixture thickens.
Increase heat to medium. Add chicken, sausage, cannellini beans, diced tomatoes, Italian seasoning, paprika, salt, black pepper, and red pepper flakes (if using). Bring to a boil.
Reduce heat to low, cover, and simmer for 40–50 minutes, or until the chicken is fully cooked and tender.
Stir in the spinach and remove the pot from heat, letting the residual heat wilt the spinach.
Serve hot with grated Parmesan cheese if desired.

Why You’ll Love This Recipe

This stew is hearty, comforting, and packed with flavor. The combination of tender chicken, smoky sausage, and creamy beans makes it a perfect weeknight meal. It’s also flexible, allowing you to adjust spices, vegetables, or proteins to suit your taste.

Tips

Cut vegetables uniformly so they cook evenly.
For extra depth, brown the chicken before adding the vegetables.
Simmer gently to prevent the chicken from becoming dry.
Use low-sodium broth to control saltiness.

Variations and Substitutions

Protein: Swap chicken thighs for breast, turkey, or even tofu for a vegetarian option.
Sausage: Any smoked sausage works; chorizo adds a spicy kick.
Beans: Kidney beans or white beans can replace cannellini beans.
Greens: Kale or Swiss chard can be used instead of spinach.

FAQs

Q: Can I make this in a slow cooker?
A: Yes! Brown the chicken and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for 6–7 hours.

Q: Can I freeze this stew?
A: Absolutely. Freeze in airtight containers for up to 3 months. Reheat gently on the stove.

Q: Is this recipe spicy?
A: Only if you add red pepper flakes. Adjust to taste.

Serving

Serve this stew with crusty bread, over rice, or alongside mashed potatoes for a complete meal. Sprinkle with Parmesan or fresh herbs for added flavor.

Suggestions

Pair with a simple green salad for a balanced meal.
Leftovers taste even better the next day as the flavors meld.
Add a squeeze of lemon or a splash of vinegar before serving for brightness.