Description
This Creamy Tuscan Chicken Chili combines tender shredded chicken with flavorful Italian seasoning, fresh vegetables, and a rich creamy broth. Enhanced with cannellini beans, spinach, and cheddar cheese, it’s a comforting, hearty skillet dish perfect for weeknight dinners that blends the warmth of chili with creamy Tuscan flavors.
Ingredients
Scale
Chicken and Seasoning
- 6 tbsp. extra-virgin olive oil, divided
- 1 tbsp. Italian seasoning
- 4 cups shredded cooked chicken (from about one rotisserie chicken)
- 1 1/2 tsp. kosher salt, divided
Vegetables and Aromatics
- 1 medium yellow onion, finely chopped
- 1 poblano chile or green bell pepper, ribs and seeds removed, finely chopped
- 6 garlic cloves, finely chopped
- 1 tbsp. tomato paste
- 2 cups halved cherry tomatoes
Beans and Liquids
- 2 1/2 cups low-sodium chicken broth
- 1 (13.5-oz.) can cannellini beans, drained, not rinsed
- 1/2 cup heavy cream
Greens and Finishes
- 2 oz. baby spinach (about 2 cups)
- 1 tsp. finely grated lemon zest
- 1/2 cup shredded cheddar cheese
Instructions
- Heat oil and season chicken: In a large, high-sided skillet over medium heat, warm 4 tablespoons of extra-virgin olive oil. Add Italian seasoning and cook, stirring frequently, until fragrant, about 10 seconds. Add shredded cooked chicken and cook, stirring until heated through, approximately 2 minutes. Season with 1 teaspoon kosher salt. Transfer the chicken mixture to a plate and set aside.
- Sauté vegetables: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and poblano chile (or green bell pepper), scraping up any browned bits stuck to the skillet’s bottom. Cook until onions are soft and translucent, around 7 minutes. Season with remaining 1/2 teaspoon kosher salt. Stir in chopped garlic and cook until fragrant, about 1 minute.
- Add tomato paste and tomatoes: Add the tomato paste to the skillet and cook, stirring to coat the vegetables, until the paste begins to caramelize, about 1 minute. Then add the halved cherry tomatoes and cook, stirring frequently, until tomatoes soften and their skins wilt, about 5 minutes.
- Simmer with broth and beans: Pour in the low-sodium chicken broth and add the drained cannellini beans. Return the prepared chicken mixture and any accumulated juices back to the skillet. Bring everything to a gentle simmer to blend the flavors.
- Finish with cream and greens: Stir in the heavy cream and baby spinach. Continue cooking and stirring until the spinach wilts, about 3 to 4 minutes. Remove from heat and mix in the finely grated lemon zest for brightness.
- Serve with cheddar: Spoon the creamy Tuscan chicken chili into bowls and top each serving with shredded cheddar cheese. Serve warm and enjoy your comforting skillet meal.
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or poached chicken breast for convenience.
- For a spicier kick, use a hotter chili instead of poblano or add a pinch of red pepper flakes.
- The cheese topping can be swapped for mozzarella or Parmesan if preferred.
- To make this dish gluten-free, confirm that your tomato paste and broth do not contain gluten additives.
- Leftovers keep well in an airtight container in the fridge for up to 3 days, and flavors deepen when reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chili & Stews
- Method: Stovetop
- Cuisine: Tuscan/Italian-American
Keywords: Tuscan chicken chili, creamy chicken chili, cannellini bean chili, Italian chicken stew, one-pan chicken recipe
