Tuscan Garlic Butter Chicken Stew

Tuscan Garlic Butter Chicken Stew is the kind of meal that turns simple ingredients into something unforgettable. Boneless chicken thighs gently braise in a skillet with garlic, herbs, and cannellini beans, creating a buttery sauce that’s both rustic and deeply satisfying. Each bite brings tender, juicy chicken, creamy beans, and the richness of Parmesan and cream, all finished with a sprinkle of fresh parsley.

What makes this recipe shine is the stovetop braise. Searing the chicken first locks in flavor, while the garlic and herbs infuse the sauce with depth as it simmers low and slow. The beans are added at the end so they stay plump and hearty, soaking up just the right amount of buttery goodness. The result is cozy enough for a weeknight dinner, yet elegant enough to serve to friends and family.

With its Tuscan-inspired flavors, this dish is timeless—simple, hearty, and nourishing. Serve with crusty bread, roasted vegetables, or rice, and enjoy a meal that feels like comfort in every spoonful.

Recipe Yield: 6 servings

INGREDIENTS

2 lb boneless skinless chicken thighs
2 cans (15 oz each) cannellini beans, drained and rinsed
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
6 garlic cloves, minced
1 small yellow onion, finely diced
2 tbsp olive oil
1/2 cup unsalted butter, cut into cubes
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
1/2 cup chicken broth
1/2 cup dry white wine (optional, or sub more broth)
2 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Sear the chicken:
Heat olive oil in a large skillet or Dutch oven over medium-high. Pat chicken thighs dry, season with a little salt and pepper, then sear 3–4 minutes per side until golden brown. Transfer to a plate.

2. Build the flavor base:
In the same skillet, melt half the butter. Add garlic and onion, stirring until softened and fragrant. Sprinkle in smoked paprika, thyme, rosemary, remaining salt, and black pepper. Deglaze the pan with white wine (or extra broth), scraping up any browned bits for maximum flavor.

3. Braise the chicken:
Return chicken thighs and any juices to the skillet. Pour in chicken broth, cover partially with a lid, and simmer on low heat for 25–30 minutes, until chicken is tender, infused with flavor, and reaches an internal temperature of 165°F (74°C).

4. Add beans and creaminess:
Gently stir in cannellini beans, heavy cream, and Parmesan. Let everything simmer together uncovered for another 8–10 minutes, until the sauce thickens slightly and the beans are warmed through.

5. Garnish and serve:
Sprinkle with fresh parsley. Serve directly from the skillet with crusty bread, rice, or roasted vegetables.

Helpful Tips to Perfect This Recipe

Sear for flavor: Don’t skip browning the chicken — the golden crust gives depth and keeps the thighs juicy during braising.
Control the beans: Add beans at the end so they hold their shape and don’t get mushy. They’ll soak in just the right amount of buttery sauce.
Low and slow braise: Keep heat low while simmering so the chicken stays tender and the sauce reduces naturally without splitting.

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