Sicilian Chicken Stew (Easy, Hearty One-Pot Recipe)
If you think youโve had the best chicken stew of your life, think again! This Sicilian Chicken Stew is hearty, comforting, and absolutely bursting with flavor! Tender shredded chicken breasts, carrots, celery, sweet onions, sun-dried tomatoes, baby spinach, and orzo come together in a rich, delicious broth flavored with fresh lemon, basil, and Pecorino Romano cheese. Itโs a little thicker than your typical chicken soup, but not quite as thick as a traditional stew, and that is exactly what makes it so good! All you need is a big piece of crusty bread, and youโve got yourself one of the best dinners youโll ever make!
Iโve been making versions of this chicken stew for my family for years and years, and I genuinely think this might be the best chicken stew you could possibly make.
Now, hereโs the thing about this recipe. Itโs not your typical chicken stew. Most chicken stews are delicious, but theyโre usually a little heavier and have those traditional savory flavors. This one is different! Being Sicilian, I absolutely love cooking with bright, fresh ingredients, and thatโs exactly what makes this recipe special. Weโve got fresh lemon juice, sun-dried tomatoes, basil, and Pecorino Romano cheese, and let me tell you, that combination is unbelievable. Itโs hearty, itโs packed with vegetables and protein, and itโs one of those dinners that feels like a big warm hug without being overly heavy. And the best part? Everything happens in one pot!
If you love my Sicilian recipes, you absolutely have to try myย Sicilian Potato Salad,ย Sicilian Sausage and Ditalini Soup, and myย Sicilian Creamy White Bean Soup. Theyโre all delicious in their own way, and this chicken stew deserves a spot right alongside them!
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Why Youโll Love This Sicilian Chicken Stew
- Itโs a complete one-pot dinner.ย Youโve got chicken, vegetables, orzo, and a delicious broth all in one pot.
- Itโs packed with bright Sicilian flavors.ย Lemon, basil, sun-dried tomatoes, and Pecorino Romano make this stew different from your everyday chicken soup.
- Itโs hearty without being too heavy.ย The orzo and shredded chicken give it that perfect stew-like consistency.
- Itโs loaded with vegetables.ย Carrots, celery, onions, garlic, and spinach make this a wholesome, satisfying dinner.
- No precooked chicken necessary!ย Weโre cooking fresh chicken breasts right in the pot, and Iโm telling you, itโs easier than dealing with a rotisserie chicken.
- It makes delicious leftovers.ย Especially when you follow my little trick for cooking the orzo!
Click Here for my favorite pot!
Grab your favorite soup pot! I use my favorite Dutch Oven Soup Pot from Amazon, and itโs perfect for recipes like this.
I love using these Julienne Cut Sun Dried Tomatoes!
Add butter along with the oil from your jar of sun-dried tomatoes.
Add your sliced carrots and let those carrots sautรฉ . I like to get the carrots started first because they take a little longer to soften than the other vegetables.
Now add your diced sweet onion, celery, and minced garlic.
Take your two chicken breasts and season them with dried basil, paprika, salt, and black pepper. Make sure both sides of the chicken are seasoned, and then set them aside.
Now add in your sun-dried tomatoes, tomato paste, lemon juice, and sautรฉ that together.
Sprinkle your flour over your vegetables and stir everything together. You want the flour completely incorporated into the vegetables and the tomato mixture.
Push your vegetables over to the sides of the pot, making room in the center. Place your seasoned chicken breasts directly onto the bottom of the pot.
Pour in the low-sodium chicken broth into the pot. Stir gently to loosen any flavorful bits from the bottom, keeping the chicken submerged as much as possible.
Once the chicken is completely cooked, remove both chicken breasts from the pot.
Click Here for my chicken shredder gadget
Now let me tell you something about my chicken shredder! Itโs small, easy to store, dishwasher safe, and the one I use is designed to handle hot cooked chicken.
I was actually talking about this with Maddie while we were making this recipe, and we both agreed that cooking fresh chicken breasts and shredding them is sometimes easier than using a rotisserie chicken! Think about it. With a rotisserie chicken, youโve got to pick all the meat off the bones, remove the skin, and shred everything by hand.
Once your chicken is shredded, add every bit of it right back into the pot.
Now it’s time to add in the dry orzo.
And sprinkle in Knorr Chicken Bouillon Seasoning. I usually cover the pot until it starts boiling, then leave the lid slightly ajar while the orzo cooks. Make sure youโre stirring occasionally so the orzo doesnโt stick to the bottom of the pot.
Once your orzo is al dente, lower the heat and stir in your roughly chopped baby spinach. Let the spinach wilt into the hot stew. Then stir in grated Pecorino Romano cheese until incorporated.
La Espaรฑola Extra Virgin Olive Oil:ย A drizzle of good-quality olive oil right before serving is another delicious option.
My favorite way to serve this is in a big bowl with a beautiful piece of crusty Italian bread.
Carbone Fine Foods Italian Chili Crisp:ย I received this as a gift, and it was so freaking good drizzled over the top of this stew! It adds a little heat and extra Italian flavor.
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Click here for my Large Checkered Cutting Board and my Small Checkered Cutting Board above! The top I am wearing above is in size small!
More Delicious Sicilian Soup Recipes!
Melissaโs Tips!
- Season in layers: One thing I always do when Iโm cooking is season with salt and pepper in layers. I season the vegetables when they first go into the pot, season the chicken separately, and then taste and adjust everything as the recipe comes together. That way, youโre building flavor throughout the cooking process instead of trying to fix everything at the very end. Since weโre using chicken bouillon and Pecorino Romano cheese, both of which contain salt, taste before adding too much extra.
- Use the oil from the sun-dried tomato jar: Please donโt throw that oil away! That oil is packed with flavor, and using a tablespoon of it with the butter gives the vegetables an incredible start. Itโs such a simple little trick, but it makes a difference.
- Donโt overcook your orzo: This might be one of the most important tips in the entire recipe. Orzo continues absorbing liquid even after you turn off the heat. Cooking it al dente helps keep your stew from becoming overly thick or mushy, especially when you reheat it the next day.
- Use fresh lemon juice: That fresh lemon juice is part of what makes this recipe taste so bright and delicious. I use one big, juicy lemon and simply squeeze it right into the pot.
- Freshly grate your Pecorino Romano: If you can, use freshly grated Pecorino Romano. It has that wonderful sharp, salty flavor that pairs perfectly with the lemon, basil, and sun-dried tomatoes.
๐ค Common Questions
Yes! You can substitute cooked, shredded rotisserie chicken if you prefer. However, I really love cooking fresh chicken breasts directly in the broth because itโs easy and keeps the chicken tender. If using rotisserie chicken, skip the raw chicken cooking step and add the cooked meat later, adjusting the simmering time accordingly.
Absolutely! Boneless, skinless chicken thighs would work beautifully. Just make sure theyโre cooked through to an internal temperature of 165ยฐF before shredding.
Sicilian Chicken Stew (Easy, Hearty One-Pot Recipe)
Ingredients
Equipment
Method
- In a large soup pot over medium heat, melt the butter with the sun-dried tomato oil. Add the sliced carrots, season lightly with salt and pepper, and sautรฉ for 5 minutes.
- Add the diced celery, sweet onion, and minced garlic. Continue sautรฉing over medium to medium-low heat for 5โ10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Meanwhile, season both sides of the chicken breasts with dried basil, paprika, salt, and black pepper. Set aside.
- Add the julienned sun-dried tomatoes and tomato paste to the vegetables. Stir and sautรฉ for another 2โ3 minutes.
- Squeeze the fresh lemon juice into the pot and stir to combine.
- Sprinkle the flour over the vegetables and stir continuously for 2โ3 minutes until fully incorporated.
- Push the vegetables to the sides of the pot. Place the seasoned chicken breasts directly on the bottom of the pot and let them brown on one side for approximately 5 minutes. Do not flip.
- Pour in all 4 cups of low-sodium chicken broth. Bring to a boil, then reduce the heat to maintain a gentle boil or simmer. Cover with the lid slightly ajar and cook for approximately 15 minutes, or until the chicken reaches an internal temperature of 165ยฐF.
- Remove the cooked chicken breasts, shred them using a chicken shredder or two forks, and return the shredded chicken to the pot.
- Add 3ยฝ cups water, 1 cup uncooked orzo, and 1ยฝ tablespoons Knorr chicken bouillon powder. Stir well. Bring back to a boil and cook the orzo for approximately 8โ10 minutes, or about 2 minutes less than the package directions, until al dente. Stir occasionally to prevent sticking, keeping the lid slightly ajar if desired.
- Once the orzo is al dente, reduce the heat and stir in the chopped baby spinach until wilted.
- Stir in the grated Pecorino Romano cheese. Taste and adjust salt and pepper as needed. Add a splash of water or broth if you prefer a thinner consistency.
- Ladle into bowls and serve with optional Italian chili crisp, a drizzle of extra virgin olive oil, additional Pecorino Romano, and crusty Italian bread.
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Nutrition
Notes
- Season in layers: Add salt and pepper throughout cooking instead of all at once.
- Use the sun-dried tomato oil: It adds extra flavor to the vegetables.
- Donโt overcook the orzo: Cook it about 2 minutes shy of the package directions so it stays al dente and reheats better.
- Use a chicken shredder: Itโs my favorite shortcut for shredding freshly cooked chicken breasts.
- Adjust the consistency: Orzo absorbs liquid as it sits. Add extra broth or water as needed.
- Taste before adding extra salt: The bouillon and Pecorino Romano both add saltiness.
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Made this? Tap a star to rate it – it only takes a second and it means the world!๐ How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3โ4 days. The orzo will continue absorbing the broth as the stew sits, so donโt be surprised if it becomes thicker overnight.
To reheat, simply add the stew to a saucepan over medium-low heat with a splash of chicken broth or water. Stir occasionally until heated through to 165ยฐF. Add a little extra liquid as needed to bring it back to your favorite consistency.
