Go Back
–+ servings
A hand holds a spoonful of chicken and vegetable soup in a white Dutch oven.
Melissa Jo

Sicilian Chicken Stew (Easy, Hearty One-Pot Recipe)

No ratings yet
This easy one-pot Sicilian Chicken Stew is made with tender shredded chicken breasts, orzo, carrots, celery, spinach, sun-dried tomatoes, fresh lemon, and Pecorino Romano cheese. It’s hearty, comforting, full of bright Italian-inspired flavors, and perfect served with crusty bread!
Print Recipe PIN RECIPE Email The Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: dinner, Main Course, Soup, stew
Cuisine: italian-american, sicilian inspired
Calories: 304

Ingredients
  

Equipment

Method
 

  1. 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 sauté for 5 minutes.
  2. Add the diced celery, sweet onion, and minced garlic. Continue sautéing over medium to medium-low heat for 5–10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
  3. Meanwhile, season both sides of the chicken breasts with dried basil, paprika, salt, and black pepper. Set aside.
  4. Add the julienned sun-dried tomatoes and tomato paste to the vegetables. Stir and sauté for another 2–3 minutes.
  5. Squeeze the fresh lemon juice into the pot and stir to combine.
  6. Sprinkle the flour over the vegetables and stir continuously for 2–3 minutes until fully incorporated.
  7. 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.
  8. 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 165°F.
  9. Remove the cooked chicken breasts, shred them using a chicken shredder or two forks, and return the shredded chicken to the pot.
  10. Add 3½ cups water, 1 cup uncooked orzo, and 1½ tablespoons Knorr chicken bouillon powder. Stir well. Bring back to a boil and cook the orzo for approximately 8–10 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.
  11. Once the orzo is al dente, reduce the heat and stir in the chopped baby spinach until wilted.
  12. 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.
  13. Ladle into bowls and serve with optional Italian chili crisp, a drizzle of extra virgin olive oil, additional Pecorino Romano, and crusty Italian bread.

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Nutrition

Calories: 304kcalCarbohydrates: 34gProtein: 20gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 45mgSodium: 618mgPotassium: 795mgFiber: 3gSugar: 5gVitamin A: 6127IUVitamin C: 21mgCalcium: 166mgIron: 2mg

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.
  • Don’t 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: It’s 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.

Tried this recipe?

Made this? Tap a star to rate it - it only takes a second and it means the world!