Ready to get cooking? Let’s break down the steps so you can whip up this delicious stew!

Begin by washing your hands. Safety first! Next, take your diced chicken breast. In a large pot, heat the olive oil over medium heat.

Once it shimmers, add the chicken. Season lightly with salt and cook for about 5-7 minutes. Stir occasionally until the chicken is golden brown and cooked through. This process locks in flavor and creates a beautiful color.

Now it’s time for the magic. Lower the heat slightly, and add minced garlic, crushed dried rosemary, and black pepper to the pot.

Sauté for about a minute. The kitchen will start to smell incredible! Aromatics are key players in building a solid base for your stew.

Pour in the low-sodium chicken stock next. It will deglaze the pot, helping to lift any good bits stuck at the bottom.

Stir in the drained Cannellini beans. These will add creaminess and extra protein to the dish. Let the mixture simmer for about 5 minutes, ensuring it’s well combined.

It’s time for the colors to shine! Add the chopped roasted red bell peppers and torn spinach to the stew. Stir well and let them simmer until the spinach wilts. This should take about 3-4 minutes.

The vibrant greens will not only enhance the nutritional value, but also the dish’s appearance.

Before serving, add a teaspoon of lemon juice to the stew. The acidity brightens the entire dish, giving it a fresh finish. Taste and adjust seasoning if necessary.

Your Tuscan Chicken Stew is now ready to be served!