This hearty Chicken and Sausage Stew is a comforting, protein-packed meal perfect for busy weeknights.
Loaded with tender chicken, smoky sausage, fiber-rich beans, and nutrient-dense spinach, it’s a balanced, satisfying dish.
Rich in plant-based protein, healthy fats, and low in saturated fat, this stew is quick to make, meal-prep friendly, and ideal for nourishing, everyday dinners.
Chicken and Sausage Stew
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot
- 1 Cutting board
- 1 Chef’s knife
- 1 wooden spoon (or spatula)
- 1 Measuring Cup
- 1 Measuring Cup
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons olive oil
- 2 medium carrots peeled, halved lengthwise, and sliced ½-inch thick
- 2 ribs celery sliced
- 1 cup sweet yellow onion diced
- 1 teaspoon garlic minced
- 1 tablespoon tomato paste
- ½ cup all-purpose flour
- 5 cups low-sodium chicken broth
- 12 ounces smoked sausage sliced (chicken, turkey, pork, or beef)
- 29 ounces cannellini beans rinsed and drained (2 cans, 14.5 ounces each)
- 14 ounces fire-roasted diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 5 ounces baby spinach roughly chopped, stems removed (about 3 cups tightly packed)
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the Chicken: Start by trimming any excess fat from the boneless, skinless chicken thighs. Cutting away extra fat helps keep the stew flavorful without being greasy. Once trimmed, cut the chicken into bite-sized pieces, roughly 1–2 inches in size, so that they cook evenly and stay tender in the stew. Set aside on a plate while you prepare the vegetables.
- Chop the Vegetables: Peel the carrots and slice them lengthwise, then cut them into half-inch thick pieces for even cooking. Slice the celery into similar-sized pieces, ensuring uniformity for consistent texture. Dice the sweet yellow onion into small, even pieces so it softens quickly and blends well with other ingredients. Mince the garlic finely, releasing its aromatic flavor for the stew.
- Heat the Olive Oil: Place a large Dutch oven or heavy-bottomed pot on the stove over medium-low heat. Pour in 2 tablespoons of olive oil and allow it to warm gently. Heating the oil slowly ensures it doesn’t burn and provides a perfect base to sauté the vegetables.
- Sauté the Vegetables: Add the prepared carrots, celery, and onions to the warmed oil. Stir frequently with a wooden spoon to coat them evenly. Sauté for 5–6 minutes, or until the onions become translucent and tender, and the carrots and celery soften slightly. Then add the minced garlic and cook for 30 seconds until fragrant. This step builds the flavorful foundation of the stew.
- Incorporate Tomato Paste: Add 1 tablespoon of tomato paste to the cooked vegetables. Stir continuously to combine it thoroughly, allowing the tomato paste to lightly caramelize. This step intensifies the flavor and adds a rich, slightly sweet depth to the stew.
- Create a Roux: Sprinkle ½ cup of all-purpose flour over the vegetables and stir well. Cook for about 1 minute to remove the raw flour taste. This forms a roux that will thicken the stew, giving it a rich, hearty texture.
- Add the Chicken Broth: Gradually pour in 5 cups of low-sodium chicken broth while stirring constantly to prevent lumps. Continue stirring until the mixture thickens slightly and becomes smooth. This step ensures the stew has a silky, flavorful base without clumps of flour.
- Combine Proteins and Seasonings: Increase the heat to medium and add the bite-sized chicken pieces and sliced smoked sausage to the pot. Then stir in the rinsed cannellini beans, fire-roasted diced tomatoes, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes (if using). Mix everything thoroughly so the proteins, vegetables, and seasonings are evenly distributed.
- Simmer the Stew: Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the stew simmer gently for 40–50 minutes, stirring occasionally. During this time, the chicken becomes tender, the flavors meld beautifully, and the vegetables soften perfectly.
- Add Spinach: Remove the lid and stir in the roughly chopped baby spinach. The residual heat from the stew will wilt the spinach within minutes. Stir gently until the leaves are fully incorporated, adding a fresh, vibrant green color and an extra boost of nutrients to the dish.
- Taste and Adjust Seasoning: Before serving, taste the stew and adjust the seasoning if needed. Add more salt, pepper, or red pepper flakes to suit your preference. This step ensures the final dish is perfectly balanced and flavorful.
- Serve and Garnish: Ladle the stew into bowls and, if desired, sprinkle with freshly grated Parmesan cheese for a savory, creamy finish. Serve immediately while hot, accompanied by crusty bread or a side of your choice. The stew also reheats well, making it ideal for meal prep or leftovers.
Notes
- Use boneless, skinless chicken thighs for the best tenderness and flavor. Chicken breasts can be substituted but may cook faster and become slightly drier.
- Smoked sausage adds a rich, savory flavor; you can swap with chicken, turkey, pork, or beef sausage depending on preference.
- Rinsing the cannellini beans removes excess sodium and improves texture. Canned beans are convenient, but cooked-from-scratch beans work too.
- Adjust red pepper flakes to taste for a mild or slightly spicy stew.
- Stir the stew occasionally while simmering to prevent sticking and ensure even cooking.
- Spinach should be added last to preserve its color, flavor, and nutrients.
- This stew reheats well and can be portioned for meal prep, making it convenient for busy schedules.
Chef’s Secrets For Maximum Flavor
To achieve the deepest flavor in this stew, take your time during the sauté stage.
Allowing the onions, carrots, and celery to caramelize lightly unlocks natural sweetness that forms a flavorful base.
Toasting the tomato paste with the vegetables intensifies its umami richness.
When adding the flour for the roux, stir constantly and cook for at least one minute to avoid a raw taste.
Simmering the stew slowly over low heat allows the chicken and sausage to absorb the seasonings fully, creating a robust and comforting dish.
Using a Dutch oven or heavy-bottomed pot ensures even heat distribution and prevents scorching.
Serving Suggestions For Every Occasion
This stew pairs wonderfully with a slice of crusty artisan bread or a warm dinner roll to soak up the savory broth.
For a lighter option, serve it alongside a fresh garden salad or roasted vegetables.
Garnishing with freshly grated Parmesan cheese adds a creamy, savory touch.
For family-style meals or dinner parties, serve it in a large bowl with bread on the side for a cozy, communal experience.
Leftovers can be enjoyed on their own, or paired with rice, quinoa, or mashed potatoes to create a hearty and versatile meal.
Storage Tips For Freshness
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Let the stew cool slightly before sealing to prevent condensation from affecting texture.
For longer storage, this stew freezes exceptionally well—portion it into freezer-safe containers or resealable bags, leaving some space for expansion, and freeze for up to 3 months.
When reheating, thaw overnight in the refrigerator for best results or gently warm on the stovetop over low heat, stirring occasionally until heated through.
Adding a splash of broth while reheating can help maintain its creamy consistency.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they cook faster and can dry out if overcooked.
To maintain tenderness, add them later in the cooking process or monitor closely during simmering. Thighs are preferred for their juiciness and ability to absorb flavors.
2. Can I make this stew vegetarian?
Absolutely! Replace the chicken and sausage with hearty plant-based proteins such as chickpeas, lentils, or a vegan sausage alternative.
You can also use vegetable broth instead of chicken broth to keep the flavors rich and satisfying.
3. How do I adjust the spice level?
The recipe includes optional red pepper flakes for mild heat. Add more for a spicier stew or omit entirely for a gentle, family-friendly version.
Paprika adds subtle warmth without overwhelming the dish.
4. Can I prepare this stew in advance?
Yes! The stew can be made a day ahead and stored in the refrigerator. The flavors often deepen after resting overnight.
Simply reheat gently on the stovetop, adding a little broth if needed to restore the desired consistency.
5. What are some good side dishes?
Crusty bread, garlic rolls, mashed potatoes, or a fresh green salad pair beautifully with this stew.
For a low-carb option, serve with cauliflower rice or roasted vegetables. Adding a sprinkle of Parmesan or fresh herbs like parsley can elevate the presentation and flavor.
