Chicken Parmesan Stew
This delicious meal delivers all the flavors of classic chicken parm – moist chicken, herby tomato sauce, sharp and stretchy cheese – but it’s made with ground chicken and served with a spoon. Cozy, comforting, chicken parm stew.
Just like chicken parm, without all the work
How fantastic is that? Plus, the ground chicken cooks right in the sauce, so it’s 100% flavorful throughout. The sauce is lively and savory, and spiked with parmesan cheese, so it’s brimming with flavor. In fact, there’s not one speck of this dish that isn’t incredibly tasty.
This is the ultimate one pan meal
The chicken and sauce cook together, so there’s no extra pan to clean! All the flavors commingle and marry as they simmer, adding great depth to every spoonful.
This chicken parmesan stew is healthy too
There’s barely any fat in this dish. No breading any chicken, no copious amounts of oil for pan-frying the chicken. There’s just lean chicken, savory sauce, and wholesome cheese. And I prefer fresh mozzarella for this dish – it’s milky and creamy and partners perfectly with the zesty sauce. You can use regular mozzarella if that’s what you have.
How should you serve your chicken parmesan stew?
I served our stew with a warm Italian baguette and leafy green salad. That’s all you need – some bread, a quick veggie, and dinner is served!
Chicken Parmesan Stew
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 teaspoon Italian seasoning, or a blend of oregano, basil, thyme, and parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic or garlic powder
- Salt and freshly ground black pepper
- 15- ounce can tomato sauce
- 2 tablespoons grated parmesan cheese, plus more for serving
- 6 ounces mozzarella cheese, preferably fresh mozzarella, cubed or pulled apart into bite-size pieces
- Fresh basil for serving, optional
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook until no longer pink, breaking up the meat as it cooks.
- Add the Italian seasoning, onion powder, granulated garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the tomato sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes. Stir in the parmesan cheese. Season to taste with salt and black pepper.
- Ladle the stew into bowls and top with the mozzarella and fresh basil, if using. Serve with more parmesan cheese on the side.