Whenever I make Giada’s chicken, artichoke, and cannellini bean spezzatino, I know it’s going to be a cozy night in. This dish is filled with warm, savory flavors that melt together perfectly – from the tender chicken to the soft, creamy beans.

The artichokes add a unique twist that I absolutely love! It’s perfect for those days when you just want something warm and comforting. I like making it ahead of time because it actually tastes better the next day.

Pair it with some crusty bread, and you’ve got yourself the ultimate comforting bowl of goodness!

Recipe Ingredients

• 2 tbsp olive oil
• 4 oz pancetta, cut into ¼-inch pieces
• 2 medium carrots, peeled and cut into ½-inch pieces
• 2 celery stalks, thinly sliced
• 1 onion, diced
• 3 garlic cloves, halved
• 1 tsp salt, or more to taste
• 1 tsp freshly ground black pepper, or more to taste
• 2 (14 oz) cans low-sodium chicken broth
• ½ cup fresh basil leaves, chopped
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 bay leaf
• 2 bone-in, skin-on chicken breast halves (1½ to 2 lbs total)
• 12 oz frozen artichoke hearts, thawed and chopped into 1-inch pieces
• 1 (15 oz) can cannellini beans, rinsed and drained

How To Make Giada Chicken, Artichoke, and Cannellini Bean Spezzatino

1. Brown the Pancetta: In a heavy 5- to 6-quart saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook for 6 to 8 minutes, stirring often, until it turns brown and crispy. Remove the pancetta with a slotted spoon and set it aside on paper towels to drain.
2. Cook the Vegetables: Add the carrots, celery, onion, garlic, salt, and black pepper to the same pan, cooking until the onion turns translucent, about 5 minutes, while stirring occasionally to prevent sticking.
3. Simmer with Broth: Stir in the chicken broth, basil, tomato paste, thyme, and bay leaf. Place the chicken breasts in the pan, pressing them down to submerge in the liquid. Bring everything to a simmer, then lower the heat to medium-low and cook, uncovered, for 20 minutes, turning the chicken occasionally to ensure even cooking.
4. Add Artichokes and Beans: Add the thawed artichoke hearts and drained cannellini beans to the pot. Simmer everything together for another 10 to 15 minutes until the chicken is fully cooked and the liquid has slightly reduced.
5. Prepare the Chicken: Remove the chicken breasts from the pan and let them cool on a cutting board for about 5 minutes. Discard the skin and bones, then cut the meat into bite-size pieces. Return the chicken to the saucepan and simmer for 5 more minutes to reheat it.
6. Final Touches and Serving: Remove the bay leaf from the saucepan. Taste the spezzatino and add more salt and pepper if needed. To serve, ladle the spezzatino into bowls and sprinkle with the reserved pancetta for added flavor and crunch.

Recipe Tips

• For extra flavor, try browning the chicken skin-side down before adding it to the pot. This simple step enhances the broth with a rich, roasted chicken taste.
• Swap out the cannellini beans for navy or great northern beans if you prefer; both options add a similarly creamy texture but bring a slightly different taste to the dish.
• Fresh herbs like thyme or rosemary can replace dried herbs for a brighter, more aromatic flavor. Add them toward the end of cooking for the best results.
• If you like extra veggies, add diced zucchini or baby spinach to the stew during the last few minutes of cooking for added nutrients and color.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Easy Italian White Bean, Pancetta, and Tortellini Soup
• Giada De Laurentiis Ribollita
• Giada White Bean and Escarole Soup