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–+ servings
Rustic Greek chicken and bean stew served in a blue bowl with bright Mediterranean flavors.

Easy Greek Chicken and Bean Stew (Fasolada-Inspired Meal)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta
This Easy Greek Chicken and Bean Stew is a cozy, protein-rich one-pot meal packed with Mediterranean flavor. It comes together with simple ingredients, makes a filling weeknight dinner, and is comforting, bright, and satisfying in every bowl.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ shredded rotisserie chicken or 2 - 3 sliced chicken breasts (about 14 oz / 400 g)
  • 1 medium onion chopped
  • 4 carrots sliced into discs
  • 1 rib celery chopped
  • 2 cloves garlic grated or pressed
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika + chili flakes to taste
  • 2 cans cannellini beans 15 oz / 400 g each — drained and rinsed
  • 6 cups chicken broth or more as needed
  • 2 bay leaves
  • ½ cup basmati rice uncooked
  • ¾ teaspoon salt or more to taste + black pepper
  • 3 handfuls spinach
  • 1 lemon juiced + optional parmesan or feta for serving

Instructions

  • Build the Flavor Base: If you’re using sliced chicken breasts, sear the chicken slices in a large pot with olive oil, salt and pepper, about 3 minutes per side, until cooked. Remove and set aside.
    Add 2 tablespoons extra virgin olive oil then cook 1 medium onion, 4 carrots, and 1 rib celery for 4–5 minutes until they start to soften.
    Stir in 2 cloves garlic (grated), 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon paprika, and chili flakes. Cook for about 1 minute until fragrant.
    Step 1 Sautéing onions carrots and celery in olive oil to start the stew base.
  • Add Beans and Broth: Add 2 cans cannellini beans (rinsed), 6 cups chicken broth, 2 bay leaves, ¾ teaspoon salt, and pepper. Stir, bring to a gentle simmer, and cook covered for about 10 minutes.
    Step 2 Adding beans broth and spices to the pot for the Mediterranean stew.
  • Add the Rice: Stir in ½ cup basmati rice and let the soup simmer for another 10 minutes, stirring occasionally so nothing sticks. Add a splash of broth or water if needed.
    Step 3 Simmering basmati rice gently in the stew until tender and creamy.
  • Add Greens: When the rice is tender, stir in 3 handfuls spinach. Cook for about 1 minute, just until the leaves wilt. Taste and adjust.
    Step 4 Stirring fresh spinach into the pot to wilt into the hot stew.
  • Add Chicken and Serve: If your chicken is cold, stir it into the pot during the last 2 minutes so it can warm through. If it is already warm, you can ladle the soup into bowls and add the chicken on top. This is great for families with different eaters, because the soup without chicken is vegetarian.
    Serve with a squeeze of lemon, a drizzle of olive oil, and some parmesan or feta. Leftovers keep well.
    Step 5 Greek chicken and bean stew served in a bowl with shredded rotisserie chicken.

Notes

Substitutions
  • Chicken → Rotisserie or sautéed chicken breasts; chicken thighs for extra tenderness; turkey for a cozy winter-style swap.
  • Olive oil → Extra-virgin for best flavor; avocado oil if you’re out.
  • Onion → Yellow is classic; white or red both work.
  • Carrots → Swap with parsnips or diced sweet potato.
  • Celery → Use extra carrots or a small fennel bulb.
  • Garlic → Fresh is best; garlic powder works in a pinch.
  • Tomato paste → A splash of tomato sauce or crushed tomatoes.
  • Oregano → Use thyme or Italian seasoning.
  • Paprika → Sweet or smoked; add chili flakes for heat.
  • Cannellini beans → Any white bean; chickpeas for more texture.
  • Chicken broth → Vegetable broth works fine.
  • Bay leaves → Optional but nice; skip if needed.
  • Basmati rice → Jasmine or long-grain rice.
  • Spinach → Kale or Swiss chard.
  • Lemon → Fresh only for best flavor.
  • Parmesan or feta → Pecorino or goat cheese for extra character.
Tips
  • Sear the chicken first for a deeper, richer base.
  • Give the veggies time to soften fully for that cozy Greek-style flavor.
  • Bloom the spices by cooking the tomato paste and seasonings for 1 minute to deepen the broth.
  • Stir the rice occasionally so it doesn’t stick, and add broth if the stew thickens too much.
  • Add the chicken at the end just to warm it through and keep it tender—great for leftovers, too.
  • Finish with lemon to brighten everything and make the stew taste fresh and vibrant.
  • Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
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