A hearty and flavorful chicken and vegetable stew perfect for a comforting meal.
Heat the olive oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding the chicken to achieve a nice sear.
Add the chicken breasts and cook until lightly browned on both sides.
Avoid overcrowding the pan to ensure even browning.
Add the chopped onion and sliced carrots to the pot, cooking until softened.
Stir occasionally to prevent sticking.
Stir in the diced zucchini, canned tomatoes, and chicken broth.
Scrape the bottom of the pot to incorporate any browned bits for added flavor.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Serve the stew hot, garnished with grated Parmesan cheese if desired.
Serve with crusty bread for a complete meal.
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