Florentine Chicken Stew
Cozy up with a bowl of hearty Florentine Chicken Stew, a comforting one-pot meal bursting with vibrant flavors and nourishing ingredients. Tender, seared chicken thighs are simmered alongside fresh spinach, creamy cannellini beans, and a medley of aromatic vegetables in a rich tomato and chicken broth seasoned with Italian herbs. This wholesome, protein-packed stew is as easy to make as it is satisfying, coming together in under an hour with just a few pantry staples. Perfect for weeknight dinners or meal prep, Florentine Chicken Stew is best served with a sprinkle of Parmesan cheese and a slice of crusty bread to soak up every delicious drop. Packed with seasonal produce and healthy greens, this recipe is your ticket to a warm and inviting dinner the whole family will love.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 4 cups chicken broth
- 1 14 oz can canned diced tomatoes
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes (optional)
- 4 cups baby spinach
- 1 15 oz can cannellini beans, rinsed and drained
- 0.25 cup grated Parmesan cheese (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced carrots and celery, and cook for 5-6 minutes until the vegetables start to soften.
Pour in the chicken broth and diced tomatoes, and stir in the Italian seasoning and red pepper flakes (if using).
Return the chicken thighs to the pot, bringing the stew to a simmer. Cover and cook for 20 minutes over low heat.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the stew.
Add the baby spinach and cannellini beans to the pot, and stir until the spinach wilts and the beans are warmed through, about 5 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese if desired. Enjoy with a crusty loaf of bread or over rice for a heartier meal.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.7 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
