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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Add the sliced carrots and celery, and cook for 5-6 minutes until the vegetables start to soften.

Step 5

Pour in the chicken broth and diced tomatoes, and stir in the Italian seasoning and red pepper flakes (if using).

Step 6

Return the chicken thighs to the pot, bringing the stew to a simmer. Cover and cook for 20 minutes over low heat.

Step 7

Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the stew.

Step 8

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.

Step 9

Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

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

Serving size	2750.2 grams (2750.2g)

Amount per serving	% Daily Value*
Calories	2194

Total Fat 108.80g	139%
Saturated Fat 32.00g	160%
Polyunsaturated Fat 6.10g
Cholesterol 623mg	208%
Sodium 6632mg	288%
Total Carbohydrate 115.10g	42%
Dietary Fiber 36.60g	131%
Total Sugars 26.40g
Protein 186.10g	372%

Vitamin D 56IU	278%
Calcium 1341mg	103%
Iron 22mg	120%
Potassium 4750mg	101%

*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.

Source of Calories

Fat: 44.8%

Protein: 34.1%

Carbs: 21.1%