Florentine Chicken Stew made with boneless chicken breasts, celery, carrots and onions, spinach, white wine, chicken broth, Dijon mustard and cannellini beans.
I love when the weather starts to get cooler so I can make comfort foods for dinner like this Florentine Chicken Stew. It’s so simple to prepare, as is most one pot meals, and such a time saver on those busy nights when you’re running in three different directions.
You can even make it ahead of time or prepare it in the slow cooker for a quick, heat-and-eat meal the family will love!
How do you make Florentine Chicken Stew?
For this recipe you’ll need boneless chicken breasts, red onion, carrots, celery, garlic, EVOO, all purpose flour, white wine, spinach, chicken broth, Dijon mustard, and cannellini beans.
In a large pot or Dutch oven, heat olive oil and add the diced chicken. Saute until cooked through; then remove from pan and set aside. Next, add the onion, carrots, celery and garlic to the pot and saute until they have started to soften.
Add the flour so that it forms a roux; then deglaze the pot with the white wine. Add the chicken broth, mustard, spinach and cooked chicken and mix well.
Simmer for 30 minutes, stirring occasionally; then stir in the beans and let simmer for an additional 15 minutes. Serve over egg noodles or rice. I like how you can make this Florentine Chicken Stew in one pot for less clean up and it was deliciously flavorful and hearty weeknight meal. ~Enjoy!
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Florentine Chicken Stew
Ingredients
- 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 cup chopped red onions
- 1 cup peeled and diced carrots
- 1 cup washed and sliced celery
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 1/4 cup all purpose flour
- 1/2 cup white wine
- 1 cup frozen chopped spinach , defrosted and drained
- 2 cups chicken broth
- 1 tablespoon dijon mustard
- 1- (15-ounce) can rinsed cannellini beans
Instructions
- In a large pot or Dutch oven, heat olive oil and add chicken. Saute until cooked through; then remove from pan and set aside.
- Next, add the onion, carrots, celery and garlic to the pot and saute until they have started to soften.
- Add the flour so that it forms a roux; then deglaze the pot with the white wine.
- Add the chicken broth, mustard, spinach and cooked chicken and mix well.
- Simmer for 30 minutes, stirring occasionally; then stir in the beans and let simmer for an additional 15 minutes. Serve over egg noodles or rice.
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This sounds so yummy Carrie, perfect for a chilly fall day!
Thank you Lisa, it was!
This looks fantastic! I am making this very soon :0
Thanks Lauren!
Making this tonight, have all in hand .
I hope you enjoyed it Silvia!
This looks so good! I’ll have to add it to my ‘to make’ list!