Kym's Chicken and Veggie Florentine Stew

Kym's Chicken And Veggie Florentine Stew Recipe

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If you want to make it spicy...add a can of Rotelle tomatoes!

This was a Chicken Florentine recipe that I added my own extras to.

★★★★★ 1 vote
20 Min
50 Min


1 Tbsp
olive oil
chicken breasts, boneless and skinless
1 large
onion, sliced or diced
3-4 Tbsp
minced garlic
2 can(s)
6 oz tomato paste
1 tsp
dried basil
1 tsp
dried oregano
1/2 tsp
black pepper
3 1/2 c
chicken stock, light
splashes of red wine
1-2 c
sliced mushrooms
1 c
sliced yellow squash (1/2 inch and halved)
1 c
zucchini sliced (1/2 inch and halved)
yellow, orange or red (or one of each of any two) bell peppers
1 pkg
(16 ounces) frozen spinach leaves or chopped spinach, thawed and well drained
1/2 c
fresh grated parmesan cheese

How to Make Kym's Chicken and Veggie Florentine Stew


  • 1Heat the oil in a saucepan over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the saucepan and set aside. (I have a large saucepan that will hold all the ingredients above. You can make the recipe in smaller portion or cook in batches) I like to season my chicken a little with special don't have to season or you can even use a little salt and pepper...or have fun with it.
  • 2Reduce the heat to medium. Add the onion and cook and stir for 2 minutes. Stir the garlic, tomato paste, bell peppers, mushrooms, squash, and spices in the saucepot and cook for 2 minutes.
  • 3Stir in the stock and wine, heat to a boil. Return the chicken to the saucepan. Reduce the heat to low. Cover and cook for 30 minutes.
  • 4Stir in the spinach and cheese. (I layer them both over the top) Cover and cook for 10 minutes or until the chicken is cooked through.

Printable Recipe Card

About Kym's Chicken and Veggie Florentine Stew

Course/Dish: Chicken
Other Tag: Quick & Easy