Chicken florentine is the ultimate comfort dish, combining tender, juicy chicken thighs with a creamy spinach sauce that’s bursting with flavor.
This easy chicken florentine recipe brings together garlic-infused marinade and a luscious Parmesan cream sauce to create a meal that feels fancy but is simple enough for a weeknight dinner. It’s packed with flavor, made with wholesome ingredients, and ready in just one hour.
If you’re looking for a healthy chicken florentine option, you’ll be happy to know this recipe includes fresh spinach to balance out the richness of the cream sauce.
Whether you’re cooking for your family or hosting friends, this creamy chicken florentine will be a new favorite. Your taste buds will love the earthy spinach paired with the velvety sauce that clings perfectly to each chicken thigh. Let’s dive into the magic of this dish!
My Story Behind This Chicken Florentine
The first time I made chicken florentine, I was experimenting with classic Italian recipes for a special dinner party. The creamy sauce, tender chicken, and fresh spinach created such a memorable dish that my guests begged for the recipe.
I knew then that this simple meal had the potential to be something truly special.
I’ve tested this easy chicken florentine recipe countless times, refining the marinade and sauce to ensure maximum flavor. The creamy base gets a punch of savory depth from Parmesan and garlic, while the spinach provides a fresh earthy element.
This is not just the best chicken florentine I’ve ever tasted—it’s also incredibly reliable and versatile. Now, it’s a staple in my kitchen, and I’m so excited to share it with you!
Chicken Florentine Ingredients
- 2 cloves garlic (crushed)
- ¼ cup extra virgin olive oil
- 2 teaspoons sweet paprika
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground turmeric
- 4 boneless, skinless chicken thighs
- ¼ cup vinegar
- 3 cups fresh spinach leaves
- 2 cups heavy cream (room temperature)
- ⅓ cup grated Parmesan cheese
- 1 green onion (chopped)
How to Make Chicken Florentine
- In a small bowl, whisk together garlic, olive oil, paprika, black pepper, salt, and turmeric to create a marinade.
- Transfer the marinade into a ziplock bag, then add the chicken thighs. Seal the bag and shake well to coat the chicken evenly. Refrigerate for at least 2 hours.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes per side, until each side is golden brown and the chicken is fully cooked through. Remove and set aside.
- Reduce the skillet heat to medium. Deglaze the pan by adding vinegar and scraping up any browned bits from the bottom of the pan using a wooden spoon.
- Add the fresh spinach to the pan and cook for about 2-3 minutes, until it wilts slightly.
- Pour in the heavy cream, ensuring it’s at room temperature to prevent curdling. Stir well, keeping the heat moderate so the cream doesn’t overheat.
- Add Parmesan cheese to the sauce, stirring until integrated and slightly thickened (about 2 minutes).
- Return the cooked chicken thighs to the pan, spooning some sauce over the top. Let them simmer in the sauce for 2 additional minutes.
- Sprinkle the chopped green onion over the dish for a burst of freshness.
- Serve hot, optionally with crusty bread or over pasta to soak up the creamy sauce.
My Chef Tips for the Best Chicken Florentine
- Marination matters: Letting the chicken marinate for a full 2 hours infuses it with deep flavor you can taste in every bite.
- Don’t overheat the cream: Always use room-temperature cream and a moderate pan heat to keep your sauce smooth and prevent curdling.
- Customize the sauce: Want more richness? Add a touch more Parmesan. Prefer a lighter touch? Swap half the cream for chicken stock.
- Add mushrooms: Sauté a handful of sliced mushrooms along with the spinach for extra umami.
- Reheat gently: Store leftovers in the fridge for up to 3 days, and reheat in a skillet over low heat to maintain the creamy consistency.
Chicken Florentine FAQs
What is chicken florentine?
Chicken Florentine is a classic Italian-inspired dish featuring pan-seared chicken served in a creamy spinach sauce often enriched with Parmesan cheese and garlic.
Can I make this healthy chicken florentine?
Yes! Use low-fat cream or half-and-half in place of heavy cream and increase the spinach content for a lighter version.
What’s the trick to creamy chicken florentine sauce?
Using room-temperature cream and stirring continuously while keeping the heat on medium prevents the sauce from curdling.
Can I freeze chicken florentine?
Unfortunately, this dish isn’t ideal for freezing due to the cream-based sauce. The texture may become grainy once reheated.
What pairs well with chicken florentine?
Serve it with pasta, rice, or mashed potatoes to soak up the creamy sauce. A simple green salad or roasted vegetables also makes a great side.
Ready to Make This Chicken Florentine?
This chicken florentine recipe is the perfect balance of indulgent flavor and easy preparation. The tender chicken, creamy spinach sauce, and hint of Parmesan come together in a way that feels gourmet without any hassle. Whether it’s a family dinner or a special occasion meal, you’ll love how versatile and rewarding this dish is.
What’s your favorite way to bring out the best flavors in chicken dishes? Let me know in the comments, or tag me in your creations on social media—I’d love to see how your chicken florentine turns out!
Chicken Florentine
Ingredients
- 2 cloves garlic (crushed)
- ¼ cup extra virgin olive oil
- 2 teaspoons sweet paprika
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground turmeric
- 4 boneless, skinless chicken thighs
- ¼ cup vinegar
- 3 cups fresh spinach leaves
- 2 cups heavy cream (room temperature)
- ⅓ cup grated Parmesan cheese
- 1 green onion (chopped)
Instructions
- In a small bowl, whisk together garlic, olive oil, paprika, black pepper, salt, and turmeric to create a marinade.
- Transfer the marinade into a ziplock bag, then add the chicken thighs. Seal the bag and shake well to coat the chicken evenly. Refrigerate for at least 2 hours.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes per side, until each side is golden brown and the chicken is fully cooked through. Remove and set aside.
- Reduce the skillet heat to medium. Deglaze the pan by adding vinegar and scraping up any browned bits from the bottom of the pan using a wooden spoon.
- Add the fresh spinach to the pan and cook for about 2-3 minutes, until it wilts slightly.
- Pour in the heavy cream, ensuring it’s at room temperature to prevent curdling. Stir well, keeping the heat moderate so the cream doesn’t overheat.
- Add Parmesan cheese to the sauce, stirring until integrated and slightly thickened (about 2 minutes).
- Return the cooked chicken thighs to the pan, spooning some sauce over the top. Let them simmer in the sauce for 2 additional minutes.
- Sprinkle the chopped green onion over the dish for a burst of freshness.
- Serve hot, optionally with crusty bread or over pasta to soak up the creamy sauce.
