Chicken Florentine
This chicken florentine is an easy chicken florentine recipe that features juicy chicken thighs in a creamy spinach sauce. With wholesome ingredients, it’s the best chicken florentine you’ll ever make!
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.
Notes
Tips: Feel free to add some mushrooms if you'd like! Sauté them with the spinach. You can also sprinkle in some Italian seasoning for a more herbaceous flavor. Make sure your heavy cream is at room temperature, and the pan is not too hot before adding it. If the cream gets overheated, it will curdle the sauce. And while curdled sauce is safe to eat, it doesn't look or taste as nice. Storage: Store Chicken Florentine in an airtight container in the refrigerator for 3 days. I do not recommend freezing this dish.