My easy chicken florentine recipe features marinated chicken thighs that I pan-sear to perfection and serve in a creamy sauce with spinach, Parmesan, and more! It’s so rich, creamy, and delicious. Ready in just 40 minutes, this chicken is one of my favorites for both dinner parties and weeknight meals with my family.
Chicken Florentine Recipe
This chicken florentine recipe is ridiculously good and easy! I made it with juicy boneless chicken thighs to keep things nice and moist. The sauce is filled with heavy cream, white wine, and Parmesan cheese, and it’s so rich and creamy. Fresh spinach helps add a touch of healthiness to the dish and balances it out. I like to serve it over pasta so none of that delicious sauce goes to waste! Rice works well for the same reason.
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How to Store and Reheat
Once cooled to room temperature, you can store any leftover chicken florentine you have in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30-second intervals until warmed through.
Notes and Tips
- I recommend using a dry white wine like Pinot Grigio or Sauvignon Blanc. Remember, cook with a wine that you’d actually drink so you know you’ll like the taste.
- If you want to omit the wine, you can substitute it with chicken broth.
- Feel free to add some mushrooms if you’d like! You can also sprinkle in some Italian seasoning for a more herbaceous flavor.
Top Reader Review
“This recipe was so quick & simple and extremely tasty.” -Gary Watkins
Chicken Florentine Recipe
Ingredients
- 4 boneless chicken thighs
- 2 clove 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
- ¼ cup white wine
- 2 cups heavy cream room temperature
- 3 cups fresh spinach leaves
- ⅓ cup freshly grated Parmesan cheese
- 1 green onion
Instructions
- Create a marinade of extra virgin olive oil, garlic, black pepper, salt, turmeric, and sweet paprika. Place marinade in a ziplock bag.2 clove garlic, ¼ cup extra virgin olive oil, ½ teaspoon ground black pepper, ½ teaspoon kosher salt, ½ teaspoon ground turmeric, 2 teaspoons sweet paprika
- Add chicken thighs to a Ziplock bag with marinade, shake to coat, and place it in the fridge. Let the chicken marinate for 2 hours.4 boneless chicken thighs
- Cook marinated chicken in a non-stick pan over medium-high heat, for 8-10 minutes on each side. Set aside.
- Deglaze the pan with wine, scraping bits of chicken off the surface of the pan with a wooden utensil.¼ cup white wine
- Add spinach and heavy cream to the pan, and cook for five minutes on medium heat.2 cups heavy cream, 3 cups fresh spinach leaves
- Add the Parmesan and cook for an additional 2 minutes.⅓ cup freshly grated Parmesan cheese
- Place chicken back in the pan and let it cook for an additional 2 minutes.
- Chop fresh onion and sprinkle over the chicken. Serve hot.1 green onion
How can I read the comments people made to see if they have the same question I have.
3 thighs for 4 people is suggested, is this adults or children?
2 cups of heavy cream, did anyone use less?
I always read comments before I try a new recipe.
Loved this recipe! Paired it with diced potatoes in the oven and it was perfect! Even my kids loved it.
It’s definitely a great one for diversity!
This recipe was so quick & simple and extremely tasty.
Thanks for letting us know, Gary!
This was delicious wife loves ❤️ this. So creamy and flavorful. I’ll be making this again
Glad to hear it, George!
What can be used if you don’t have turmeric?
You can try using paprika or ground ginger!
I love cooking with the chicken thighs