If you’re craving something cozy, creamy, and just a little bit fancy, this easy chicken Florentine is it. I pan sear juicy marinated chicken thighs until golden, then tuck them into a velvety Parmesan cream sauce with plenty of spinach. My family loves this creamy chicken thigh Florentine, and I love that it takes just 40 minutes to make. It’s perfect for busy weeknights or a dinner party that needs a little wow factor.
Top Reader Reviews
Loved this recipe! Paired it with diced potatoes in the oven and it was perfect! Even my kids loved it.
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This was delicious wife loves ❤️ this. So creamy and flavorful. I’ll be making this again
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Creamy Chicken Thigh Florentine
My creamy chicken Florentine has the perfect balance of flavors. The chicken stays tender and flavorful thanks to my simple marinade, while the sauce blends white wine, garlic, cream, and Parmesan into something silky and irresistible. Fresh spinach brightens it all up so the dish never feels too heavy.
I love serving this Florentine chicken over pasta or potatoes so none of that delicious sauce goes to waste. You can also keep it low-carb and spoon the chicken spinach Florentine straight from skillet to plate. However you serve it, the combination of juicy chicken, creamy sauce, and fresh greens makes it one of my most requested recipes.
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Marinating Makes the Difference
Most chicken Florentine recipes just call for searing seasoned chicken in a pan, but I have found that marinating thighs with garlic, olive oil, paprika, and turmeric adds depth you don’t usually see in this dish. Not only does it tenderize the meat, but it builds a flavor base that seeps into the cream sauce when you deglaze the pan. It’s a small extra step that makes this chicken thigh Florentine taste richer and more layered than the standard version.
Chicken Florentine Recipe
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 dry white wine (*)
- 3 cups fresh spinach leaves
- 2 cups heavy cream (room temperature)
- ⅓ cup grated Parmesan cheese
- 1 green onion (chopped)
Instructions
- Create a marinade of garlic, olive oil, black pepper, salt, turmeric, and sweet paprika. Place marinade in a ziplock bag.2 cloves 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, skinless chicken thighs
- Cook marinated chicken in a skillet set 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 dry white wine
- Add spinach and heavy cream to the pan, and cook for 5 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 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
Notes
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Love Florentine? Check out my eggs Benedict Florentine for a brunch-time twist!
How to Make Chicken Florentine Step by Step
Make the Marinade: Mix 2 crushed cloves of garlic, ¼ cup of extra virgin olive oil, ½ teaspoon of ground black pepper, ½ teaspoon of kosher salt, ½ teaspoon of ground turmeric, and 2 teaspoons of sweet paprika in a small bowl.
Marinate the Chicken: Add 4 boneless, skinless chicken thighs to a Ziplock bag, pour over the marinade, shake to coat, and place them in the fridge. Let the chicken marinate for 2 hours. You can marinate the chicken for up to 24 hours.
Cook the Chicken: Set a skillet over medium-high heat, then cook the marinated chicken thighs for 8-10 minutes on each side, or until 165°F. Remove from the pan and set aside.
Make the Sauce: Deglaze the pan with ¼ cup white wine, scraping bits of chicken off the surface of the pan with a wooden utensil. Add 3 cups of fresh spinach leaves and 2 cups of room-temperature heavy cream to the pan, and cook for 5 minutes on medium heat. It’s important that the cream is at room temperature so that it doesn’t get shocked by the heat of the pan and curdle.
Add the Cheese: Add ⅓ cup grated Parmesan cheese and cook for an additional 2 minutes, or until melted into the sauce. I prefer freshly grated cheese here, as it melts more easily, but pre-shredded will work in a pinch.
Warm the Chicken: Place the chicken back into the pan, nestle it into the sauce, and let it warm for about 2 minutes. I like to baste the sauce over top every 30 seconds or so.
Top and Serve: Chop 1 green onion and sprinkle it over the cooked chicken. I like to serve my chicken florentine with fettuccine noodles to soak up all that yummy sauce, but it’s also delish with mashed potatoes or a hearty side salad.
How to Store and Reheat
Once cooled to room temperature, you can store any leftover chicken thigh 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.
I do not recommend freezing this dish, as the sauce tends to turn grainy once thawed.
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