Chicken Florentine Recipe

4.62 from 107 votes

Make the best chicken Florentine at home! Juicy chicken thighs in a creamy Parmesan sauce with spinach. Easy, flavorful, and ready in 40 minutes

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 807kcal

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

*I recommend using a dry white wine like Pinot Grigio or Sauvignon Blanc. If you want to omit the wine, you can substitute it with chicken broth.

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.