Description
This Chicken Florentine recipe features tender, juicy chicken thighs marinated in aromatic spices, pan-seared to a golden brown, and served in a rich, creamy sauce made with fresh spinach, Parmesan, and a splash of white wine. It’s a classic Italian-inspired dish that’s easy to prepare and perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- 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
Sauce
- ¼ cup dry white wine
- 2 cups heavy cream, room temperature
- 3 cups fresh spinach leaves
- ⅓ cup freshly grated Parmesan cheese
- 1 green onion, chopped
Instructions
- Marinate Chicken: In a bowl or ziplock bag, combine the crushed garlic, extra virgin olive oil, sweet paprika, ground black pepper, kosher salt, and ground turmeric. Add the chicken thighs and coat them well with the marinade. Refrigerate for at least 2 hours to allow the flavors to infuse.
- Cook Chicken: Heat a non-stick skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 8-10 minutes on each side until they develop a beautiful golden brown crust and are cooked through. Remove the chicken from the pan and set aside.
- Deglaze Pan: Pour the dry white wine into the hot skillet and scrape the bottom with a wooden spoon to release all the flavorful browned bits left from cooking the chicken. This adds depth to the sauce.
- Make Sauce: Add the fresh spinach leaves and heavy cream to the skillet. Cook over medium heat for about 5 minutes until the spinach is wilted and tender. Stir in the freshly grated Parmesan cheese and cook for an additional 2 minutes, allowing the sauce to thicken slightly and become creamy.
- Finish and Serve: Return the cooked chicken thighs to the skillet with the sauce and cook for another 2 minutes to heat the chicken through and meld the flavors. Sprinkle the chopped green onions over the top for a fresh finish. Serve the Chicken Florentine hot and enjoy!
Notes
- Marinating the chicken for at least 2 hours enhances the flavor deeply; overnight marination will intensify it even more.
- If you don’t have dry white wine, you can substitute it with chicken broth or a splash of white grape juice with a little vinegar added.
- Use freshly grated Parmesan cheese for best flavor and proper melting in the sauce.
- This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the creamy sauce.
- Cook the chicken just until cooked through to keep it tender and juicy; avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
