Description

This Chicken Florentine is an easy and elegant dish that’s ready in about an hour! Tender chicken thighs are marinated in a flavorful blend of spices, then pan-seared and finished in a creamy spinach sauce with Parmesan cheese. It’s a delicious and satisfying meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Units Scale

4 boneless, skinless chicken thighs
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
2 teaspoons sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 cup dry white wine
2 cups heavy cream, room temperature
3 cups fresh spinach leaves
1/3 cup freshly grated Parmesan cheese
1 green onion, chopped

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Instructions

Marinate Chicken: In a bowl or ziplock bag, combine garlic, olive oil, paprika, black pepper, salt, and turmeric. Add chicken thighs, coat well, and refrigerate for at least 2 hours.
Cook Chicken: Heat a non-stick skillet over medium-high heat. Cook marinated chicken for 8-10 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
Deglaze Pan: Add white wine to the skillet and scrape up any browned bits from the bottom of the pan.
Make Sauce: Add spinach and heavy cream to the skillet. Cook for 5 minutes over medium heat, or until spinach is wilted. Stir in Parmesan cheese and cook for 2 minutes more.
Finish and Serve: Return chicken to the pan and cook for 2 minutes to heat through. Sprinkle with chopped green onions and serve hot.

Notes

If you don’t have white wine, you can substitute with chicken broth or water.
For a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) towards the end of the cooking time.
Serve with your favorite sides, such as mashed potatoes, rice pilaf, or crusty bread.

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 550
Sugar: 5g
Sodium: 600mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg