Description

This Chicken Florentine recipe features tender, marinated chicken thighs cooked to golden perfection and served in a creamy spinach and Parmesan sauce. Infused with garlic, paprika, turmeric, and a splash of white wine, this dish delivers a rich and flavorful experience perfect for a comforting dinner.

Ingredients

Chicken Marinade

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 and Garnish

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

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Instructions

Marinate the Chicken: In a bowl or a 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 thoroughly with the marinade. Cover and refrigerate for at least 2 hours to allow the flavors to penetrate the meat.
Cook the 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 are golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
Deglaze the Pan: Pour the dry white wine into the hot skillet. Scrape the bottom of the pan with a spatula to release any browned bits left from cooking the chicken, enhancing the sauce’s flavor.
Prepare the Creamy Spinach Sauce: Add the fresh spinach leaves and heavy cream to the skillet. Cook over medium heat for about 5 minutes, stirring occasionally, until the spinach is fully wilted. Stir in the freshly grated Parmesan cheese and continue cooking for another 2 minutes to allow the cheese to melt into the sauce.
Combine and Finish: Return the cooked chicken thighs to the skillet with the sauce. Cook for an additional 2 minutes to heat the chicken through and meld the flavors. Sprinkle with chopped green onions before serving hot.

Notes

For best flavor, marinate the chicken overnight if possible.
You can substitute heavy cream with half-and-half for a lighter sauce.
Use freshly grated Parmesan for optimal taste and texture.
Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
If you prefer a thicker sauce, simmer it a few minutes longer before adding the chicken back to the pan.