If you are craving a comforting, rich, and luscious meal, the Creamy Chicken Florentine with Spinach and Parmesan Recipe is your new best friend in the kitchen. This dish perfectly combines tender, juicy chicken thighs with a decadently creamy sauce infused with fresh spinach and sharp Parmesan cheese, creating an irresistible flavor harmony that is both elegant and deeply satisfying. Whether you’re cooking for family or impressing guests, this recipe brings warm, restaurant-quality flavors right to your home table.
Ingredients You’ll Need
The magic behind this dish starts with simple, wholesome ingredients that each play a vital role in building its rich taste, creamy texture, and vibrant color. Every component works beautifully together, from the tender chicken thighs marrying the earthy spinach to the bright hints of garlic and the velvety Parmesan melt.
- 4 boneless, skinless chicken thighs: Perfectly juicy and flavorful, they absorb the marinade wonderfully.
- 2 cloves garlic, crushed: Adds aromatic depth and a subtle spicy warmth.
- ¼ cup extra virgin olive oil: Helps marinate the chicken and brings a fruity richness to the dish.
- 2 teaspoons sweet paprika: Gives a smoky, sweet undertone and beautiful color.
- ½ teaspoon ground black pepper: For a gentle bite that wakes up the palate.
- ½ teaspoon kosher salt: Enhances all the natural flavors.
- ½ teaspoon ground turmeric: Imparts a warm earthiness and gorgeous golden hue.
- ¼ cup dry white wine: Deglazes the pan and lifts the dish with acidity.
- 2 cups heavy cream, room temperature: Makes the sauce luxuriously smooth and velvety.
- 3 cups fresh spinach leaves: The star green that adds freshness, nutrients, and a slight earthiness.
- â…“ cup freshly grated Parmesan cheese: Sharp, savory, and melts into the sauce for an indulgent finish.
- 1 green onion, chopped: Sprinkled on top for a fresh, zesty crunch and color contrast.
How to Make Creamy Chicken Florentine with Spinach and Parmesan Recipe
Step 1: Marinate the Chicken
Start by combining crushed garlic, olive oil, sweet paprika, black pepper, kosher salt, and ground turmeric in a bowl or ziplock bag. Add the chicken thighs and toss them until they are thoroughly coated with the fragrant marinade. Letting the chicken marinate for at least 2 hours in the refrigerator allows those vibrant spices and herbs to deeply infuse the meat, which makes a huge difference in taste and tenderness.
Step 2: Cook the Chicken
Heat a non-stick skillet over medium-high heat and gently place the marinated chicken thighs. Cook each side for 8 to 10 minutes, allowing the chicken to develop a beautiful golden-brown crust while staying juicy inside. Once cooked through, remove the chicken and set it aside—this step ensures the chicken locks in all those mouthwatering flavors before it meets the creamy sauce.
Step 3: Deglaze the Pan
With the chicken resting, pour the dry white wine into the hot skillet. Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom—this technique is essential to capture maximum flavor and start building a rich base for the sauce that complements the chicken perfectly.
Step 4: Make the Creamy Sauce
Next, add the fresh spinach leaves and heavy cream to the skillet, stirring gently over medium heat. As the spinach wilts and melds into the cream, it releases vibrant green color and earthy flavor into the sauce. After about 5 minutes, sprinkle in the freshly grated Parmesan cheese and continue cooking for another 2 minutes, allowing the cheese to melt completely and thicken the sauce into a silky, decadent coating for the chicken.
Step 5: Finish and Serve
Return the cooked chicken thighs to the skillet, nestling them gently into the creamy spinach sauce. Let everything heat together for about 2 minutes to marry the flavors and ensure the chicken is warm. Finally, sprinkle the chopped green onions over the top, adding a fresh burst of flavor and a lovely visual pop. Serve immediately and watch everyone fall in love bite after bite.
How to Serve Creamy Chicken Florentine with Spinach and Parmesan Recipe
Garnishes
Adding a sprinkle of chopped green onions or even some extra Parmesan cheese on top just before serving pumps up the flavor and texture. Fresh herbs like parsley or basil can also introduce a bright contrast to the creamy sauce, making each bite feel fresh and vibrant.
Side Dishes
This creamy chicken dish pairs wonderfully with simple sides like buttery mashed potatoes or fluffy rice to soak up all that luscious sauce. For a low-carb option, serve it alongside roasted cauliflower or zucchini noodles that complement the richness without overwhelming the palate.
Creative Ways to Present
For a charming dinner party, plate the chicken on a bed of sautéed garlic spinach or creamy polenta. You can also serve it family-style in the skillet, right at the table, encouraging everyone to dive into the irresistible creaminess together. The visual of vibrant green spinach and golden Parmesan sauce is sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Florentine with Spinach and Parmesan Recipe in an airtight container in the refrigerator. It will maintain its flavor and texture for up to 3 days, making it convenient for quick lunches or a comforting dinner later in the week.
Freezing
This dish freezes well, especially if you separate the chicken and sauce before freezing. Place the chicken in one container and the creamy sauce in another to preserve the flavors and textures. When ready, thaw overnight in the refrigerator for best results, then warm gently on the stove.
Reheating
To reheat, warm the sauce and chicken in a skillet over low heat, stirring occasionally until heated through. This method helps maintain the creaminess of the sauce without curdling and keeps the chicken tender and juicy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more juiciness and flavor, boneless skinless chicken breasts can work well. Just be careful not to overcook the breasts to keep them tender and juicy.
Is dry white wine necessary in the recipe?
The white wine adds an essential acidity and depth to the sauce, but if you prefer to skip alcohol, a splash of chicken broth or white grape juice mixed with a little lemon juice can be a great substitute.
Can I make this dish dairy-free?
Yes! Substitute the heavy cream with coconut cream or a plant-based cream, and use a dairy-free Parmesan cheese alternative. The dish will still be creamy and delicious with those modifications.
How can I make this recipe gluten-free?
Fortunately, this recipe is naturally gluten-free as it contains no wheat or gluten ingredients. Just be sure your Parmesan cheese and other ingredients are certified gluten-free if you have a severe allergy.
What can I do if I don’t have fresh spinach?
Frozen spinach can be used in a pinch. Just thaw and drain it thoroughly before adding to the sauce to avoid excess moisture and maintain the perfect creamy consistency.
Final Thoughts
Once you try this Creamy Chicken Florentine with Spinach and Parmesan Recipe, it might just become your go-to comfort meal that feels special every single time. Its blend of rich creaminess, tender chicken, and vibrant spinach is stunningly simple yet incredibly satisfying. I can’t wait for you to experience the joy of making this dish and sharing it around your table!
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Creamy Chicken Florentine with Spinach and Parmesan Recipe
- Prep Time: 10 minutes (plus at least 2 hours marinating)
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
This Chicken Florentine recipe features tender boneless, skinless chicken thighs marinated with garlic, olive oil, and aromatic spices, then pan-seared to golden perfection. The dish is finished in a luscious creamy sauce with fresh spinach, Parmesan cheese, and a hint of white wine, making it a rich and satisfying entree perfect for a comforting family meal.
Ingredients
For the 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
For the Sauce
- ¼ cup dry white wine
- 2 cups heavy cream, room temperature
- 3 cups fresh spinach leaves
- â…“ cup freshly grated Parmesan cheese
- 1 green onion, chopped
Instructions
- Marinate Chicken: In a bowl or ziplock bag, combine crushed garlic, extra virgin olive oil, sweet paprika, ground black pepper, kosher salt, and ground turmeric. Add the boneless, skinless chicken thighs and coat them thoroughly in the marinade. Refrigerate for at least 2 hours to allow the flavors to infuse into the chicken.
- Cook Chicken: Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 8 to 10 minutes on each side until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Deglaze Pan: Pour the dry white wine into the hot skillet to deglaze, using a spatula or wooden spoon to scrape up any browned bits stuck to the bottom, which adds deep flavor to the sauce.
- Make Sauce: Add the fresh spinach leaves and heavy cream to the skillet. Cook over medium heat for about 5 minutes, or until the spinach has wilted completely. Stir in the freshly grated Parmesan cheese and cook for an additional 2 minutes until the sauce thickens slightly and the cheese is well incorporated.
- Finish and Serve: Return the cooked chicken thighs to the skillet, nestling them in the creamy spinach sauce. Cook together for 2 minutes to heat the chicken through and meld the flavors. Sprinkle the chopped green onion over the dish as a fresh garnish and serve hot.
Notes
- Marinate the chicken overnight if possible for even more flavor.
- Use a heavy-bottomed skillet to prevent burning and ensure even cooking.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Serve with crusty bread, pasta, or steamed rice to complement the creamy sauce.
- Ensure the cream is at room temperature before adding to avoid curdling.
