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
Scale
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.
