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Chicken Florentine

Chicken Florentine in a cast iron skillet with creamy Parmesan spinach sauce and golden seared chicken thighs
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Juicy marinated chicken thighs seared golden in a skillet, then nestled into a velvety Parmesan cream sauce with fresh wilted spinach and white wine. An elegant Italian-inspired dinner ready in about 40 minutes of active cooking.

Ingredients

Scale
  • 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
  • 4 boneless, skinless chicken thighs
  • 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
  • 3 cups fresh spinach leaves
  • 2 cups heavy cream, at room temperature
  • 1/3 cup freshly grated Parmesan cheese
  • 1 green onion, chopped (for garnish)

Instructions

  1. In a small bowl, combine crushed garlic, olive oil, sweet paprika, black pepper, kosher salt, and ground turmeric. Place marinade and chicken thighs in a gallon zip-top bag. Shake to coat all sides. Refrigerate for at least 2 hours, up to 24 hours for best flavor.
  2. Heat a large skillet or cast iron pan over medium-high heat. Cook marinated chicken thighs for 8 to 10 minutes per side until golden brown and internal temperature reaches 165 degrees F. Remove and set aside on a plate.
  3. Pour white wine into the hot pan. Scrape all browned bits from the bottom with a wooden spoon. Let reduce for about 60 seconds.
  4. Add fresh spinach and room-temperature heavy cream. Stir and cook over medium heat for 5 minutes, stirring occasionally, until spinach is wilted and sauce begins to thicken.
  5. Stir in freshly grated Parmesan cheese. Cook for 2 minutes, stirring constantly, until fully melted and sauce is smooth and glossy.
  6. Nestle chicken thighs back into the sauce. Cook for 2 more minutes, spooning sauce over each piece every 30 seconds.
  7. Scatter chopped green onion over the top and serve immediately.

Notes

  • Heavy cream must be at room temperature before adding to the pan. Cold cream in a hot skillet will curdle and lose its silky texture.
  • Substitute an equal amount of chicken broth for white wine to make this alcohol-free.
  • Always use freshly grated Parmesan. Pre-shredded varieties contain anti-caking agents that prevent smooth melting.
  • Do not freeze. The cream sauce turns grainy after thawing. Refrigerate leftovers for up to 3 days.
  • Turmeric substitute: replace with extra paprika or a pinch of ground ginger if unavailable.

Nutrition

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