Description

This Chicken Florentine recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of garlic, paprika, turmeric, and spices. The chicken is pan-seared to a golden brown and then smothered in a rich and creamy sauce made with fresh spinach, heavy cream, Parmesan cheese, and white wine. Garnished with chopped green onions, this dish is perfect for a comforting yet elegant meal that brings the flavors of classic Florentine cuisine to your table.

Ingredients

Scale

Chicken and 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

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 Chicken: In a bowl or ziplock bag, combine the crushed garlic, olive oil, paprika, black pepper, salt, and turmeric. Add the chicken thighs and coat them well with the marinade. Seal and refrigerate for at least 2 hours to allow the flavors to penetrate the meat.
Cook Chicken: Heat a non-stick skillet over medium-high heat. Remove chicken from the marinade and cook for 8 to 10 minutes on each side until the chicken is golden brown and thoroughly cooked. Remove the chicken from the skillet and set it aside to rest.
Deglaze Pan: Pour the dry white wine into the skillet. Use a spatula to scrape up any browned bits at the bottom of the pan to incorporate all the flavor into the sauce.
Make Sauce: Add the fresh spinach and heavy cream to the skillet. Cook over medium heat for about 5 minutes or until the spinach has wilted. Stir in the freshly grated Parmesan cheese and cook for an additional 2 minutes to thicken the sauce slightly and meld the flavors.
Finish and Serve: Return the cooked chicken thighs to the skillet and cook for 2 more minutes to heat through and absorb some of the sauce. Sprinkle the chopped green onion over the top for a fresh and mildly pungent garnish. Serve hot for a delicious meal.

Notes

Marinating the chicken for at least 2 hours improves flavor and tenderness; overnight is ideal if possible.
Ensure the heavy cream is at room temperature before adding to avoid curdling.
Use freshly grated Parmesan cheese for the best flavor and melting quality.
If you prefer a lighter dish, substitute heavy cream with half-and-half, though the sauce will be less rich.
White wine can be replaced with chicken broth if you prefer a non-alcoholic version.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian