If you’re craving a dish that’s rich, comforting, and packed with vibrant flavors, then the Chicken Florentine with Creamy Spinach and Parmesan Recipe is going to become your new go-to comfort meal. This recipe brilliantly combines tender, perfectly spiced chicken thighs with a luxurious sauce of wilted spinach, creamy heavy cream, and sharp Parmesan cheese. Every bite is like a warm hug filled with layers of flavor and texture, making it a delightful dish for both weeknight dinners and special occasions.
Ingredients You’ll Need
Gathering the right ingredients is the secret behind this dish’s irresistible taste and texture. Each item plays a crucial role — from the earthy spices that coat the chicken to the fresh spinach that adds color and nutrients, all balanced perfectly by the cream and Parmesan for that luscious sauce.
- 4 boneless, skinless chicken thighs: These are juicy and tender, perfect for soaking up marinades and sauces.
- 2 cloves garlic, crushed: Adds a fragrant punch that infuses into the chicken and sauce.
- ¼ cup extra virgin olive oil: For marinating the chicken and cooking, adding richness and helping flavors meld.
- 2 teaspoons sweet paprika: Provides a gentle smoky sweetness and beautiful color.
- ½ teaspoon ground black pepper: Adds subtle heat and depth.
- ½ teaspoon kosher salt: Enhances all the other flavors perfectly.
- ½ teaspoon ground turmeric: Offers earthiness and a lovely golden hue.
- ¼ cup dry white wine: Used to deglaze the pan, lifting all those tasty browned bits into the sauce.
- 2 cups heavy cream, room temperature: Creates the creamy base for the sauce, turning spinach into a silky dream.
- 3 cups fresh spinach leaves: Fresh and vibrant, spinach is the green star that adds both nutrition and flavor.
- â…“ cup freshly grated Parmesan cheese: Brings that salty, umami kick that makes the sauce irresistible.
- 1 green onion, chopped: For a fresh, mild bite and a lovely pop of color at the end.
How to Make Chicken Florentine with Creamy Spinach and Parmesan Recipe
Step 1: Marinate the Chicken
Start by combining the garlic, olive oil, paprika, black pepper, kosher salt, and turmeric in a bowl or ziplock bag. Toss in your chicken thighs, making sure each piece is fully coated in this flavorful mixture. Letting the chicken marinate for at least 2 hours in the fridge allows those spices and garlic to really penetrate, setting the foundation for a succulent and aromatic protein.
Step 2: Cook the Chicken
Heat a non-stick skillet over medium-high heat and cook the marinated chicken thighs for about 8 to 10 minutes per side. You’re looking for a beautiful golden brown crust that seals in the juices. Once cooked through, remove the chicken from the pan and set it aside — no peeking just yet, the best is yet to come!
Step 3: Deglaze the Pan
With all those lovely browned bits stuck to the bottom of the pan, pour in the dry white wine. Use a wooden spoon to gently scrape the pan, lifting the flavorful bits into the liquid. This step is crucial because it forms the rich base that will flavor your creamy sauce.
Step 4: Make the Creamy Spinach Sauce
Lower the heat to medium and add the fresh spinach leaves along with the heavy cream. Stir gently as the spinach wilts down, softening into the sauce. This should take about 5 minutes. Once the spinach is tender and the cream has thickened slightly, stir in the freshly grated Parmesan cheese. Let it cook for another 2 minutes to melt the cheese perfectly into the sauce, creating a rich and silky texture that clings to both the spinach and chicken.
Step 5: Finish and Serve
Return the cooked chicken thighs to the pan, nestling them into the creamy spinach sauce. Let everything heat together for 2 more minutes to ensure the chicken is warm and the flavors meld beautifully. Finish with a sprinkle of chopped green onions for a fresh and slightly crisp contrast. Serve immediately while it’s warm and inviting.
How to Serve Chicken Florentine with Creamy Spinach and Parmesan Recipe
Garnishes
Simple toppings like chopped green onions add a fresh burst of flavor and a pleasing crunch that lightens up the rich sauce. A little extra Parmesan on top doesn’t hurt either, especially for those who adore cheesy goodness.
Side Dishes
This dish pairs wonderfully with a variety of sides. Creamy mashed potatoes or buttery garlic bread soak up the luscious sauce perfectly. For a lighter option, steamed asparagus or a crisp green salad with lemon vinaigrette offer a bright contrast to the decadent chicken.
Creative Ways to Present
Try plating your Chicken Florentine over a bed of fluffy rice or cooked pasta to catch every drop of sauce. For a one-pan dinner, serve it alongside roasted baby potatoes or sautéed mushrooms to keep things easy and elegant. Garnish with a sprig of fresh thyme or basil for a pop of green and an inviting aroma.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The Chicken Florentine with Creamy Spinach and Parmesan Recipe will stay delicious for up to 3 days, making it perfect for meal prep or a quick reheat the next day.
Freezing
This dish does freeze well but keep in mind the texture of the cream sauce might change slightly upon thawing. If freezing, cool the dish completely, place in a freezer-safe container, and consume within 2 months for the best quality.
Reheating
Reheat gently on the stove over low heat or in the microwave with short intervals to prevent the cream sauce from breaking. Adding a splash of cream or milk while reheating can help restore its silky texture if needed.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but keep an eye on cooking time as they tend to cook faster and can dry out more easily than thighs.
What can I substitute for white wine in the sauce?
If you prefer not to use wine, chicken broth or apple cider vinegar with a pinch of sugar can offer a similar acidity and depth to deglaze the pan.
Is it necessary to marinate the chicken for 2 hours?
Marinating for at least 2 hours allows the flavors to penetrate well, but if you’re short on time, even 30 minutes will add some flavor. Overnight marinating is even better!
Can I make this recipe dairy-free?
Definitely! Swap the heavy cream with full-fat coconut milk and use a dairy-free Parmesan substitute or nutritional yeast to keep the creamy texture and savory flavor.
How can I make this dish spicier?
Add a pinch of cayenne pepper to the marinade or sprinkle some chili flakes into the sauce. Adjust to your heat preference for that perfect kick.
Final Thoughts
There is something truly comforting about a well-made Chicken Florentine with Creamy Spinach and Parmesan Recipe, and once you try it, you’ll understand why it’s so beloved. It’s both elegant and approachable, packed with rich flavors yet surprisingly simple to pull together. Give it a try, invite friends or family, and watch this dish become a cherished favorite in your recipe rotation.
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Chicken Florentine with Creamy Spinach and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful Chicken Florentine recipe featuring tender marinated chicken thighs cooked in a rich sauce of heavy cream, fresh spinach, Parmesan cheese, and aromatic spices. This skillet-cooked dish is perfect for a comforting dinner and serves four.
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
- 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 thoroughly. Add the chicken thighs and coat them well with the marinade. Refrigerate for at least 2 hours to let the flavors infuse into the chicken.
- Cook Chicken: Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook them for 8 to 10 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Deglaze Pan: Pour the dry white wine into the hot skillet. Use a spatula or wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This will add a depth of 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, stirring occasionally, until the spinach is wilted and the cream starts to thicken. Then, stir in the freshly grated Parmesan cheese and cook for an additional 2 minutes to blend the flavors.
- Finish and Serve: Return the cooked chicken thighs to the skillet, nestling them into the creamy spinach sauce. Cook for 2 more minutes to heat the chicken through. Garnish with chopped green onions and serve the dish hot for a delicious meal.
Notes
- Marinating the chicken for at least 2 hours is important for tender and flavorful meat.
- Use a non-stick skillet to prevent the chicken from sticking and to easily deglaze the pan.
- Ensure the heavy cream is at room temperature to avoid curdling when added to the warm pan.
- Freshly grated Parmesan cheese delivers better flavor and texture than pre-grated.
- Serve with rice, pasta, or crusty bread to enjoy the creamy sauce fully.
