Chicken Florentine
The creamy sauce takes it to the next level!
By Hannah Klinger, Georgia Goode and Recipe by Taylor Wann
Chicken Florentine is like dressing up everyday chicken thighs: there's a crispy golden crust, a cream and white wine sauce, and a final flourish of sun-dried tomatoes and parmesan. Though it looks and sounds fancy, this one-skillet dinner couldn't be easier! Here's a genius trick for breading the chicken: Let it sit in the flour mixture for several minutes to take off the chill from the fridge. This will help the coating stick and allow the chicken to cook more evenly! Golden, juicy, crispy chicken every time? Yes, please! This is one chicken dinner that you'll want to add to your weeknight rotation immediately.
What does Florentine mean?
Though it sounds like this dish might come from Florence in Italy, Florentine is actually a classic French sauce made with cream, wine, garlic, and spinach. You'll also see it on brunch menus as a topping for poached eggs.
What is chicken Florentine made of?
Chicken Florentine combines that creamy, garlicky sauce with juicy chicken thighs that get coated in flour and seared in butter. Sun-dried tomatoes and grated parmesan finish it off.
How do you thicken a cream sauce?
The easiest way to thicken a cream sauce is to add a little flour. Do this at the beginning, before adding any liquid, and cook for about a minute so that raw flour flavor can cook out. This recipe calls for using some of the seasoned flour mixture that will also dredge the chicken.
What can I use instead of a cast-iron skillet?
A cast-iron skillet helps give the chicken a great crust and holds heat well during cooking. If you don't have one, you can use a regular large skillet with high sides.
What can you serve with chicken Florentine?
Think of all that creamy sauce like gravy and serve chicken Florentine over a pile of fluffy mashed potatoes or rice. It also works well with pasta, or even just a hunk of crusty bread to mop up all the sauce. Add steamed vegetables or a big salad, and you're set.
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- Yields:
- 6 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 45 mins
Ingredients
- 1/2 c.
all-purpose flour
- 1 tsp.
kosher salt
- 1 tsp.
garlic powder
- 1/2 tsp.
ground black pepper
- 6
boneless skinless chicken thighs
- 4 tbsp.
unsalted butter
- 2 tbsp.
canola or vegetable oil
- 2
cloves garlic, thinly sliced
- 2/3 c.
dry white wine
- 1/3 c.
chicken broth
- 1 c.
heavy whipping cream
- 3 c.
spinach, loosely packed
- 1/2 c.
grated parmesan cheese
- 1/4 c.
sliced sun-dried tomatoes, drained
- Nutrition Information
- Per Serving (Serves 6)
- Calories605 Fat39 gSaturated fat19 gTrans fat0 gCholesterol265 mgSodium722 mgCarbohydrates12 gFiber1 gSugar3 gProtein46 gVitamin D0 mcgCalcium213 mgIron3 mgPotassium728 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Combine the flour, salt, garlic powder, and pepper in a gallon-sized zip-top bag. Remove 1 tablespoon of the flour mixture and set aside. Add the chicken thighs and seal the bag. Gently shake until the chicken is completely coated. Let the chicken sit in the flour mixture, at room temperature for 15 minutes.
- Step 2Melt the butter and oil in a large skillet over medium heat. Once the butter mixture is bubbling, add the chicken thighs. Cook until golden brown and a food thermometer registers 165° in the thickest portion of the meat, about 6 to 7 minutes on each side. Remove the chicken and place on a paper towel lined plate or wire rack. Remove all but about 1 tablespoon of drippings from the skillet.
- Step 3Add the garlic and cook, stirring frequently, for 1 minute. Add the reserved tablespoon of flour mixture to skillet. Cook, stirring constantly for 2 minutes. Whisk in the wine, broth, and cream. Cook, stirring occasionally, until mixture is thickened, about 5 to 8 minutes. Add the spinach and cook until wilted, about 3 to 4 minutes. Remove from the heat.
- Step 4Stir in the parmesan and sun-dried tomatoes. Return the chicken to pan just before serving.
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