This chicken Florentine recipe combines juicy chicken thighs with a creamy wine sauce, spinach, sun-dried tomatoes, and parmesan for an easy, one-pan dinner.
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.
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.
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.
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Step
1
Combine 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.
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Step
2
Melt 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.
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Step
3
Add 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.
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Step
4
Stir in the parmesan and sun-dried tomatoes. Return the chicken to pan just before serving.
