Chicken Florentine
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.
Ingredients
- 0.5 cupAll Purpose Flour
- 1 tspKosher Salt
- 1 tspGarlic Powder
- 0.5 tspGround Black Pepper
- 6Chicken, thighs skinless boneless
- 4 tbspUnsalted Butter
- 2 tbspcanola or vegetable oil
- 2 cloveGarlic, thinly sliced
- ⅔ cupDry White Wine
- ⅓ cupChicken Broth
- 1 cupheavy whipping cream
- 3 cupspinach, loosely, packed
- 0.5 cupParmesan Cheese, grated
- 0.25 cupsun-dried tomatoes, sliced drained
Instructions
- 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.
- 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.
- 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.
- 4
Stir in the parmesan and sun-dried tomatoes. Return the chicken to pan just before serving.