Chicken Florentine

Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
Who needs a trip to Italy when you have this winner winner chicken dinner?
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Ingredients
- 1 Tbsp. extra-virgin olive oil
- 3 Tbsp. butter, divided
- 1 lb. bone-in skin-on chicken thighs
- kosher salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 pt. grape tomatoes, halved
- 10 oz. baby spinach
- 1/3 cup heavy cream
- 1/3 cup dry white wine
- 1/4 cup freshly grated Parmesan
Directions
- Step 1In a large skillet over medium-high heat, heat oil and 1 tablespoon butter. Add chicken thighs skin-side down and season with salt and pepper. Cook until crispy and golden and no longer pink, 10 minutes per side. Transfer to a plate to let rest.
- Step 2Add remaining 2 tablespoons butter and garlic and let cook until fragrant and soft, 2 minutes. Add tomatoes and season with salt and pepper. Simmer until soft, 5 minutes, then add handfuls of baby spinach, stirring until slightly wilted, 2 minutes.
- Step 3Pour over heavy cream and white wine and let simmer until thickened, 4 to 5 minutes. Stir in Parmesan.
- Step 4Return chicken to skillet and simmer until heated through.
- Step 5Serve chicken topped with spinach-tomato mixture and sauce.
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