Pioneer Woman Chicken Florentine

Pioneer Woman chicken Florentine is an easy one-skillet dinner made with crispy chicken thighs, spinach and a creamy white wine sauce, ready in 45 minutes. This one-pan comfort food dinner fits weeknights, Sunday dinner and fall dinner parties, since it looks fancy but cooks in a single skillet.

Let the floured chicken sit for 15 minutes before it hits the pan, because that rest takes the chill off and helps the coating stick. Skip it and the crust slides off in the skillet while the thighs cook unevenly.

Whisking a spoonful of the seasoned dredging flour into the pan drippings thickens the sauce and gives it a toasty, garlicky backbone you won't get from plain cream. Sun-dried tomatoes and parmesan go in off the heat, so the sauce stays silky instead of turning grainy.

Pioneer Woman Chicken Florentine

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

605

kcal

Crisp golden chicken thighs rest in a silky garlic, wine and cream sauce full of wilted spinach. Once the parmesan melts in, the sauce turns thick enough to cling to every bite.

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
  

Directions

• Flour the chicken: Combine 1/2 cup flour, 1 teaspoon kosher salt, 1 teaspoon garlic powder and 1/2 teaspoon pepper in a gallon-sized zip-top bag. Remove 1 tablespoon of the mixture and set it aside, then add the 6 chicken thighs and shake until coated.
• Rest the chicken: Let the chicken sit in the flour mixture at room temperature for 15 minutes. That takes the chill off, so the coating sticks and the thighs cook evenly.
• Sear the thighs: Melt 4 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Once the butter is bubbling, add the chicken and cook 6 to 7 minutes per side until golden and 165° in the thickest part.
• Drain the skillet: Move the chicken to a paper towel lined plate or wire rack. Then pour off all but about 1 tablespoon of drippings from the skillet.
• Build the sauce base: Add 2 thinly sliced garlic cloves and cook, stirring often, for 1 minute. Stir in the reserved tablespoon of flour mixture and cook for 2 minutes, stirring constantly.
• Simmer the cream sauce: Whisk in 2/3 cup dry white wine, 1/3 cup chicken broth and 1 cup heavy whipping cream. Cook, stirring occasionally, for 5 to 8 minutes until the sauce thickens.
• Wilt the spinach: Add 3 cups loosely packed spinach and cook 3 to 4 minutes until wilted. Then take the skillet off the heat.
• Finish and serve: Stir in 1/2 cup grated parmesan and 1/4 cup drained sliced sun-dried tomatoes. Return the chicken to the pan just before serving so the crust stays crisp.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but slice them into thinner cutlets so they cook through in the same time. Breasts dry out faster than thighs, so pull them as soon as a thermometer reads 165°.

How long do leftovers keep?

Store the chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth, since the cream sauce can separate over high heat.

Can I make chicken Florentine ahead of time?

You can flour and rest the chicken, slice the garlic and measure everything a few hours ahead. Cook the dish just before dinner, because the crust is best fresh from the skillet.

What can I use in place of white wine?

Swap in an extra 2/3 cup of chicken broth plus a squeeze of lemon juice. You lose a little depth, but the lemon brings back some of the brightness the wine adds.

What is the most common mistake with this recipe?

Skipping the 15-minute rest after flouring is the big one, since the coating then slides off in the pan. Crowding the skillet is the other, because the thighs steam instead of browning.