Entrée: Italy – Pollo alla Fiorentina (Florentine Chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 17 min

Additional 10 min

Total 42 min

Ingredients

4 boneless, skinless chicken thighs, about 16 oz total (454 g total)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 g) butter
1 large beefsteak tomato, diced
4 cups (120 g) fresh spinach, washed and roughly chopped
2 cloves garlic, minced
1 / 2 cup (120 ml) heavy cream
1 / 3 cup (30 g) grated Parmesan cheese
Pinch of nutmeg (optional)
Fresh lemon juice (optional)

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown chicken 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add butter and garlic; sauté 30 seconds until fragrant.
3. Add diced beefsteak tomato and cook 3–4 minutes until softened and juices begin to release.
4. Stir in chopped spinach and cook until wilted, about 2 minutes.
5. Pour in heavy cream and add Parmesan; stir and simmer until sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg if using.
6. Return chicken to the pan, spoon sauce over, cover, and simmer 6–8 minutes until chicken is cooked through.
7. Finish with a squeeze of lemon if desired and serve the chicken topped with extra grated Parmesan.

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