While most recipes for chicken Florentine use chicken breasts, I prefer seared chicken thighs instead since they are juicier and you get that crispy skin.
Course Main Course
Cuisine Italian
Keyword chicken, chicken thighs, creamy, mushroom, spinach, sun dried tomato
Season the chicken thighs with salt and pepper. Heat a medium cast-iron skillet over medium heat, add the olive oil and heat through. Add the chicken thighs, skin side down, and sear until crispy and golden brown, about 10 minutes, rotating the chicken occasionally.
Move the skillet to the oven and roast for about 15 minutes, until completely cooked through. Transfer the chicken to a plate and let stand for at least 5 minutes.
To make the sauce, heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the garlic and the mushrooms and sauté, stirring occasionally, until the mushrooms are golden brown.
Add the sun-dried tomatoes and stir to combine. Add the flour stirring constantly until it turns an amber color, about a minute or two. Add the milk stirring to combine.
Bring the sauce to a simmer and stir in the red pepper and spinach. Continue to stir until the spinach has wilted. Stir in the Parmesan cheese and season with salt and pepper.
Serve the sauce ladled over the chicken thighs and garnish with parsley. Serve with a side of rice, pasta or quinoa.