Chicken Florentine

This has been a week for inspiration! A couple of days ago, while having my morning coffee, I was on Facebook when I saw a post from my sister about Greek Chicken Thighs. My sister Megan is also a food blogger, her blog is called “ Food and Whine.” Check out her blog at:

Anyway, I just happened to have some chicken thighs in the freezer. I had some spinach, tomatoes, and olives. What I didn’t have was feta cheese! But I thought, no matter, I’ll go out and get some. Problem is, there is no where in the downtown core of Charlottetown that sells feta and I really didn’t feel like walking the 20 minutes it takes to get to the nearest grocery store just for feta. After all, it was around minus 20* C that day, so it just wasn’t going to happen.

So, the idea of Greek Chicken Thighs morphed into Chicken Florentine. I thought, all I have to do is make a simple bechamel sauce and add the spinach to it then I could finish off the chicken thighs with that! And that is exactly what I did and it was fabulous, if I do say so myself.

Here’s the recipe:

  • Nine chicken thighs – bone in and skin on
  • Seasoning salt and ground black pepper
  • 3 tbsps of butter
  • 3 tbsps of flour
  • 1 1/2 cups of milk
  • Salt and pepper to taste
  • Pinch of nutmeg
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • Pinch of cayenne
  • 3 cups of washed spinach


Pre heat oven to 350* F

Place chicken thighs on a baking sheet with sides. Season with the seasoning salt and ground black pepper. Put into the pre heated oven to bake.

While the chicken is baking, make the bechamel sauce by melting the butter in a small sauce pan then add the flour to the butter. At a medium heat cook the butter and flour mixture for only about two minutes stirring constantly. Now add the milk to the pot all at once and with a whisk combine with the butter/flour mixture. This needs to cook for about 10 minutes or so. Keep an eye on it because you don’t want it to scald. Stir constantly as it starts to thicken, if it seems like it’s too thick you can always add some more milk to it. It is now time to add the seasonings to the sauce, give it a stir and continue to cook for a few more minutes . Give it a taste to see if you need to adjust any seasonings.

Next, add the spinach to the sauce. You may need to add it in batches as it will seem bulky at first until the spinach starts to wilt down.

Once the sauce is finished you can take the chicken out of the oven and ladle the sauce over top of the chicken thighs. Put it back in the oven and let it continue baking until the sauce on top of the chicken is a nice golden colour.

Make sure to check the chicken for doneness. The meat should come away from the bone with ease or if using a thermometer, the internal temperature should read at least 165*F.

Pairs well with a lightly oaked Chardonnay!

Remember to cook with love in your heart – the food will taste better ❤️

If you try this recipe and want to share please put your comments in the section below. Thanks!

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