Chef Ruben puts his own spin on a classic French bistro dish: Chicken Florentine. Instead of the typical chicken breasts, Chef opts for chicken thighs, a juicier, more tender cut that pairs just as nicely with the traditional cream-based Mornay sauce with spinach. The chicken sits on a bed of creamy, dreamy rosemary-infused mashed potatoes, making this sophisticated dish complete.
Nutritional facts
Protein
52g
Carbs
33g
Calories
830kcal
Fat
55g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Rosemary, Spinach, Black Pepper, Garlic, Heavy Cream, Kosher Salt, Parmesan Cheese, Shallot, Chicken Base, Yukon Potatoes, Parmesan Cheese
Contains milk, wheat, soybeans.
Reviews
4.0
Based on 4297 reviews
Sarah · 12/05/25
Kristen · 12/04/25
One of my favorites; order whenever it's available!
Cerri · 12/04/25
Nancy · 12/03/25
Linda · 12/02/25
my first meal and its already my favorite! chicken was tender and juicy..the sauce is amazing
Mykeshia · 12/01/25
Stephny · 12/01/25
Rainey · 11/30/25
Jason · 11/30/25
Leigh · 11/29/25
This is a me problem, but wish I didn’t have to check ingredients to determine whether the chicken is breast or thigh meat.
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
