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 4396 reviews
My husband loves spinach, so this was a no brainer. The sauce is good, and I make a salad to go with it for variety of texture and nutrition.
Hilary · 05/08/26
Tylene · 05/07/26
Gail · 05/07/26
Chicken tasted weird and potatoes were runny. I didn't eat more than a bite.
Charles · 05/06/26
Lavinia · 05/06/26
Potatoes were almost all water, had to add instant to make potatoes
William · 05/06/26
Jennifer · 05/04/26
Malee · 05/04/26
Michelle · 05/03/26
Two out of two meals had a bone in them.
Kimberly · 05/03/26
Y'all seriously forgot to add cheese?
Chicken has no grill marks and tastes like its boiled.
I'm canceling my service soon.
Andrew · 05/02/26
Nestor · 05/01/26
Toni · 05/01/26
using chicken thighs is tricky, they can have weird parts in them and taste gamey.. this meal had both. It would be much better if you used breast.
Andrea · 04/30/26
Tastes great but this time the sauce was super water. Almost like it had been frozen first.
Suzi · 04/30/26
Potatoes were delish but the sauce was really watery, would have liked it thicker so the chicken wasn’t sitting in it. It made it kinda rubbery. Would order again if it was like already sauce.
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.
