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
4.1
Based on 4351 reviews
Paula · 03/06/26
It was good, will order again.
Sharon · 03/04/26
Sauce was a little broken and watery
Unique · 03/03/26
Peter · 03/02/26
very good chicken and mashed potatoes
Haley · 03/01/26
Sara · 02/28/26
Liked this very much
Teresa · 02/27/26
The sauce was delicious and the chicken very tender and tasty
Jacqueline · 02/27/26
This was okay, the chicken didn’t really have the flavor I was expecting
Alexis · 02/26/26
Kymber · 02/26/26
Rachel · 02/26/26
Yummy
emmÿ · 02/26/26
Very inconsistent. Sometimes there is maybe one leaf of spinach and the sauce is a large watery amount, other times it's a better balance. The potatoes are a touch stiff and maybe too much. I'd rather have more chicken and spinach to have a more balanced meal.
Tamara · 02/25/26
Peter · 02/25/26
The chicken was completely inedible (mixture of tough and chewy, most pieces had a purple-tinge) - so disgusting! And it was my very first meal from Cook Unity, I’m so close to cancelling. Yuck!
Liz · 02/24/26
Chicken was not good quality… very chewy and fatty.
Trevor · 02/24/26
The potatoes were really good. It could use more spinach. The chicken thighs were very fatty and hard to eat.
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.
