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 4413 reviews
skylar · 06/18/26
Chris · 06/18/26
It was so delicious that I've ordered it twice more since then. One of the best meals I've had from Cook Unity and most of the meals are really good.
Maria · 06/18/26
Needed more salt
Jackeline · 06/17/26
Mah. We like the potatoes. Chicken is nothing special.
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.
