Skip to Content

Fresh Chicken Florentine

Comfort food. It’s something that wraps its arms around you after a long, hard day, grounding you. It’s what we eat when we are uncertain or lost. It’s what we need when the chill in the air gets to be a little too much. It’s familiar.

This chicken dish is all that. And with the crazy spring weather we’ve been having — sunny and hot one day, cold and windy the next — it’s perfect for this time of year. I love that it’s basically a one-pot dish too (well, if you don’t count the pasta that it’s served over).

The combination of buttery chicken, spinach, tangy tomatoes and a hint of the brined feta is just so good.  This dish used to be a staple in our home, though I haven’t made it in awhile. It’s so easy, fast and comforting that it hit our table often when we were first married. It’s also one of the very first recipes that I blogged about here.

When I served it last week, it was like a homecoming. Shawn, who didn’t remember it at first, did when he took a bite. Will loved it. Paige really loved the chicken.

This version is updated from the original with a little less of the fatty ingredients, frozen spinach instead of canned and other little changes. It’s still very, very good.

Do you have a comfort food that’s special to your family? Share!

Yield: 4 servings

Fresh Chicken Florentine

Fresh Chicken Florentine


  • 1 tbsp butter
  • 1 lb boneless, , skinless chicken, cut into 1-inch cubes
  • 2 cups frozen chopped spinach
  • 1 can, (28 ounces) tomato puree
  • 1 tsp dried oregano
  • 1/2 cup crumbled feta
  • salt and pepper


  1. Melt butter in large skillet over medium heat. Add chicken cubes and sauté until no more pink is visible on any side.
  2. Stir in the spinach, followed by the tomato puree and dried oregano. Sprinkle with feta. Salt and pepper lightly.
  3. Cover and simmer over low heat for 15-20 minutes, stirring occasionally. Taste and season with additional salt and pepper, as desired.
  4. Serve over pasta.


Thursday 15th of April 2010

I grew up a few miles from the Mexican border in Tucson, Arizona, so my favorite comfort food is enchiladas - the cheesier, the better!

Lately, I have been making enchiladas in casserole style, much easier than rolling them.

One of my new faves is a roasted tomatillo and chicken enchilada casserole. Yum! Her it is if you want to try it: .-= Donna´s last blog ..Our First Daring Cooks Challenge: Brunswick Stew Recipe =-.

Skip to Recipe