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45min
International

One Pan Creamy Chicken Thigh Florentine

Thailand-localised everyday recipe prepared for the JLIT Recipe Production workflow.

◷ 45 minutes ⚡ 219 kcal
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One Pan Creamy Chicken Thigh Florentine cooking guide
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Ingredients

Serves
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  • 6 chicken thighs boneless if preferred
    BETAGRO Chicken Bone in Leg 300 g BETAGRO Chicken Bone in Leg 300 g300 g · ฿59.00
  • 3 cloves garlic finely chopped
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 100 g sun-dried tomatoes sliced
    Whole Peeled Tomatoes in Tomato Juice 400 g Whole Peeled Tomatoes in Tomato Juice 400 g400 g · ฿69.00
  • 250 ml chicken stock
    Chicken Bouillon Cube 80 g Chicken Bouillon Cube 80 g80 g · ฿20.00
  • 250 ml cooking cream
    Cooking Cream 200 ml. Cooking Cream 200 ml.200 ml · ฿93.00
  • 60 g parmesan cheese finely grated
    Grated Parmesan Cheese 100 g Grated Parmesan Cheese 100 g100 g · ฿153.00
  • 150 g spinach
    Spinach Balls Frozen Spinach Balls Frozen1 kg · ฿69.00
  • 1 tsp mixed herbs
    Mixed Herbs Mixed Herbs1 piece · ฿61.00
  • 1 tbsp cooking oil for frying
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • 1 handful fresh basil to finish
    Dried Basil Dried Basil1 piece · ฿74.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿821.30
Estimated value used฿579.95
Estimated pantry value left฿241.35

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Season and sear chicken

    Season the chicken thighs separately with salt and black pepper. Heat the cooking oil in a large pan and sear the chicken until golden. Remove and set aside.

  2. 2

    Saute the garlic

    Reduce the heat, add the garlic to the same pan and cook briefly until fragrant, scraping up the browned bits.

  3. 3

    Add tomatoes and stock

    Add the sun-dried tomatoes and cook briefly, then pour in the chicken stock and bring to a gentle simmer.

  4. 4

    Make the creamy sauce

    Stir in the cooking cream, Parmesan and mixed herbs. Simmer gently until the sauce begins to thicken.

  5. 5

    Add spinach and chicken

    Fold in the spinach until wilted, then return the chicken thighs and their juices to the pan. Simmer until the chicken is cooked through.

  6. 6

    Finish and serve

    Taste and adjust with salt and black pepper separately. Finish with fresh basil and serve hot.

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Per serving

Nutritional information

Calories219 kcal
Protein12.1 g
Carbohydrates28 g
Fat7.9 g
Saturated fat3.1 g
Fibre3 g
Sugar1.7 g
Sodium480 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

Milk / dairy

Useful substitutions

This JLIT version has been localised around ingredients realistically obtainable in Thailand.

Storage and reheating⌄

Storage

Cool promptly and refrigerate in an airtight container for up to 2 days.

Reheating

Reheat until piping hot throughout. Reheat only once.

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Cooking and allergy notice

Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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