Chicken Florentine

This Chicken Florentine recipe is a timeless dish that combines tender chicken, creamy sauce, and the rich flavor of sautéed spinach. It’s a restaurant-quality meal that you can easily make at home in under 30 minutes. Whether you’re serving it over pasta, rice, or with crusty bread to soak up the sauce, this dish is sure to impress your family or guests.

The first time I made Chicken Florentine, it was a spontaneous weeknight experiment. My husband, who usually prefers hearty dishes, was blown away by how flavorful yet light it was. Even our picky eater at home didn’t hesitate to dig in—he kept calling it “the creamy chicken with the green stuff,” which became a household name for the dish. Now, it’s my go-to recipe for special occasions and cozy family dinners alike.

Why You’ll Love Chicken Florentine

•Easy and Quick: Ready in under 30 minutes, perfect for busy nights.

•Elegant and Versatile: Great for casual dinners or entertaining guests.

•Nutritious Spinach Boost: A tasty way to include greens in your meal.

•Customizable: Serve it with pasta, rice, or bread to match your preference.

Ingredients Notes For Chicken Florentine

•Chicken Breasts: Use boneless, skinless chicken breasts for ease and tenderness.

•Spinach: Fresh baby spinach adds vibrant color and nutrition.

•Heavy Cream: Creates the luscious, creamy sauce.

•Garlic: Adds depth and aroma to the dish.

•Parmesan Cheese: Enhances the creaminess and adds a salty, nutty flavor.

•White Wine: Optional, but it adds a delightful depth to the sauce.

•Butter and Olive Oil: For cooking the chicken and creating the base of the sauce.

Recipe Steps

1.Prepare the Chicken:

•Season 2-3 chicken breasts with salt, pepper, and a pinch of garlic powder. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken for 5-6 minutes per side until golden and fully cooked. Remove and set aside.

2.Sauté the Spinach:

•In the same skillet, add 2 minced garlic cloves and sauté until fragrant. Toss in 2 cups of fresh spinach and cook until wilted. Set aside.

3.Make the Sauce:

•Deglaze the pan with ½ cup of white wine (or chicken broth) and let it reduce slightly. Add 1 cup of heavy cream, stirring well. Mix in ½ cup of grated Parmesan cheese and simmer until the sauce thickens.

4.Combine:

•Return the chicken and spinach to the skillet, ensuring they’re coated in the sauce. Let everything simmer for 2-3 minutes to meld the flavors.

5.Serve:

•Plate the chicken and pour the creamy spinach sauce over it. Serve with pasta, rice, or bread.

Storage Options

•Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.

•Freeze: Freeze the chicken and sauce separately for up to 3 months. Thaw overnight before reheating.

Variations & Substitutions

•Protein Swap: Use boneless thighs, shrimp, or even salmon instead of chicken.

•Dairy-Free: Substitute coconut cream for heavy cream.

•Add Mushrooms: Sauté sliced mushrooms with the spinach for added flavor.

Chicken Florentine

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Course: Main Course

Kitchen: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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• ▢ 4 boneless skinless chicken breasts (about 1.5 lbs)
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1/4 cup all-purpose flour for dredging
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ 3 cloves garlic minced
• ▢ 1/2 cup chicken broth
• ▢ 1/2 cup heavy cream
• ▢ 1/4 cup grated Parmesan cheese
• ▢ 3 cups fresh spinach
• ▢ 1 teaspoon Italian seasoning
• ▢ Lemon wedges optional, for serving

Instructions

• Prepare the Chicken:
• Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Lightly dredge the chicken in flour, shaking off the excess.
• Cook the Chicken:
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (165°F internal temperature). Remove the chicken from the skillet and set aside.
• Sauté the Garlic:
• In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant.
• Make the Sauce:
• Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
• Add the Spinach:
• Add the fresh spinach to the skillet and cook for 1-2 minutes, or until wilted.
• Combine with Chicken:
• Return the chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to heat through and absorb the flavors.
• Serve:
• Serve the Chicken Florentine warm, garnished with lemon wedges if desired. Pair with pasta, rice, or crusty bread to soak up the creamy sauce.