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Chicken Florentine

Chicken Florentine

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Course: Main Course
Kitchen: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
 

  • 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.