Description
This Chicken Florentine recipe features tender, pan-seared chicken breasts smothered in a creamy spinach and Parmesan sauce. Ready in just 25 minutes, it offers a classic Italian-inspired dish that pairs perfectly with pasta, rice, or crusty bread for a comforting and flavorful meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
Instructions
- Heat olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Cook chicken: Season the chicken breasts with salt and pepper on both sides. Place them in the hot skillet and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Wilt spinach: Add the chopped fresh spinach to the skillet and cook for 1-2 minutes until wilted and tender.
- Add liquids and simmer: Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to thicken the sauce slightly.
- Incorporate Parmesan: Stir in the grated Parmesan cheese until it melts completely and blends smoothly into the sauce.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy spinach sauce over the top and cook for an additional 2-3 minutes to warm through and meld the flavors.
- Serve: Serve the Chicken Florentine warm, alongside your choice of rice, pasta, or crusty bread for a complete meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- Fresh spinach can be replaced with baby spinach or frozen spinach, but adjust cooking time accordingly.
- Adding a squeeze of fresh lemon juice before serving can brighten the flavors.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftover Chicken Florentine can be stored in an airtight container in the refrigerator for up to 3 days.
