Description
Chicken Florentine is a creamy, comforting dish featuring tender sautéed chicken breasts nestled in a rich sauce of spinach, garlic, heavy cream, chicken broth, and Parmesan cheese. Ready in just 25 minutes, it’s a perfect weeknight meal that pairs beautifully with rice, pasta, or crusty bread.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Sauce
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat until shimmering, preparing it for cooking the chicken.
- Cook the chicken: Season the chicken breasts generously with salt and pepper. Place them in the skillet and cook for 6-7 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook spinach: Add chopped fresh spinach to the skillet and cook for 1-2 minutes until wilted and tender.
- Add liquids: Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, cooking for 3-4 minutes so the sauce thickens slightly.
- Melt cheese: Add the grated Parmesan cheese to the sauce, stirring continuously until it melts and fully combines, creating a creamy texture.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spoon the spinach sauce over the top, and let them cook together for an additional 2-3 minutes to meld flavors.
- Serve: Plate the chicken and sauce while warm. This dish pairs wonderfully with rice, pasta, or crusty bread for a complete meal.
Notes
- For extra flavor, you can add a splash of white wine when adding the chicken broth.
- Use fresh spinach for best texture; frozen spinach can make the sauce watery.
- To reduce fat, substitute heavy cream with half-and-half or a lighter cream alternative.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- If you prefer a thicker sauce, let it simmer longer or add a small amount of cornstarch slurry.
