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Chicken Florentine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 30 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Description

This Chicken Florentine recipe features tender, pan-seared chicken breasts simmered in a creamy sauce of spinach, garlic, and parmesan cheese. It’s a comforting and flavorful dish perfect for weeknight dinners or special occasions, combining vibrant vegetables and rich dairy for a classic Italian-inspired meal.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts or thighs
  • Kosher salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 2 tablespoons olive oil

Vegetables & Aromatics

  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced (or substitute with tomatoes)
  • 4 cups fresh spinach (or 1 cup frozen, thawed and drained)

Sauce

  • 1/4 cup chicken broth (or dry white wine)
  • 1/2 cup cream cheese (or reduced-fat version)
  • 1/2 cup half-and-half or heavy cream
  • 1/2 cup grated Parmesan cheese

Garnish

  • Fresh parsley or basil, for garnish (optional)

Instructions

  1. Prepare the chicken: Pound the chicken breasts or thighs to an even thickness to ensure uniform cooking. Season both sides with kosher salt, black pepper, and garlic powder. Dredge each piece lightly in flour, shaking off any excess to promote a crispy golden exterior when cooked.
  2. Sear the chicken: Heat olive oil in a skillet over medium heat. Add the floured chicken pieces and cook for 4-5 minutes per side, or until they turn golden brown and reach internal doneness. Remove the chicken from the skillet and set aside to rest.
  3. Sauté shallots and garlic: In the same skillet, add the finely chopped shallots and minced garlic. Cook, stirring occasionally, until the shallots become translucent and the garlic is fragrant, about 1-2 minutes. Add the diced red bell pepper and continue cooking for another 2 minutes to soften.
  4. Add spinach: Stir in the fresh spinach leaves and cook until wilted, which should take about 1-2 minutes. If using frozen spinach, ensure it is thawed and well-drained before adding.
  5. Create the sauce: Pour in the chicken broth or dry white wine, scraping up any browned bits from the bottom of the skillet for extra flavor. Then, add the cream cheese, half-and-half (or heavy cream), and grated Parmesan cheese. Stir continuously and simmer the sauce gently for 3-4 minutes until it thickens and becomes creamy.
  6. Combine chicken and sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy spinach sauce. Spoon sauce over the top and simmer together for another 2-3 minutes, allowing the chicken to soak up the flavors and reach perfect warmth.
  7. Garnish and serve: Sprinkle freshly chopped parsley or basil over the dish for a burst of color and freshness. Serve immediately alongside your preferred pasta, rice, or crusty bread to enjoy this classic, comforting meal.

Notes

  • You can substitute chicken breasts with thighs for a juicier texture.
  • For a lighter version, use reduced-fat cream cheese and half-and-half instead of heavy cream.
  • If you don’t have shallots, substitute with minced yellow onion.
  • Use gluten-free flour if you require a gluten-free option.
  • Leftover Chicken Florentine reheats well and can be stored in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/chicken-florentine-recipe/