Description

Creamy Chicken Florentine is a luxurious skillet dish featuring tender seared chicken breasts bathed in a savory garlic-Parmesan cream sauce, brightened with fresh spinach. It’s easy enough for a weeknight, yet elegant enough for impressing guests.

Ingredients

Units Scale

For the Chicken

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil

For the Florentine Sauce

3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
4 cups fresh baby spinach
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste

Optional Garnish

Chopped fresh parsley

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Instructions

Season and Sear Chicken: Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm.
Make the Sauce Base: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add Cream, Broth, and Cheese: Pour in the heavy cream and chicken broth, scraping up browned bits from the bottom. Stir in Parmesan cheese until melted and sauce starts to thicken, about 2-3 minutes.
Add Spinach and Season: Stir in Italian seasoning, crushed red pepper flakes (if using), and fresh baby spinach. Cook, stirring, until the spinach wilts—about 2 minutes. Taste and adjust seasoning with salt and black pepper as needed.
Return Chicken to Skillet: Return the seared chicken breasts (and any juices) to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer for 2-3 minutes to reheat and infuse flavors.
Serve: Transfer chicken to plates, spooning extra creamy Florentine sauce over the top. Garnish with chopped fresh parsley and serve immediately.

Notes

Be sure not to overcook the chicken for best juiciness.
Substitute half-and-half for heavy cream for a lighter version, but the sauce will be less rich.
Pair with pasta, mashed potatoes, or crusty bread to soak up the sauce.
Leftovers keep well in the fridge for up to 3 days; reheat gently.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 465
Sugar: 2g
Sodium: 790mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 46g
Cholesterol: 160mg