Description
Chicken Florentine is a classic Italian-inspired dish featuring tender, pan-seared chicken breasts smothered in a rich and creamy Parmesan sauce infused with garlic and fresh spinach. This comforting main course is quick to prepare and perfect for a flavorful weeknight dinner, offering a delightful balance of creamy sauce and vibrant greens.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Sauce & Vegetables
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 4 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish
- Chopped parsley
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper to enhance flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 5 to 6 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Prepare the sauce base: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant, taking care not to burn the garlic.
- Add liquids and cheese: Pour in the heavy cream and chicken broth, stirring gently. Bring the mixture to a gentle simmer, then add the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Stir to combine.
- Simmer sauce: Let the sauce simmer for 2 to 3 minutes, allowing it to thicken slightly while stirring occasionally to prevent sticking.
- Incorporate spinach: Add the fresh baby spinach to the skillet and cook until the leaves wilt down, about 2 minutes, stirring to evenly distribute.
- Return chicken to skillet: Place the cooked chicken breasts back into the skillet and spoon the creamy spinach sauce over them. Allow the chicken to warm through for an additional 2 to 3 minutes on low heat.
- Garnish and serve: Sprinkle chopped parsley over the top for freshness and color. Serve the Chicken Florentine hot, alongside pasta, rice, or mashed potatoes as preferred.
Notes
- Serve with pasta, rice, or mashed potatoes for a complete meal.
- For a lighter version, substitute half-and-half for the heavy cream.
- Use fresh baby spinach for the best texture and flavor.
- Crushed red pepper flakes are optional if you prefer a slight kick.
