Description

This Creamy Chicken Florentine is a comforting and flavorful dish made with tender pan-seared chicken breasts, fresh spinach, and a rich garlic parmesan cream sauce. It’s easy enough for a weeknight dinner but delicious enough to serve to guests. Pair it with pasta, rice, or crusty bread!

Ingredients

2 boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning
4 cups fresh spinach (roughly chopped)

1 tablespoon all-purpose flour (optional, for thickening)

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Instructions

Season and sear the chicken:
Season chicken cutlets with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Make the sauce:
In the same skillet, melt butter and sauté garlic for about 1 minute. Stir in flour (if using) and cook for 30 seconds. Pour in chicken broth and heavy cream, stirring well.
Add cheese and seasoning:
Stir in parmesan cheese and Italian seasoning. Simmer the sauce for 2–3 minutes until slightly thickened.
Add spinach:
Add the chopped spinach and cook until wilted, about 2–3 minutes.
Return chicken to pan:
Return the chicken to the skillet and spoon the sauce over it. Let it simmer for another 2–3 minutes to heat through.

Serve:
Serve hot with your favorite side dish like pasta or mashed potatoes.

Notes

You can substitute chicken breasts with boneless chicken thighs if you prefer.
For a low-carb version, serve over cauliflower rice or steamed veggies.
Add a splash of white wine for extra flavor in the sauce.

Store leftovers in an airtight container for up to 3 days.