Description
A rich and creamy Chicken Florentine featuring juicy seared chicken breasts bathed in a garlicky, Parmesan-infused cream sauce with wilted spinach—elegant enough for company, easy enough for a weeknight.
Ingredients
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
6 cups fresh spinach (about 6 ounces)
1 teaspoon Italian seasoning
Salt and pepper, to taste
Instructions
- Season the chicken: Sprinkle both sides of the chicken breasts with salt, pepper, and Italian seasoning.
- Sear the chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter melts and the pan is hot, add the chicken breasts. Sear for 4–5 minutes on each side, or until golden brown and cooked through (internal temperature should be 165°F). Remove the chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
- Deglaze the pan: Pour in the chicken broth, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes.
- Add the cream and cheese: Stir in the heavy cream and grated Parmesan cheese. Cook, stirring occasionally, until the sauce thickens and becomes creamy, about 3–5 minutes.
- Wilt the spinach: Add the fresh spinach and stir until wilted, about 2 minutes.
- Combine everything: Return the chicken breasts to the skillet and spoon the sauce over the top. Simmer for another 5 minutes to meld the flavors.
- Serve: Remove from heat and serve the chicken with the creamy spinach sauce spooned generously over each piece.
Notes
- Use boneless chicken thighs for a juicier cut.
- Add sliced mushrooms for extra earthiness.
- Substitute white wine for some of the chicken broth for depth.
- Stir in sun-dried tomatoes for a tangy, sweet element.
- Top with mozzarella or Gruyère for an extra cheesy version.
- Make it spicy with crushed red pepper flakes.
- Use frozen spinach (thawed and squeezed dry) if fresh isn’t available.
- Add lemon zest or juice for a bright citrus twist.
- Make it dairy-free with plant-based cream and cheese alternatives.
- Serve over pasta, rice, or mashed potatoes for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 155 mg
