Description
Creamy Chicken Florentine is a delicious, elegant dish made with tender chicken breasts, sautรฉed spinach, and a rich, creamy sauce. It’s a quick and easy meal that feels fancy enough for a special occasion but simple enough for a weeknight dinner. This classic recipe pairs beautifully with pasta or crusty bread to soak up all the savory flavors.
Ingredients
Units
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- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
- 4 cups fresh baby spinach
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165ยฐF). Remove the chicken from the skillet and set aside.
- Sautรฉ the Aromatics: In the same skillet, add the butter. Once melted, add the minced garlic and chopped onion. Sautรฉ for 2-3 minutes until fragrant and softened.
- Make the Cream Sauce: Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the Parmesan cheese and let the sauce simmer for 3-4 minutes until slightly thickened.
- Add the Spinach: Add the fresh spinach to the sauce and cook for 2-3 minutes until wilted.
- Combine: Return the chicken breasts to the skillet, spoon the creamy spinach sauce over the top, and let everything heat through for 2-3 minutes.
- Serve: Garnish with fresh parsley if desired, and serve hot with pasta, rice, or bread.
Notes
- For a lighter option, you can substitute half-and-half for heavy cream.
- Feel free to add mushrooms or sun-dried tomatoes to the sauce for extra flavor.
- If you prefer, you can slice the chicken breasts before adding them back to the sauce for easier serving.