Chicken Florentine is a creamy, flavorful, and elegant dish featuring tender pan-seared chicken smothered in a garlic-infused spinach and cream sauce. This restaurant-quality meal is easy to make in under 30 minutes, making it perfect for weeknight dinners or special occasions. Serve it over pasta, rice, or Mashed Potatoes for a truly indulgent experience! 🍗🥬✨
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Chicken:
- 2 large chicken breasts, cut into cutlets (or 4 small breasts)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp olive oil
- 1 tbsp butter
For the Creamy Florentine Sauce:
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 3 cups fresh spinach, chopped
- 1 tbsp lemon juice (for freshness)
- 2 tbsp butter
Directions
Step 1: Cook the Chicken
- Season the chicken cutlets with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 75°C).
- Remove from the skillet and set aside.
Step 2: Make the Florentine Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and let simmer for 2 minutes, scraping up any browned bits from the pan.
- Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Let simmer for 3-4 minutesuntil thickened.
- Add the spinach and stir until wilted (about 1 minute).
- Stir in lemon juice for a fresh, bright finish.
Step 3: Combine and Serve
- Return the chicken to the skillet, coating it with the sauce. Simmer for 2 minutes to absorb the flavors.
- Serve hot over pasta, rice, or mashed potatoes, garnished with extra Parmesan and fresh herbs.
Notes
- Make it lighter: Use half-and-half instead of heavy cream.
- Add mushrooms: Sauté sliced mushrooms with the garlic for extra depth.
- Storage: Keep leftovers in an airtight container for up to 3 days.
Why This Recipe Works
The rich and creamy sauce pairs beautifully with the juicy, seared chicken, while the fresh spinach adds a light, nutritious touch. The garlic and Parmesan create an irresistible flavor, making this a restaurant-quality dish at home!
Conclusion
This Chicken Florentine is an easy, elegant meal that’s packed with creamy, garlicky goodness. Whether for a quick family dinner or a special occasion, this dish is a showstopper. Try it tonight and enjoy a luxurious, flavorful meal!🍗🥬🧄✨
Frequently Asked Questions
Can I make Chicken Florentine ahead of time, and how should I store it?
Yes, you can prepare the chicken and sauce components separately up to 24 hours in advance. Store the cooked chicken in an airtight container in the refrigerator. Keep the Florentine sauce in a separate airtight container. When ready to serve, gently reheat the sauce in a skillet and add the chicken to warm through. You can also assemble the entire dish and store it in the refrigerator for up to 2 days, reheating it gently in a skillet or oven until heated through.
What are some ingredient substitutions I can make for this Chicken Florentine recipe?
You can substitute half-and-half for heavy cream for a lighter sauce; use an equal amount. If you don’t have Parmesan cheese, you can substitute with Pecorino Romano or a blend of Italian cheeses, using the same amount. For the spinach, you can use frozen spinach, but be sure to thaw and squeeze out all the excess water before adding it to the sauce, using about 1.5 cups. If you don’t have Italian seasoning, you can use a combination of dried oregano, basil, and thyme, about 1/2 teaspoon total.
How do I know when the chicken is perfectly cooked and the sauce is ready?
The chicken is cooked through when it reaches an internal temperature of 165°F (75°C), which can be checked with a meat thermometer. Visually, the chicken should be golden brown and no longer pink inside. The sauce is ready when it has thickened slightly, coats the back of a spoon, and the spinach is wilted. The sauce should also have a creamy consistency.
Can I scale this recipe up to serve more people?
Yes, you can easily double or triple this recipe. When doubling, use a larger skillet to sear the chicken in batches, ensuring not to overcrowd the pan. Increase the sauce ingredients proportionally. Cooking times may need slight adjustments; monitor the chicken’s internal temperature and the sauce’s consistency to ensure everything is cooked through. You may need to use two skillets if tripling the recipe.
What are the nutritional highlights and health benefits of the ingredients in Chicken Florentine?
Chicken Florentine is a good source of protein from the chicken, essential for muscle building and repair. Spinach is rich in vitamins A, C, and K, along with iron and antioxidants, promoting eye health, immune function, and bone health. The Parmesan cheese provides calcium, crucial for strong bones and teeth. The garlic offers potential immune-boosting properties.
Chicken Florentine
This Chicken Florentine recipe features tender chicken breasts in a creamy spinach and mushroom sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless and skinless
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cups baby spinach fresh
- 1 cup mushrooms sliced
- 1 teaspoon garlic minced
- 0.5 teaspoon salt to taste
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides.
- Remove chicken from skillet and set aside. In the same skillet, add mushrooms and garlic, sauté for 2 minutes.
- Add heavy cream to the skillet, stirring to scrape up any browned bits. Bring to a simmer.
- Return chicken to the skillet, cover with sauce, and add spinach. Cook until spinach is wilted and chicken is cooked through.
Notes
For a richer flavor, you can add grated Parmesan cheese to the sauce.
