Description
Chicken Florentine is a classic Italian-inspired dish featuring tender boneless, skinless chicken breasts cooked to golden perfection and smothered in a creamy sauce made with fresh spinach, garlic, heavy cream, chicken broth, and Parmesan cheese. This comforting skillet meal is ready in just 25 minutes, making it perfect for a quick yet elegant dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Cook chicken: Season the chicken breasts generously with salt and pepper. Place them in the hot skillet and cook each side for 6-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook spinach: Add the chopped fresh spinach to the skillet and cook for 1-2 minutes until wilted.
- Make sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes to allow the sauce to thicken.
- Add cheese: Stir in the grated Parmesan cheese until it has melted and fully incorporated into the sauce, creating a rich, creamy texture.
- Return chicken to skillet: Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let them cook together for an additional 2-3 minutes to warm through and absorb the flavors.
- Serve: Serve the Chicken Florentine warm, ideally accompanied by rice, pasta, or crusty bread for a hearty meal.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Freshly grated Parmesan works best for optimal melting and flavor.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Spinach can be substituted with kale or Swiss chard if preferred.
- Leftovers store well in the refrigerator for up to 3 days.
