If you’ve been searching for a dish that’s both comforting and impressive, look no further than Chicken Florentine. This creamy chicken skillet is packed with tender chicken breasts, fresh spinach, and a luxurious Parmesan sauce, all tinged with a hint of garlic and a bright touch of lemon. It’s the kind of meal you whip up when you want something special yet totally doable on a weeknight, and it never fails to gather everyone around the table with big smiles and eager forks.
Ingredients You’ll Need
Here’s what you’ll need to create Chicken Florentine at home. Each ingredient brings a key flavor, texture, or pop of color, making this dish a real showstopper with minimal fuss.
- Chicken breasts: Boneless and skinless, these soak up all the flavors and remain juicy when cooked properly.
- Salt: Essential for bringing out all the savory notes in the chicken and sauce.
- Black pepper: Adds a gentle heat and depth to every bite.
- Paprika: Just a dash for color and a subtle smoky undertone.
- Olive oil: Helps sear the chicken breasts to a beautiful golden brown while adding a fruity base note.
- Unsalted butter: Lends richness and helps carry the garlic flavor throughout the sauce.
- Garlic: Three cloves, minced, are just enough to make things aromatic without overpowering the dish.
- Chicken broth: Deglazes the pan and builds the savory backbone of the sauce.
- Heavy cream: The secret to that dreamy, velvety sauce.
- Parmesan cheese: Freshly grated is best for melting smoothly and adding a salty, nutty punch.
- Italian seasoning: A blend of herbs that brings an unmistakably Italian flavor profile.
- Red pepper flakes (optional): For a gentle kick, if you like a little heat.
- Fresh baby spinach: Four cups may seem like a lot, but it wilts down to the perfect amount, adding color and nutrition.
- Lemon juice: A splash at the end brightens up all the rich flavors.
- Fresh parsley: Chopped and sprinkled on top for a fresh, herby finish.
How to Make Chicken Florentine
Step 1: Season and Prep the Chicken
Pat your chicken breasts dry with paper towels—this helps them brown beautifully. Sprinkle both sides generously with salt, black pepper, and paprika. The seasoning not only brings out the best in your chicken but also helps create that gorgeous color once seared.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and let them cook undisturbed for 5 to 6 minutes per side, until they’re golden brown and cooked through. Don’t rush this part—the color means flavor! Once done, set the chicken aside on a plate, keeping all those tasty juices in the pan.
Step 3: Start the Sauce Base
Lower the heat a tad, then melt the unsalted butter right in the same skillet. Toss in the minced garlic and sauté for just about a minute until fragrant—be careful not to let it burn. The aroma alone will have everyone peeking into the kitchen!
Step 4: Deglaze and Simmer
Pour in the chicken broth, scraping up any little browned bits (those are flavor gold). Let it simmer for a couple of minutes so the broth picks up all the deliciousness from the pan.
Step 5: Make It Creamy
Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if you’re using them. Let the sauce bubble gently for 3 to 4 minutes, stirring often until it thickens slightly and becomes irresistibly creamy.
Step 6: Wilt the Spinach
Add the fresh baby spinach right into the sauce, stirring until it just wilts. It may look like a mountain of greens at first, but it’ll melt down quickly, adding a lovely color and silkiness to your Chicken Florentine.
Step 7: Bring It All Together
Return the chicken breasts (and any accumulated juices) to the skillet, nestling them into the sauce. Spoon some of that luscious sauce over the top and let everything simmer together for a couple of minutes. Finish with a splash of lemon juice to brighten the dish, and sprinkle with chopped fresh parsley just before serving.
How to Serve Chicken Florentine
Garnishes
A generous sprinkle of chopped fresh parsley works wonders for both flavor and presentation. If you want to go the extra mile, a dusting of extra Parmesan or a few lemon zest curls on top make this Chicken Florentine look restaurant-ready.
Side Dishes
This dish begs for something to soak up that velvety sauce. Serve Chicken Florentine over a bed of pasta, fluffy rice, or creamy mashed potatoes. Roasted vegetables or crusty bread are also fantastic for sopping up every last drop.
Creative Ways to Present
For a dinner party, slice the chicken and arrange it over a platter of wilted spinach, spooning the sauce artfully on top. Or, for a lighter twist, serve the chicken and sauce atop sautéed zucchini noodles or cauliflower rice for a low-carb take on classic Chicken Florentine.
Make Ahead and Storage
Storing Leftovers
Let any leftover Chicken Florentine cool to room temperature, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to three days, making it perfect for meal prep or a quick, indulgent lunch.
Freezing
For longer storage, you can freeze Chicken Florentine. Place cooled chicken and sauce in a freezer-safe container, removing as much air as possible. It keeps for up to two months. Just note that the creamy sauce may separate a bit upon thawing, but a gentle reheat and a good stir will bring it back together.
Reheating
To reheat, warm leftovers in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Microwave reheating works too, but use short intervals and stir often to keep the sauce creamy and the chicken tender.
FAQs
What is Chicken Florentine, exactly?
Chicken Florentine is a classic dish featuring pan-seared chicken breasts nestled in a creamy spinach and Parmesan sauce. The term “Florentine” refers to dishes prepared with spinach, inspired by the cuisine Main Course.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in Chicken Florentine. They’re extra juicy and flavorful—just adjust the cooking time as needed to ensure they’re cooked through.
Is there a way to lighten up the sauce?
Yes, you can swap the heavy cream for half-and-half or even whole milk for a lighter version. Keep in mind the sauce will be a bit less rich but still deliciously creamy.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer: the internal temperature should reach 165°F (74°C). If you don’t have one, make sure the juices run clear and there’s no pink in the thickest part of the chicken breast.
Can I make Chicken Florentine ahead of time?
Yes! You can prepare the Chicken Florentine up to a day in advance. Store the chicken and sauce together, then gently reheat on the stove when you’re ready to serve. Add a splash of broth or cream if the sauce needs loosening.
Final Thoughts
I hope you feel inspired to try Chicken Florentine in your own kitchen. It’s one of those dishes that brings sunshine to the table, whether you’re feeding family or friends. Give it a go, and don’t forget to let the creamy sauce and fresh spinach do all the talking—your taste buds will thank you!
Print
Chicken Florentine Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Sautéing
- Cuisine: Italian-Inspired, American
- Diet: Non-Vegetarian
Description
Chicken Florentine is a creamy, flavorful Italian-inspired dish featuring tender pan-seared chicken breasts cooked in a luscious sauce of garlic, Parmesan cheese, and fresh spinach. This comforting meal is perfect for a family dinner and can be served over pasta, rice, or mashed potatoes to soak up the rich sauce.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Vegetables and Garnish
- 4 cups fresh baby spinach
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, and paprika to enhance flavor.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until they are golden brown and fully cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
- Make the sauce base: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Deglaze and simmer: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the pan. Let the broth simmer for 2 minutes to reduce slightly.
- Add cream and seasonings: Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Continue to simmer the sauce for 3 to 4 minutes, stirring often until it thickens just a bit.
- Add the spinach: Add the fresh baby spinach to the sauce and cook for 1 to 2 minutes, stirring gently until the spinach is just wilted and incorporated into the sauce.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spoon the creamy sauce over the top, and let them simmer together for 2 minutes to reheat and allow the flavors to meld.
- Finish and serve: Remove the skillet from heat, stir in the tablespoon of lemon juice for a hint of brightness, and garnish with chopped fresh parsley before serving.
Notes
- Serve over pasta, rice, or mashed potatoes to soak up the creamy sauce for a complete meal.
- For a lighter version, substitute heavy cream with half-and-half to reduce fat content.
- This recipe can be made gluten free if served without pasta or with gluten-free pasta.
- Adjust red pepper flakes according to your preferred spice level or omit if sensitive to heat.
- Use fresh baby spinach for best texture and flavor; frozen spinach is not recommended.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 165 mg
