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
Scale
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
