Description
This Chicken Florentine recipe features tender, seared chicken breasts smothered in a rich and creamy garlic-Parmesan sauce with wilted fresh spinach. Ready in just 30 minutes, this comforting and elegant dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6 cups fresh spinach (about 6 ounces)
Instructions
- Season the Chicken: Sprinkle both sides of the chicken breasts evenly with salt, pepper, and Italian seasoning to ensure flavorful meat.
- Sear the Chicken: Heat olive oil and butter together in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Cook for 4-5 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Using the same skillet, add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned to enhance aroma and flavor.
- Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Let the broth simmer for around 2 minutes to concentrate flavors.
- Add Cream and Parmesan: Stir in heavy cream and grated Parmesan cheese. Continue cooking and stirring occasionally for 3-5 minutes until the sauce thickens and turns creamy.
- Wilt the Spinach: Add fresh spinach to the skillet, stir continuously until it wilts and softens, which takes about 2 minutes, blending nicely into the sauce.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet and spoon the creamy spinach sauce over the top. Let everything simmer together for 5 more minutes to allow flavors to meld and chicken to stay moist.
- Serve: Once the chicken is cooked through and the sauce is luscious and creamy, remove from heat. Plate the chicken topped generously with the creamy spinach sauce and enjoy.
Notes
- For extra flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Ensure not to overcook the chicken to keep it juicy and tender.
- Using fresh spinach is ideal, but baby spinach works well too.
- This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
