Description
This Chicken Florentine recipe features tender, golden-brown chicken breasts simmered in a creamy garlic Parmesan sauce with fresh baby spinach. It’s a quick and flavorful Italian-inspired main course perfect for weeknight dinners, offering a rich and satisfying dish that’s gluten-free and easy to prepare on the stovetop.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups fresh baby spinach
Garnish
- Chopped parsley
Instructions
- Season and Cook Chicken: Season the chicken breasts evenly with salt and black pepper. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5–6 minutes on each side or until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Garlic: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Prepare Creamy Sauce: Pour in the heavy cream and chicken broth into the skillet. Stir and bring the mixture to a gentle simmer. Then add the grated Parmesan cheese, Italian seasoning, and if desired, the crushed red pepper flakes. Let the sauce simmer for 2–3 minutes, stirring occasionally, until it thickens slightly.
- Add Spinach: Stir in the fresh baby spinach and cook until it wilts completely, which should take about 2 minutes, blending the greens into the creamy sauce beautifully.
- Combine and Heat Through: Return the cooked chicken breasts to the skillet, spooning the creamy spinach sauce over the top. Let everything simmer together for another 2–3 minutes to reheat the chicken and allow the flavors to meld.
- Garnish and Serve: Remove from heat, sprinkle chopped parsley over the chicken for a fresh touch, and serve immediately. This dish goes wonderfully with pasta, rice, or mashed potatoes.
Notes
- Serve with pasta, rice, or mashed potatoes for a complete meal.
- For a lighter version, substitute half-and-half for the heavy cream.
- Crushed red pepper flakes are optional for added heat, omit if you prefer a milder flavor.
- Ensure chicken is cooked through by checking for an internal temperature of 165°F (74°C).
