Description
This Chicken Florentine Recipe is a creamy, flavorful, and easy-to-make dish that’s perfect for any occasion! Juicy chicken breasts are pan-seared to golden perfection and then smothered in a rich, garlicky Parmesan cream sauce with wilted spinach. It’s a one-pan meal that feels elegant but is simple enough for a busy weeknight dinner. Serve it over pasta, rice, or mashed potatoes for a comforting and delicious meal!
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (or 4 small)
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
For the Creamy Florentine Sauce:
-
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup dry white wine (optional, substitute with chicken broth)
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- ¼ teaspoon red pepper flakes (optional, for spice)
Instructions
- Prepare the Chicken:
- Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
- Lightly dredge the chicken in flour, shaking off any excess.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for 4-5 minutes per side until golden brown.
- Remove from the pan and set aside.
- Make the Sauce:
- In the same skillet, melt the butter and sauté the garlic for 1-2 minutes until fragrant.
- Pour in the white wine (or chicken broth) and let it simmer for 2-3 minutes to reduce.
- Add the Cream & Spinach:
- Stir in the chicken broth, heavy cream, Parmesan cheese, and red pepper flakes.
- Let the sauce thicken slightly, then add the fresh spinach and cook until wilted.
- Combine Everything:
- Return the seared chicken to the skillet and spoon the sauce over it.
- Simmer for 2-3 more minutes until the chicken is heated through.
- Serve & Enjoy:
- Garnish with extra Parmesan and fresh parsley.
- Serve over pasta, rice, or mashed potatoes.
Notes
- Use Chicken Thighs: For an even juicier option, swap chicken breasts for boneless thighs.
- Lighter Version: Use half-and-half instead of heavy cream for a lighter sauce.
- No Wine? Replace it with more chicken broth and a squeeze of lemon juice.
- Storage: Refrigerate leftovers for up to 3 days and reheat on low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-Inspired