CREAMY CHICKEN FLORENTINE PERFECTION

Let’s Make Chicken Florentine!

Chicken Florentine. Just the name conjures up images of creamy, dreamy deliciousness, doesn’t it? It’s one of those dishes that feels fancy enough for a special occasion, but it’s also surprisingly easy to make at home. And trust me, once you’ve tasted homemade Chicken Florentine, you’ll never want to order it in a restaurant again. I’m going to walk you through every step of the process, so you can create a restaurant-quality meal in your own kitchen. Get ready for some serious culinary magic!

What is Chicken Florentine Anyway?

Before we dive into the recipe, let’s talk about what Chicken Florentine actually is. At its heart, it’s chicken breasts cooked in a creamy sauce with spinach. The “Florentine” part refers to the spinach, as it’s a classic ingredient in dishes from Florence, Italy. While there are variations, the core elements – chicken, spinach, and a luscious cream sauce – remain the same. And that’s what makes it so incredibly versatile and adaptable to your own tastes!

The Star Ingredients

Let’s gather our culinary warriors! Here’s what you’ll need to create this masterpiece:

• Chicken Breasts: Boneless, skinless chicken breasts are the foundation of our dish. I recommend about 2 large breasts, which you’ll slice in half horizontally to create 4 thinner cutlets.
• Fresh Spinach: This is where the “Florentine” magic happens! Fresh spinach provides a vibrant color and a healthy boost. About 10 ounces is perfect. Don’t worry if it seems like a lot; it wilts down considerably as it cooks.
• Heavy Cream: This is what gives our sauce its richness and velvety texture. Don’t skimp on this!
• Butter: Because everything’s better with butter, right? We’ll use it to sauté the chicken and create the base for our sauce.
• Garlic: Minced garlic adds a pungent, aromatic flavor that complements the spinach and cream beautifully.
• Shallots: Finely chopped shallots add a subtle sweetness and depth of flavor to the sauce. If you don’t have shallots, you can substitute with a small yellow onion.
• Chicken Broth: This adds moisture and flavor to the sauce, helping it thicken and become even more delicious.
• Parmesan Cheese: Grated Parmesan cheese adds a salty, savory note that balances the sweetness of the cream and shallots.
• Mozzarella Cheese: Shredded Mozzarella is optional but highly recommended! It adds a gooey, melty layer of cheesy goodness that takes this dish over the top.
• Olive Oil: For searing the chicken.
• Salt and Pepper: To season everything to perfection.
• Italian Seasoning: This adds a touch of Italian flair to the dish.
• Optional additions: Sun-dried tomatoes, mushrooms, artichoke hearts.

Let’s Get Cooking: The Chicken Florentine Recipe

Alright, are you ready to transform these ingredients into a culinary masterpiece? Let’s do it! Here’s the step-by-step guide to creating the most amazing Chicken Florentine you’ve ever tasted:

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This is crucial for getting a nice sear. Season both sides generously with salt, pepper, and Italian seasoning.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts to the skillet, making sure not to overcrowd the pan. Sear for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. It’s okay if the chicken isn’t fully cooked at this stage; it will finish cooking in the sauce.
3. Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped shallots and sauté for about 2-3 minutes, until softened and fragrant. The aroma will be heavenly! Be careful not to burn the garlic.
4. Wilt the Spinach: Add the fresh spinach to the skillet. It will seem like a lot, but don’t worry – it will wilt down quickly. Cook for about 2-3 minutes, stirring occasionally, until the spinach is wilted and tender.
5. Create the Cream Sauce: Pour in the chicken broth and bring to a simmer. Cook for about 2-3 minutes, allowing the broth to reduce slightly. Then, pour in the heavy cream and stir to combine. Bring the sauce back to a simmer and cook for another 5-7 minutes, until it has thickened slightly. Stir in the grated Parmesan cheese. The sauce should be rich, creamy, and utterly irresistible.
6. Assemble the Chicken Florentine: Return the seared chicken breasts to the skillet and nestle them into the cream sauce. Spoon the sauce over the chicken to coat it evenly. If using, sprinkle shredded mozzarella cheese over the top.
7. Bake or Simmer: You have two options here. Option 1: Cover the skillet and simmer over low heat for about 5-10 minutes, or until the chicken is cooked through and the mozzarella cheese (if using) is melted and bubbly. Option 2: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for about 10-15 minutes, or until the chicken is cooked through and the mozzarella cheese (if using) is melted and bubbly.
8. Serve and Enjoy!: Remove the Chicken Florentine from the skillet or oven and let it rest for a few minutes before serving. Garnish with a sprinkle of fresh parsley, if desired. Serve hot with your favorite side dishes.

Success Tips for Perfect Chicken Florentine

Want to guarantee a flawless Chicken Florentine every time? Here are my top tips for success:

• Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the skillet. Overcrowding will lower the temperature of the pan and prevent the chicken from browning properly. If necessary, sear the chicken in batches.
• Use Fresh Spinach: While frozen spinach can be used in a pinch, fresh spinach will give you the best flavor and texture. Make sure to wash the spinach thoroughly before using it.
• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
• Adjust the Sauce to Your Liking: Feel free to adjust the amount of cream, chicken broth, and Parmesan cheese to suit your taste. If you like a thicker sauce, cook it for a longer period of time to allow it to reduce further.
• Make it Ahead: You can prepare the Chicken Florentine ahead of time and store it in the refrigerator for up to 24 hours. When ready to serve, simply reheat it in the oven or on the stovetop until heated through.

Serving Suggestions

Chicken Florentine is delicious on its own, but it’s even better when served with complementary side dishes. Here are some of my favorite serving suggestions:

• Pasta: Serve over cooked pasta, such as spaghetti, fettuccine, or linguine. The creamy sauce will coat the pasta beautifully.
• Rice: Serve with a side of steamed rice or risotto.
• Mashed Potatoes: Creamy mashed potatoes are a perfect accompaniment to the rich and flavorful Chicken Florentine.
• Roasted Vegetables: Serve with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
• Crusty Bread: Serve with a side of crusty bread for soaking up the delicious sauce.

Variations and Additions

One of the great things about Chicken Florentine is that it’s so versatile. You can easily customize it to your own taste by adding different ingredients or making substitutions. Here are some ideas:

• Add Mushrooms: Sauté sliced mushrooms with the garlic and shallots for a more earthy flavor.
• Add Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes for a burst of tangy sweetness.
• Add Artichoke Hearts: Add quartered artichoke hearts for a slightly tangy and briny flavor.
• Use Different Cheeses: Experiment with different cheeses, such as Fontina, Provolone, or Gruyere.
• Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
• Try different Greens: Substitute the spinach with kale or Swiss chard.

Speaking of variations, if you’re looking for something a little different, but still packed with flavor, you might enjoy SMOTHERED CHICKEN, which offers a comforting, gravy-smothered twist. Or, for a fun and easy appetizer, try CHICKEN SLIDERS; they are always a crowd-pleaser. If you’re a pasta lover, CHICKEN TORTELLINI HEAVEN is another creamy, cheesy delight that’s quick to prepare. And don’t forget about GARLIC BUTTER CHICKEN ROTINI for an easy and flavorful weeknight dinner.

Tips for Storing and Reheating

Leftover Chicken Florentine can be stored in the refrigerator for up to 3-4 days. To reheat, simply microwave it until heated through, or reheat it in a skillet over low heat. You can also reheat it in the oven at 350°F (175°C) until heated through. If the sauce has thickened too much, add a splash of chicken broth or cream to thin it out.

Chicken Florentine also freezes well. To freeze, let it cool completely and then transfer it to an airtight container. Freeze for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator and then reheat as directed above.

If you have some extra chicken to use, you might also like HONEY PEPPER CHICKEN PERFECTION or Garlic Butter Chicken Bites & Creamy Pasta

Conclusion

So there you have it – my ultimate Chicken Florentine recipe! I hope you enjoy making this dish as much as I do. It’s a truly magical combination of flavors and textures that’s sure to impress your family and friends. With a little practice, you’ll be able to whip up this restaurant-quality meal in your own kitchen in no time. Happy cooking!

Creamy Chicken Florentine Perfection

Amelia Chen-Morrison

This Creamy Chicken Florentine recipe brings restaurant-quality flavor to your home kitchen. Tender chicken breasts are simmered in a luscious, creamy sauce with fresh spinach and Parmesan cheese, creating a comforting and elegant dish that’s surprisingly easy to prepare.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 550 kcal

Equipment

• Large skillet
• Knife
• Cutting board
• Measuring cups and spoons
• Paper towels
• Spatula or spoon
• Meat thermometer (optional)
• Oven (optional)
• Baking dish (if baking)
• Tongs

Ingredients

  

• 2 large boneless, skinless chicken breasts
• 10 ounces fresh spinach
• 1 cup heavy cream
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• ½ cup chicken broth
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese optional
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 tablespoon all-purpose flour optional, for thickening sauce
• Fresh parsley, chopped for garnish

Instructions

 

• Prepare the Chicken: Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create 4 thinner cutlets. Season both sides generously with salt, pepper, and Italian seasoning.
• Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets to the skillet, making sure not to overcrowd the pan. Sear for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. It’s okay if the chicken isn’t fully cooked at this stage; it will finish cooking in the sauce.
• Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped shallots and sauté for about 2-3 minutes, until softened and fragrant. Be careful not to burn the garlic.
• Wilt the Spinach: Add the fresh spinach to the skillet. It will seem like a lot, but don’t worry – it will wilt down quickly. Cook for about 2-3 minutes, stirring occasionally, until the spinach is wilted and tender.
• Create the Cream Sauce: If desired, sprinkle 1 tablespoon of flour into the skillet and cook for 1 minute to create a roux. Pour in the chicken broth and bring to a simmer. Cook for about 2-3 minutes, allowing the broth to reduce slightly. Then, pour in the heavy cream and stir to combine. Bring the sauce back to a simmer and cook for another 5-7 minutes, until it has thickened slightly. Stir in the grated Parmesan cheese. Taste and adjust seasonings as needed.
• Assemble the Chicken Florentine: Return the seared chicken cutlets to the skillet and nestle them into the cream sauce. Spoon the sauce over the chicken to coat it evenly. If using, sprinkle shredded mozzarella cheese over the top.
• Bake or Simmer: You have two options here. Option 1: Cover the skillet and simmer over low heat for about 5-10 minutes, or until the chicken is cooked through and the mozzarella cheese (if using) is melted and bubbly. Option 2: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for about 10-15 minutes, or until the chicken is cooked through and the mozzarella cheese (if using) is melted and bubbly. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
• Serve and Enjoy!: Remove the Chicken Florentine from the skillet or oven and let it rest for a few minutes before serving. Garnish with a sprinkle of fresh parsley, if desired. Serve hot with your favorite side dishes, such as pasta, rice, or roasted vegetables.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs. Adjust the cooking time accordingly. To prevent the spinach from becoming watery, squeeze out any excess moisture after wilting. If the sauce is too thick, add a splash of chicken broth or cream to thin it out. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze for later. For variation, add sliced mushrooms or sun-dried tomatoes.