Creamy Chicken Florentine Perfection
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.
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.