Chicken Florentine
A classic Italian dish featuring tender chicken breasts in a creamy sauce with fresh spinach and Parmesan cheese, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure even thickness for better cooking
- 2 cups fresh spinach, roughly chopped Fresh spinach preferred for better flavor
- 1 cup heavy cream Can substitute with low-fat versions or Greek yogurt
- 1 cup chicken broth
- 1 cup grated Parmesan cheese Add more for a cheesier sauce
- 2 cloves garlic, minced Adjust to taste
- 2 tablespoons olive oil For cooking the chicken
- Salt and pepper to taste
- Fresh parsley for garnish Enhances flavor and presentation
Instructions
Cooking the Chicken
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook for 6-7 minutes until golden brown.
- Flip the chicken and cook for an additional 6-7 minutes until cooked through (165°F).
- Transfer the chicken to a plate and cover with foil to keep warm.
Making the Sauce
- In the same skillet, add minced garlic and sauté for about 30 seconds.
- Pour in chicken broth and bring to a gentle simmer.
- Reduce the broth slightly to intensify the flavors.
- Stir in heavy cream and bring back to a simmer.
- Add grated Parmesan cheese and stir until melted and the sauce is thick.
- Gently fold in chopped spinach and let it wilt in the sauce for 2-3 minutes.
Serving
- Return the cooked chicken to the pan and spoon some sauce over it.
- Simmer together for another 2-3 minutes before serving.
- Serve over pasta, rice, or quinoa with a sprinkle of fresh parsley.
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Notes
For a thicker sauce, simmer longer; for a lighter sauce, add more broth. Experiment with seasonings like crushed red pepper flakes or lemon juice for added flavor.