Description
Chicken Florentine is a creamy and flavorful dish featuring tender, golden-brown chicken breasts cooked in a rich spinach and Parmesan cream sauce. This easy stovetop recipe combines garlic, fresh spinach, and a savory, cheesy sauce perfect for a comforting weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat, preparing for cooking the chicken.
- Cook the chicken: Season the chicken breasts with salt and pepper. Place them in the hot skillet and cook for 6-7 minutes on each side, until the chicken is golden brown and fully cooked through. Remove chicken from skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook spinach: Add the chopped fresh spinach to the skillet and cook for 1-2 minutes until it wilts and softens.
- Make the sauce: Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Add cheese: Mix in the grated Parmesan cheese until it melts completely, creating a creamy and cheesy sauce.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 2-3 minutes to warm through and meld the flavors.
- Serve: Serve warm, ideally alongside rice, pasta, or crusty bread to enjoy the creamy sauce.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Adjust seasoning with additional salt and pepper if needed after adding the sauce.
- This dish pairs well with side dishes like garlic mashed potatoes or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
