Go Back

Chicken Florentine

A creamy and flavorful dish featuring tender chicken smothered in a luscious spinach sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 cups fresh spinach (roughly chopped)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper on both sides.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
  2. In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
  3. Pour in the chicken broth, scraping any bits from the bottom of the pan.
  4. Stir in the heavy cream and bring it to a gentle simmer. Mix in the grated Parmesan cheese until it melts into a creamy sauce.
  5. Toss in the chopped spinach and cook until wilted. Return the chicken to the skillet, coating it in the sauce, and let it simmer for about 2 more minutes.
  6. Sprinkle some fresh parsley over the top before serving.

Notes

To lighten the dish, swap Greek yogurt for part of the cream. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Allow sauce to simmer to meld flavors.