Creamy chicken with spinach and garlic
Chicken Florentine is a classic dish that feels restaurant-worthy but is surprisingly easy to make at home. With tender chicken breasts, a creamy garlic-Parmesan sauce, and plenty of fresh spinach, it’s the kind of easy healthy recipe that doubles as a cozy fall dinner idea. The flavors are rich, comforting, and perfect for serving over pasta, rice, or with crusty bread to soak up every drop of sauce.
⏱️ Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
📝 Ingredients List
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon or spatula
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Prepare chicken: Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate. 🍗
- Make sauce base: In the same skillet, melt butter. Add garlic and sauté 1 minute until fragrant.
- Creamy mixture: Stir in chicken broth and heavy cream. Simmer 3–4 minutes, then whisk in Parmesan until smooth and slightly thick. 🧄
- Add spinach: Toss in fresh spinach and cook until wilted, about 2 minutes.
- Combine: Return chicken to the skillet, spoon sauce over, and simmer 2 more minutes.
- Finish & serve: Garnish with fresh parsley and serve hot over pasta, rice, or with crusty bread. 🌿
💡 Pro Tips
- Storage: Keep leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stove with a splash of cream or broth.
- Lighter option: Use half-and-half instead of heavy cream for a lighter sauce.
- Meal prep: Cook chicken ahead of time, then finish sauce and spinach just before serving.
- Extra flavor: Add a squeeze of lemon juice for brightness.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | ~410 | 34g | 6g | 28g | 2g | 2g |
Conclusion
This chicken Florentine recipe is creamy, garlicky, and full of fresh spinach goodness. It’s a comforting yet elegant dish that works for both busy weeknights and special dinners. Serve it over your favorite starch and enjoy a meal that feels like it came from your favorite restaurant—without leaving home.
Chicken Florentine
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preparation
- Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.
- In the same skillet, melt butter. Add garlic and sauté for 1 minute until fragrant.
- Stir in chicken broth and heavy cream. Simmer for 3–4 minutes, then whisk in Parmesan until smooth and slightly thick.
- Toss in fresh spinach and cook until wilted, about 2 minutes.
- Return chicken to the skillet, spoon sauce over, and simmer for 2 more minutes.
- Garnish with fresh parsley and serve hot over pasta, rice, or with crusty bread.