Chicken Florentine
A creamy garlic-Parmesan dish with tender chicken and fresh spinach, perfect for a cozy dinner.
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.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth. For a lighter sauce, use half-and-half instead of heavy cream. Cook chicken ahead of time for meal prep and finish the sauce and spinach just before serving. Add a squeeze of lemon juice for extra brightness.