Description
Creamy Chicken Florentine is a rich and flavorful dish featuring tender boneless chicken breasts cooked in a luscious sauce made with garlic, chicken broth, heavy cream, Parmesan cheese, and fresh baby spinach. This comforting meal combines creamy textures with the freshness of spinach and a hint of lemon, perfect for a quick and elegant dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard (optional)
- 4 cups fresh baby spinach
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F. Remove chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in chicken broth and scrape the browned bits from the skillet to deglaze. Let it simmer for 2-3 minutes to reduce slightly.
- Add the Cream and Spinach: Stir in heavy cream, Parmesan cheese, and Dijon mustard if using. Simmer for 3-5 minutes, allowing the sauce to thicken slightly. Add fresh spinach and cook until wilted, stirring occasionally. Add crushed red pepper flakes if desired for a mild heat.
- Combine the Chicken and Sauce: Return the cooked chicken breasts to the skillet and spoon some of the creamy spinach sauce over them. Let everything simmer together for an additional 2-3 minutes to let the chicken absorb the flavors.
- Finish and Serve: Stir in lemon juice for a burst of brightness and garnish with freshly chopped parsley if desired. Serve the creamy chicken Florentine hot with your choice of pasta, rice, or mashed potatoes.
Notes
- Check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.
- Dijon mustard is optional but adds a nice depth to the sauce.
- This dish pairs wonderfully with a simple pasta, creamy mashed potatoes, or steamed rice.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Fresh spinach is preferred, but you can substitute with frozen spinach (thawed and drained) if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
