Description
Craving a restaurant-quality meal without the hassle? Chicken Florentine delivers tender chicken breasts smothered in a creamy, spinach-packed sauce, ready in just 30 minutes. Perfect for busy weeknights or elegant date nights, this dish rivals favorites like grilled chicken quarters, chicken quarters recipe, spicy chicken sandwich, chicken schnitzel, avocado chicken Waldorf salad, and even indulgent heavenly hash dessert. With vibrant flavors and simple prep, it’s your new go-to comfort meal.
Ingredients
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4 boneless, skinless chicken breasts (about 1.5 pounds)
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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2 cups fresh spinach, roughly chopped
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/4 cup dry white wine (optional, substitute with chicken broth)
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2 cloves garlic, minced
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1 small onion, finely diced
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1/2 teaspoon dried Italian seasoning
Substitutions: Swap heavy cream for half-and-half for a lighter sauce. Use frozen spinach (thawed and drained) if fresh isn’t available. For gluten-free diets, ensure broth or wine is certified gluten-free, as noted in avocado chicken Waldorf salad.
Instructions
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Season and Sear the Chicken: Pat chicken breasts dry. Sprinkle with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden. Remove and set aside. Tip: Avoid overcrowding for a crisp crust, like in chicken schnitzel.
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Sauté Aromatics: Add onion and garlic to the skillet. Cook for 2-3 minutes until softened, stirring frequently. Tip: Scrape up browned bits for extra flavor, a trick from grilled chicken quarters.
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Build the Sauce: Pour in white wine (or broth) and simmer for 1 minute. Add heavy cream and Italian seasoning. Stir in Parmesan until melted, letting the sauce thicken for 3-4 minutes. Tip: Taste and adjust seasoning—Parmesan adds saltiness.
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Add Spinach and Chicken: Stir in spinach until wilted, about 1-2 minutes. Return chicken to the skillet, spooning sauce over each piece. Simmer for 5 minutes until chicken reaches 165°F internally. Tip: Use a meat thermometer, as recommended for spicy chicken sandwich.
Notes
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Make-Ahead: Season chicken and chop vegetables a day in advance to save time.
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Serving Ideas: Pair with linguine for date night or roasted vegetables for a cozy meal, similar to grilled chicken quarters. Garnish with parsley or red pepper flakes.
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Healthier Swaps: Use half-and-half or Greek yogurt for a lighter sauce, or add mushrooms for extra nutrients, as seen in avocado chicken Waldorf salad.
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Common Pitfalls: Avoid overcooking chicken (cook to 165°F) or rushing the sauce, which can make it watery. I once skipped simmering, and the sauce was too thin—patience is key.
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Future Cluster Content: Stay tuned for articles on creamy chicken skillets, one-pan dinners, quick chicken marinades, and healthy chicken meal prep to complement this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce (1/4 of recipe)
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg