Description
Creamy Chicken Florentine is a delicious and comforting dish featuring tender chicken breasts cooked in a rich, creamy sauce with Parmesan, garlic, and fresh spinach. This easy-to-make skillet meal highlights a perfect balance of flavors and textures, ideal for a weeknight dinner served alongside pasta, rice, or mashed potatoes.
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)
Vegetables and Garnish
- 4 cups fresh baby spinach
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Prepare and cook 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 fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
- Sauté garlic and deglaze skillet: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and scrape the browned bits from the skillet to deglaze. Simmer for 2-3 minutes to reduce slightly.
- Make the creamy sauce: Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard if using. Simmer the sauce for 3-5 minutes to thicken slightly. Add the fresh baby spinach and cook until wilted, stirring occasionally. Add crushed red pepper flakes if desired for a little heat.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet and spoon some creamy spinach sauce over each piece. Simmer for an additional 2-3 minutes to allow the chicken to absorb the flavors.
- Finish and serve: Stir in the lemon juice for a fresh burst of acidity. Garnish with freshly chopped parsley if desired. Serve hot with your choice of pasta, rice, or mashed potatoes for a complete meal.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- For a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream.
- Dijon mustard adds depth but can be omitted if preferred.
- Use fresh baby spinach for best texture and flavor; frozen spinach is not recommended for this recipe.
- Adjust crushed red pepper flakes to control the dish’s spiciness or omit for a milder flavor.
- This dish pairs wonderfully with garlic bread or a simple green salad on the side.
