Chicken Florentine

why make this recipe

This Chicken Florentine is creamy, quick, and full of flavor. It uses simple ingredients and cooks fast. You can make it on a weeknight or for guests. It pairs well with rice, pasta, or a salad.

introduction

Chicken Florentine mixes cooked chicken with a creamy spinach sauce. The sauce is rich but easy. If you enjoy easy chicken dishes, try this other easy chicken idea: best garlic Parmesan chicken meatloaves for more simple dinner options.

how to make Chicken Florentine

1. Heat the olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt and pepper and add them to the skillet. Cook until brown on both sides and fully cooked (about 6–7 minutes per side). Remove the chicken and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute.
4. Add the heavy cream and bring it to a gentle simmer. Stir in the spinach and cook until the leaves are wilted.
5. If you like, add the lemon juice for a bright touch.
6. Return the chicken to the skillet and spoon the creamy spinach sauce over each piece so they are coated.
7. Garnish with fresh parsley if you want. Serve hot.

Ingredients :

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions :

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt and pepper and add to the skillet, cooking until browned on both sides and cooked through (about 6-7 minutes per side). Remove and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute.
4. Add heavy cream and bring to a simmer. Stir in spinach and cook until wilted.
5. If using, add lemon juice for extra flavor.
6. Return chicken to the skillet and coat with the creamy spinach sauce.
7. Garnish with fresh parsley if desired. Serve hot.

how to serve Chicken Florentine

Serve the chicken over cooked pasta, rice, or mashed potatoes. A simple green salad or steamed vegetables also work. Spoon extra sauce over the chicken and sides.

how to store Chicken Florentine

Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave. Add a splash of cream or milk if the sauce is too thick. You can freeze the cooked dish for up to 2 months, but the sauce may change texture when thawed.

tips to make Chicken Florentine

• Pound chicken to even thickness so it cooks evenly.
• Don’t overcook the chicken; check it reaches 165°F (74°C).
• Use fresh spinach for best flavor, but frozen spinach can work if thawed and drained.
• Stir the sauce gently and keep heat low so the cream does not boil.
• Taste and add salt or lemon at the end to brighten the flavor.

variation (if any)

• Add grated Parmesan or mozzarella to the sauce for a cheesier version.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add mushrooms or sun-dried tomatoes to the sauce for more texture and flavor.
• Try chicken thighs instead of breasts for a juicier result.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding to the sauce.

Q: How long does the chicken take to cook?
A: About 6–7 minutes per side for medium heat, depending on thickness.

Q: Can I make this dairy-free?
A: You can use a dairy-free cream substitute, but the texture and taste will change.

Q: Is this recipe good for meal prep?
A: Yes. Store portions in airtight containers and reheat within 3 days for best quality.

Chicken Florentine

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: None

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Description

This Chicken Florentine is creamy, quick, and full of flavor, perfect for a weeknight dinner or entertaining guests.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt and pepper and add them to the skillet. Cook until browned on both sides and fully cooked (about 6–7 minutes per side). Remove the chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute.
4. Add heavy cream and bring to a gentle simmer. Stir in spinach and cook until the leaves are wilted.
5. If desired, add lemon juice for a bright touch.
6. Return the chicken to the skillet and spoon the creamy spinach sauce over each piece to coat.
7. Garnish with fresh parsley if desired. Serve hot.

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Notes

Pound chicken to even thickness to ensure even cooking. Use fresh spinach for best flavor, but frozen can work if thawed and drained.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 120mg