This Easy Chicken Florentine is a wonderful mix of tender chicken and fresh spinach in a creamy sauce. It’s simple enough for a weeknight dinner, yet fancy enough for guests!
You’ll love how quick it is to whip up and how it fills the kitchen with a delicious aroma. I often serve it with rice or pasta—makes for a cozy meal! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star here, providing a lean protein. If you want to use thighs for more flavor, go for it! They’ll need a little longer to cook.
Olive Oil: Perfect for cooking, but if you’re out, any neutral oil like canola or vegetable oil will work. I love using butter for added flavor when sautéing as well.
Heavy Cream: It gives a rich texture to the sauce. If you prefer a lighter option, try using half-and-half or a mix of milk and sour cream, but keep in mind the sauce will be less thick.
Parmesan Cheese: Freshly grated is best for melting, but you can use pre-grated or a different cheese like Pecorino Romano if that’s what you have on hand.
How Do I Make Sure the Chicken Is Cooked Perfectly?
Cooking chicken perfectly can be tricky. Here are some tips to ensure it’s juicy and done:
- Start with evenly sized breasts so they cook uniformly. If they’re thick, consider butterflying them.
- Use a meat thermometer! Aim for an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes after cooking—this helps retain juices.
How Can I Keep the Spinach Fresh and Vibrant?
Add the spinach towards the end of cooking so it wilts without losing its bright green color. Here’s how to do it right:
- When adding the spinach, make sure to stir it in just enough to wilt—about 2-3 minutes is ideal.
- Adding a splash of lemon juice enhances the spinach’s color and flavor, making it pop!
Easy Chicken Florentine with Spinach
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/2 teaspoon dried Italian herbs (optional)
For the Vegetables:
- 4 cups fresh spinach, roughly chopped
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, making it a total of about 30 minutes from start to finish! It’s quick, easy, and perfect for a busy weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts generously with salt and pepper on both sides. This will give the chicken a nice flavor.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook them for about 5-6 minutes on each side until they are golden brown and cooked through (the internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside on a plate to keep warm.
3. Make the Garlic Sauce:
In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned. Be careful not to burn it!
4. Add Cream and Broth:
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes. This will allow the sauce to thicken slightly.
5. Add Cheese and Herbs:
Stir in the grated Parmesan cheese and dried Italian herbs (if using). Continue to simmer for another minute or two, allowing the cheese to melt and make the sauce creamy.
6. Add Spinach:
Now it’s time for the star of the show—spinach! Add the chopped spinach to the skillet and cook until it wilts, which should take about 2-3 minutes.
7. Combine Everything:
Return the cooked chicken breasts to the skillet, spooning some of the creamy sauce and spinach over the top. Let it cook together for another 2 minutes to meld the flavors.
8. Serve and Enjoy:
Serve the chicken on plates with a generous amount of the creamy spinach sauce spooned over it. If you like, add lemon wedges for a fresh squeeze on top. Enjoy your delicious meal!
Bon appétit!
FAQ for Easy Chicken Florentine with Spinach
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking! The best way to thaw chicken is to leave it in the fridge overnight or place it in a sealed bag and submerge it in cold water for a few hours.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a combination of milk and sour cream. Just keep in mind that the sauce may be less rich and creamy than with heavy cream.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. If the sauce thickens too much while storing, add a splash of chicken broth or cream to loosen it up when reheating.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to incorporate other veggies like mushrooms, bell peppers, or sun-dried tomatoes for added flavor and texture. Just sauté them along with the garlic before adding the cream and broth.
