Chicken Florentine

If you’re looking for a dish that’s both elegant and easy to whip up on a busy night, this Chicken Florentine will quickly become a staple in your kitchen. Juicy, pan-seared chicken breasts are nestled into a velvety, creamy sauce infused with fresh baby spinach, aromatic garlic, and a hint of Parmesan. It’s a restaurant-worthy meal that comes together in under 40 minutes, making it the perfect balance between indulgence and practicality.

What sets this dish apart is the way simple ingredients transform into a rich and flavorful masterpiece. The golden, crispy chicken contrasts beautifully with the luscious sauce, while the fresh spinach adds both nutrition and a vibrant pop of color. A touch of red bell pepper not only enhances the taste but brings a gentle sweetness that ties everything together.

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 40 minutes, this meal is perfect for busy weeknights.
• Comforting & Nutritious – A creamy, hearty dish packed with protein and fiber while keeping it light.
• One-Skillet Wonder – Fewer dishes to clean means more time to enjoy your meal.
• Customizable – Adjust the creaminess, swap out ingredients, or add your favorite seasonings.

Ingredients

• Chicken – Boneless, skinless chicken breasts, sliced thin for even cooking.
• Seasonings – Kosher salt, garlic powder, and black pepper to enhance the flavors.
• Flour – Helps create a light, golden crust on the chicken.
• Olive Oil – Used to sear the chicken and sauté the aromatics.
• Shallots & Garlic – Infuse the dish with deep, savory notes.
• Red Bell Pepper – A touch of sweetness and color.
• Spinach – Fresh baby spinach for a nutrient boost.
• Cream Cheese – Adds a creamy, velvety texture to the sauce.
• Chicken Broth – Forms the base of the sauce, keeping it flavorful yet light.
• Half & Half – Adds creaminess without being too heavy.
• Parmesan Cheese – Gives the dish a rich, umami depth.

Step-by-Step Instructions

1. Prepare the Chicken: Place the chicken breasts on a flat surface and gently pound the thicker ends to about ½-inch thickness for even cooking. Season generously with salt, garlic powder, and black pepper.
2. Dredge & Sear: Lightly coat each piece of chicken in flour, shaking off any excess. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
3. Sauté the Aromatics: Reduce heat to medium-low, add the remaining ½ tablespoon of olive oil, and sauté the shallots and garlic until fragrant and translucent (about 2-3 minutes).
4. Cook the Veggies: Toss in the diced red bell pepper and fresh spinach. Cover and cook, stirring occasionally, until the spinach wilts (4-5 minutes).
5. Make the Sauce: Lower the heat and stir in the cream cheese, chicken broth, half & half, ¼ teaspoon salt, and half of the Parmesan cheese. Stir until smooth and creamy.
6. Bring it All Together: Return the chicken and any juices to the skillet, spooning the sauce over the top. Let it simmer for a few minutes until heated through.
7. Serve & Enjoy! Sprinkle the remaining Parmesan over the dish before serving.

Variations & Customizations

• Make it Low-Carb: Skip the flour and pan-sear the chicken without dredging.
• Dairy-Free Option: Use coconut cream instead of half & half and dairy-free cheese.
• Add Mushrooms: Sauté mushrooms along with the shallots for an earthy depth.
• Swap the Protein: Try it with salmon or shrimp for a seafood twist.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
• Reheat: Warm over low heat on the stovetop, adding a splash of broth or milk to loosen the sauce.

Frequently Asked Questions

Q: Can I use frozen spinach?
A: Yes! Thaw it first and squeeze out any excess water before adding it to the dish.

Q: What’s the best side dish to serve with Chicken Florentine?
A: Serve it over mashed potatoes, pasta, or cauliflower rice for a complete meal.

Q: How can I make the sauce thicker?
A: Let it simmer longer, or add a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water.

The Goods

Creamy Chicken Florentine

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A lighter take on classic Chicken Florentine, this dish features tender chicken in a creamy, flavorful sauce with fresh spinach. It’s easy to make and absolutely delicious!

Course Dinner

Cuisine American

Recipes

• 2 large boneless skinless chicken breasts (8 oz each), halved lengthwise
• 1 teaspoon kosher salt plus ¼ teaspoon (divided)
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• ¼ cup all-purpose flour or gluten-free alternative
• 1 ½ tablespoons extra virgin olive oil divided
• ⅓ cup chopped shallots
• 2 cloves garlic minced
• ⅓ cup diced red bell pepper
• 9 ounces fresh baby spinach about two bags
• 2 ounces ⅓-less-fat cream cheese such as Philadelphia
• ¾ cup chicken broth
• 3 tablespoons half-and-half
• ¼ cup grated Parmesan cheese divided

Instructions

Prepare the Chicken:

• Lightly pound the thicker end of each chicken breast to an even ½-inch thickness for even cooking.
• Season both sides with 1 teaspoon salt, garlic powder, and black pepper.
• Dredge each piece in flour, shaking off any excess.

Cook the Chicken:

• Heat 1 tablespoon olive oil in a large deep skillet over medium heat.
• Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through.
• Remove from the skillet and set aside. Wipe the skillet clean.

Sauté the Vegetables:

• Reduce heat to medium-low and add the remaining ½ tablespoon olive oil.
• Sauté the shallots and garlic for 2-3 minutes until fragrant and translucent.
• Add the diced bell pepper and spinach, season with a pinch of salt and pepper, and cover. Cook for 4-5 minutes, stirring occasionally, until the spinach wilts.

Make the Creamy Sauce:

• Reduce heat to low. Stir in the cream cheese, chicken broth, half-and-half, ¼ teaspoon salt, and half of the Parmesan cheese.
• Stir until the cream cheese melts and the sauce becomes smooth and well combined.

Finish the Dish:

• Return the chicken and any juices to the skillet, nestling it into the creamy spinach mixture.
• Let it simmer for a few minutes until warmed through.
• Sprinkle the remaining Parmesan on top before serving.