Description
A creamy and flavorful Chicken Florentine recipe featuring tender seared chicken breasts cooked in a rich Parmesan and spinach cream sauce. Perfect for a hearty weeknight dinner ready in just 35 minutes.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce
- 4 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Vegetables and Garnish
- 4 cups baby spinach
- Fresh parsley, for garnish
Instructions
- Season and Dredge Chicken: Season the chicken breasts evenly with salt and pepper. Lightly coat each breast in all-purpose flour, shaking off any excess flour to avoid clumping.
- Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, sear the chicken breasts for 4–5 minutes per side until each piece is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Garlic: Lower the heat to medium and add minced garlic to the same skillet. Sauté for about 1 minute until the garlic is fragrant but not browned, infusing the oil with flavor.
- Deglaze Skillet: Pour in the white wine or chicken broth to deglaze, scraping the bottom of the skillet with a spoon to lift up all the flavorful browned bits left from cooking the chicken.
- Prepare Cream Sauce: Stir in heavy cream, grated Parmesan cheese, Dijon mustard, onion powder, and crushed red pepper flakes if using. Simmer the sauce for 3–5 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Wilt Spinach: Add baby spinach to the skillet and cook until the leaves are wilted and tender, which usually takes a few minutes.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spooning the creamy sauce and spinach over the top. Let everything simmer together for an additional 2–3 minutes to heat through and meld the flavors.
- Garnish and Serve: Sprinkle fresh parsley over the finished dish before serving for a fresh, herby finish and added color.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Using white wine adds depth of flavor; if avoiding alcohol, use chicken broth instead.
- Ensure chicken breasts are of even thickness for uniform cooking—pounding slightly if needed.
- Serve with rice, pasta, or crusty bread to soak up the delicious sauce.
- Optional crushed red pepper flakes add a subtle kick, but can be omitted for milder taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
