Chicken Florentine
Creamy chicken Florentine is a one-pan dinner with golden, pan-fried chicken smothered in a rich garlic and spinach cream sauce. Make it in 30 minutes!
Servings: 4 servings
Equipment
Ingredients
For the chicken:
- 2 large chicken breasts about 1½ pounds total
- salt and freshly ground black pepper to taste
- ¼ cup all purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the sauce:
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- ¾ cup chicken stock or chicken broth
- 1 cup heavy cream
- 3 tablespoons parmesan cheese
- 2 teaspoons Italian herbs seasoning
- 2 cups baby spinach
Instructions
- Slice the chicken. Place the chicken breasts on a cutting board. With a sharp knife, cut each chicken in half, lengthwise, making four pieces in total.
- Coat the chicken. Season the chicken to taste with salt and pepper. Add the flour to a wide, shallow dish. Coat the chicken with flour and set aside.
- Cook the chicken. Heat the olive oil and butter in a skillet over medium heat. Once the butter is melted and hot, add the chicken pieces and cook for 8 to 10 minutes, flipping halfway through. Remove the chicken from the skillet and set aside.
- Make the sauce. Melt the remaining butter over medium-high heat in the same skillet. Add garlic and cook until it is fragrant, about 20 seconds. Gradually add the chicken stock to the skillet, removing and scraping any browned bits from the bottom of the pan. Let the mixture simmer for 5-6 minutes.
- Make it creamy. Add heavy cream, parmesan, and Italian herbs. Stir well. Bring to a boil, then add the spinach and cook for 1 minute.
- Put it all together. Return the chicken to the skillet and cook for 5 minutes.
- Serve. Remove the skillet from the heat. Transfer the chicken to dinner plates and top it with the Florentine sauce before serving.
Notes
- More flavor. Add one teaspoon of Dijon mustard into the sauce for extra flavor.
- Seasonings. You can substitute the Italian herbs with your favorite herbs, fresh or dried.
- Add mushrooms. For extra nutrition, the chicken Florentine can be made with mushrooms.
- Butter. Use unsalted butter so the meal doesn't turn out too salty.
Nutrition
Calories: 546kcal | Carbohydrates: 11g | Protein: 42g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 357mg | Potassium: 852mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2558IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 2mg
