Chicken Florentine Creamy Spinach

This creamy Chicken Florentine is a weeknight winner that celebrates juicy chicken in a velvety Parmesan spinach sauce. It is impressively easy to prepare yet feels special enough for guests. I reach for this recipe any time I need comfort food fast that still has a touch of elegance.

Ingredients

• Boneless skinless chicken breasts: these are the protein centerpiece look for even thickness so they cook evenly
• Olive oil: pick a robust extra virgin oil for searing it gives a nice flavor to the chicken
• Butter: makes the sauce silky and melds with the oil for great browning
• Garlic: choose fresh cloves for best aroma and deep flavor
• Chicken broth: homemade or low sodium store bought works well enhances the depth of the sauce
• Heavy cream: makes the sauce extra rich and smooth look for one without added thickeners
• Grated Parmesan cheese: this gives salty nutty flavor always grate fresh Parm for best melt and taste
• Fresh spinach: baby spinach adds nutrients and color look for bright green crisp leaves
• Italian seasoning: this ties the flavors together check your blend for quality dried herbs
• Salt and pepper: always season to taste freshly cracked pepper adds a big boost

Step-by-Step Instructions

Season the Chicken:

Pat your chicken breasts dry with a paper towel and sprinkle both sides generously with salt pepper and Italian seasoning This forms a flavorful crust and ensures juicy results

Sear the Chicken:

Heat both olive oil and butter together in a large skillet over medium high heat Wait until the butter foams and the pan is hot Add the chicken breasts spacing them out so they sear not steam Let them cook undisturbed for about four to five minutes until deep golden Flip them and sear the second side until equally golden and cooked through The goal is tender meat with a nice brown crust Remove the chicken to a plate and cover loosely to keep warm

Sauté the Garlic:

Lower heat to medium and add the minced garlic directly into the hot fat in the same skillet Stir it constantly for one minute until it turns fragrant but does not brown This infuses the sauce with garlic richness

Deglaze the Pan:

Slowly pour in the chicken broth While pouring use a wooden spoon to scrape up all the deep golden bits stuck on the bottom These bits pack flavor into the sauce Let the broth simmer two minutes so the pan cleans itself

Make the Creamy Sauce:

Add heavy cream and Parmesan cheese to the skillet Stir until both melt into the broth Watch as the sauce thickens becoming creamy and able to coat the back of a spoon Give it another three to five minutes stirring often so nothing burns as it thickens

Wilt the Spinach:

Pile the fresh spinach directly into the skillet Use tongs to keep tossing it so it wilts evenly The spinach will shrink down and turn deep green after about two minutes

Combine and Finish:

Nestle the chicken breasts back into the sauce Turn the pieces so they are coated and spoon a little extra sauce and spinach on top Let everything simmer in the sauce for five minutes so the chicken absorbs the creamy flavors

Serve:

Check a breast by slicing into the thickest part it should be white and juicy Once everything is ready plate the chicken and spoon the creamy spinach sauce on top Serve hot

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Spinach is always my favorite part of this recipe I love how it hugs the sauce and soaks up every bit of cheesy creaminess My kids go back for seconds only because of that irresistible spinach

Storage Tips

This Chicken Florentine keeps well in the fridge up to three days Let it cool before transferring to an airtight container and store any sauce on the side for easier reheating When ready to enjoy gently reheat in a skillet over low heat so the cream sauce stays smooth If freezing slice the chicken and sauce together in a freezer safe container and thaw in the fridge overnight before rewarming

Ingredient Substitutions

If you do not have heavy cream you can use half and half or even whole milk with a splash more Parmesan to thicken For a dairy free version use unsweetened oat milk and vegan cheese Swap chicken thighs for breasts if you prefer richer flavor and juicier meat No fresh spinach Use frozen just squeeze out any water before adding

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Serving Suggestions

Serve Chicken Florentine over pasta for a classic Italian feel Spoon it over fluffy rice for a hearty meal or pair with crusty bread to mop up all that lovely sauce For a lighter side try serving with a green salad dressed with lemon or a tangle of zoodles

Cultural and Historical Context

Chicken Florentine hails from the Italian tradition where dishes served with spinach and creamy sauce get the Florentine title This style became popular in French and Italian kitchens alike and is known for its luxurious feel without fancy ingredients It is a nod to Florence but with American touches like extra creamy sauce

Recipe FAQs

→ What type of chicken works best for Chicken Florentine?

Boneless, skinless chicken breasts are ideal, as they cook quickly and absorb the flavors of the sauce well.

→ How do I keep the chicken tender and juicy?

Be careful not to overcook the chicken. Sear until golden and remove once it reaches 165°F internally.

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before adding to the pan. This keeps the sauce from becoming watery.

→ Is it possible to make the sauce lighter?

Swap heavy cream with half-and-half or milk for a lighter version. The sauce may be slightly less thick but still flavorful.

→ What can I serve with Chicken Florentine?

Pasta, rice, or crusty bread pair beautifully, soaking up the creamy spinach sauce and complementing the main dish.

→ How do I enhance the flavor of the dish?

Use freshly grated Parmesan and fresh spinach for the best flavor. Adjust seasonings as needed to taste.