Chicken Florentine – Creamy, Savory & Easy Weeknight Dinner
This Chicken Florentine recipe features tender chicken breasts smothered in a creamy spinach and Parmesan sauce. Perfect for a quick weeknight dinner or a special meal, it’s rich, flavorful, and pairs beautifully with pasta, rice, or crusty bread. Delicious comfort food made simple!
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Optional: tongs for flipping chicken
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tsp Italian seasoning or dried herbs
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 6 cups fresh spinach (or 10 oz frozen, thawed and drained)
- 1 cup heavy cream (or half-and-half / Greek yogurt)
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella or Gruyère (optional)
- Pinch of nutmeg (optional)
- Fresh herbs for garnish (parsley or basil)
Instructions
- Prepare Chicken: Pound chicken breasts to even thickness. Season with salt, pepper, and Italian herbs. Heat oil/butter in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Cook Spinach: In the same skillet, sauté garlic briefly until fragrant. Add spinach and cook just until wilted (avoid overcooking).
- Make Sauce: Reduce heat to medium. Stir in cream, Parmesan, mozzarella (if using), and nutmeg. Simmer gently until slightly thickened, stirring constantly. Adjust seasoning.
- Combine Chicken and Sauce: Return chicken to skillet. Spoon sauce over chicken and simmer 3–5 minutes until fully cooked (internal temp 165°F / 74°C).
- Serve: Let chicken rest briefly. Serve over pasta, rice, or vegetables. Garnish with fresh herbs.
Notes
- Use even-thickness chicken to prevent overcooking.
- Sauté spinach just until wilted to avoid excess water in the sauce.
- Stir cream and cheese gently to prevent curdling.
- Optional: Add mushrooms, sun-dried tomatoes, or bell peppers for extra flavor.
- Leftovers can be refrigerated up to 3 days; reheat gently to maintain creaminess.