Chicken Florentine
This delightful Chicken Florentine dish features tender chicken breasts smothered in a creamy spinach and Parmesan sauce. It's a perfect combination of flavors and is great for a comforting weeknight dinner.
Equipment
- 1 large skillet
- 1 cooking spoon
- 1 cutting board
- 1 measuring cups and spoons
- 1 whisk
- 1 medium bowl
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- 2 cups fresh spinach leaves
- 1 cup heavy cream Can use half-and-half for a lighter version.
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 tablespoon lemon juice Optional for an extra zing.
- as needed for garnish fresh basil Optional.
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, black pepper, and Italian seasoning.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Lower the heat and pour in the heavy cream, stirring continuously for 1-2 minutes.
- Gradually add the grated Parmesan cheese to the cream mixture, whisking until smooth and creamy.
- Return the cooked chicken breasts to the skillet, coating them with the creamy sauce. Let simmer for an additional 5 minutes.
- If desired, add lemon juice for an extra zing.
- Serve the Chicken Florentine hot, garnished with fresh basil.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.
This dish pairs well with rice or pasta and a fresh salad on the side.