Chicken Florentine
Chicken Florentine is a classic, creamy, and elegant dish featuring tender pan-seared chicken breasts in a rich garlic-Parmesan spinach sauce. This Italian-inspired recipe is easy enough for a weeknight dinner but sophisticated enough for special occasions. Serve it with pasta, rice, or crusty bread for a complete meal!
Time Needed
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (or 4 small)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons olive oil
For the Florentine Sauce:
3 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter version)
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard (adds depth)
½ teaspoon red pepper flakes (optional, for a slight kick)
4 cups fresh baby spinach
1 tablespoon lemon juice (brightens the dish)
For Garnish (Optional):
Fresh parsley, chopped
Extra Parmesan cheese
Instructions
1. Prepare & Cook the Chicken
1. Slice large chicken breasts in half horizontally to create thin cutlets. Season both sides with salt, pepper, garlic powder, and paprika.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F / 75°C). Transfer to a plate and set aside.
2. Make the Florentine Sauce
1. In the same skillet, reduce heat to medium and add garlic, cooking for 30 seconds until fragrant.
2. Pour in chicken broth, scraping up any browned bits for flavor.
3. Stir in heavy cream, Parmesan cheese, Dijon mustard, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
4. Add fresh spinach and stir until wilted (about 1–2 minutes).
5. Squeeze in lemon juice for brightness.
3. Combine & Serve
1. Return the cooked chicken to the skillet, coating it in the sauce. Simmer for 2 more minutes to blend flavors.
2. Serve hot, garnished with parsley and extra Parmesan.
Nutritional Information
Calories: ~450 kcal
Protein: 40g
Carbohydrates: 5g
Fat: 30g
Fiber: 1g
Sodium: ~600mg
Notes & Variations
Lighter Version: Use half-and-half instead of heavy cream and reduce butter.
More Protein: Add mushrooms or sun-dried tomatoes for extra flavor.
Make It Dairy-Free: Substitute coconut cream and nutritional yeast for the cream and Parmesan.
Best Sides: Serve over pasta, mashed potatoes, or with garlic bread.
Meal Prep: Store leftovers in an airtight container for up to 3 days.