Creamy Chicken Florentine
This creamy chicken Florentine is tender, flavorful, and coated in a garlic-parmesan sauce with fresh spinach. Perfect for weeknight dinners, date night, or meal prep, it’s a quick, comforting dish that tastes like restaurant-quality comfort food.
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 1 teaspoon Italian seasoning optional
- For the Creamy Sauce:
- 2 tablespoons butter
- 3–4 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- Optional Add-Ons:
- ½ cup sliced mushrooms
- ¼ cup sun-dried tomatoes
- Optional Garnish:
- Fresh parsley or basil
- Squeeze of lemon juice
Instructions
- Sear the Chicken
- Pat chicken dry and season with salt, pepper, and Italian seasoning.
- Heat olive oil or butter in a skillet over medium heat.
- Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- Make the Creamy Sauce
- In the same skillet, melt butter and sauté garlic until fragrant.
- Deglaze with chicken broth (or white wine), scraping up browned bits.
- Stir in heavy cream and Parmesan. Simmer gently until slightly thickened. Season with salt, pepper, and a pinch of nutmeg.
- Add the Spinach
- Stir in fresh spinach until wilted. Add optional mushrooms or sun-dried tomatoes if desired.
- Combine and Serve
- Return chicken to the skillet, spoon sauce over the top, and simmer 2–3 minutes to blend flavors.
- Garnish with fresh herbs and a squeeze of lemon. Serve immediately.
Notes
- Use fresh ingredients for richer flavor.
- Avoid overcooking the chicken; sear until golden and let it finish in the sauce.
- Simmer the sauce slowly to prevent separation.
- Double the sauce if serving over pasta or rice.
- Add extra spinach or kale to boost nutrients.