If you’re looking for a dish that’s both elegant and easy to whip up on a busy night, this Chicken Florentine will quickly become a staple in your kitchen. Juicy, pan-seared chicken breasts are nestled into a velvety, creamy sauce infused with fresh baby spinach, aromatic garlic, and a hint of Parmesan. It’s a restaurant-worthy meal that comes together in under 40 minutes, making it the perfect balance between indulgence and practicality.
What sets this dish apart is the way simple ingredients transform into a rich and flavorful masterpiece. The golden, crispy chicken contrasts beautifully with the luscious sauce, while the fresh spinach adds both nutrition and a vibrant pop of color. A touch of red bell pepper not only enhances the taste but brings a gentle sweetness that ties everything together.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 40 minutes, this meal is perfect for busy weeknights.
- Comforting & Nutritious – A creamy, hearty dish packed with protein and fiber while keeping it light.
- One-Skillet Wonder – Fewer dishes to clean means more time to enjoy your meal.
- Customizable – Adjust the creaminess, swap out ingredients, or add your favorite seasonings.
Ingredients
- Chicken – Boneless, skinless chicken breasts, sliced thin for even cooking.
- Seasonings – Kosher salt, garlic powder, and black pepper to enhance the flavors.
- Flour – Helps create a light, golden crust on the chicken.
- Olive Oil – Used to sear the chicken and sauté the aromatics.
- Shallots & Garlic – Infuse the dish with deep, savory notes.
- Red Bell Pepper – A touch of sweetness and color.
- Spinach – Fresh baby spinach for a nutrient boost.
- Cream Cheese – Adds a creamy, velvety texture to the sauce.
- Chicken Broth – Forms the base of the sauce, keeping it flavorful yet light.
- Half & Half – Adds creaminess without being too heavy.
- Parmesan Cheese – Gives the dish a rich, umami depth.
Step-by-Step Instructions
- Prepare the Chicken: Place the chicken breasts on a flat surface and gently pound the thicker ends to about ½-inch thickness for even cooking. Season generously with salt, garlic powder, and black pepper.
- Dredge & Sear: Lightly coat each piece of chicken in flour, shaking off any excess. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- Sauté the Aromatics: Reduce heat to medium-low, add the remaining ½ tablespoon of olive oil, and sauté the shallots and garlic until fragrant and translucent (about 2-3 minutes).
- Cook the Veggies: Toss in the diced red bell pepper and fresh spinach. Cover and cook, stirring occasionally, until the spinach wilts (4-5 minutes).
- Make the Sauce: Lower the heat and stir in the cream cheese, chicken broth, half & half, ¼ teaspoon salt, and half of the Parmesan cheese. Stir until smooth and creamy.
- Bring it All Together: Return the chicken and any juices to the skillet, spooning the sauce over the top. Let it simmer for a few minutes until heated through.
- Serve & Enjoy! Sprinkle the remaining Parmesan over the dish before serving.
Variations & Customizations
- Make it Low-Carb: Skip the flour and pan-sear the chicken without dredging.
- Dairy-Free Option: Use coconut cream instead of half & half and dairy-free cheese.
- Add Mushrooms: Sauté mushrooms along with the shallots for an earthy depth.
- Swap the Protein: Try it with salmon or shrimp for a seafood twist.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheat: Warm over low heat on the stovetop, adding a splash of broth or milk to loosen the sauce.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes! Thaw it first and squeeze out any excess water before adding it to the dish.
Q: What’s the best side dish to serve with Chicken Florentine?
A: Serve it over mashed potatoes, pasta, or cauliflower rice for a complete meal.
Q: How can I make the sauce thicker?
A: Let it simmer longer, or add a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water.
