Description
Chicken Florentine is a creamy, comforting dish featuring tender seared chicken breasts smothered in a rich garlic-Parmesan sauce with fresh spinach. This classic Italian-American skillet recipe is perfect for an easy weeknight dinner served alongside pasta, rice, or mashed potatoes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (for dredging)
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 3 cups fresh baby spinach
- Optional: ¼ cup sun-dried tomatoes (for extra flavor)
Instructions
- Season and Dredge Chicken. Season the chicken cutlets evenly with salt and black pepper. Lightly coat each piece in all-purpose flour, shaking off any excess to avoid a heavy crust.
- Sear Chicken. Heat olive oil in a large skillet over medium heat. Place the chicken cutlets in the skillet and cook for 3–4 minutes on each side until golden brown and fully cooked to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
- Prepare Sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Liquids and Seasoning. Pour in the heavy cream and chicken broth, then stir in the Italian seasoning. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Incorporate Cheese and Spinach. Stir in the grated Parmesan cheese until the sauce thickens slightly, about 2 to 3 minutes. Add the fresh baby spinach and cook until it wilts. If using, fold in sun-dried tomatoes for enhanced flavor.
- Combine Chicken and Sauce. Return the seared chicken cutlets to the skillet, spooning the creamy sauce over the top. Let everything simmer together for another 2 to 3 minutes to heat through and meld flavors.
- Serve. Serve the Chicken Florentine hot alongside your choice of pasta, rice, or mashed potatoes for a hearty, satisfying meal.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add a splash of white wine with the chicken broth for extra depth of flavor.
- To make this gluten-free, substitute all-purpose flour with gluten-free flour for dredging.
- Ensure chicken is cooked to 165°F internally for food safety.
