Creamy Chicken Florentine
The ultimate comfort food, Creamy Chicken Florentine combines tender chicken, vibrant spinach, and a rich, creamy sauce. Perfect for easy weeknight dinners, this dish offers a delicious balance of flavors and textures. Make it tonight for a meal that’s sure to impress!
Equipment
- Large Skillet
- Dutch Oven
Ingredients
- 3 tablespoons olive oil divided
- 16 oz fresh spinach washed, dried, and stems removed
- 6 pieces chicken breasts boneless, skinless, about 2 to 2¼ lbs
- Kosher salt to taste
- black pepper to taste
- 1 shallot chopped
- 3 cloves garlic minced
- 2 cups chicken stock
- 1 cup heavy cream
- ¾ cup Parmesan cheese divided, grated, plus more for topping
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice from half of the lemon
- ½ teaspoon red pepper flakes optional
- 8 oz pasta cooked
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
- Add fresh spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.
- Transfer spinach to a colander and press with a large spoon to release excess liquid. Wipe out the skillet with a paper towel.
- Pat chicken breasts dry with paper towels and then season with Kosher salt and black pepper.
- Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat.
- Add the chicken and cook until browned, about 4 to 5 minutes per side.
- Transfer the chicken to a clean platter or plate.
- To the same skillet, add the shallot and cook for about 2 minutes, or until soft. If the pan is dry, add a little more olive oil. Add the garlic and sauté for another 30 seconds.
- Stir in chicken stock and heavy cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.
- Meanwhile, transfer the chicken to a cutting board and cut it into strips or bite-sized pieces. Add back into the sauce and simmer for 15 to 20 minutes, or until the sauce has reduced by about 1 cup.
- Off heat, stir in the cooked spinach, ½ cup Parmesan, lemon zest, fresh lemon juice, ½ teaspoon salt, ½ teaspoon pepper, and the red pepper flakes.
- Adjust oven rack to upper-middle position and heat broiler to HIGH. Sprinkle the remaining ¼ cup Parmesan over the top of the chicken florentine.
- Broil until golden brown, about 3 to 5 minutes, or less (keep a close eye, broilers vary!). Serve at once over cooked pasta or steamed rice.
Notes
- Chicken Size: This recipe calls for about 2 to 2½ lbs of boneless, skinless chicken breasts. If the chicken breasts are extra large, you'll only need 3 breasts, which you can split in half lengthwise.
- Cooking Method: You can cut the chicken into bite-sized strips, or leave them whole, depending on your preference.
- Taste Check: Be sure to taste the sauce before serving; you may need to add a little extra Kosher salt.
- Storage: Leftovers are amazing and will keep covered in the fridge for up to 5 days.
- Freezing: We don't recommend freezing this dish as the heavy cream could break down.