Chicken Florentine
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
6
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Calories
461 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Florentine
Description
The recipe begins by seasoning and searing chicken breasts in olive oil until cooked through, ensuring a juicy interior. They are removed to rest while mushrooms are sautéed with butter to develop color and deepen flavor. Briefly cooking minced garlic adds aromatic complexity without burning.
Deglazing the pan with white wine or chicken broth lifts pan flavors, followed by adding chicken broth, heavy cream, and grated Parmesan cheese to create a thick, luscious sauce. Fresh baby spinach wilts into the mixture, providing freshness and color.
Returning the chicken to the pan warms it through and allows it to absorb the sauce's flavors. The resulting dish provides tender chicken pieces coated in a smooth, creamy sauce with mild earthiness from mushrooms and subtle garlic notes.
As an alternative to white wine, chicken broth can be used to avoid alcohol). This dish can be paired with pasta, rice, or crusty bread to soak the sauce.
Ingredients
- 6 chicken breast boneless/skinless
- 1 cup heavy cream
- 1 cup Parmesan Cheese grated
- ¾ cup chicken broth
- 8 ounces baby bella mushroom sliced
- 3 ounces spinach fresh baby
- ⅓ cup white wine I use Pinot Grigio
- 3 cloves garlic minced
- ¼ cup butter divided
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Instructions
- Heat a large skillet to medium heat. Add in the olive oil and chicken, sprinkle with half the salt and pepper. Sauté for a few minutes on each side or until cooked through and the internal temperature reaches 165°F when checked with a meat thermometer. Remove the chicken and set it aside.
- Add in the mushrooms and half the butter, then sauté for several minutes, stirring often, until they have some good color. Push them aside and add the garlic for about 20 seconds, careful not to burn it! Then deglaze the pan with the white wine and simmer until the liquid is reduced by half.
- Stir in the chicken broth, heavy cream, parmesan cheese and remaining butter. Then add in the baby spinach and simmer until the sauce has thickened to your liking.
- Add the chicken back in and cook just until heated through, then serve with some of the mushrooms, spinach and sauce spooned over the top.
Notes
- Substitute the white wine with equal parts chicken broth to avoid using alcohol.
- Cook chicken breasts thoroughly until the internal temperature reaches 165°F for safety and juiciness.
- Sauté mushrooms first to develop flavor before adding garlic to prevent burning.
- Wilt the spinach in the sauce just before serving to retain freshness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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