Creamy Chicken Florentine
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 people
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Calories
678 kcal
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Course
Main Course
Creamy Chicken Florentine
Description
The Creamy Chicken Florentine recipe centers on chicken breasts cooked to a golden brown and simmered in a sauce made with sautéed spinach, garlic, shallots, chicken stock, heavy cream, and Parmesan cheese. The spinach is first wilted and pressed to remove excess moisture, then set aside to retain the right texture in the sauce.
The sauce balances richness from cream and Parmesan with brightness from fresh lemon zest and juice. Optional red pepper flakes add a hint of warmth. The chicken is cut into pieces and mixed back into the sauce, which is gently cooked to meld the flavors.
This creamy, flavorful dish is served over cooked pasta, which soaks up the sauce well. The combination of tender chicken, creamy sauce, and tender spinach provides a satisfying and layered texture.
Leftovers can be refrigerated for up to 5 days, though freezing is not recommended as the cream sauce may separate. Adjust salt to taste before serving to ensure balanced seasoning.
Ingredients
- 3 tablespoon olive oil divided
- 16 oz spinach washed, dried, and stems removed, fresh
- 6 chicken breast boneless, skinless, about 2 to 2¼ lbs (See NOTES
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 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 lemon juice from half of the lemon, fresh
- ½ ts red pepper flakes optional
- 8 oz pasta cooked
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering.
- Add 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 salt and pepper.
- Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat.
- Add 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 oil). Add the garlic and sauté for another 30 seconds.
- Stir in stock and 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, juice from half a lemon, 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 - 5 minutes, or less (keep a close eye, broilers vary!). Serve at once over cooked pasta or steamed rice.
Notes
- Use about 2 to 2½ pounds of boneless, skinless chicken breasts; split large breasts if needed.
- You can cut the chicken into bite-sized pieces or leave whole, based on preference.
- Taste the sauce before serving and adjust salt as needed.
- Leftovers keep covered in the refrigerator for up to 5 days; freezing is not advised as cream may break down.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 34g | 11% |
| Protein | 61g | 122% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 200mg | 67% |
| Sodium | 592mg | 25% |
| Potassium | 1076mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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