Creamy Chicken Florentine
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
546 kcal
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Course
Main Course, Dinner
Creamy Chicken Florentine
Description
Creamy Chicken Florentine begins with pan-seared chicken breasts cooked to a light golden brown, providing a tender base. The sauce forms in the same pan with sautéed garlic and white wine that reduces, picking up browned bits for depth.
Fresh baby spinach is added and cooked until wilted, softening and blending into the sauce. Cream cheese and heavy cream create a luscious, thick consistency that envelops the chicken with mild tang and richness.
This dish works well served hot alongside simple sides like rice or pasta. The creamy sauce complements chicken naturally without overwhelming the fresh spinach flavor.
Because of the cream base, leftovers keep for up to 4 days refrigerated in an airtight container. However, it is not recommended to freeze this creamy sauce due to potential texture changes when thawed.
Ingredients
- 4 chicken breast boneless skinless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 teaspoon garlic minced
- ¼ cup white wine (or chicken broth)
- 3 cups baby spinach loosely packed
- ½ cup cream cheese
- ¾ cup heavy whipping cream
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on each side until cooked through and a light golden brown. Remove the chicken onto a plate.
- In the same pan, add garlic and saute for 1 minute until fragrant. Add white wine to the pan and let it simmer and reduce for a few minutes. Stir the wine around so that any bits stuck to the bottom of the pan come off.
- Add the spinach and cook until wilted while stirring occasionally. This will take about two minutes. Once the spinach has wilted, add cream cheese and heavy cream. Bring this to a gentle simmer, making sure that the cream cheese has completely melted and is mixed well.
- Add the chicken breasts back to the pan, spoon the sauce over and simmer for a minute or two before turning off the heat. Serve hot.
Notes
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- This cream-based sauce does not freeze well as texture and separation issues may occur upon reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546 | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 51g | 102% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 239mg | 80% |
| Sodium | 979mg | 41% |
| Potassium | 1045mg | 22% |
| Sugar | 1g | 2% |
| Vitamin A | 3245IU | 65% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 90mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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