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5.0 from 42 votes

Creamy Chicken Florentine

This is always a favorite when served to family and/or guests. Simmering the seared chicken in the creamy sauce ensures it will stay juicy and deeply flavorful. Serve over pasta or steamed rice!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 people
Calories: 678 kcal
Course: Main Course

Ingredients

  • 3 tablespoon olive oil divided
  • 16 oz fresh spinach washed, dried, and stems removed
  • 6 chicken breasts boneless, skinless, about 2 to 2¼ lbs (See NOTES)
  • Kosher salt and freshly ground black pepper
  • 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 ts red pepper flakes optional
  • 8 oz pasta cooked

Instructions

    Cup of Yum
  1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering.
  2. Add spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.
  3. Transfer spinach to a colander and press with a large spoon to release excess liquid. Wipe out the skillet with a paper towel.
  4. Pat chicken breasts dry with paper towels and then season with salt and pepper.
  5. Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat.
  6. Add chicken and cook until browned, about 4 to 5 minutes per side.
  7. Transfer the chicken to a clean platter or plate.
  8. 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.
  9. Stir in stock and cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.
  10. 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.
  11. 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.
  12. Adjust oven rack to upper-middle position and heat broiler to HIGH.
  13. Sprinkle the remaining ¼ cup Parmesan over the top of the chicken florentine.
  14. 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

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • This recipe calls for about 2 to 2½ lbs of boneless, skinless chicken breasts. If the chicken breasts are extra large (as they often are), you'll only need 3 breasts. Use a sharp knife to split them in half, lengthwise. 
  • You can cut the chicken into bite-sized strips, or leave them whole. It's a matter of taste.
  • Be sure to taste the sauce before serving. You may need to add a little more salt. 
  • Leftovers are amazing and will keep covered in the fridge for up to 5 days. We don't recommend freezing this dish as the cream could break down. 

Nutrition Information

Calories 678kcal (34%) Carbohydrates 34g (11%) Protein 61g (122%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.03g Cholesterol 200mg (67%) Sodium 592mg (25%) Potassium 1076mg (31%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 776IU (16%) Vitamin C 4mg (4%) Calcium 201mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 678

% 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.