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Easy Chicken Florentine

This easy Chicken Florentine recipe features juicy pan-seared chicken breasts smothered in a creamy, flavorful sauce with fresh spinach and Parmesan cheese. It's a simple yet elegant dish that's perfect for a weeknight dinner or a special occasion, guaranteed to impress.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 10 ounces fresh spinach, roughly chopped
  • Pinch of nutmeg optional
  • Fresh parsley, chopped for garnish
  • Extra Parmesan cheese for garnish

Equipment

  • Large Skillet
  • Small bowl
  • Paper towels
  • Whisk
  • Spatula or spoon
  • Meat thermometer
  • Plate
  • Foil

Method
 

  1. Pat the chicken breasts dry with paper towels.
  2. In a small bowl, mix together the garlic powder, paprika, salt, and pepper.
  3. Rub the spice mixture all over the chicken breasts.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Carefully place the chicken breasts in the hot skillet and sear for about 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  6. Remove the chicken from the skillet and set aside on a plate. Tent it with foil to keep it warm.
  7. In the same skillet, melt the butter over medium heat.
  8. Add the minced garlic and cook for about 30 seconds, until fragrant.
  9. Stir in the flour and cook for 1-2 minutes, stirring constantly.
  10. Slowly whisk in the chicken broth, making sure to smooth out any lumps.
  11. Bring the sauce to a simmer and let it thicken slightly, about 3-5 minutes.
  12. Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for another 2-3 minutes, until the cheese is melted and the sauce is smooth.
  13. Add the chopped spinach to the sauce and stir until it wilts, about 2-3 minutes.
  14. Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasonings as needed.
  15. Return the cooked chicken breasts to the skillet, nestling them into the creamy Florentine sauce.
  16. Spoon the sauce over the chicken to coat it evenly.
  17. Let the chicken simmer in the sauce for a few minutes to absorb the flavors.
  18. Serve the Chicken Florentine hot, garnished with fresh parsley and extra Parmesan cheese, if desired.

Notes

Store leftover Chicken Florentine in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat, or in the microwave. If the sauce has thickened too much, add a splash of chicken broth or heavy cream before reheating. For a spicier dish, add a pinch of red pepper flakes to the sauce. Consider variations like Sun-Dried Tomato Florentine (add 1/2 cup chopped sun-dried tomatoes) or Mushroom Florentine (sauté sliced mushrooms with the garlic).