Creamy Chicken Florentine
A delightful dish featuring tender chicken breasts in a luscious, creamy sauce enriched with spinach and garlic, perfect for busy weeknights or impressing guests.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil For cooking the chicken
- 4 cloves garlic, minced Adds flavor to the sauce
- 2 cups fresh spinach Use fresh spinach for best flavor
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version
- 1/2 cup grated Parmesan cheese For a rich and cheesy flavor
- Salt and pepper to taste For seasoning the chicken
- Pasta, rice, or mashed potatoes for serving Choose your preferred base
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then add to the skillet.
- Cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Add the fresh spinach and cook until wilted.
- Pour in the heavy cream and stir to combine. Bring to a simmer and cook for a few minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and smooth.
- Return the chicken to the skillet, coating it in the sauce.
- Serve hot over pasta, rice, or mashed potatoes.
Notes
Pair with garlic bread for a comforting dinner, or alongside a fresh garden salad. Leftover Creamy Chicken Florentine can be stored in the refrigerator for up to three days and can also be frozen for up to three months. For added flavor, consider using Italian herbs or a squeeze of lemon juice.