Creamy Chicken Florentine Dinner

This creamy, indulgent Chicken Florentine has become my secret weapon for transforming ordinary weeknights into special occasions. The velvety garlic Parmesan sauce envelops tender chicken and wilted spinach, creating a restaurant-worthy meal that comes together in minutes rather than hours.

I first made this recipe when trying to impress my in-laws during their first visit to our home. The combination of simple ingredients creating such an elegant result had everyone asking for the recipe before dinner was even finished. Now it's become our go-to when we want comfort food that feels special.

Ingredients

• Boneless skinless chicken breasts: Choose ones of even thickness for consistent cooking
• Olive oil: Provides the perfect searing medium without burning like butter might at high heat
• Butter: Adds richness and helps create a silky texture in the sauce
• Fresh garlic: Minced finely creates the aromatic base of the sauce
• Heavy cream: Gives the signature velvety texture that makes this dish luxurious
• Chicken broth: Adds depth while balancing the richness of the cream
• Parmesan cheese: Use freshly grated for best melting and flavor
• Fresh spinach: Wilts perfectly into the sauce and adds beautiful color and nutrition
• Italian seasoning: A time-saving blend that provides the perfect herb profile
• Salt and pepper: Essential for properly seasoning the chicken
• Red pepper flakes: Optional but adds a gentle heat that cuts through the richness

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts generously on both sides with salt, pepper, and Italian seasoning pressing lightly to adhere. For even cooking, pound thicker parts of the breasts to uniform thickness about 1 inch thick. This ensures the chicken cooks evenly and stays juicy throughout.

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place seasoned chicken in the hot pan without overcrowding. Cook for 4 to 5 minutes until deeply golden brown before flipping. Cook another 4 to 5 minutes on the second side. The chicken should reach 165°F internally but will continue cooking later in the sauce. Transfer to a plate and cover loosely with foil.

Make the Sauce:

Reduce heat to medium and add butter to the same skillet melting it while scraping up the flavorful brown bits from the chicken. Add minced garlic and cook for just 30 seconds until fragrant but not brown as burnt garlic will ruin the sauce. Pour in chicken broth, stirring continuously, allowing it to bubble and reduce slightly for about 2 minutes. Add heavy cream and bring to a gentle simmer, not a full boil, which can cause separation. Slowly sprinkle in the Parmesan cheese while stirring constantly to ensure smooth incorporation.

Add Spinach:

Add fresh spinach to the simmering sauce in batches allowing each handful to wilt slightly before adding more. Gently fold the spinach into the sauce until all is incorporated and bright green. This should take about 2 minutes total. The spinach will release some water which helps thin the sauce to the perfect consistency.

Combine Everything:

Return the chicken and any accumulated juices to the skillet nestling the pieces into the sauce. Reduce heat to low and simmer gently for 5 minutes allowing the chicken to finish cooking and absorb the flavors of the sauce. Spoon the sauce over the chicken occasionally for maximum flavor infusion.

Serve and Enjoy:

Transfer the chicken to serving plates and generously spoon the creamy spinach sauce over the top. Serve immediately while hot, alongside your choice of pasta, crusty bread, or over rice to soak up the delicious sauce.

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My absolute favorite part of this recipe is the moment when the spinach hits the hot cream sauce. The vibrant green color against the white sauce creates such a beautiful contrast that signals the dish is coming together. My husband always hovers near the kitchen at this point knowing dinner is minutes away.

Perfect Pairings

Chicken Florentine naturally pairs with carbohydrates that can soak up the delicious sauce. Angel hair pasta is my top recommendation as its delicate texture complements the creaminess without overwhelming the dish. For a heartier option, consider serving over wild rice or alongside roasted garlic mashed potatoes.

For a complete meal, all you need is a simple side salad with a light vinaigrette dressing to cut through the richness of the main dish. A crisp, acidic white wine like Pinot Grigio or Sauvignon Blanc balances the creamy sauce perfectly and elevates the entire dining experience.

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Healthier Adaptations

While traditional Chicken Florentine is indulgently rich, you can create a lighter version without sacrificing too much flavor. Substitute half and half for the heavy cream and reduce the amount of butter by half. Increase the proportion of spinach for added nutrition and bulking up the sauce with less calories.

For those watching carbohydrates, serve over roasted spaghetti squash or zucchini noodles instead of pasta. The sauce works beautifully with these vegetable alternatives and creates a satisfying low carb meal.

Frequently Asked Questions

→ How do you prevent the chicken from drying out?

Cook the chicken breasts over medium-high heat for 4-5 minutes per side, ensuring they remain juicy. Avoid overcooking by removing from the skillet once golden brown.

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and drain it thoroughly before adding to the sauce to maintain the right consistency.

→ What are some good pairing options for this dish?

This dish pairs well with pasta, rice, or crusty bread. For a low-carb option, try zucchini noodles or cauliflower rice.

→ How can I make this dish spicier?

To add a spicy kick, include extra red pepper flakes or a dash of cayenne in the sauce.

→ Can I use half-and-half instead of heavy cream?

Yes, you can substitute half-and-half for a lighter version, but the sauce may be slightly less rich and creamy.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over low heat and add a splash of cream if needed to restore the sauce consistency.